HEY! What are you eating RIGHT NOW?!

Learn how to make Spring Wine and aliantha cookies.

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Menolly
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Post by Menolly »

A second cuppa joe and an Entenmann's frosted devil's food doughnut.
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Moxinomal
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Post by Moxinomal »

Soon I will be eating steak teriyaki, fried wontons, fried dumplings, and beef fried rice. Mmm, delicious chinese.
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Post by Menolly »

Welcome to the Galley Mox!

Sounds yummy!
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Post by Moxinomal »

Oh it is delicious. And thanks! :biggrin:
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Menolly
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Post by Menolly »

You're welcome.

...you won't be spreading any madness around in here, right? ;)
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Moxinomal
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Post by Moxinomal »

Menolly wrote:You're welcome.

...you won't be spreading any madness around in here, right? ;)
Not unless madness is requested! :lol:
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Post by Cameraman Jenn »

A toasted blueberry bagel with cream cheese.
Now if I could just find a way to wear live bees as jewelry all the time.....

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Post by Chrysalis »

pasta with garlic and herb chicken....
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Post by stonemaybe »

wow I like Chrysalis' avatar!
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Post by Menolly »

a can of V-8
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Post by Menolly »

...ditto above...
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Post by Worm of Despite »

Wanted a snack, so I went to my college's Starbucks for some yogurt--but no yogurt! I got an apple instead, but it turned out to be mushy. I still ate it, though. Hunger is the best spice!
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Post by Menolly »

Turkey breast from Thanksgiving and provolone on honey wheat with Hellmans, Guldens, cranberry sauce, freshly cracked peppercorn melange, crisp lettuce, sliced kosher dill and sweet onion slices.

Mmmm...

Time for a cold glass of milk to wash it down.
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Post by Menolly »

sliced apple with Jif creamy

Yummm

Oh!!

...off to the iconic foods thread...
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Menolly
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Post by Menolly »

sliced cold leftover rare chuck steak
sliced thinly and served on thin sliced four year + aged white cheddar

...heaven...
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Post by stonemaybe »

Just got tonight's sunday roast in the oven, and in what is becoming one of the best bits of Sunday dinner prep, I am currently munching on the inside of the stem of broccholi. Mmmmmm.

Goes well with Guinness too (and there's not too many foods that don't spoil a Guinness!) :biggrin:
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Post by High Lord Tolkien »

I just had a Bumble Bee solid white (everything else is horrible) tuna fish with Cains Mayo (everything else is horrible) on slightly toasted white bread.
On the side I had cream corn into which I dipped my sandwich on every occasion (like it was gravy).
The cream corn/ tuna combo sounds horrible to everyone I've mentioned it to but it's tasty! :D

Oh and some of the kids leftover tater tots too.
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Post by Menolly »

HLT, I have always bought Bumble Bee solid white albacore, but for the last few years even that has been chunky. The newer premium filet in the gold can is better, but it is still not solid like I remember Bumble Bee being. Have you had the same experience?
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Post by High Lord Tolkien »

It's sounds odd to say but the premium is too.....fishy for me. :biggrin:
I guess in the same way the tuna in oil is too fishy.

I've gotten several bad batches of BB tuna over the years.
There was one long stretch, a few years ago maybe?, where I gave it up entirely because it was always brown and just not that good.
I went back to it last year or so and it's been fine.
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Post by Menolly »

A slice of cold, leftover Yorkshire Pudding.
I like it this way. It's sort of like quiche.
I may just experiment next time...
maybe add some sauted mushroom slices on the bottom of the cast iron skillet before pouring in the batter or something.
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