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Jenny Craig would blow up like a blimp if she hung out here.

There is almost nothing more savory than the smell of bread baking. Sometimes, when I've run out of my store bought loaf, I'll mix well the dry ingredients: flour, a few packs of Equal (instead of sugar), a tiny bit of baking soda, a bit of pancake mix, more salt than you'd think is necessary, and then milk, until I have a very stiff dough. Place in pan, on Pam'd aluminum foil, and shape it with a little dry flour, so it doesn't stick to your hand. Bake at ~400* (in my toaster oven) for ~20 minutes (test with a round toothpick--when the toothpick comes out clean, it's done).

Yea,,, I was just funning .
I throw em in a pot along with any peelings and make vegetable stock for the next meal.

You gotta admit though, once you cut a sweet onion it's time is measured in hours, not days.

Nah, I stretch it for days, in the vegetable crisper, sealed in the Zip-lock.

I don't know about "days".
A day or so in a zip lock and I loose interest.

I keep em for days. They damn sure aren't as good on day 6

I live by myself and I have been making a lot of small batches of homemade soup lately. Or a steak and some potatoes and broccoli.

Easy. Steak, steak, steak and steak. Oh, and some potatoes.















Mike

well Denny, the trick is to have great restaurants, a wide variety, within easy walking distance.

Sam, what about us poor folks? And cheap folks?
Poor, and cheap folks?

McDonald's!! Double cheeseburger is only a buck!

Pretty sure that most stuff on the dollar menu costs more than a dollar now.

Yea,,, but it's a 30mi drive.

Course,,,, I wouldn't eat that chit if it were 30ft.

nice pic...

For cooking small quantities of veg, I find a microwave is a boon.

For instance, a portion of carrots (sliced into battons) takes about 4 minutes to steam in the microwave and they retain their flavour/colour better than when simmered for 15-20 minutes on the stove top..

I'm lucky, when Wifey goes to Ky. I just put leftovers in the shop fridge.

They just magically disappear.

Thinking that's your best friend. For example if I'm making lasagna I make a big pan and freeze individual portions. Chili, soups etc all the same way. Have an old freezer in the garage just for portioned leftovers.

After new Years Day feast I made up about 10 complete meals with each one containing a little of each from the day....pork, collards, peas, mac & cheese, etc. Pop one in the microwave and it's New years Day all over again.

No thanks, Sam. You're missing the gist of the thread. I spent most of my life living in large metropolitan areas (Seattle, Chicago, D.C.) and wouldn't go back if the food was free.

Sidewalk bistros ??? nah,..not for me. How's it possible that your charming wife is still smiling after all those years wit yo' grumpy ol' seff.

Peace.

Sam, if you want a change from your regular haunts..

Have you tried Blue Collar? Same guy(s) own Mignonette oyster bar. In Little Haiti/MIMO area.

Joe's Stone Crabs. I can even tell you how to get seated immediately. It's 4 simple words.

But then you likely know that secret!