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Wheat muffin with sharp cheddar, egg, baby spinach and the prettiest avocado I’ve seen in a while. I’m hungry this morning! 
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The kids took us to
Dream Cafe.
I’m no longer a soy cheese virgin 
You’re So Vegan.
Scrambled tofu, tortilla strips, salsa, soy cheese, w/wheat tortillas, black beans and brown rice.
The orange drink is:
The energizer
Carrot ginger lemon apple smoothie.
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At least it has an appropriate amount of mayonnaise. 
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I did it! I cooked dinner. Go me. I was inspired by an article I read about the more diverse uses of rice in Italy than many are aware of (including me) and the history of how rice arrived in Italy. Plus we have had our fill of pasta recently. Sauce has tons of vegetables, spicy Italian sausage and ground beef, homemade tomato sauce from frozen. Good stuff.
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That looks so good! And that salad! 
A beaut.
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I’ve moved a lot! But I’ve spent 16+ years in Michigan, and i have never heard of this. The part of Michigan I’m familiar with has coneys and chili cheese fries…
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Sounds like Southeastern MI We are from West MI.
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Norma wanted to go to Sachet. She twisted my arm.
Yellow beets
Red beet humus oregano labne
Wood oven cabbage.
Celery root purée, sunchoke, Matbucha
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I bet she thinks her Gramps needs a new hoodie or two too!
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I saw your food and thought it was mine. You have Labneh on it. I posted a recipe here how to make Labneh. Or do it a simpler way, the way a Lebanese friend of mine said … just put olive oil and a little salt in some Greek Yougurt. Can also add chopped garlic and an herb of your choice. The other way of making Labneh is straining yogurt in a cheesecloth.
Enjoy your little sugar 
( N ).
@Deelzebub howre you making your yogurt?
I’ve made lots, eat lots, not making it right now. Someone was going to give me a big new pressure cooker, what is it, an insta pot and I was going to make yogurt in it. They gave it to someone else which is fine.
I’m curious if you’re making it in jars on the counter or in a machine?
Have a friend who brought some that she had put bacterias in …. 
, the texture was great … she had sweetened it just barely but it was really too much sweet for me. She’s making it in a machine but never could understand what.
I’ve made it on the counter in jars and the machines of old w the 5 little jars that plugged in and stayed warm.
@RosaCanDo glad to see your cooking… looks wonderful. Thanks for the chart. I had no idea that some of those dried names were just because they were the dried version. Like ancho. I thought that was a pepper!! a dried poblano even.
The jalapeño and poblano. The dried versions I think of deep, dark and red but thought it was it’s own pepper. I’m amazed at what I don’t know.
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Thanks for thanking Rosa for the chart.
Thanks @RosaCanDo
Ya know I knew about the chipotle, a long time ago working at the Mag. They had the best chipotle sauce. But since I have forgotten that they are just smoked Jalapeños. Saving that chart. Thanks.
Where does the Habanero fit in? The Mag made this spicy carrot habanero sauce that was an amazing creation. It was a tad spicy. And very pretty.
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I’ve never seen habaneros dried. I bet it’s because of the nature of their flavor being that it works best fresh…but just a guess. They tend to be much too spicy for me but I know they pair really well with fruit and lighter flavors. Used a lot in coastal regions. Or maybe the flavor profile doesn’t change much when dried so they would just be “dried habaneros,” no need to a different name. All guesses.
Edit- after a little research they don’t seem to have a different name when dried.
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I knew about ancho and chipotle, even their flavors, just didn’t know they were dried versions of their fresh selves!
Habenero is a hot pepper.
Red and white quinoa w tomatoes.
Eggplant, fresh red not dried bell pepper, white mushrooms, fresh garlic and fresh ginger.
Fresh tomatoes and cucumbers, black, white and pink pepper and olive oil and vinegar.
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In my past I had chili Pequin pepper plants growing. The little peppers people used to put in a glass jar with a pour spout and pour vinegar over them and always have them on the table. There were wild turkeys and they would eat the chili pequins … I also had peach trees and they’d eat the peaches too. Well as you can imagine the Turkey meat tasted like hot pepper peach! Long before this was really in vogue to marinate in peach and peppers. I had pigs too that were grazing in the peach Orchard. Only one of those pigs actually got eaten, not by me, and they said that it tasted like peach.
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Hey Alisa, I kept it super simple and made it in a thermos flask with whole jersey cows milk and it doesn’t need sweetened at all.
That’s 109°F btw
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The rest of the smoked mackerel pate with rosemary sea salt crackers and crisps and some rooibos tea.
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Todays new crockpot meal is crockpot chicken enchilada soup. I had to make the sauce over the stove first and it smells amazing. This was my first time using chili adobo sauce. It has a nice kick…6 hours and ill let you know how it is.
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