and found heel of bread shoved back in a corner with an expiration date of Jun. 21: Gross.

I looked closer at it, it was in its bag still obviously but that’s not an airtight seal.  There was NO mold on it.  That means that for months mold had been snubbing free food.  Months.  I’m pretty glad I stopped eating this brand forever ago because really, if mold isn’t going to eat your food maybe you should rethink what you’re eating.

albotas:

Cutest Donuts Ever.

If these cat donuts were a race of living beings, I’d massacre and devour an entire village of them with no remorse.

(via Neatorama)

I am died.

a-eliz:

(via Budget Bytes: ginger salmon $7.65 recipe / $2.55 serving)

Attempting to make this for dinner, with some lime-cilatro rice. It took about five minutes to put together. Yay!

ericaaaaa:

bean salad (by ericaaaaa)

Bean Salad is one of the ultimate “Oh God It’s So Hot I Can’t Possibly Cook ANYTHING” foods.

You’ll need some basic essentials: beans, oil, acid (I like citrus!), and herbs.

1. Choose your beans. Garbanzos are an easy classic, white beans always feel classier than most beans, and black and pinto are great together.

2. Make your dressing. Choose your acid based on the beans - lemon juice goes really well, lime with pinto, white beans, maybe white wine vinegar? But it doesn’t really matter, these are just suggestions so you’re not totally lost in the bean salad world.

Take an old jar and squeeze the juice of a lime or lemon until you have a couple of tablespoons or so. I like to add a clove of minced garlic cause I like garlic. Then pour in some olive oil (measuring is for suckers), add salt and pepper, and shake.

3. Rinse your beans (I’d say two cans) and chop your herbs. Parsley goes well with garbanzos, and cilantro is great with black beans. But again! Just guidelines! This is also the bonus round where you can add whatever veggies you have that might go well with your beans. Red pepper? Tomato? Green beans? Corn? Peas? Go nuts! Chop ‘em up!

4. Mix everything together (beans, dressing, herbs, extras) in a lovely bowl. Add salt and pepper if needed.

5. Now when you’re hungry and sweaty and needing sustenance, you can just grab this and eat straight from the bowl. Hooray!

Local heaven on a wednesday night.

You mean if I go to Como and Snelling I can get the Rueben of the Gods?

orangehouse:

(via makeyoubald)

Davanni’s sauce on chibata rolls with melted mozzarella and pepperoni is my new favorite sandwich.

ericaaaaa:

Soy Sauce Scrambled Eggs

We were lazily hanging out in the kitchen, drinking coffee and making breakfast on the last day of the year. As great as blueberry pancakes are, I wanted some protein so I offered to scramble some eggs.

How do you like your eggs? I asked my friends. I was wondering about preferences in doneness (I like mine soft, not dry and rubbery like most restaurants make them) so I was taken aback a bit when Ken said, Oh man, no one’s ever asked me that. With soy sauce. On a bed of rice.

With soy sauce?

Yeah, you put it in before you cook it.

So, with Ken’s help, I poured soy sauce into my bowl of eggs and scrambled them as usual. The result? Subtly salty and delicious. We didn’t eat them on rice, but they were awesome and I’m dreaming of other possibilities. Topped with scallions? Some sort of Pan-Asian omelet? Or maybe it’s not something to be messed with, as the simplicity is what makes it great.

I make eggs with soy sauce all the time.
Other great things to try when making scrambled eggs:

• Sugar
• Half & Half
• Milk