I cannot stand soggy bread. LOL Unless it is butter. I can't eat runny egg yolks either. Just looking at them fair makes me gag.

Looks good to me! I love dressed up scrambled eggs. The more veggies the better!! Add a bit of cheese and crushed up tortilla chips and that would be Killer! Omelets are tough sometimes. You cut into it and the veggies squish out. I'd rather have my eggs and veggies mixed up. In fact, I usually cut up my omelets and mix it all us anyway. But agree with runny yokes. I am just not into raw eggs. With all the warnings about salmonella and raw egg, I am surprised so many newer recipes show an egg cooked over easy on salads, burgers etc. That yoke ain't cooked! it's just warmed up! YUCK!

I agree. I'm not into runny yolks, either.

Karen

Healthy eating for...my dogs! Appalled by the rising price of canned pumpkin, I'm stocking up on seasonal fresh pumpkins, roasting them and freezing roughly hand- pureed ready for feeding. One $4 pumpkin (the price of 2 cans)yields approx 20 cups/10 cans! Plus a mess of yummy seeds for meee!







I let the dogs lick the bowl.

Just my $0.02 ... I think your post for your dogs belongs on the pets thread.

Cheryl, you do like I do with those stacked baggies full of prepped food. You are right ..those cans add to the price big time...but do you think fresh roasted and bagged tastes like canned for recipes??

I crack an egg in the pan and have to pull out those little white things that look like umbilical cords ( sorry sounds disgusting ) but I can't eat those. I thought the salmonella danger from eggs was related to the contaminant on the shell getting transferred to any part of the egg so important to cook it...but let's face it ..easy to crack the egg and get it on your hand..pick up that fork and that fork goes in the mouth or in a salad bowl.. pow! That is why when I prep with eggs or chicken everything gets a Clorox wipe before the rest of the cooking commences. Once in hospital there was a fella worked at local fast chicken - not a brand name...he somehow got a salmonella infection ( assume from his hand ) onto private areas ..a big problem ensued.

I think a lot of our preferences are not just related to flavor but to texture..hence the soppy and soft issues. I have NEVER tasted tapioca and I hear it is good..but no way would ai try it. Same for cottage cheese..silly because there are things just as soft similar .

Rosie, that's why I cannot eat tomatoes..............the texture makes me gag. Ya, crazy, I know............

Learned a neat trick from my Dad. He does not like raw tomatoes which many people cannot understand. When offered some his response: No thanks they are too acid and give me sores in my mouth. Gene

My comment of "they make me gag" does the trick too.

That was my DH standard line when we met..sores from acid..tomato, lemon, orange etc.

He got over it when I told him the red stuff ON the paasta was tomato..

When we met..he ate sliced ham..cold cuts..on bread white..with potato chips instead of mayo.
He also ate fried chicken
And steak.
And pork chops

That is mostly it....and pancakes. NO veggies nothing " mixed "

Here we go, back on topic @roseblush1. I plan to use the fresh pumpkin for my dogs AND in my pies this Thanksgiving. There is a shortage of canned pumpkins. But fresh pumpkins are plentiful in Texas thus year. Fresh-pumpkin pies are sooooo much better tasting than canned pumpkin so, yess@missingrosie, fresh is better. And the added fiber is a winner. If you're going to eat pie, might as well make it as healthy as we can, right? Non-GMO cane sugar, organic flour, cage free, non-GMO eggs, organic evaporated milk. It will be the best pie EVER! I can't wait for Turkey Day!

It sure is a prettier color.

Not a pumpkin cooker but
I wondered if canned were sweeter snd less wet

I figured the fresh healthier

RoseBlush1 said:Just my $0.02 ... I think your post for your dogs belongs on the pets thread.

Pumpkin is people food, not just for dogs. And then there was the mention of the leftover seeds which is sure not for the dogs. Seems okay to me to be posted here.

@Missingrosie. Tapioca is my favorite pudding. But only the homemade kind with whole milk and all. that. sugar. Needless to say I don't eat it very often. Do you like rice pudding? I can't bring myself to eat that. It's so thick. Tapioca is less lumpy and has the most wonderful vanilla flavor. I do not like store-bought tapioca, just like I don't like store-bought Rice Crispy Treats. Bleeechhh. I put 2-3 Tablespoons of raw tapioca into the broth of my stews. It helps thicken up the gravy as it simmers.

I could eat cottage cheese every single day, hard-to-find large curd, whole milk cottage cheese. Again, I don't eat that very often but settle for non-fat variety.

ShadyGreenThumb said:@Missingrosie. Tapioca is my favorite pudding. But only the homemade kind with whole milk and all. that. sugar. Needless to say I don't eat it very often. Do you like rice pudding? I can't bring myself to eat that. It's so thick. Tapioca is less lumpy and has the most wonderful vanilla flavor. I do not like store-bought tapioca, just like I don't like store-bought Rice Crispy Treats. Bleeechhh. I put 2-3 Tablespoons of raw tapioca into the broth of my stews. It helps thicken up the gravy as it simmers.

I could eat cottage cheese every single day, hard-to-find large curd, whole milk cottage cheese. Again, I don't eat that very often but settle for non-fat variety.

No..no rice pudding. Never tasted. I could not stand those bits with mush around them... I am intellectually sure tapioca is good but...my hand won't bring to my mouth

When we were young my mom would put butter and sugar on our rice. And we would EAT IT that way! bleeechhhhh Young and dumb!!

My Mom would also add some cinnamon with the sugar. Do not remember if she put butter on.

My Mother put loads of butter in and on everything! She even put butter on vanilla wafers!

Karen

Butter, sugar and rice...YUM!! That's something we used to do with leftover rice from dinner. We would eat it for breakfast.

We did too. My Mom just called it "baked rice". Sometimes she added raisins, or cinnamon, or nutmeg... It was basically a baked custard with rice in it. I used to make it too, but haven't made it in decades. My son loved it when he was a little boy.

Karen