Texture would be different. But I could see something possibly made with a carrot mash... mixed with a bunch of savory ingredients and then maybe steamed and pan fried... at least vs. a chinese carrot cake (loh bak goh). Frieswise... you couldn't process it much (eg, no mash) as that would change the texture too much. But with a different spice blend and maybe double frying it could be possible.

You’re truly my hero! Most folks after a workout nosh on a protein bar or some nuts. You knock off some BK onion rings while walking away! You did the workout, now accept the reward!😀😀😀

Dinner tonight. Mixed some large shells with ground beef, ricotta, mozzarella and marinara sauce.

A little coffee ice cream for later.


https://cimg0.ibsrv.net/gimg/www.fly...b70df4113.jpeg

LOL...got that right! When they (those nutritionists again) suggest I drink a whey based protein drink or cottage cheese post workout, I just tell them to get real. I've just pumped iron with high intensity cardio sprinkled in between, whatever I'm eating afterwards has already been paid for with interest.

Yeah, and a gazillion times better than the "bowl of yogurt and melons" thing.

Homemade manicotti from the Italian neighbor. I devoured them before I thought to take a photo.

We have pretty good luck with fries, especially the fresh cut type. We spray them with a bit of Pam and toss them about in a hot cast iron skillet. Have never found a way to revive onion rings.

post-Sing 2 movie
cold stone creamery, del monte mall, monterey ca
Cookies makes everything batter in “Like It” (small) cup


https://cimg7.ibsrv.net/gimg/www.fly...9d4c9db78.jpeg
https://cimg8.ibsrv.net/gimg/www.fly...9fb6e3ed5.jpeg



omg I love sea cucumber as an entree and usually it’s dependent on sauce. I’ve only really had it as a Chinese banquet entree.

Arugula salad with fresh mango & glazed walnuts
Roasted sweet potatoes with cayenne and brown sugar
Halibut with browned butter & garlic chives
https://cimg8.ibsrv.net/gimg/www.fly...8bec9b800f.jpg

....served on a Christmas plate!

I try to use my Christmas china starting at Thanksgiving until New Years. I love them.

Last night, turkey tacos + pinto beans with bacon and jalapeno
Tonight, shrimp risotto

My sister's husband picked my wife in the family Christmas gift draw and part of her present was broth bombs.
https://brothbomb.store/products/com...asoning-blends

Anyone ever use these? They come with vegetarian recipes that we'd like to "meat up" a little. Having trouble finding meat recipes. Maybe this belongs in the recipe thread...

Dinner was at one of our clubs . Forgot the photo of cold soba before it was consumed - you see what is left of the seaweed & bowl of ice / wasabi

https://cimg6.ibsrv.net/gimg/www.fly...3d0204ed6.jpeg
Part of roasted cauliflower with cheddar , feta & parmesan cheeses in cream sauce

I had never heard of broth bombs...I love the name. They look like preseasoned pressed bullion type things. Let us know.
I love the idea of bacon in the turkey tacos!

Requested we have Sockeye salmon tonight and insisted that it be Alaskan wild. Ok, have to ask. I sometimes us...ah...tartar sauce on Salmon. Is that something along the lines of using ketchup on a world class perfectly cooked USDA Prime steak?

Personally, tartar sauce goes nowhere near my salmon. Having said that, I know people that only eat fish that is fried. This includes salmon. So for them, tartar gets slathered on.
So, do what makes you happy. If your salmon is grilled or broiled, I may give you the side eye look. Otherwise, enjoy!