You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
Also, you should be able to find it in the David Jones FoodHall.
Robert
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
Also, you should be able to find it in the David Jones FoodHall.
Robert
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
Also, you should be able to find it in the David Jones FoodHall.
Robert
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
Also, you should be able to find it in the David Jones FoodHall.
Robert
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
http://www.simonjohnson.com.au/
Also, you should be able to find it in the David Jones FoodHall.
Robert
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
http://www.simonjohnson.com.au/
Also, you should be able to find it in the David Jones FoodHall.
Robert
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
You should try adding a bit of truffle oil to your mash next time – absolutely amazing!
Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
http://www.simonjohnson.com.au/
Also, you should be able to find it in the David Jones FoodHall.
Robert
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!
Here’s a description of what truffle oil is I found on the web:
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
I know that Simon Johnson stores here in Sydney sells them
http://www.simonjohnson.com.au/
Also, you should be able to find it in the David Jones FoodHall.
Robert
WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.
Cooking at home is a pain. It’s easier to get takeaway!
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O
But it looks delish. 😉
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
I always put garlic and herbs in mine too!
How else do you make them if you don’t add milk? Wouldn’t they be all dry?
And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.
Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.
Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.
Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.