Re: SOS (WAS: Re: Product Recall: for any of you in the US who eat canned tuna)

Jill McQuown wrote:

On 2/20/2025 1:38 PM, songbird wrote:

...grits, polenta, cream of wheat...

   yep, if cooked well they're similar texture.  i can
eat about anything like that as long as it is cooked
well.  add butter and brown sugar and it is even better.
also cocoa versions are good with some peanut butter.

...

Brown sugar and/or cocoa or peanut butter in grits or polenta?  You must
have a major sweet tooth.

  true.  :)  i have dialed it back quite a bit in
recent years but some things i'll still eat at times.
Mom's constantly baking and there are always cookies,
cakes, etc around to tempt me.

  right now there is a small chocolate cake with
chocolate frosting in the fridge, two kinds of
cookies (chocolate chip walnut and molasses with
raspberry jam), i think we also have a peanut butter
pie and several dozen cookies of various kinds in
the freezer and then about 6k of chocolate bars that
are much better than the commercial stuff on standby
for eating or cooking with, plus close to 6lbs of
semi-sweet chocolate chips and then plenty of sugar
and brown sugar on hand, sweetened condensed milk,
a gallon of molasses, etc...

  the thing that is funny to me is that i do not like
tapioca pudding particularly sweet.  it does have
some sugar in it but i use about 1/3 of the amount
recommended.  to me i just want a hint of sweetness as
i really want the vanilla flavor to be the star of
that show.

  my biggest decrease in sweet things is that i've
mostly stopped adding extra sugar to a lot of the
cereals i'd previously piled it on.

  oatmeal i also used to add a lot to that, but i am
not eating as much oatmeal any more since i've been
trying other things instead.  bran cereal, plain,
warmed up to make sure it is fully hydrated and turned
into mush does have enough flavor to it to make it ok
for me - but like many things i stopped eating it
after about a year and have switched to other things.


  songbird