Jasmine Rice, Purple Sautéed Cabbage and Grilled Barramundi Fish- Ahhhhh 🐟 😋 😍 👌 Compliments to the Chef! Somebody Loves me ❤ I didn't cook tonight- Thanks to Champagne
@MissAdventurous
I taught myself everything. I continue to teach myself each day It's kind of the meaning of my life. To be a better person, so I can be that person for myself first, then for others in my life. I left home at 17 with two jobs already, graduated both highschool and college on my own by 19 and have been working towards being well rounded in things I never knew how to do before. Like when you plant carrots, how to can things, what to do when you're making a little bubble and squeak to how to litigate, to drive a car, deal with negative emotions, ect....pushing 30 this summer, I can't wait to see what else it to learn.
I taught myself everything. I continue to teach myself each day It's kind of the meaning of my life. To be a better person, so I can be that person for myself first, then for others in my life.
I left home at 17 with two jobs already, graduated both highschool and college on my own by 19 and have been working towards being well rounded in things I never knew how to do before. Like when you plant carrots, how to can things, what to do when you're making a little bubble and squeak to how to litigate, to drive a car, deal with negative emotions, ect....pushing 30 this summer, I can't wait to see what else it to learn.
You seem to have a good head on your shoulders, and it's good to see positive people like you in the world!
Sometimes the best cooking therapy is not cooking it yourself 😉🙂
Reflection over a delicious meal.
Golly bob howdy. That looks amazing. Those noodles. That cheese. The bread. Augh. (I have a weakness for pasta.) This thread always makes me hungry. It's a wonderful thread.
It's a wonderful bread!
Breakfast of champions
Homemade bread 🍞
Not my cooking also a good therapy when you don't need to cook
Oh man! I will never get tired of this thread. I hope it lives on forever. I just love seeing the pictures of delicious food posted here
Random thought..
Should fried chicken be eaten with the fingers, or should the fingers be eaten separately?
@Mmart If the miniature horses at petting zoos have taught me anything, it's that fingers should always be eaten alongside carrots.
LOL @squeakytoy . Your humor is precious.
I miss this thread. Here’s all my food I took photos of this last year. You’ll see lots of rich, down-home stuff and some healthier stuff too. Last year I transitioned to a flexitarian diet, and I love the new recipes I’ve picked up.
Chicken and Broccoli Stir Fry
Chocolate Banana Loaf
Giant Loaves of Bread
(Burnt) Grilled Cheese and Tomato Soup
Salmon, Rice and Broccoli with a Garden Salad and Homemade Ranch Dressing
Cauliflower Parm with Whole Wheat Spaghetti
Avocado BLT on Homemade Bread
Instant Pot Bacon Mac
Cucumber Mango Salad
Portobello Mushroom Burgers
Taco Mac and Cheese (my roommate gets credit for this one)
Crab Dip, a family favourite at Christmas
Big Mac Bowl (it’s Keto!)
And just this week I had a craving for onion rings.
Trout, Asparagus and Garlic Buttery Grits
@Catloaf, @Honeyluv Those look absolutely delicious!! Thanks for sharing them.
@Catloaf ~ There's a thing called a Big Mac Bowl and it’s Keto?! I sooos want that!!!
@quixotic_life Be careful what you wish for. You just might get it.
@Catloaf ~ Being super careful with wishes... Like my most recent, 'Wishes the link worked for me' wish... 😉 ~ Lol
Spicy Eggplant Ravioli, Salad with Oil & Vinegar and a Anorld Palmer. Quick fix!!! Cooking Therapy Cuddle Comfort Style!!!
@squeakytoy Thanks!!! Sorry for the late response. I absolutely love this group.
Right now with the guys 🍻
The cherry trees in the backyard this year are producing like crazy.... Cherry pie might be in order.
Made a cherry glaze for my meatloaf the other night....yum!!
Also proud of my homemade baked beans and grilled pork and corn. 💯💯💯
This isn't something I particularly love to cook, but I thought I'd post it because it keeps coming up with my professional cuddlers and indeed I wrote this for one of them. Maybe a love of porridge is an associated trait of professionals?! It's basically the recipe of both my dad and my mum: this is what they were taught in the 1940s. We are Scottish - this is the real thing.
Porridge recipe A traditional Scottish recipe, handed down through the generations Half & half mixture of pinhead (=steel cut) oatmeal and medium oatmeal. • Pure pinhead is too chewily wholesome and pure medium is too gloopy. • 1 – 2 handfuls per portion, depending on the obvious factors. • Modern cooks may lightly toast the oats in a dry frying pan for a slightly nuttier flavour. Into a pan, cover with cold water, and leave to soak for five minutes - overnight. The longer the soak the better the taste. Add more water and bring slowly to a gentle simmer. Ratio of oats to liquid is about 1:3, but like all of this recipe it’s basically up to you. • You can use 1/3 milk to 2/3 water. Stir frequently, always in a clockwise direction lest you invoke bad luck or worse, the devil. Make sure you get right into the corners of the pan. • If you make porridge often, invest in a spirtle (or porridge stick) which is a kind of specialist wooden spoon. Cheap and easy to buy on the internet. Simmer very gently for ten minutes - as long as you like. The slower and longer the better. Add more water if required. If you add too much, cook till it reduces. When it’s almost ready, add salt to taste and stir well. When it is ready, turn off the heat, put a lid on it, and leave it for a few minutes to allow the flavour to develop. Don’t let it get cold. Serve in a cereal bowl. Take some porridge on your spoon, and dip the spoon into a cup of cream or milk to pick up the right amount of liquid. Some people like the milk straight from the fridge: others microwave it for a few seconds just to take the chill off. • If you pour the milk into the porridge you can’t control the porridge/milk ratio in each spoonful so easily. Also the porridge goes cold. Keeps well if airtight in the fridge. Reheat very gently.
Porridge recipe A traditional Scottish recipe, handed down through the generations
Half & half mixture of pinhead (=steel cut) oatmeal and medium oatmeal. • Pure pinhead is too chewily wholesome and pure medium is too gloopy. • 1 – 2 handfuls per portion, depending on the obvious factors. • Modern cooks may lightly toast the oats in a dry frying pan for a slightly nuttier flavour.
Into a pan, cover with cold water, and leave to soak for five minutes - overnight. The longer the soak the better the taste.
Add more water and bring slowly to a gentle simmer. Ratio of oats to liquid is about 1:3, but like all of this recipe it’s basically up to you. • You can use 1/3 milk to 2/3 water.
Stir frequently, always in a clockwise direction lest you invoke bad luck or worse, the devil. Make sure you get right into the corners of the pan. • If you make porridge often, invest in a spirtle (or porridge stick) which is a kind of specialist wooden spoon. Cheap and easy to buy on the internet.
Simmer very gently for ten minutes - as long as you like. The slower and longer the better. Add more water if required. If you add too much, cook till it reduces.
When it’s almost ready, add salt to taste and stir well.
When it is ready, turn off the heat, put a lid on it, and leave it for a few minutes to allow the flavour to develop. Don’t let it get cold.
Serve in a cereal bowl. Take some porridge on your spoon, and dip the spoon into a cup of cream or milk to pick up the right amount of liquid. Some people like the milk straight from the fridge: others microwave it for a few seconds just to take the chill off. • If you pour the milk into the porridge you can’t control the porridge/milk ratio in each spoonful so easily. Also the porridge goes cold.
Keeps well if airtight in the fridge. Reheat very gently.
Note that what many people call 'porridge' is made with rolled oats. Now, rolled oats are wonderful for many other things but the porridge they make is a revolting gloop which is borderline inedible. So people ladle sugar and fruit and god knows what onto it.
Right after I found out my mom died of cancer I made a batch of oatmeal chocolate chip cookies, so I know what you’re talking about.