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Toasted squirraly bread sandwich with almond butter and bananas. A big cup of warm So Nice soymilk.

If not, dough gods (fry bread) with cheese whiz.

Or...bannock with a moose stew and dumplings cooked on top eaten with syrup.

I semi-freestyled some cinnabuns (or cinnabiscuits really) to hit up a major craving. Turned out to be awesome and delicious. Although still no comparision to my mom's cinnamon buns. Shared with my best friend over some chocolate milk. (i half and halfed it with some whole milk.)

Peanut butter, cashews, almonds....Actually just most nuts. I have self control with sunflower seed butter and tahini, so I keep those.

And dried apricots. Dipped in peanut butter.

Avocadoes. I always thought I hated them, but then I took the chance and tried one again...Turns out I love them. Somehow I had myself convinced they tasted like cilantro...which...unfortunately I do not love. I've tried it over and over, but to no avail.

....I'm not quite so sure about trying headcheese again though. :

i eat them plain. or with butter....strained yogurt smeared on them is sooo good too.

not a big fan of syrups....although when i was younger i use to put on coolwhip and semi-frozen blueberries. mmmm.

I love Jeffrey Alford and Naomi Duguid's books. The tidbits in the book and before each recipe made me fall in love with their book 'Flatbreads and Flavors'. I rarely read books like novels though...I tend to flip through, but I love reading some sort of prose in them. It's the same for foodblogs. I only read them if they tell stories that catch my eye. It's all about the worth of the word, not just the word itself.

I like my avocadoes cut up with slices of oranges. in a semi-salad. Or I smear a nice layer on some bread and put the orange slices in. Then sprinkle a little good balsamic vinegar on the slices. Some people add sprouts. But I like it just like that.

I found that on allrecipes.com once. Sometimes I forget the vinegar, but it still tastes delicious.

Could everyone cool off a little? This was just an observational topic...Yeah some people speculated, but in my 'little opinion' I think a fair amount of you are getting carried away. It's difficult to walk away from something when it irritates or provokes you, but please do. You may gain some kind of satisfaction from 'winning' an arguement, but there are other things you could put this spent mental effort into.

As for the original topic...I think that was very nice of you. I hope the kid enjoyed the juicebox. I use to love it when someone gave me a pop or juice as a kid.

Everything well done. My mom teases me about cooking it till it's "dead", or "cooking all the taste out". I don't like shoe leather meat, but I have a paranoia and HIGH dislike for parasites. Needless to say, what my mom told me about pork was readily applied to all other things.

Mind you, there is one thing that is technically 'raw' that I love. Home-dried deer meat. Or moose. It's not 'cooked' per say, but it's so chewy and good...

Swiss cheese....generic typical kind? And soft goat cheese.

That way I'd have a nice soft tangy cheese, and a strong-flavored really melty/stringy one. Satisfies all my cheese needs.

But I'd sure miss the other kinds. I like mozarella...but it's not my favourite when it comes to taste. Swiss wins over.

@dbcurrie I blame the late night as well on that. By the whole wheat flour I meant that when it comes to using wheat flour...I use recipes that call for whole wheat flour in place of say...all purpose flour. I didn't substitute the rye flour with whole wheat. (I'm shaking my head and laughing, because surely someone has done that out there)

I suspect because of the fermentation, I tend to get the same...flavor. I have used Peter Reinhart's Whole Grain recipes...and they have been successful actually. It's just hard getting a hold of the book..and there's only a few I've found posted online.

I can't find the recipe again right now...but it did call for a majority of wheat flour to rye... *thinks* 5 cups of wheat to 3 cups of rye. Perhaps it may have been my flour that was just too strong.

Thank you for your suggestions/help everyone (db especially)...I'm leery of sourdough cultures because I'm not consistant with time...but I did have a rye culture about a year ago...it had a similar flavor though to my wheat breads! But I think it would not hurt to try again.

...I wonder, does anyone know if you can use other grain flours to make cultures? I have some buckwheat and whole grain barley flour...and...spelt in the freezer..

Jeez. And they tease us Canadians about our weather.

Never been in a blizzard, but nothing is comforting and warming like a big bowl of creamy butternut soup....Or a big pot of chili. Both really simple to make, but so delicious and you have lots of leftovers to reheat...I like eating my soup with eggy in a basket toast so I can mop it up with the crust or dip it.

thanks everyone for your suggestions! that mole sounds really good...and that dish too NotAmerican! but I think I'll try the mole first...although I've never had such a thing before. (only read about :