Get graham crackers or Teddy Grahams to put the frosting on and enjoy.
Spaghettio's with parmesan cheese and then I would put it on toast with butter. It was awesome! I also remember eating lots of Chicken a la King, McDonalds, Toaster Strudels, fish sticks, ramen, PB &J on toast, teddy grahams with canned frosting, dunkaroos, and straight up butter on saltines. Also there was a lot of Hawaiian Punch. Oh man now I'm going to have to go get teddy grahams and frosting. NOM
If you're planning a stop in the Badlands/Rushmore area of South Dakota there are a few must stop places! First, Wall Drug, in Wall, SD super kitschy roadside attraction with nickel coffee, free ice water and doughnuts that are amazing! The Alpine Inn in Hill City has the best German Potato Salad around, and just on the other side of Mt. Rushmore is a Salt Water Taffy shop that has a taffy pull in the window!! Prairie Berry Winery is also a must see in Hill City. Some of my fave wines are from there! And if you want to add an extra half hour to your trip take the Badlands loop through the Badlands, the views are breathtaking!
If you're stopping at all on the east side of South Dakota, stop in Sioux Falls. Phillips Ave. downtown has a lot of shops and restaurants that are all local. "The Falls" are also downtown and are very impressive, especially now since the river is high!
Drive Safely!!
Sarah's Bakery in Chicago. Wanted to go to it the second I read about it because my sister is also named Sarah and loves to bakes. Loved the bakery, wish I could get to Chicago more often!
My first kitchen was actually pretty big for an apartment kitchen. Shared it with 3 other girls, I think we created more drink concoctions than anything else!
cook dinner all week, (it's been hot and I've been working really long days) so I've been taking home food from work (which is poo-pooed). At least I work in an environment where there is always food. Or I'd be eating Ramen.
I'm going to try to tackle canning, without spending a boat load on supplies. Might also tackle other breads and cakes and other more "challenging" things outside of my current skills of "basic survival"
I have a lot of bread in my freezer. And some ice cream, waffles, and delicious dark choc pb cups from a recent TJ's visit. I need to sooner or later clean off the coil on the back of my fridge as there is more water starting to puddle on the ground. Task for the weekend?
B&G MilkyWay Ice cream shacks and then Zesto's.
I think B&G is only in my hometown in South Dakota, and I believe Zesto's in it's prime was only in South Dakota. But I love the Ice Cream shacks. Only open in the summer months!!
I work in a professional kitchen and we're required to wear a cut resistant glove so that minimizes some cuts, but I've cuts fingers hard core before. I also am super clumsy and I burn myself far to often. A few weeks ago I managed to burn my elbow (who does that?) on a Panini grill. And then last week I grabbed my oven thermometer that I pulled out of the oven with my mitt and set on my counter with my fingers because I was like I shouldn't have that on my counter! There goes my finger prints!
Hoping to build a garden this summer and shop super local when I can and avoid processed foods as best as possible. I also cook meals that can last me 2-3 days so I don't have to use as much electricity cooking every night of the week.
Where my parents live, there is a restaurant -bar/grill of sorts called "The 18th Amendment." They were quick to build a heated patio once the smoking ban passed. I have yet to go there. I've heard it's mediocre at best.
Shasta is my favorite Cream Soda. It comes in a can. I've only been able to find it in certain areas of the midwest.
I've used baking soda and vinegar in the past but I find that the smell of the vinegar lingers longer than I'd like. Hot water and dish soap work well. S.O.S. pads work great on the baked on gunk on my Club Aluminum pans, and then I'm loyal to Mr. Clean magic erasers and Lysol kitchen disinfecting sprays.
Julie and Julia, Ratatouille, Eat, Pray, Love
High School food was pretty decent. There was a milkshake machine and a nachos everyday. Senior year we got to go out to lunch. Little Caesars was just down the street and it was $4 pizza on Tuesdays.
I work for a college food service company now at the same college I went too and when I was in college it was hands down better than k-12....it's still that way. Lots of variety and many things are made from scratch daily....love it.
Living in South Dakota my whole life, it's always been dinner and supper, for dinner - at least in my family. But depending on what part of the state you're from it's dinner for lunch and supper for the evening meal.
Server/waiter/waitress sounds so much better than food-service worker; the "technical" definition of my staff. Though I still prefer lunch lady! lol!
So I work in the food-service industry and I've always asked the waiter to bring me my to-go box. Though the few times I haven't, I've never had a problem. However that doesn't mean something could happen, and it's my food and my germs and they really don't need to be brought back to the kitchen. It's "technically" against health code violations, or at least it is here.
I got this cookbook for Christmas! I can't wait to make these cookies and there is a very yummy looking lemon-raspberry cake that I really want to make too!!!!
There are a number of delicious Gluten free products out there that you could use in making all that ham vanish. But soups and casseroles (gluten free of course) freeze really well. I feel your pain with the left over ham, we had about 8 pounds left over and my aunt bought a 20 pound ham for 4 people....
I have an incredibly annoyingly small kitchen that I share with 2 roommates. I have by far the most kitchen stuff known to man and the triple slow cooker that I got from my best friend (for all the parties I will someday be hosting, or maybe it's for my bakery I will someday open) will have to be stored in my laundry room, in it's box. Also have no clue where I'm going to put the set of 3 bowls that my mother gave me that were once hers. I'm going to Williams-Sonoma at the end of January. HELP
Mom's cooking - her chicken boobs in sour cream/cream o chick soup
Mom's cooking - her spaghetti dinner
My sad attempt to pretend to cook as well as my Mom
@hungryinstl - the party mix that I'm including in my packages is a savory item, my sister (http://foodiescientist.wordpress.com/) has the recipe somewhere on her food blog. It's delish you should make it sometime!
A co worker of mine is relocating to Dodge City, KS for work. She's obviously going to be new to the area and is curious about where all the local hot spots are. We both work in small town SD, so the greasy spoon establishment is important!!
I'm putting together Christmas treat packages for friends and family who live far away, and aside from including some of my family's famed party mix I'm not sure what else to add! I'm not sure if I want to make a couple cookie recipes and a bar recipe or 2...and I'm hesitant to make things that have certain ingredients that need to be refrigerated (cream cheese frosting) since they will be mailed. Help Help!!
During my trip to Norway in February I ate more cinnamon buns in one week than I'd eaten in all my life before then. Why? They weren't ooey, gooey, frosting-laden behemoths. The buns were frosting-less and just sweet enough, a nice snackable pastry for any time of the day. And snack, I did. Here's some more info about Norwegian cinnamon buns, plus a recipe. More
Micro managers usually bark up the wrong tree with me, I understand being in "the know" or being in control of a certain situation but hovering behind you during your entire shift is just obnoxious.
One boss that I worked with, in particular was always on a serious ego trip. He and I shared the same bachelor's degree from the same university (He was my TA in my last year of undergrad) and he would always treat me like I was new to the planet.
I work with a captive audience of the sometimes naive college student, where they are required to have a meal plan and then have a variety of places eat. They really get on my nerves sometimes because they act like we're (my staff and I) are their servants and we are at their beck and call. What they don't understand is that if they are too busy on their cell phones, I will skip over them and move on to the next customer. - I'm sure this applies everywhere though too, it just seems so severe on a college campus when social media is their whole world.
As someone who is a picky eater (I'm getting better, just hold the mayo and onion please!) I understand picky eaters, but unless you have a deathly allergy to something please don't act like it's the end of the world. I will do my best to make it exactly the way you want it, however it may not always happen.
I will always get a good laugh out of the drunken stupor of the college kid, searching for something to cure his munchies. I usually let them be unless they are to the point where they can't really stand up.
ah, the perils of the industry. I've learned over the years to let a lot of the stuff roll off my back, and then just go to the bar later and drink!