Crepes, or the thick and fluffy kind?

Ehh, they´re dinner plate sized and thin so neither small nor thick.



And with ice cream on. This is one occasion I don´t have popcorn..

I like them sweet. In Germany the McDonalds salads came with "Paul Newman" dressing. I think the secret ingredient in his dressings was pure cane sugar in liberal amounts. I loved them!!!

Sometimes medications you take can dull your taste buds temporarily while you are on that medication. Since you have noticed your favorite dressings suddenly feel tasteless and you are dousing everything with hot sauce - most likely this is what is causing your salad dressing issue. It is possible they have a medicine that does the same thing without that side effect; you might ask if it is hindering your enjoyment of your meals.

Oh - and for a great non-sweet but sweet marmalade for your breakfast toast = kumquat marmalade. My Mom's neighbor used to make it in Florida; she had the kumquat tree in her yard. It was just the right amount of sweet and tart mixed for a perfect compliment to your breakfast.







Mmmm, pancakes. I like mine with a dusting of powdered sugar - not ice cream or popcorn.




This post has been edited by mALX: Aug 22 2016, 04:51 PM

Funny you mention Paul Newman. At the store today, the only totally non sugary dressing I could find was "Newman's Own Olive Oil & Vinegar", which I bought. I sort of hope I don't like it, simply coz it's out of my price range for daily usage. Won't get a chance to try it until tomorrow.

BWAAHAA! Well, here is to hoping it really is non-sweet then; because I have never had such a sweet Catalina as "His Own,"

Tested Newman's Own Olive Oil & Vinegar on tonight's salad. My first thought was that it was yet another largely tasteless dressing. Some bites later I began liking its mild flavor, while wishing it was zestier. I began to notice that, unlike pretty much all other dressings I've used, it actually complements and enhances the flavor of salad ingredients rather than bury them in an artificial taste of its own. I ended up enjoying tonight's meal better than any home-made salad I've eaten a quite some time. Of interest to me is that the bottle label states that the dressing needs no refrigeration. Other than cost, I'm giving it a solidly positive endorsement. I can see it becoming a staple.

Other news: Walmart has at last began stocking good quality Fuji apples again following a several month drought. Galas are bearable for the short-term, but I don't like them nearly so well. No other apples (within my budget) appeal to me. What I've been doing is buying peaches, which I like right well. Problem with those is, because they don't keep well once halved, I need to buy twice as many per week as I do Fuji's, 14 rather than 7. (I normally eat one Fuji a day, split between lunch and supper. Years ago I ate a whole Fuji at both meals but alas, food prices increased more rapidly than my available funds did.) In any case the Fuji's I bought this week are yummy...super film, super juicy, super sweet, just the way I like 'em.

After having cooked up several tasty batches of hard-boiled eggs in my new microwave oven egg boiling attachment, I seem to have lost my touch. I already reported grossly over-boiling one batch of eggs. Since then I boiled a batch whose yellows ended up the consistency of preserves. I threw those out. The batch I boiled this afternoon was cooked one minute longer and left in the switched-off microwave another two minutes or so for further cooking. Yet even this batch has slightly undercooked yellows. Not enough to toss 'em, but slightly too soft for me.

Well now I want to try that Newman's dressing after your endorsement!

On apples, I am so hooked on Washington Red Delicious - we used to get them from a store that went out of business and now none of the stores carry them. I don't mind cooking with others, but just to eat an apple for enjoyment - haven't found another I like as well.

Your hard boiled egg story has kept me laughing. Put several eggs in a small pan that holds them UPRIGHT in the pan. My smallest pan holds 7 at a time. Cover in cold water and bring to boil - I usually add a dash of salt at this point, but it is up to you if you want to. I think it makes the water boil quicker and possibly enhances the flavor of the eggs (yes, flavor can seep through the shells)

** I don't ever use over a "Medium-High" on my cookware. From the time I put it on the stove (cold) it takes 23 minutes for the eggs to be done perfectly, but everyone's stoves are different in how fast they bring it to the boil.

Once it is at a boil, set the timer for 17 minutes. When the timer goes off, drain the hot water out and run cold tap water over the eggs till they are covered. Wait a minute, then dump that water and run cold water over the eggs again. When the eggs are cool you can peal them and they will be perfectly done (plus the shells will peel freely and easily)






This post has been edited by mALX: Aug 24 2016, 01:50 AM

I think it's worth at least a try. Had it again last night. As before, the first couple of bites were sort of bland. Then the flavor kicked in and the rest of the salad was yummy. From my admittedly short-term evaluation I recommend taking the "does not need refrigeration" labeling to heart. I see it as a room-temperature dressing rather than something to pore on cold. It does, for me, have something of a lingering aftertaste. In this case that's not a bad thing.

Today's Fuji apple is super tasty, best I've had in months.

Haven't had a sit-down restaurant meal since early in the year thanks to TMJ. Can't say I miss it all that much as I never eat many meals out in the best of circumstances. Zero to one a month is my norm, two tops on a rare month. I do want to be far enough along it treatment (hopefully done with it) to eat T-day and Xmas morning meals-out with my brother.

Something of a sad update for me. Something I could have mentioned earlier but wanted to be more sure before reporting it. Something that, hopefully, applies to no one here besides me.

It looks as if I will be forced to abandon the Newman Oil & Vinegar dressings whose taste I recently grew so fond of. Why? It appears to be a migraine trigger. I noticed my head "buzzing" on the right side after using it on my salad for the first time Tuesday evening. Once could be a coincidence, and in any case my head ached mildly but did not progress to a full fledged migraine. I did not require medication but simply waited it out. Wednesday evening I again developed a slightly achy head (right sided) following supper, but this was even milder than the night before. It too eventually cleared on its own without need of medication. Last night (Thursday) I yet again developed a head ache some time after supper, again mild, but stronger than the day before. However, I woke this morning to what was definitely the beginnings of a true migraine. Took one Zomig tablet well before breakfast. Migraine symptoms gradually faded. Even now, mid morning, a slight "buz" remains, along with tenseness on the right side of my neck. This is the first time I've needed a Zomig in a good while. I must now sadly assume that the Newman dressing is indeed the culprit and forgo it. I still recommend it to those not subject to food-triggered migraines.

Not sure why this particular dressing bothers me while some others I consider far more questionable (migraine wise) don't. Life is strange, I reckon.

This post has been edited by Decrepit: Sep 26 2016, 12:35 AM

For what it's worth, I quite enjoy mild salsa as a salad dressing.

No Newman's for supper tonight. So far so good, but it's a bit early to declare it a migraine-free day. Today's Fuji apple was again especially yummy.


Tonight's dressing consisted of a blend of Prego Spicy Sausage, American Mustard and Franks RedHot Sauce, heated a bit above room temperature. Not bad.

My brother and I just got back from Up North. We stopped at Tony's on the way home, and I had a BLT (on the right). My brother had the burrito on the left. I'll be eating leftover bacon for weeks!

Holy Detroit! Now that is a BLT!

Oh my goodness!! That BLT is worthy of the steak knife that is plunged through it!

That steak knife was necessary or that bacon would have walked off into the sunset!

The steak knife is the only thing holding it together!

That is the taste of Freedom! 'Merica!

I have the same exact thing happen when I drink wine, even a small sip of it. Never used to, it just started happening about a year after I returned from Germany; where I never had a single problem even though I tasted more wine there than I had ever had in my lifetime prior. Not sure what causes that, but my Mom had it happen to her too.

















HOLY CRAP !!!!!!!!!!!!!!!!! That is NOT a burrito, that IS MEXICO !!!! And I guess I'll have to come up there and pump your heart for you manually when that bacon congeals in your veins,

PS: I LOVE your Brother's shirt !!!

This is the perfect accompaniment to a little Angolf hunting.

For those of you not familiar with the Daggerfall Covenant, Angolf the Gravesinger is the arch enemy one needs to defeat in Glenumbra. His minions include Bloodthorn Cultists and zombies.

Yes. Zombies.

That is so funny! Awesome find!

Tea and a mint right now. I might be eating noodles in a moment.

Edit:
Tea and Pepperoni Pizza a much better meal than mint and Ramen Noodles.

This post has been edited by Dark Reaper: Sep 29 2016, 01:02 AM