Oh yeah! Our recent has been avacado eggs! Just love them!

The easy method is to split 2 english muffins, top with cheese of choice. While these are toasting and melting mash 1/2 an avacado with a couple tbsp of hot salsa. smear on the eng muffins. Fry the amount of over easy eggs and serve them on top of the cheesy eng muffins! Yum Yum!

Also, when the cool weather starts, I love me some soups, stews and casseroles! Kinda homey! Now if I could just learn how to bake a crusty loaf of french bread!

I do. But it's often simpler. Like eggs. Any eggs at all. Then periods of not. Or quiche (which to me is custard which is a separate category from "eggs", though omelettes and frittatas count as "eggs".)

Or sausage sandwiches (not hotdogs).

Pasta.

Cauliflower. Chard.

But since I strive for variation, these are moderate spurts. :)

I have been on a Kick where I want cheese on everything and then I have to have a few slices too many of just plain cheese whenever I melt cheese on something.

Also eating toaster beet burgers in a romaine lettuce wrap.

It used to be whole wheat noodles as well but now it is konjac or buckwheat soba noodles.

I have to resist the urge to continue with the cheese because it's very fattening and I have been craving it a great deal. Tomorrow will be the beginning of one week at least without cheese. I'll have to write it down though so I remember not to eat it.

My spurts are to repeat a certain dish within a 2-3 week period, usually based on a craving because it tasted so good the first time, and I tend to repeat it twice (3 times total). lol!

eta: I just finished my 3 apple brown bettys spurt. :O)

I think it depends a lot of what's seasonal or what the seasons make me want to eat. We're still gorging on melons and tomatoes but I'm sort of getting to thinking about slow cooked meat dishes in sauces....... not just yet, though!

I do not. Perhaps I have a shorter attention span for this, but I move on rather quickly rather than linger on any particularly trend that I might try. I guess I get bored more quickly than most people, and Kevin always wants something different all the time, which is another reason that I do not have spurts of anything.

Always. Year round. Seasonal. I just made killer humus twice in a couple weeks. After a year hiatus from making the dip. It was perfect during the past two storms. Not made any carb breads or pizza for months...not interested. Maybe when the weather cools in the Fall.

We are on a fresh plant based (🙄) for now. So much fresh veg right out the door. Lots of grains and beans but less empty carbs. A few new homemade spice blends.

I've not harvested carrots, parsnips, beets yet, or potatoes. My last potato salad was so good veg heavy. Snuck a few babies.

Fresh slaws with raw golden beets, celery, carrots...fennel,...herbs

My "thing" right now is eggplant and zucchini at every dinner because it's soooo good straight out of the garden.

CA Kate z9: How do you fix your eggplant and zucchini? I'm always looking for new ideas.

I usually cut them up and put it in any dish I'm making.... especially the eggplant, which is a long, very skinny PingTang. I even add it to the frozen dinners I get from Trader Joes.

The zucchini I'm growing this year is called "Grilling Zucchini"; it sort of a fat oval about 3-4 inches long and 2 inches wide. I slice that into 1/2 inch rounds, coat with pasta sauce, then add cheese, and roast for about 10 minutes.

I also make a pretty good Ratattouille with both the eggplant and the zucchini plus whatever elae I have on hand.

yes ... no ... yes ... no. Well, that's about it ... yes. *grin*

I'm currently on a Fajita kick to use up sweet peppers and onions from the garden. I switch up the protein between chicken, sirloin, and shrimp or sometimes all three.

I made a big batch this weekend at the lake on my Blackstone griddle to feed 15. Served with guacamole, sour cream, cheddar jack, and Annie's Salsa. Also spanish rice and refried beans.

I eat seasonally, and this time of year the weekly treat is sauteed peppers (Jimmy Nardello peppers) and onions with locally made Italian sausage. Earlier in the summer it was Caprese salads and cucumber recipes, mostly what I called soaked cucumbers. Salt sliced cukes and onions. Drain liquid after an hour or so. Add vinegar. Let sit in fridge a couple of hours. Serve as is or with sour cream or Greek yogurt.

I'm glad to see not alone! I assume it's because we embrace food. I've dropped down just the peppers. Habaneros, jalapenos, you name it. Put it on eggs, tunafish, hamburgers, etc. But they're in season, I have a loads of them.