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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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Members: 39
Latest Activity: yesterday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Safety of frozen food

Started by Idaho Spud. Last reply by Patricia Dec 29, 2014. 12 Replies

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12, 2014. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7, 2014. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4, 2014. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3, 2014. 44 Replies

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Comment by Joan Denoo yesterday

Spud, perfect additions to the salad. My cousin's wife must weigh 300 pounds. Every day a recipe comes from her that is just dripping with icing or heavy sauces or deep fried treasures. I decided that when I receive one of her recipes I am going to send her a photo and recipe of one of my favorites, even if I have to use a stock photo. 

Comment by Joan Denoo yesterday

Chris, I know what you mean about accumulating teaching material. I had boxes and boxes that I kept for a couple of years after I retired and then sent them to the dump. 

It sounds as though you love teaching as much as I did. Being a teacher with a strong commitment to students does take its toll. I enjoy reading about your experiences ... kind of like being with you as you impart information and skills that will make differences in their lives. 

Comment by Idaho Spud yesterday

I would add some garbanzo beans to Joan's salad, and maybe some bacon bits.

Comment by Plinius yesterday

Earthquakes and tunnels is a scary combination for me too, Joan. But here in the mud it's reasonably safe.

And thanks, I'm fine today. My workload is still too heavy, so I expect the next migraine attack on Thursday, because that's my day off. And if the weekend is very busy, another one on Monday. Losing all that time makes me only work harder on the other days.... but I try to skip corners and slow down. Next week I get a new group to teach! I'm looking forward to that, and it won't be very busy, because by now I have a big stack of teaching material ready. 

Comment by Joan Denoo yesterday

Chris, how are you feeling? Did the chili help with ending the migraine?

I still have claustrophobia about tunnels, especially the ones that go under water. What if the earth shakes while I am down in that tunnel/grave? I hope the engineers planned for that. Especially in Korea. That is a shaky part of the Earth. 

Comment by The Flying Atheist yesterday

Joan, that salad looks good.  I would add a little raspberry vinaigrette and I'm good to go. 

Comment by Randall Smith yesterday

Hey, yesterday I pulled out of an old snow drift some buried collard greens. Boiled with olive oil and vinegar, they were delicious!

Be sure to read my recent blog on fat.

Comment by Patricia yesterday

Now that's more like it!!!!

Comment by Joan Denoo yesterday

With so many of these fat and sugar pictures, I offer up a rebuttal

stok photo

Comment by Patricia yesterday

Add some salt to a bucket of lard & eat that.......ECK!!!!!!!!

 

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