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Can I just say I admire you people who include salads
and water in with your 'whatever you want' day.
Ok, a salad (with no iceberg, of course,) and lots of bitter greens like arugula....
with tons of blue cheese, thin sweet onions, canned beets, all sorts of olives, hb egg slices,
avocados, bacon, sprouts....one with bluecheese dressing....
another with a satay, peanut Thai dressing.
Oh and broccoli rabe/ broccolini, has diff names, very bitter, cooked like in Little Italy,
in NYC...evo oil, garlic, salt... leave off the red peppers.
French onion soup
Wish I still ate shrimp, scallops, clams and lobster...then I'd have lobster bisque, steamers, etc.
Hmmm...maybe cheesecakes...since this is a fantasy, no repercussions dream....
like in 'Defending Your Life'.
A certain type of European bread and fresh butter which I don't eat anymore, that would be fun.
I don't think I would want this EVERYDAY, especially after several days of it, but right now this sounds nice:
I would have a macchiato for breakfast, and a croissant with clotted cream or kaymak with some honey drizzled over it.
For lunch/snack I would have those pickled hot pepper things stuffed with a feta or salty cheese that has a ricotta-like consistency. Maybe a few slices of nice bread with good Dutch or German cheese and cured meat over it, olive oil.
Hold myself over with some lychees.
For dinner, a big tall glass of hefeweizen and a Vietnamese rice noodle salad. Or fish and chips with vinegar. Can't decide.
Another coffee and call it a day. I'm not really into organized desserts.
Vanilla yogurt is the only kind I eat, don't like the chunks of fruit in the other flavors.
I don't know what brand you use but my favorite is the small container Dannon Activia vanilla flavor, I mix half in with my fruit smoothie in the morning and the other half with ground flaxseed as a snack.
Just bought the Greek vanilla and honey yogurt last week and it's real delicious but sweet and a little thick so I will probably stick with the Dannon.
I love greek yogurt. I like that it is thicker. I usually stick with plain, I find the flavored ones too sweet.
Oh and broccoli rabe/ broccolini, has diff names, very bitter, cooked like in Little Italy,
in NYC...evo oil, garlic, salt... leave off the red peppers.
I think of broccolini and broccoli rabe as distinct veggies. Brocollini has skinny stalks and crisper florets. It is not bitter tasting, a bit like denser broccoli. Broccoli rabe is very leafy with small florets (more like leaves) and is much more bitter. Almost like a cross between bitter kale and broccoli.
Locally we have both, generally at the same farm stands, and they look and taste quite different. But I love them both with evoo, garlic and chili flakes. Finished off with a squeeze of lemon or a nice drizzle of balsamic vinegar.
Hmm...anything?
No concern for vitamins or fiber or weight gain?
Pizza, from a particular place here, all day.
Indian buffets for lunch, for a change.
Lots of vanilla yogurt, my weakness.
The $7 Triple chocolate bundt cake from Sam's Club, only that one.
Fondues, w/ plenty of garlic and wine...any form of melted cheeses.
Ribeye roast made by me.
With no care for the customs of breakfast, lunch and dinner...I might have the
cake for breakfast with the ribeye!
It has the perfect consistency that way. The gas oven cooks it unevenly, some parts come out raw, some burnt to a crisp and stuck to the pan.
I cook bacon in my gas oven all the time with no problems. I put the bacon on a rack and place it on the baking sheet. It allows the heat to circulate.
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