Serious Eats - seriouseats.com

There is nothing I could eat 3 meals a day, for 30 days. I would be sick of whatever it was.

I made cinnamon bread, a family tradition when cold weather starts (from Joy of Cooking). My loaves were a little misshapen and, um "rustic" looking, but my fiance and I have already chowed through one.

That being said, there is too much snow on my porch for October, and I object.

My foods are:
-strong tea with milk
-bread
-pasta
-cheese (even lactose intolerance hasn't stopped me here)

I love sushi and chocolate, but I definitely don't think I could eat them every day and not loose the specialness I associate with eating them. I savor chocolate, and let it melt in my mouth, a small bite at a time. As for sushi, I associate that with special occasions. Give me a well-made plate of sashimi, tuna rolls, and unagi over birthday cake any time.

Moods tend to affect my patience. So if the pizza dough I'm rolling out keeps shrinking on itself, for example, my mood will get worse and worse and I'll become less and less patient. I've learned when that happens I have to put down what I'm doing and/or hand the task to someone else. On the other hand, making bread has always done wonders for my mood.

Has to be the shrimp scampi I made for my fiance a year and a half ago -- used two sticks of butter, I think, and big pile of cheese. Did I mention dessert was a cake that also called for two sticks of butter? Mmmm, butter.

Definitely fresh baked/baking bread. No question about it. :)

I'm not sure how I feel about laptops, but take away my books and I won't be dining at your restaurant. If I'm eating lunch alone, I want a book to keep me company. ^__^

I've frequented SE from about Sophomore year on. Now I'm a grad student at CU, and I'd be happy to contribute, too. :)

It's possible you killed the yeast accidentally. That's what happened last time I had bread bricks -- the water was just barely too hot. I haven't used bread flour, though, so I can't help you there.

Lactaid, lactaid, lactaid! I love the stuff. The skim does taste a bit sweeter, but it's pretty hard to taste the difference in 2%. You can also get store-brand lactose free milk, as others have mentioned. I also agree that any calcium-fortified lactose free milk tastes just awful. I've tried just about every non-dairy milk, and lactose-free milk is the closest you can get. I rarely drink milk by itself anymore.

I will warn you that taking pills with uncooked* milk has never worked for me, so be prepared for issues there.

*There are two ways to deal with the now un-digestable lactose in the milk. Take lactase supplements, pre-added like in lactaid, or in pill form, or boil/cook the milk at high temperature for awhile. Both of these will denature and subsequently break down the lactose protein, which is what a LI person's body can no longer do on it's own.

Anyway, good luck!

I was a teenage foodie, too -- though I'm technically not a teenager anymore. I did learn that my friends were definitely interested in eating anything I made. I also took a "culinary arts" class where through my HS, which was awesome. I met a lot of like-minded people that way. Maybe see if you can do something like that. :)

At least you weren't at my potluck today. The ones who didn't bring pasta salad (and almost everyone brought pasta salad) brought single servings of stuff from Whole Foods. I'm never baking brownies for that crowd again. >_

I hope you ate the tart yourself. Share the recipe?

Another vote for Redwall. Summercream Pudding still sounds divine.