HEY! What are you eating RIGHT NOW?!

Learn how to make Spring Wine and aliantha cookies.

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Orlion
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Post by Orlion »

Foreign Coca-Cola is much better... At least, it's 'stronger', delicious!

I'm eating a couple spoonfuls of grated parmasen cheese...
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matrixman
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Post by matrixman »

Having a peppermint Aero chocolate bar. Washing it down with lemon tea w/honey.
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Post by lorin »

i just took an ambien, makes me really goofy and hungry, i was thinking of homemade pretzels,,,,,,,,yum with a mustard dipping sauce, or hot bubbling cheddar cheese to dip them in, Never take ambien before a meal...........you end up with some pretty wild combinations, only you dont remember eating them untill the next morning when you are cleaning the sheets,
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Post by StevieG »

I just had a Thai Green chicken dish from a local shop - a bit indulgent for lunch I know, but it was GOOD!

Ooh, stuffed now - it's going to be a long afternoon (trying to stay awake) :)
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Post by Menolly »

is that a green curry?
or what?
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Post by StevieG »

Menolly wrote:is that a green curry?
or what?
Yes, green curry. Yum!
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Menolly
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Post by Menolly »

Lunch consists of a Publix made-to-order sub that I had cut into quarters and am splitting with Hyperception:

double meat Boar's Head brand honey-maple turkey breast
provolone cheese
served on a scooped out multi-grain sub roll
heavy mayonnaise
light Gulden's spicy brown
light lettuce
tomato slices
heavy pickle slices
sliced black olives
sliced onion rings
banana pepper rings
green pepper rings
salt, pepper, oregano
and a light squeeze of sub dressing

...man, I wish I could construct a sub at home like that.
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drew
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Post by drew »

Mushroom and pesto pizza.

And drinking a light beer.
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Although it's a Canadian Light beer, so the Alcohol% is the same as a regular american beer.
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a cabernet sauvignon
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Post by Wyldewode »

I just had some Finnish Havarti, some imported smoked Gouda, Greek black olives, beef summer sausage, and crackers. Yep. . . just discovered the coolest European market and deli and I had to splurge. :biggrin:
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Post by drew »

Austrailian Shirez, chased with British Beer.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
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Menolly
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Post by Menolly »

*laughingly shakes head*

The Galley is slowly converting into 10-forward...
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aliantha
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Post by aliantha »

Does that make you Whoopi Goldberg? :lol:
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Post by Wyldewode »

And does she wear that hat too? :D
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Post by drew »

-wow..I don't get ANY of those last three posts.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
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Menolly
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Post by Menolly »

Wyldewode wrote:
aliantha wrote:Does that make you Whoopi Goldberg? :lol:
And does she wear that hat too? :D
...don't I wish. I adore Guinan...
drew wrote:-wow..I don't get ANY of those last three posts.
Guinan
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matrixman
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Post by matrixman »

Having peanut butter/strawberry jam sandwich (sunflower flax bread). This food product not consciously associated with Guinan nor endorsed by any Trek entity in any way...
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Post by Vader »

Tortelacci (kind of large, flat ravioli/tortellini) filled with pecorino cheese, fried in olive oil and topped with orange blossom honey.
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Post by Menolly »

matrixman wrote:This food product not consciously associated with Guinan nor endorsed by any Trek entity in any way...
:biggrin:
Vader wrote:Tortelacci (kind of large, flat ravioli/tortellini) filled with pecorino cheese, fried in olive oil and topped with orange blossom honey.
Ooo...

I've had sauteed ravioli/fried ravioli before.
...but have never thought of serving it with honey.
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Post by Vader »

Honey and (strong) cheese always is a good combination.

My daughter (almost 4) goes to play school. When they talked about what they have for breakfast most kids were like gouda cheese, cooked ham, sugary cereals or chocolate spread. My girl said "goat camembert with thyme honey" - that's my baby :) (and we're really not half as posh as it sounds ...)
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Post by aliantha »

Cheese for breakfast? Seriously? Maybe cottage cheese here, or yogurt -- or a cheese danish -- but gouda or camembert, not so much.

I just finished a neener. :biggrin: (That's what we call a banana at our house, btw.)
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