Serious Eats - seriouseats.com

It occurred to me this weekend, that if you wanted to give Starbucks the benefit of the doubt, they could require your contact info so that they could notify you if they changed the formulation down the road... After all, if you just looked it up and concluded you were safe, then they changed to a soy-based product, you wouldn't have any reason to check again.

Just a thought.

I'm not an assembler or a refrigerator at work - I like things that I can keep at my desk and eat when I'm ready.

Lately I've been doing a lot of grain salads - quinoa or farro with veggies and seasonings. One of my favorites, that I don't do as often as I could because I'm not sure how healthy it is, is peanut butter noodles (which I'm sure has some real name, but we've always called it that.) I just use the Barilla Plus spaghetti instead of soba, with lots of sugar snap or snow peas, some carrots (which are never the right texture), green onions, and peanut butter/broth/soy sauce.

I also drink a lot of tea at work. It seems to keep me full and happy better than just water.

If I'm tired, it's breakfast, usually scrambled eggs with goat cheese and toast, because the ingredients are always in the house. If I'm less tired, usually some concoction of random ingredients from Trader Joe's that my husband won't eat.

Mine is the whole "precise measuring" in baking rule. If every recipe for a baked good only worked because you used exactly 4 ounces of flour and 1 ounce of butter and x amount of this, why would we have so many recipes for exactly the same thing?

As long as I'm not worried about being able to recreate something exactly, I bake the same way I cook - I read a bunch of recipes, measure some stuff (more-or-less) and improvise. It's not a wedding cake, it's not a cure for cancer, it's just a batch of cookies!

This year, homemade s'mores. That is, homemade graham crackers with homemade marshmallows and some kind of chocolate.

I started a new job this year, and we have a 3rd of July barbecue. I've gotten one vaguely derogatory "oh my god, you bake?" comment when I brought in cookies 2 weeks in a row, so I'm feeling the need to show off. You bet I bake, and we're not talking Pillsbury cupcakes here. (Although I'm pretty sure I'll end up making the red, white & blue Funfetti cupcakes - I have one friend that still likes them better than anything I make from scratch. Those just won't go to the office.)

Peanut Butter no jelly ever. I like it on whole wheat toast with fake bacon bits or crumbled potato chips. I eat it for breakfast, lunch or late night snack.

Grilled Cheese!

However, I love peanuts, and also enjoy peanut butter, especially the 'chunky' variety, but I'm not a big fan of jelly.

I choose death. There is no way this could be decided. I could never give up either of them. The past three days I have had pb&j. Don't ask me why-the craving hit me. About 3 weeks ago, I had grilled cheese cravings. Had two or three in a week and I was good. When the cravings hit, nothing satisfies until you have that item.

Comletely gr cheese, although I make mine in my panini machine and use less butter.

My kids disagree, they prefer PBJ with my homemade strawberry jelly.

y'know though...I'm a bit unclear on the boundaries. For me, a grilled cheese+ham+apple etc sandwich doesn't fall under "grilled cheese" anymore! It's a HAM sandwich as much as a cheese one. :)