https://www.liquor.com/creme-de-menthe-cocktail-recipes-5190060

Ok, this one is both gorgeous and seems delicious. I would swap the vinegar for a live meyer lemon vinegar or a champagne vinegar, and maybe goat cheese (or goat milk feta) but for sure will try this.

My favorite fruit salad is:

https://patijinich.com/morelia-style-gazpacho-salad/

I agree with this.

If I am measuring “for real” I use a scale and grams. Mine can also do ounces & pounds.

If I am measuring in a measuring cup, my kids laugh at me but I crouch down so the liquid is at eye level so that I can see it better. And most things don’t need to be all that exact. The ones that do, convert them to weight measures.

It looks so cute! Like it just grew the right size for that pot. That is a lot of peppers for one plant.

I just now planted peppers for our dry season, always thought of them as slow growing but one of the bell pepper plants was already flowering so into the ground they go.

Savory oatmeal is awesome. I like it with olives & Parmesan and a fried egg.

I live in a subtropical climate and it seems like most typical garden plants are not really good for our weather, it’s too hot for some and too wet for many who like hot.

Our winners are:

Trees- starfruit, longan, mango, papaya all do well.

Garden -

summer, wet season - Okra mostly. Hong Tsoi, Eggplant (little ones) Watermelon (little ones) sweet potato (Stokes Purple), tomatoes, basil.

winter, dry season- Collards, peppers, broccoli (Green Magic) cauliflower, arugula, fennel, lettuce, radishes. Cilantro, or dill. A lot of the typical northern summer plants can be started in December or January to grow in the “spring” that runs from January to April ish.

In between - peppers, fennel, mustard greens, eggplant, pumpkin type squash (but bugs always eat it) tomatoes.

Cream soda is part of my favorite Halloween cocktail - cream soda, vodka, sambucca, splash of lime juice, the recipe is in this community somewhere I’m sure, make one every Halloween. It was developed when I needed a licorice cocktail and spent weeks trying to make one more sophisticated, like good black licorice, they all turned out so foul. Gave up and went in another direction, this one came out tasting just like a black jellybean, so that’s what I call it. Very sweet, and licorice is polarizing but people who like it really like it, and those who don’t generally won’t even try it, that’s fine.

If she is making good tasting low calorie food, that’s actually quite an advanced trick. But your mom should (sorry for the should) work out if she’s able bodied and her TDEE is 1,000 kcal. How can an adult woman even get enough nutrition on that? I thought 1,200 was the bare minimum and took some wrangling. I am moderately active (vinyasa yoga 4x a week and electric bike not car) and at least 2,000 a day to maintain at 57 years old. It does keep me at weight not underweight like when I was 20-45 but how idle is she? That can’t be good.

You couldn’t wait for 1st April?

I’m awake now, but here, with a bonus ass in the background

https://punchdrink.com/articles/best-easy-nonalcoholic-cocktail-recipes/

IME it only takes one music loving parent genre blind parent to get kids who are eclectic listeners.

TikTok, oddly, has also gotten them into a lot of old music. I’ll come home and they are listening to Depeche Mode or Boz Scaggs.

Very nice. If you want something else to do with the strawberry tops and the goop from the syrup, strawberry kvass is delicious, and the friend zone non alcoholic cocktail made with it even better. I don’t know why she doesn’t put the tops in her kvass recipe but calls it zero waste, I throw them in with the leaves on them, it’s great and I think the raw fruit helps it ferment.

https://imbibemagazine.com/recipe/friend-zone-a-zero-proof-strawberry-drink/

I don’t know if I have a least favorite overall - there is a color between brown and green I find distasteful but there are colors I like but not for certain things.

I cannot wear orange, or coral. They make me look like I am green and sick.

I can’t stand red on walls. We moved into our house and the kitchen was painted red it was almost offensive. I think they were going for “Tuscan” . My grandma’s house had a Red Room and I never liked it either.

Floors should not be gray planks pretending to be wood but clothing in that color can be so beautiful. I have a gray silk cami and it is like liquid mercury looking, so pretty.

Oh, I make do cold brew from coffee, grind it coarse and have a contraption that is like a beaker with a central metal filter column that holds the coffee. It does come out strong but is so smooth I am having trouble imagining it working in the cocktail.

I can’t have too many versions to try, I’ve had these parties before when working up recipes and 4 seems to be the magic number of variations.

Eggs smell so bad cooking but taste so good.

Broccoli too.

I am thinking about something similar for Halloween (I will make my famous/infamous Black Jellybean but it’s polarizing). Will have a taste testing night with different parameters, but Galliano, and either moka pot coffee, chilled, or nitro cold brew from Dunkin Donuts, and choosing between Tequila Ocho reposado or Gonzalez 1939. And agave, yes. A coffee cocktail seems seasonal somehow.

Has the event happened? Was this well received, and was it easy to batch?

Galliano L’Authentico

I love the ridiculous bottle it comes in. Grew sunflowers this year and put just one tall flower in that tall bottle, it looked so good!

Stir-fried what, though?

I’m not sure Pringles need to exist at all, but who cares? Just don’t buy them if you don’t want them.

My favorite chip/crisp flavor remains salt. Just salt. All the flavored ones taste like chemicals.

Apples, sharp cheddar, and mustard is pretty good. I don’t usually like fruit in savory things but that combo is nice. And we are honeycrisp all the way.

Pretty solid meal. Looks fancy. I agree with whoever said grape juice in a wine glass. Anything in a wine glass makes it fancy, actually.

I am trying to remember what my kids wanted at that age. I think they mostly would have requested chili. Did feed them lots of different things and all grew up with good broad palates.