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I may never cook again.
- Thread starter jglass
- Start date
chubbyalaskagriz
New member
Janie,
The most beautiful flattery a cook can receive is a messy child's mouth- and a chubby hubby's pot-belly! Hee-Hee! winks- k.
The most beautiful flattery a cook can receive is a messy child's mouth- and a chubby hubby's pot-belly! Hee-Hee! winks- k.
Cook Chatty Cathy
New member
Hey you two! What's all this talk about Bellies? I mean well this is a cooking forum and we sorta focus on food, and well all I cna say is..... bellies we really need to just pretend they don't exist
One of the cutest memories I have of my oldest son was his cute and dimpled tummy, he loved to eat and I loved to cook and so he made me PROUD!!!
One of the cutest memories I have of my oldest son was his cute and dimpled tummy, he loved to eat and I loved to cook and so he made me PROUD!!!
jglass
New member
Everyone pats him on the belly and says he looks well taken care of lol. Jon's pretty short so any belly looks bigger on him. When we worked at the highschool the kids called us Sonny & Cher. I am about 2 inches or more taller than him.
I understand what you guys are are saying..I love to see him enjoying something I cooked but PLEASE without the after show lol.
Cathy that reminds me of when my sister brings here little one. The baby loves Aunt Naney's cooking. Last time I made the homemade chocolate ice cream while they were here. I got to feed the baby a big bowl of it.
I understand what you guys are are saying..I love to see him enjoying something I cooked but PLEASE without the after show lol.
Cathy that reminds me of when my sister brings here little one. The baby loves Aunt Naney's cooking. Last time I made the homemade chocolate ice cream while they were here. I got to feed the baby a big bowl of it.
Mama Mangia
Super Moderator
Hey you two! What's all this talk about Bellies? I mean well this is a cooking forum and we sorta focus on food, and well all I cna say is..... bellies we really need to just pretend they don't exist
If we didn't have bellies - we wouldn't be eating! A nice rounded tummy means good eating - good food and cooked with love!
Too big of a nice rounded bellie - "looks like they ate at Mama's house again!"
LOL
Jafo232
New member
I would not be able to handle such a schedule. I cook what I want to cook and cannot setup such a calendar for cooking.
I agree though, veggies are a must at every meal.
I think if you just tend to cook from scratch as much as possible, and limit sugars, in the end you should be allright.
Myself, I find some good exercise is a good combatant against the belly monster.
I agree though, veggies are a must at every meal.
I think if you just tend to cook from scratch as much as possible, and limit sugars, in the end you should be allright.
Myself, I find some good exercise is a good combatant against the belly monster.
Mama Mangia
Super Moderator
jafo - I agree with you - I make everything homemade - some days/special occasions we do tend to stuff ourselves more - we don't do it daily. I use no light/lite products, no fat-free orlow fat ingredients - just plain everyday foods. We love veggies and fruits - and we know when we've had too much and it's time to stop eating.
I have always said - eat everything - in moderation and you will live a long and healthy life.
Schedule cooking??? Not here either - I'd get thrown out of the kitchen for sure.
I have always said - eat everything - in moderation and you will live a long and healthy life.
Schedule cooking??? Not here either - I'd get thrown out of the kitchen for sure.
chubbyalaskagriz
New member
RE: "Monday - Boiled weeds Night (dandelions, escarole, whatever)"
Mapiva- I'd be honored to be invited over ANY night- except MONDAY- HA! Though it's a healthy one, for sure... I ain't ever been one for weeds- unless they were hidden and camoflauged by hot fudge, blue cheese dressing, or sausage gravy!
However, I am accustomed to your scheduled menu-nights... though it appears some are not. Throughout my career in cooking I either worked with a restaurant-menu(s) and specific prep that needed to be done- or as in the last few years at the Alaskan work-camps we had something going like this: Sunday- Prime Rib & Taco Night, Monday- Italian/Asian Night, Thursday- Steak Night, Saturday- Gyros/Burgers & German Suasage Night, etc...
Mapiva- I'd be honored to be invited over ANY night- except MONDAY- HA! Though it's a healthy one, for sure... I ain't ever been one for weeds- unless they were hidden and camoflauged by hot fudge, blue cheese dressing, or sausage gravy!
However, I am accustomed to your scheduled menu-nights... though it appears some are not. Throughout my career in cooking I either worked with a restaurant-menu(s) and specific prep that needed to be done- or as in the last few years at the Alaskan work-camps we had something going like this: Sunday- Prime Rib & Taco Night, Monday- Italian/Asian Night, Thursday- Steak Night, Saturday- Gyros/Burgers & German Suasage Night, etc...
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Mama Mangia
Super Moderator
Kev -
I know what you're talking about - some restaurants do have certain menus for certain days of the week in addition to their regular menu - fine for a restaurant - but not at home - at least that is my opinion.
I'd go crazy eating only 7 different dinners during the week! I love my food too much!
I know what you're talking about - some restaurants do have certain menus for certain days of the week in addition to their regular menu - fine for a restaurant - but not at home - at least that is my opinion.
I'd go crazy eating only 7 different dinners during the week! I love my food too much!
chubbyalaskagriz
New member
RE: "I'd go crazy eating only 7 different dinners during the week! I love my food too much!"
Me too, mama! These restaurants where there were daily specials repeated the same each week- also had pretty extensive menus w/ many other offerings.
And the Alaskan work-camps? Though we had certain favs served each night of the week which we repeated weekly (the habit-minded "routine-oriented" folk loved this and relied on it!) we served 3-5 entees each night, so there were always plenty of diverse options for those like you and I who required more variation. (though there was one OCD guy at one particular fish-camp who ate a bologna sandwich and corn chips then a large cup of soft-serv frozen chocolate yogurt EVERY night of the week- WITHOUT fail! Weird, huh?)
Me too, mama! These restaurants where there were daily specials repeated the same each week- also had pretty extensive menus w/ many other offerings.
And the Alaskan work-camps? Though we had certain favs served each night of the week which we repeated weekly (the habit-minded "routine-oriented" folk loved this and relied on it!) we served 3-5 entees each night, so there were always plenty of diverse options for those like you and I who required more variation. (though there was one OCD guy at one particular fish-camp who ate a bologna sandwich and corn chips then a large cup of soft-serv frozen chocolate yogurt EVERY night of the week- WITHOUT fail! Weird, huh?)
jglass
New member
Jon was a skinny fella before he had the wreck where he lost his sight.
While he was in the coma for eight weeks they shot him up with a lot of steroids.
Ever since then he doesnt have much of a metabolism...that with his sweet tooth makes for a belly. I actually cook pretty healthy. I roast alot or grill. I do everything I can to sneak veggies into him lol.
While he was in the coma for eight weeks they shot him up with a lot of steroids.
Ever since then he doesnt have much of a metabolism...that with his sweet tooth makes for a belly. I actually cook pretty healthy. I roast alot or grill. I do everything I can to sneak veggies into him lol.
chubbyalaskagriz
New member
Am I being defensive?
Not at all, Mapiva!
"I'm Kretan "do you carry a knife?" (long time legend we all carry 'em). And guess what, we all do carry knives. For cutting weeds lol! Don't believe me? Go check my Mom's purse."
Growing up, my Dad loved comic genius Redd Foxx. He had a Redd Foxx comedy album and in his routine Redd made this funny: "Everone thinks all Blacks carry knives. Everybody always says- 'watch out for that dude- y'know they ALL carry knives!' Well, I am here to say that is a bold-face lie! My Uncle carried an ice-pick for forty-seven years!" Hee-Hee! Redd- what a funny-bone tickler he was- God bless'im!
Not at all, Mapiva!
"I'm Kretan "do you carry a knife?" (long time legend we all carry 'em). And guess what, we all do carry knives. For cutting weeds lol! Don't believe me? Go check my Mom's purse."
Growing up, my Dad loved comic genius Redd Foxx. He had a Redd Foxx comedy album and in his routine Redd made this funny: "Everone thinks all Blacks carry knives. Everybody always says- 'watch out for that dude- y'know they ALL carry knives!' Well, I am here to say that is a bold-face lie! My Uncle carried an ice-pick for forty-seven years!" Hee-Hee! Redd- what a funny-bone tickler he was- God bless'im!
K
KYHeirloomer
Guest
Mapiva, I never thought you were locking yourself into the same seven meals. But, for me (and I'm a planning mavin), your shedule would be a straight jacket.
For starters, there is too much overlap. We tend to eat both weeds and legumes with many meals. Lots of grains, too. So there's no need to have specific nights for them.
My planning tends to run differently. Because it is, at best, impractical for me to shop daily (or even more than once a week, except in emergencies) I plan out our actual meals. Right down to the starters.
Typically, the planning process starts with a list of numbered spots on the page. Each gets a gross category written in, such as Lamb--Poultry--Seafood--etc. That assures an overall balance.
We then decide on an exact dish for that category. F'rinstance, if lamb is the category, we might decide to have Ladies Thighs. We then decide on a starter that would compliment the Ladies Thighs, and side dishes to go along with it.
Once the weekly menu is complete we compose a shopping list from the recipes.
Keep in mind, too, that I am not cooking every night. I've discussed, in the past, what Friend Wife and I jokingly call MREs (meals ready to eat). I prepare full recipes, even though there are just the two of us. We eat one freshly made. The rest gets put up as home-made frozen dinners. About half the time and MRE is on the evenings menu.
The menu plans vary depending on several factors. Seasonality is certainly one of them. Now that cooler weather is coming in, soups will again appear more regularly---either as a starter or as the main course. And a lot of the things I make are determined by my work as a cookbook reviewer at ChefTalk, where we have a rule that at least two dishes be made from each book under review.
All of this sounds kind of anal, I know. But it's become second nature to us, and we can get the whole thing done sitting on the couch listening to music or watching a video.
For starters, there is too much overlap. We tend to eat both weeds and legumes with many meals. Lots of grains, too. So there's no need to have specific nights for them.
My planning tends to run differently. Because it is, at best, impractical for me to shop daily (or even more than once a week, except in emergencies) I plan out our actual meals. Right down to the starters.
Typically, the planning process starts with a list of numbered spots on the page. Each gets a gross category written in, such as Lamb--Poultry--Seafood--etc. That assures an overall balance.
We then decide on an exact dish for that category. F'rinstance, if lamb is the category, we might decide to have Ladies Thighs. We then decide on a starter that would compliment the Ladies Thighs, and side dishes to go along with it.
Once the weekly menu is complete we compose a shopping list from the recipes.
Keep in mind, too, that I am not cooking every night. I've discussed, in the past, what Friend Wife and I jokingly call MREs (meals ready to eat). I prepare full recipes, even though there are just the two of us. We eat one freshly made. The rest gets put up as home-made frozen dinners. About half the time and MRE is on the evenings menu.
The menu plans vary depending on several factors. Seasonality is certainly one of them. Now that cooler weather is coming in, soups will again appear more regularly---either as a starter or as the main course. And a lot of the things I make are determined by my work as a cookbook reviewer at ChefTalk, where we have a rule that at least two dishes be made from each book under review.
All of this sounds kind of anal, I know. But it's become second nature to us, and we can get the whole thing done sitting on the couch listening to music or watching a video.
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K
KYHeirloomer
Guest
FWIW, here is this weeks menu plan:
1. Sweet Chicken Couscous
Tomato/cuke sald
crab cake starter
2. Squid w/Turnip Stew
Bulgur
Orange-Romaine-Feta salad
sweet potato roulade starter
3. Lebanese Meat Pastries
Beet, Wild Mushroom & Potato Casserole
Spinach with Pine Nuts
Olive Salad Starter
The rest of the week will be MREs, except that we're likely to go out one night.
1. Sweet Chicken Couscous
Tomato/cuke sald
crab cake starter
2. Squid w/Turnip Stew
Bulgur
Orange-Romaine-Feta salad
sweet potato roulade starter
3. Lebanese Meat Pastries
Beet, Wild Mushroom & Potato Casserole
Spinach with Pine Nuts
Olive Salad Starter
The rest of the week will be MREs, except that we're likely to go out one night.
chubbyalaskagriz
New member
Speaking of menus... my supper tinight? ...a half pound of deep fried chicken gizzards from the Kroger's deli, a small dish of three-bean salad, and a double-wedge of pumpkin pie all wretched & mangled & disentegrating (barely survived the ride home last night!), leftover from my Dad's birthday party Saturday. Don't ever let it be said that this guy's an elitest food snob! Ha!
Cook Chatty Cathy
New member
Tonight I made Chiles Rellenos, and southern style yellow squash, and a tomato & cucumber salad.
Personally I would love a Weeds night every week, I love weeds my favorite are young tender turnip greens, then collards, then spinach! In that order! I also love legumes, any bean'll do!!! My all time favorites are Black beans and Pinto, then large and small Limas, and then Great Northern, then Black Eyed peas!
My garden is yielding so many terrific veggies right now! Green snap beans, peppers, cucumbers, tomatoes, turnip greens, eggplant and okra. I am still waiting on our beets to mature enough to pull. I love it!!! During this time of the year I could eat entire meals of nothing but veggies and bread for a dinner!
Personally I would love a Weeds night every week, I love weeds my favorite are young tender turnip greens, then collards, then spinach! In that order! I also love legumes, any bean'll do!!! My all time favorites are Black beans and Pinto, then large and small Limas, and then Great Northern, then Black Eyed peas!
My garden is yielding so many terrific veggies right now! Green snap beans, peppers, cucumbers, tomatoes, turnip greens, eggplant and okra. I am still waiting on our beets to mature enough to pull. I love it!!! During this time of the year I could eat entire meals of nothing but veggies and bread for a dinner!
cookie
New member
Started the Day & ended the Day in Kitchen.
I started my day out cooking I made jambalaya with chicken cooked in broth. I then added chopped green sweet pepper. It turned out good but gave me Heart burn latter on. Maybe to spicy. My other half said it was Great, oh well.
I made Monday's night taco's tonight. I always do that, cook at night for the next day because I'm more relaxed. I put sweet green pepper & onion with tomato's & cheese in the taco mix. then stuffed my shells. Cookie
I started my day out cooking I made jambalaya with chicken cooked in broth. I then added chopped green sweet pepper. It turned out good but gave me Heart burn latter on.
Maybe to spicy. My other half said it was Great, oh well. I made Monday's night taco's tonight. I always do that, cook at night for the next day because I'm more relaxed. I put sweet green pepper & onion with tomato's & cheese in the taco mix. then stuffed my shells. Cookie
M
mrsjimmyp
Guest
No scheduled cooking here either Mama....lol..and Janie....my Hubby has put on a few pounds too since we got married last year.