fried chicken, creamed corn and peas...simple, quick, and delicious.
-
ICMag with help from Phlizon, Landrace Warden and The Vault is running a NEW contest for Christmas! You can check it here. Prizes are: full spectrum led light, seeds & forum premium access. Come join in!
WHAT ARE YOU EATING TODAY?
- Thread starter Tudo
- Start date
Purple cabbage coleslaw with carrots, both from this year's garden, and a vinaigrette dressing, with just a touch of maple syrup, and organic cauliflower and mushrooms added.
Vegan Thai stir-fry with lots of good healthy stuff in it, including green Thai curry paste, extra-firm tofu, the purple cabbage, carrots, organic cauliflower and organic mushrooms, organic coconut milk, sweet onion, and other stuff..
Vegan Thai stir-fry with lots of good healthy stuff in it, including green Thai curry paste, extra-firm tofu, the purple cabbage, carrots, organic cauliflower and organic mushrooms, organic coconut milk, sweet onion, and other stuff..
Last edited:
A younger Michael Che comments on the significance of fried chicken, and more.. And yes, when he was younger, he frequently appeared -pretty- stoned when on stage.
Michael Che - Thoughtful Racism - YouTube
thin boneless chops tonight, with peas, green beans, creamed corn and Crescent rolls hot out of the oven. wife made the pinwheel style peanut butter/powdered sugar diabetic coma inducing stuff for dessert... it's not shaping up to be a long retirement. 
Dayum that sounds good. I get local salmon, never frozen, and I've really gotten used to bbq on a plank! Ever do salmon this way? It's unbelievable.
but tonight I am fasting or else I'll never make my eye doctor appt tomorrow where I believe they will be sticking a needle in my eye. Yes it freaks me out.
So I try to escape to food but I'm fasting! Arghhh
but tonight I am fasting or else I'll never make my eye doctor appt tomorrow where I believe they will be sticking a needle in my eye. Yes it freaks me out.
So I try to escape to food but I'm fasting! Arghhh
Different places sell cedar planks locally to grill, smoke, or bake salmon on, but I've never done so myself. My memory wants to say that friends in the Yukon Territory have done so, but I'm not certain it's not a brain fart of a memory.
The ginger, soy, garlic and maple syrup (quasi Thai flavors) became the favorite baked or fried method here years ago. Unless smoking, either traditional Native style, or White man style of sugar brine (the 1st Nations method uses only <typically> rock salt; no sugar or spicing, whereas the newcomers' variety uses a brine, a different soak time, a different glazing or drying time, and typically a different heat range). But I like 'em all.
Once up on a time, years ago, I burned out on salmon, after a part of a summer at a fish camp on the Yukon River, after which, salmon casserole, salmon patties/cakes, salmon chowder, salmon salad, salmon, salmon and more salmon.
But I'm good with the occasional salmon meal these days. Good stuff. And the source of the salmon (which river or hatchery the spawn were from) will dictate to a large degree, the amount of oils on-board; the further the salmon is swimming, the greater the 'lunch they pack', and the more oil they'll have, which means more Omega 3's.
i'm sorry, but the only way someone is gonna stick a needle in my eye is after i am fully unconscious or dead. damn...
M
member 505892
It sounds horrific to me too but my mum gets those injections directly into her eyeball every 6 weeks or so and doesn't seem freaked out by it at all.
I guess the fear of the alternative, going blind, is much worse, so she blocks the thought of needle out somehow.
I don't think i could sit still for that myself, they would have to strap me down.
It sounds horrific to me too but my mum gets those injections directly into her eyeball every 6 weeks or so and doesn't seem freaked out by it at all.
I guess the fear of the alternative, going blind, is much worse, so she blocks the thought of needle out somehow.
I don't think i could sit still for that myself, they would have to strap me down.
Woke up with blurry vision in one eye and it has not gotten clear. So that's what they are doing to me too, every 4-6 weeks. Did her Eyesite get cleared up?
M
member 505892
Yes, her eyesight comes back pretty well but starts to deteriorate closer to the next injection.
She said her doctor says that newer injections that last a lot longer are supposed to be coming but for now every six weeks or so.
Neighbors delivered a quart jar of their fresh honey, minimally filtered, so cloudy, almost like the color of whipped honey. I watch how much I eat pretty closely, as it's not friendly to glucose levels for me (unlike the better safer use of maple syrup), but a bit smeared on a whole grain and seeds cracker portion is awesome. Followed by vegan Thai stir-fry from the same left-overs yesterday (we make a few days at a time worth for me), and a few sips from a plant-based chocolate Orgain Protein shake, a small cup of black French Roast coffee, & some RO H2O.
fresh honey? you DOG! 
fresh honey? you DOG!
We'd given them a fair amount of our 5 varieties of potatoes from this year, as well as Scarlet Nantes carrots from our garden, and raspberries (hybrid) from my wife's arbor, and they had given us a package of several sockeye fillets, a couple packages of moose burger, and a nice moose roast. So it's our turn next, and my wife is sending up some high-gluten, nice and elastic whole grain dinner rolls. The other day the mom from their family brought us a 'thank you' card and a bouquet of flowers for the table vase.
They're a Christian family (the dad's a minister), but not hell-fire and brimstone, tend to accept people where they're at, the minister dad works in the rougher area of Fairbanks to help build community projects there, and many of the members are contractors, including the father, who is in his 70s, and has cancer.
We've had some good conversations over the phone, and one or 2 on the side of the trail. in the past when I had sent my dry-rub smoked pork ribs up the hill, sharing, they had asked for me to teach them how, and rightly or wrongly, I was concerned about evangelism and the opening of the door of boundary challenged religious beliefs would begin with my agreeing to teach them how I do those. I expressed to the dad back then, my aversion to getting too close to nearly anyone any more, and he understood.
But none of that ever came, other than years ago, they'd asked our younger son if he wished to attend church with them one time, and that was nipped as a private matter, but "thanks anyway."
Overall, they've successfully raised some very respectable children, 13 in all, most of which were adopted, and they've honored boundaries and self-determination in other persons' lives more than the rest of our neighbors.
So now we have sort of a slow-motion ping-pong game going of treats and favors to each others' households. There's no doubt in my mind that the local rumor mill has told them of my past activism and related subjects, as well as suspicions of my past dealings in cannabis and elsewise; that hasn't flavored any of the mutual respect shown. My younger son goes up and helps repair their machines and recreational vehicles, as well the occasional motor vehicle, and they love him dearly. We've been fortunate to have them as neighbors. And their local honey is fucking AWESOME!!
sounds like you have good neighbors. i remember when that was the norm...
So the cardiologist called and had an emergency so they had to reschedule my cardiac clearance tests for surgery. So....no more fasting today and was hungry as a bear so I woofed down a rotisserie chicken and some buttered bread, followed by some gelato and a few bowls.
Tomorrow, Ribs in the slow cooker and then make rib sandwiches. Blow your mind tender.
Tomorrow, Ribs in the slow cooker and then make rib sandwiches. Blow your mind tender.
eat, drink, and be merry...
Homemade hash brown potatoes from this year's Satina potatoes. Not as much starch or sugars as the hash browns I made from this year's harvest of Pinto Gold spuds, but still quite good.
Followed by vegan Thai stir-fry, though with no mushrooms; ran out after the last batch, and need to fit in a store run after appointments today, having skipped the store runs yesterday after yet another appointment.
Had an Orgain plant-Based Chocolate Protein Shake for breakfast, along with a half of a Texas pink grapefruit, small handful of dry roasted almonds w/ sea salt, 20-oz. cup of moringa tea, and now sipping the several-hours-old 16-oz. cup of fresh ground French Roast black coffee I was served at breakfast time, though I often prefer the coffee guzzling temperature anyway..
Dinner will likely be a bitter melon smoothie, vegan Thai stir-fry, a small amount or more of fresh red ripe seedless watermelon, and a part of another Orgain Plant-Based Chocolate Protein shake.
A day in the life... Living the dream.
If I cheat on the cancer/vegan diet, it'll be to slip in a smaller good quality Cajun Andouille sausage, that has no nitrates or nitrites in it, but awesome seasoning and good, chunky pork fat, like an Andouille is supposed to have..
Followed by vegan Thai stir-fry, though with no mushrooms; ran out after the last batch, and need to fit in a store run after appointments today, having skipped the store runs yesterday after yet another appointment.
Had an Orgain plant-Based Chocolate Protein Shake for breakfast, along with a half of a Texas pink grapefruit, small handful of dry roasted almonds w/ sea salt, 20-oz. cup of moringa tea, and now sipping the several-hours-old 16-oz. cup of fresh ground French Roast black coffee I was served at breakfast time, though I often prefer the coffee guzzling temperature anyway..
Dinner will likely be a bitter melon smoothie, vegan Thai stir-fry, a small amount or more of fresh red ripe seedless watermelon, and a part of another Orgain Plant-Based Chocolate Protein shake.
A day in the life... Living the dream.
If I cheat on the cancer/vegan diet, it'll be to slip in a smaller good quality Cajun Andouille sausage, that has no nitrates or nitrites in it, but awesome seasoning and good, chunky pork fat, like an Andouille is supposed to have..
you're killing my ass, moose! i gotta quit reading what you're up to, i can't stay out of the damn kitchen...
Made hash browns in coconut oil again, but from the Lehigh variety of spuds, preceding the vegan Thai stir-fry; my primary sustenance, anymore.
Still sampling the various varieties of spuds from this year's harvest n different preparation methods..
The Lehigh took longer per side to brown nicely in the medium-high temp coconut oil, similar to some of the German Butterball spuds we've traditionally grown, but which the seed vendors were out of this year by the time I placed our orders.
The Lehigh don't have a whole lot more flavor than the Satinas, and certainly not as much as the Pinto Golds, but took considerably longer to brown, as stated. Not as sweet as some, but seem to have a fairly stout non-converted carb/starch presence, which led to a very crispy, golden brown, tender, moderately (good/tasty) flavored spud in that preparation.
(*All of the spuds but the Satinas changed their textures once the slow-to-release steamed bone meal set in toward the end of summer, but the Satinas had a creamy texture long before the rest).
The Lehigh, not withstanding a spud with somewhat more presence of flavor, such as the Pinto Golds, is clearly the hash brown spud of choice this year. I suspect the Satinas hold the 1st place spot for best mashed or whipped spud, & the Red Thumb.. well, I'm happy to be almost done with them. Asterix are the choice for a good all-around spud that produces like a bastard (got over 200 lbs of them, I believe), but may not hold any records for starches or flavor, though not bad at all, really; -far- better than store-bought crapola.
Going to gift some spuds to another forum member on Monday, via USPS, and take some into town to gift to the woman that owns and runs the Asian market where we frequently shop.
Still sampling the various varieties of spuds from this year's harvest n different preparation methods..
The Lehigh took longer per side to brown nicely in the medium-high temp coconut oil, similar to some of the German Butterball spuds we've traditionally grown, but which the seed vendors were out of this year by the time I placed our orders.
The Lehigh don't have a whole lot more flavor than the Satinas, and certainly not as much as the Pinto Golds, but took considerably longer to brown, as stated. Not as sweet as some, but seem to have a fairly stout non-converted carb/starch presence, which led to a very crispy, golden brown, tender, moderately (good/tasty) flavored spud in that preparation.
(*All of the spuds but the Satinas changed their textures once the slow-to-release steamed bone meal set in toward the end of summer, but the Satinas had a creamy texture long before the rest).
The Lehigh, not withstanding a spud with somewhat more presence of flavor, such as the Pinto Golds, is clearly the hash brown spud of choice this year. I suspect the Satinas hold the 1st place spot for best mashed or whipped spud, & the Red Thumb.. well, I'm happy to be almost done with them. Asterix are the choice for a good all-around spud that produces like a bastard (got over 200 lbs of them, I believe), but may not hold any records for starches or flavor, though not bad at all, really; -far- better than store-bought crapola.
Going to gift some spuds to another forum member on Monday, via USPS, and take some into town to gift to the woman that owns and runs the Asian market where we frequently shop.
What you said above, moose eater . Thank you.
