Yeah I like it a bunch of different ways. I’d just like to not be saddled with 2 lbs of it for two people when I have no desire to eat it. 
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I would very happily eat that okra, it looks great!
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Yeah, me too.
I don’t think I’ve met an okra that I wouldn’t eat.
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(First time trying image gallery; wish me luck. Edit - apparently I’m doing something wrong. I was hoping for the “click-through” style gallery. Edit2 - guess I just needed to wait a minute for the formatting to come through)
Eye round roast fake Arby’s roast beef sandwiches. Started Monday evening, rubbed the roast with salt, garlic, rosemary and let it sit in the fridge overnight. Roasted Tuesday afternoon (decided to cut the small end off and cook separately), let it cool then fridged overnight, sliced Wed and gently warmed for lunch sandwiches.
I used this knock-off recipe for the Arby’s sauce. My wife wanted it - I was just planning a horseradish/sour cream/mayo sauce but she said it wouldn’t be real without the Arby’s sauce. My gut told me to reduce the called-for amount of vinegar and Worcestershire sauce by half - and I’m glad I did, because it was plenty tart as I made it. I can’t imagine another 3 Tbs of acid in it.
Cottage cheese and chips on the side. My wife ate two sandwiches, which really surprised me because I piled them pretty high with meat.
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The wait at the passport office was 3+ hours(ain’t nobody got time fo that), the sun was shining and the weather was perfect(for February), the only option was to say screw it and go for lunch at my favorite Chinatown restaurant.
BBQ pork noodle soup with bok choy, a generous drizzle of house made chili crisp, and the passport office debacle was quickly forgotten. I’ll send it by priority mail, I’m in no rush.
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That looks so good! We have a few Korean fried chicken places in town, one of which is fairly new - opened by 2 Korean alums - and very good. Their batter is incredibly light and crisp. I just wish they had a larger sauce variety. The two or three they have are basically three different levels of sweet 
A member of a local food group had touted Sam’s Club’s hot dog combo deal - at $1.38 for a large, all beef hot dog plus a soft drink the dog would have to be pretty, pretty, prettttttty terrible to not be a good deal.
It was actually a very good, not too salty beef dog with a nice snap. Cheap yellow mustard & ketchup, natch, and a big ole cup of Diet Dr. Pepper I barely made a dent in. #healthfoods 
“Dessert” was a big fat sumo orange. I’ve been having at least a couple a day: so juicy 
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who applied the condiments, a toddler???
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Pollock’s grandniece 
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@linguafood it looks like you had a melė with the condiments !
And your plating is always so beautifully done.
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It’s rather difficult to apply condiments from those little squeeze packs, TBH. And as someone who rarely ever eats FF, not too versed in the art, either 
And the condiments won.
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I had a Costco hot dog today. They’re good.
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I basically had ZERO expectations - as one might. At $1.38 it seems almost ridiculous to expect anything good.
And yet…
A hardcore foodie (and independently wealthy) friend travels to places like Noma and El Bulli, and when he gets back to the States he goes right to Costco for a hot dog.
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Two zucchini I bought to have around for whenever I want a vegetable addition became Lidia Bastianich’s boiled zucchini and tuna salad, which I am always happy to eat. I initially only made a half recipe, only to remember that I prefer this salad with half the tuna, so I cooked the other zucchini.
I made some quick breadsticks with a dough I kneaded in the food processor. Would have been good if I’d remembered to turn on the oven after cutting them so they’d get a little time to proof, but instead I turned on while rolling out and baked shortly after cutting, so they didn’t get a chance to get as puffy as I like, but they were still really delicious. Next time I’ll make a sourdough version since my starter being 50% hydration makes it pretty ideal for breadsticks.
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