Started eating before thinking to take a pic for you, but here’s my lunch today🌮


Unpopular Opinion

There’s a woman at the grocer who quite possibly has the most obnoxious voice on earth.  “Excuse me, sir, where do you keep the non-GMO carrots? I see the organic, but are those certified non-GMO?”

I’m a hair’s breadth from killing everyone there who stops in an aisle as if it isn’t a thoroughfare and dawdles inexplicably. “Excuse me, but all carrots grown today are GMO. All produce grown today, in fact.”

She stares at me and starts to put on a dirty look. Before she can vocalize her “How do you know?” I cut her off and say…

“I’m a food historian and you really ought to educate yourself about produce lineages if you’re so concerned about GMO. Go buy some purple carrots and leave this poor man lone so that he can do his job.”

And then I walked away…I get testy when I am hungry and she was between me and the butcher. A bad place to be.

I’m not sure if you realize this…but orange carrots like the ones she had in her hand…are a GMO.

The carrots used in most of Europe from the beginning of the Spice Trade up until the 17th century were of Asian stock and were reddish purple in color–rather more like a beet or the purple carrots of today. It was the Dutch who crossed them in hothouses with yellow carrots using new farming methods of fertilization and small beds. The yellow carrots were created by selection among hybrid
progenies of yellow Eastern carrots, white carrots and wild pale subspecies grown in
the Mediterranean. The first orange carrots originated by intentional bred mutation.

Now…all you non-GMO people blocking the aisles can finally stop harping on, yes?

No…I thought not.

Simon, I know I can’t do the contests but I made hard candy! The skulls and crossbones are for me and the hearts are for my boyfriend’s parents and a family friend for Hanukkah! They’re made with sugar, water and corn syrup which I’m not sure was a thing in the 1800s, and blue food coloring and vanilla almond flavoring.

-submitted by my assistant who still doesn’t sign her posts…

That’s wonderful! You’re next step is chocolate! Corn syrup was invented in the 1800’s but wasn’t used in food for about a hundred years. -S

Having a bit of wine with some food on a river cruise. Delightful food, though I don’t know if you’d like seeing half eaten food.


My Favorite Breakfast

I put bacon in the oven, sauteyed some diced white mushrooms, used the left over bacon fat as well as some vegetable oil to have enough to go around to fry potatoe pieces on low heat, and seasoned them with garlic powder and sea salt.

Then I shredded the bacon and mixed it with my mushrooms and set it aside. I whisked an egg with equal parts milk and poured it on what was left of the grease since it wasn’t burnt. With this much milk, as I hoped, the eggs swam to coat the bottom of my hot iron in a nice thin layer and were a perfect staple to fold my mushrooms and bacon into, as well as Italian and Monterey Jack cheese. Then I plopped the rest of the toppings on top because I made too much.

It’s brilliant and I’m proud it turned out so well. It goes really great with hot chocolate.


-submitted by @levinea-yuuki

I made a pot of chicken black bean soup. And failed to get it started on time, so now I’m eating dinner at 10 pm.

-submitted by Theflashisgone

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