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Comment by Patricia on July 25, 2018 at 4:51pm

Hahahaha.....a little too late for Rick's heart methinks.

Comment by Patricia on July 25, 2018 at 4:51pm

Whatever was done, they make for such a colourful plate! I often get all the coloured peppers too. Carrots & broccoli are always good colours, but variety is so much more appetizing.

Comment by Loam Gnome on July 25, 2018 at 4:38pm

The purple ones may help prevent heart disease!

Comment by Loam Gnome on July 25, 2018 at 4:36pm

I keep wondering how they created colorful cauliflowers.  Green, orange, purple!

The orange was a Canadian mutant!

I guess the others were mutants too

Comment by Patricia on July 25, 2018 at 4:15pm

No, its just cauliflower that looks pretty. If you cook it, the water is a beautiful blue. The purple fades a bit with cooking though.

Comment by Loam Gnome on July 25, 2018 at 4:12pm

Thst sounds reslly good!  Does the purple change the taste?

Comment by Patricia on July 25, 2018 at 2:47pm

Rick grew purple cauliflowers this year, along with the whites, & that is beautiful in salads. I used the purple, & white, cauliflower, broccoli, peas, red pepper, onion, radish, rainbow pasta, stuffed green olives, & mayonnaise.

Comment by Loam Gnome on July 25, 2018 at 1:14pm

My friend is on a low carb diet.  I'm not a fan of those diets, and I can't eat low carb because I only have a partial stomach, and complex carbs keep me going.  But, I support my friend in his journey, and want to help.  It's especially complicated because I'm vegetarian.  So for him, no bread, no potatoes, no cornbread.  What to do?

Omelets make a good meal.  I made one with saute mushrooms, goat cheese, and jalapenos, that we both liked.  Another thing we liked was marinade vegetables (zucchini, broccoli, mushrooms, peppers, onions) in a vinegar and oil base with garlic, salt, pepper, and rosemary.  Then grill in a grilling basket, over wood flames.  That went well.

Today I made the traditional midwest potato salad, my favorite.  Except, I steamed cauliflower florets until tender but not mushy, let it cool, and used that cup for cup instead of cooked potatoes.  I also steamed a jalapeno at the same time, to tenderize it, and diced that into the nonpotato salad.  This turned out really tasty.  I love potatoes, but for a carb-avoiding companion, the cauliflower nonpotato salad turned out really good.  For color, I used the golden cauliflower, but normal white cauliflower would be just as good.

Comment by Loam Gnome on July 23, 2018 at 2:17pm

Joan, That's a great recommendation!  Multiple pies it is.

OK Randy, my bad typing got me again.  Blueberry.  :-)

I have some freshly  dug potatoes cooking now for potato salad.  Lots of  carbs, but my weight is dropping so it doesn't matter.

Maybe a pie today.  Not sure.  I've made a couple and frozen slices for later.  That works out nicely.

Comment by Randall Smith on July 23, 2018 at 6:48am

Ever since I got sick from eating pumpkin pie following a Thanksgiving feast when I was a kid, I've had trouble enjoying it. However, I made a sweet potato pie for last night's family gathering (see "Learners coffee shack" group), and it was delicious. Same texture, yet different taste.

I gotta know what a "brueberry" pie is! Happy decision making, Daniel!


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