what are you eating right now

[CrystalGeezer]

Cheez-its and string cheese. I don't have a problem.

I love cheese. THe other day I was at a restaurant and ordered vegan chili which came with soy cheese but I substituted real cheddar instead and the waitress gave me a knowing nod, like I had made the right decision and I thought, " She knows. She knows how important cheese is."

 

[Kewpie]

Tiramisu with Lady Grey tea.

 

[Poppy Full]

An apple.

 

[Jackie London]

I'm babysitting tonight, it's rather boring. I'm just sitting here eating really disgusting cakes, don't really know why I eat them. I haven't even started on the crisps and chocolate. I can feel my ass getting bigger and bigger for every bite I take.

 

[billy scissors]

I'm babysitting tonight, it's rather boring. I'm just sitting here eating really disgusting cakes, don't really know why I eat them. I haven't even started on the crisps and chocolate. I can feel my ass getting bigger and bigger for every bite I take.

Are they Country Slices?? I'm getting a boner!

 

[Jackie London]

Are they Country Slices?? I'm getting a boner!

Yes, they are, two of them that are a bit brownish/yellowish.

 

[billy scissors]

Yes, they are, two of them that are a bit brownish/yellowish.

My God!Why aren't you having a cup of tea and thinking of Margaret Rutherford as Miss Marple?

 

[Jackie London]

Are they Country Slices?? I'm getting a boner!

My God!Why aren't you having a cup of tea and thinking of Margaret Rutherford as Miss Marple?

Eehhmmmm....

 

[sweetness522]

French fries and a Trader Joe's veggie Masala burger.

 

[patten]

Aubergine soup

 

[Brel]

Home made Lemon Drizzle Cake. My wife made it a couple of days ago, but its still good. Lining my stomach before I go out for a few pints. Then back home for some Mushroom Parpadella (how ever you spell it), with some French Beans from our allotment.

To the Pub...

 

[Clarksville]

Dry cornflakes from a bowl with my fingers

 

[goinghome]

The other day I picked up some okra shoots from a shop that sells occasional unusual vegetables. I found a simple recipe for them which I've just tried that turned out quite tasty.

- Trim off the stalk ends, then cut into 1cm/half-inch slices, or leave whole if small. Fry in 2 tablespoons of olive oil with a chopped onion, chopped tomato, crushed garlic, ground coriander and cumin, pinch of salt n' pepper, for 10-15 minutes. Then voilá! A delicious spicy dish!

 

[Theo]

&

 

[JoanOfArc]

Watermelon again.Im addicted.

 

[therightone]

Pa-pa-pasta, pa-pa-pasta, I wanna be marinated!

http://www.markyramone.com/

 

[therightone]

Want this but need to go to Italy to get it...dammit

 

[billybu69]

Rum n raisin ice cream.

 

[Media Whore]

and

 

[goinghome]

and

I'm just having the above now!

Before it though, I made something with another unusual vegetable which was damned finger-licking tasty - here's the recipe, originally from BBC website, I think:

Butternut Squash Curry
Ingredients
110g/4oz rice
2 tbsp olive oil
½ butternut squash, peeled, de-seeded and diced
1 large spring onion, sliced
pinch of cumin seeds
pinch of medium curry powder
few cardamom pods
1 bay leaf
¼ tsp ground ginger
150ml/5fl oz vegetable stock, plus extra if necessary
To serve
1 orange, peeled and cut into 8 slices
few chives, to garnish

Method
1. Bring a large pan of water to the boil and cook the rice for 10-12 minutes, or according to packet instructions.
2. Heat the oil in a large pan and sauté the butternut squash for a few minutes, to soften.
3. Add the spring onion, cumin, curry powder, cardamom, bay leaves and ginger to the pan, and fry for a further 4-5 minutes, stirring occasionally
4. Drain the rice and add to the pan with the spicy butternut squash. Stir through.
5. Add the vegetable stock to the pan and simmer gently for a few minutes, stirring frequently, until the rice absorbs the stock.
6. Transfer to serving dishes and serve with the orange slices.
7. Garnish with the fresh chives to serve.