Super Floof! For those in a silly mood......:OP
amylou321
5 years ago
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Comments (30)HA! Funny Jeff. I think it’s just YOU! :-) Interesting about plant “trends”. I just (try to) grow what I like and find attractive. I never heard about the Pilea peperomoides “thing” until a month or two ago when I saw it near the register in a Chinese restaurant. The owner was telling me that “you can find them everywhere now”, as if they had been hard to find before. I guess that whole frenzy passed my by. I’d never heard about (until it was over...?) it and wasn’t looking. As many nurseries and garden sections as I’ve frequented in the past and continue to visit, I’ve never seen them anywhere else. I came across this post in searching GW for any advice, problems and care instructions that I might find since I just purchased one from an Etsy seller. Both a Pilea peperomoides and Pepperomia prostrate cuttings. No idea where that one is on the plant trend-o-meter either. Just hoping I have luck with them....See MoreFood floof! Snapshot!
Comments (49)Plllog, I think your comment about grits being served at any meal in the South is absolutely accurate, at least in my experience. I commented that we served Gruyere Grits to our Chinese guests as a side dish for filet mignon. I also listed Shrimp and Grits as a dish that I would serve as representative of my region. Just this morning, I was thinking that I needed to make up a batch of Gruyere Grits to freeze in meal size portions. P, your comment about salad on a burger reminded me of our trip to Australia. On a couple of occasions DH or DD ordered a burger. It was listed as coming with salad. We expected a small side salad. We finally learned that “salad” meant lettuce on the burger. I regret that we never chose to have a slice of beet on our burger. When we returned, a woman who worked for me who was married to an Aussie told me that it was pretty classic. I also agree with Outside Playing, that grits are not served every day at breakfast in the South. My momma never served them, but my daddy would eat them every chance he got. Nevertheless, I would say that grits are often served at breakfast in the south, see pic below of instant grits in individual packets. Just for fun, I googled “Southern Living grits.” Boy, are there lots of ways to cook grits! I’m not sure, but I think grits became less regional when Jimmy Carter went into the White House. I have a vague recollection of people trying to figure out the singular of grits. Annie, my mom must have been kin to your grandpa. She thought the finest breakfast was a piece of chocolate pie! I just looked up “peameal bacon.” I found it is what the North American Meat Institute calls “Canadian bacon.” I’ve had plenty of Canadian bacon, except I’ve never seen Canadian bacon rolled in cornmeal. Interesting. Thanks for sending me on the quest to figure it out! Elmer, bless you little trollish heart, you’re just not happy until you’ve insulted someone, are you?...See MoreFloof! Do you "cart judge?"
Comments (77)years ago i fed my 3 great danes a raw diet which consisted of a LOT of chicken. i always watched for leg quarters to go on sale and when they did, i'd buy a cartful. i also had the grocery store butcher get me 40# boxes of turkey necks every few weeks. i often had people make the comment, "wow, you must really love chicken". i'd smile and say yes and leave it at that. one time, the person behind me was making a big deal about all of the chicken in my cart. it was very annoying and i wasn't about to tell her it was dog food. the cashier, however, saved me the trouble of explaining when she said (loud enough for everyone around me to hear) "oh, she doesn't eat that all herself, she feeds it to her dogs". i was mortified to think there could have been someone within hearing distance that might be struggling to feed their family and there i was, buying 100# of chicken for my DOGS....See MoreFood Floof! Dips!
Comments (60)"Anything with cream cheese Is my favorite." Hard to argue with that philosophy :-)) Cream cheese seems to be the ideal base for many kinds of dip. I remember a high school pal of mine and I making a simple but very tasty dip out of cream cheese and A1 steak sauce! That and a bag of chips got us through a lot of homework sessions. And look away guacamole purists as I used to add cream cheese to mine when making for a crowd at summer BBQ's. Kept the guac from discoloring and added to the richness but never overwhelmed the avocados. As I now make it almost exclusively for myself, no need to add the cr. cheese to stretch the dip and it gets eaten too fast for discoloring. But it absolutely has to have plenty of fresh lime juice, salt, garlic and some sort of spicy kick - cayenne, dried pepper flakes, a splash of hot sauce or minced jalapenos. In a pinch, some hot salsa will do. To be perfectly honest, I do not understand needing a recipe for a dip. Unless a very specific type of dip or spread, like pate. You just mix together what you think will taste good in suitable proportions. But then, I don't use many recipes for cooking anyway, except for baking. btw Lars, there are lots of recipes for crab dip that don't include cheese other than cream cheese. Seems like only the hot or baked versions include something like cheddar and I prefer my crab fresh and with minimal fussing so they would never top my list....See Moreamylou321
5 years agoamylou321
5 years agoamylou321
5 years agoamylou321
5 years ago
littlebug zone 5 Missouri
5 years agolast modified: 5 years agoamylou321 thanked littlebug zone 5 Missouriamylou321
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