Well then, I stand corrected.
^Like this.
thatās how I store it for left overs. Which I just had last night.
Itās kinda hard to see, but the noodles are in there. I like my food saucy!
^Like this.
thatās how I store it for left overs. Which I just had last night.
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Looks like you had a nice Valentineās Day too!
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Same here. I throw everything together after the noodles are cooked and cook it down a little before I eat it. I also store it all-together.
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Yes, my new Fianceās flowers I got her are still up. I hate them and will never buy them again. The aroma is less to be desired. 
I think they are Japanese Lillies? Very pretty, but donāt care for the aroma they give off. The card was from her to me. We shared a bottle of wine that evening which is not the bottle you see on my counter top. Iāve been on a wine kick lately. had a bottle last night.
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Congrats, Dawg!
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Thank you VH! Much appreciated. We are very happy and have been on cloud nine ever since. I found my soul mate a little late in life. But at least I found her. 
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Congratulations! A really beautiful ring too. 
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Congrats! Youāre a lucky man. 
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Thank you AMG! I couldnāt agree more. 
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Not wanting to rain on @Kurtdawg13ās parade here but this is the food thread soā¦
How do folks like to doctor up their roast chicken? Please reply promptly, as the oven is pre-heating while I type thisā¦
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Iām a BBQ kinda guy.
But for just seasoning, Iād go with a bit of dehydrated Onions, some Garlic powder, pepper.
If you like it sweet, you can add sliced fruit to it as well. Iāve done Apples which came out amazing.
I hope I beat the buzzer?! 
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Congratulations are in order. 
I hope the party yāall throw for the occasion is as epic as you all look happy.
OT: Pizza night in the yeti household, as is traditional on Fridays. Since the gestational diabetes has left our lives I can use flour again. I love the smell of rising dough.
Baked it off in a cast iron skillet tonight just for gits and shiggles.
The dish is deep, but Iām pretty sure Chicago does it better. Maybe when the abominable yeti brat is old enough to fly without torturing fellow passengers.
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Loved this entire post. Thank you
Iād like to take a stab at making pizza from scratch. Looks amazing.
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I use the Bobby Flay recipe from the Food network site for the dough, but I freestyle my own tomato sauce. And I hope your wedding gets you pictures you can stare at forever the way mine did.
Every time I look at this one I tear up and smile like nobodyās business.
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That looks ridiculously deliciousā¦ Iām supposed to be on a health kick but I may have to try making my own pizza one night (Iāll add lots of vegetables, thatāll cancel it out lol)
And that photo is so beautiful, Iām not surprised it makes you smile like crazy!
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If youāre just trying to cut carbs you could make the crust out of cauliflower, thatās how we handled pizza night during the trials and tribulations of pregnancy related insulin deficiency. Itās not the same, but it isnāt bad. It doesnāt taste like cauliflower, but it doesnāt crisp up as well as a proper dough does.
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Interesting! Do you have a recipe or such on how to make that? (Donāt want to put you to any trouble of course!).
Fortunately Iām not cutting out carbs entirely but I am limiting my bread, which is rather a struggle especially where pizza is concerned 
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No trouble. Anything to aid in the extinguishing of hunger.
I use the process in This recipe. And the ingredients in This recipe. I boil my cauliflower bits rather than steaming them, the effect is the same. Getting as much of the moisture out of the cauliflower mash as possible is key to the texture, otherwise itās quite mushy. Also, I add all kinds of seasonings to the mix, such as crushed red pepper flakes, basil, and parsley, plus Iām rather heavy handed when it comes to garlic. The baked crust looks like
And after sauce, cheese, and toppings (in this case olive oil and balsamic roasted portabello bits) it looks like
(These pictures previously appeared upthread, but I wanted to save you the trouble of all that scrolling)
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How do you feel about whole grains as opposed to highly processed white fluff?
Looks like a few smart substitutions would allow some flexibility.
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That study looks interesting! I guess the main flaw is that actually sticking to a diet is quite difficult (eg itās emotionally easier for some people than others, Iāve noticed thatās quite a big factor in my slimming group, it definitely is for me!).
My current āplanā is basically finding a balance, itās not exactly low on any particular food group but it does offer a way to control how much you eat of foods generally considered unhealthy (eg fat, sugar, alcohol). You can still eat stuff like that (thank god!) but in reasonable amounts.
Bread is limited but most low fat carbs like pasta, rice and couscous arenāt. The idea is just to put at least 1/3 veg on your plate at every meal, which is a really good way of limiting calories without feeling pressured to eat only set amount/portion. It probably doesnāt work for everyone but Iām doing well on it, though I do miss gorging on pizza, hehe.
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