I’ll always be grateful to my mum for teaching me the basics of cooking when I was about 11/12 years old. Mum wanted her kids and hubby make dinner one day a week. We did. Dad always made the same overcooked boiled potatoes, green beans and pork chops. I don’t remember what sis made. This is one of the three dishes I did in the first years. Still one of my favourites, simply referred to as pasta red sauce. Learned from an Italian American friend it actually has a name in Italy but I forgot again. It’s tomato sauce with veggies and meat, anything that I have laying around really. Lots of grated cheese too of course.
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Every year, during the month of November I do a daily gratitude post on Facebook. Today on the first day I shared my gratitude for this thread and another cooking group I am part of. I’m grateful to scroll through here and see what you all are cooking up when I’m feeling down about not being able to do much in the kitchen lately, and all the helpful tips and great ideas shared. Thank you for all the posts and pictures of pretty foods!
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Looks good, Menno - is it Bolognese?
I make a similar one - the sauce has carrots, celery, onion, garlic, crushed red pepper, and ground beef or turkey.
I learned the basics from both my parents, although my Dad was much better than my Mom (she tried her best though!). I can outcook them both by miles these days 
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Not Bolognese Tristan. I used to call it that but have been severely reprimanded for calling it that. This one also has your ingredients with added bell pepper, mushrooms and egg plant. And fresh thyme and sage, and this lovely organic Sicilian oregano the grocery had in promotion a couple of weeks ago. And some ginger just because I like.
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Snickerdoodles are buttery & soft, crispy & crinkly on the outside but deliciously chewy on the inside, kind of like a sugar cookie, but they’re not. Cream of tartar is the secret and main difference between sugar cookies and snickerdoodles. The main problem is that a lot of people will just make a sugar cookie and roll it in cinnamon and sugar. They think that is a snickerdoodle, which is what led me to really not like snickerdoodles. I had placed them on the ‘trash cookie’ level along with peanut butter cookies (sorry PB cookie fans 
) long ago because of that very reason. My recipe comes from the cookie cook book I posted in the cook book thread, but I’m pretty sure you could find a good recipe online and give it a go!
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@Mno Anything with a tomato sauce and spaghetti noodles is automatically simply ‘spaghetti’ to my SO. 
Beautiful presentation!
@RosaCanDo I’m sorry you haven’t been able to do much in your kitchen lately, but I’m glad that the pictures and tips have helped cheer you up. 
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I am so glad to hear that I am not the only PB cookie hater! And I LOVE peanut butter!
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Ok I’ll take your peanut butter cookies please @RosaCanDo and @Chiron … you can have my snickerdoodles 
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Maybe Cacciatore? Kinda looks like it. Looks yummy 
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I would definitely eat that, sans the beans. Have to be careful with beans. They don’t like me and I turn into Violet from Willy Wonka
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The beans were the weakest link. Actually so bland they didn’t taste like anything. I should have saved some jalapeño for the beans but I only had one old one.
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I think you’re right Courtney! Thanks! 
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Technically not “cooking”, as nothing is cooked, but anyhow.
This is my first meal of the day, nearly every day. Overnight oats recipe that I’ve tweeked slightly over the years. Good thing to have a few hours before hitting the gym.
Fat free plain greek yogurt (the sour stuff), chopped walnuts, oats, chia seed, honey or agave, unsweetened vanilla almond milk, Saigon cinnamon.
The cinnamon is mixed in, but then I also like to spread a paper-thin layer of it on the top once it has settled a bit because I’m a cinnamon freak (Saigon cinnamon was a game-changer, much more flavorful and intense).
Ends up at about 660 cal, 30g fat, 65g carb, 45g protein.
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Are you eating the cow brain raw? Or how is that even prepared? I did not know people eat cow brain.
A Nordic specialty (I guess), the pink porridge.
Includes water, sugar, wheat grits and lingonberries. When it has cooled down a bit it’s whisked with beaters until light and fluffy. I like mine with milk and little extra sugar on top
What is lingonberry?
@MrsOdh Sophia, do you have this in Sweden?
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I liked it. But only because YOU posted it. 
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This thread is handy for leftovers. I still got chicken in the fridge I was going to make chicken salad with for lunch today. But I couldn’t remember when i made it. So I scrolled through this thread and saw I made it 6 days ago. Better throw it out. Leftovers are only good for 5 days. And I think that is pushing it. I know I could have labeled and dated it. But I didn’t.
Anyway. I thought that was a handy tidbit to share.
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Doesn’t have to be cooking, just has to be something edible. Your breakfast looks great and filling!
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I left our pasta last night overnight (my little guys plain noodles with butter & olive oil). I hate wasting food but I’m especially anal with food safety, (particularly with him). “When in doubt, throw it out” drilled into me from food safety training through my degree lol. But alas I can feed to hubby 
or me if I’m feeling brave 
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