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Tonight’s dinner… the grapefruit was so anemic looking!
Bobby haven’t forgotten about you! Will send you a PM in a bit.
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My Oh My!!! that looks out of a magazine, is that cajun blackened fish?
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You’re sweet for saying that. It’s mainly because I swiped this serving dish from my Mum. She has the best bowls and platters! Not Cajun though that honestly would have been great too! These are the seasonings I used (the colour mainly comes from the ancho):
Today’s lunch (grilled haloumi & turkey andouille with zucchini noodles and chickpeas):
And dinner:
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You are unbelievable, did you consider a youtube channel?
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Gosh no! I leave that to the real chefs. I just like to cook. This forum is about as public as I get and this thread is really only seems to be frequented by you, myself, and LP… which suits me just fine!
<— the smileys here are hilarious
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Cooking is my passion but two of my kids are very picky and one couldn’t care less about what he ate so I cant cook variety anymore, li harris alternates between, spaghetti, alfredo and chinese noodles so I make that on three day cycles. Your pictures are amazing and you should truly give this some thought.
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Picky eaters are a challenge… and I imagine very frustrating when you’d like to flex your creative muscle on a regular basis. One of my sisters is a Mac n’ Cheese with broccoli kind of gal with very little deviation. When she comes to visit, it’s always interesting to see what I can get her to eat. I have a son myself. Fortunately he eats most things I put in front of him. He went through a very unfortunate phase a couple years ago where he wanted to be a vegetarian. You can imagine the fuss that caused in a family of die hard meat eaters. 
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Our last team coach was a vegan and god, it was hard to invite her over. I would allow my boy to be a vegetarian only if the girl he was becoming one for was worth it..lol
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Hey there,
here is another famous thread from good old days (Sigh..) you may like:
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Mine was six at the time. He’d seen one too many episodes of a show called Oconauts and the dancing shrimp just did him in I think. It snow-balled from there. He was persuaded out of it eventually by duck bacon and a few long conversations.
Oh ho! So you had a “heyday” did you? It does seem a bit slow around here. When did the exodus start? Also thank you so much for linking that thread! What a fantastic resource! I have bookmarked it and will likely be much less productive tomorrow as a result of it! ha!
What other epic threads are buried here? Oh I should ask this question in your question/answer thread eh? Your three favourite threads from days of yore!
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I like to see others cook 
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LP if you should ever find yourself in the North Eastern portion of the United States, you have a standing invitation. My kitchen is always open to you!
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Yup, its very unfortunate that we had the gem threads, the greatest posters of all times and the most amazing posts that could engage anyone for years. What you are seeing right now is the unfrozen leftovers in 110 degree of a cooked dish that is leaving a smell now. (sorry had to post anomaly relevant to this thread)
You can search for different keywords that you might be interested in, and you’ll see those gems.
The other option is to go in different forums and there is a option “Search forum” on the top and you can lookup.
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Thanks, that’s sweet of you 
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Visiting a friend this weekend who has a fairly empty fridge and pantry. Where there’s a tin of kippers, there’s a way!
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I will have to try that. In my single days I lived of canned fish for years. Boys are getting into it now.
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I can relate! It’s how I got through University some months! I used to crush up saltines, sardines, and harissa. Or mayo.
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It was surprisingly chilly this morning so I baked some apples stuffed with granola for breakfast:
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You make stuff I’ve never seen made before :e6:
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You haven’t had baked apples?! You must try it… I promise it’s far far easier than the maftool lol!
Very easy and a nice change from oatmeal when it’s cold outside. Preheat your oven to 350F. Cut the top (“hat”) off your apples and core the bottom half. You want a nice amount of space to stuff them so after you core it you might want to take a paring knife and dig out more of the apple. I used giant Fiji apples for this but any apple will do. If you use a granny smith (green tart) apple then you can drizzle some honey after you’ve baked it to make it a touch sweater. Since I already had the muesli on hand I used that as the stuffing but really any mix of dried fruit, nuts, oats or whatever you have on hand will work. Add a bit of brown sugar to your stuffing before placing it in the apple(s). Once they’re good and packed, place a small pat of butter on top of your stuffing and put the apple “hat” back on.
Bake in whatever baking dish you have on hand for 25 to 35 minutes. The time will vary depending on how cooked your want your apple and the overall size of it. The butter melts and mingles with the brown sugar to create a bit of a caramel sauce. It’s a nice deviation from standard breakfast fare!