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Samples of the Mediterranean diet I've been making more and more a part of life. It's helped me drop 32lbs since Winter and still dropping and one of my med dosages already cut in half. I'm on 6 heart meds for life right now but the better I do at diet and exercise, most of all, not putting any booze or processed foods in me, I hope to maybe get off those meds one day with a healthy heart.
It all starts here!

Typical lunch of a kale & quinoa salad with all sorts of seeds and nuts with a lite dressing and chunks of honeydew melon

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This one my wife makes for me and is my fave after a hard day at work
Pan seared tilapia with a gravy of olive oil, shitake mushrooms, shallots or onions, and whole clove garlic. Lots of other seasoning too.
Much of this diet can be bland but it's the seasonings that make it really good so our cabinet is well stocked with just about every herb and pepper you can think of

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This is why I make 95+% of everything from scratch, we don't need all these chemicals and additives in our food, so why are they putting it in is the question?

Why is high fructose corn syrup in everything? I quit it and almost immediately my blood pressure stabilized and I stopped taking the blood pressure pills they had me on for over a decade

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BlueCollarBob said:
I don't think I've ever had a homemade hot dog bun. Looks good.
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It’s just pizza dough we had handy when we couldn’t get the buns we like. Reminded me of bannock.

The corn was a nice new change. The underside had most of the char and spices. I think it was peaches and cream.
 
Zen_seeker said:
It’s just pizza dough we had handy when we couldn’t get the buns we like. Reminded me of bannock.

The corn was a nice new change. The underside had most of the char and spices. I think it was peaches and cream.
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Silver Queen and Peaches & Cream are probably the two most popular sweet corns in my neck of the woods. Neat idea on the pizza dough buns. I've never heard or thought about doing anything like that. My wife accuses me of being "oblivious" to a lot of stuff, though.
 
I'm kooking up some country style ribs (4), each is about 1.5 lb. They are whoppers.

Cooking them with carnitas spices in order to have pulled pork this evening and tomorrow! Maybe for the forseeable future, these things are BIG!
 
TomH said:
I'm kooking up some country style ribs (4), each is about 1.5 lb. They are whoppers.

Cooking them with carnitas spices in order to have pulled pork this evening and tomorrow! Maybe for the forseeable future, these things are BIG!
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Holy smokes
pulled them from a 6 hour simmer, fall off the bone tender.
shredded and tossed into a Pyrex cooking dish for a 300 bake long enough for most of the pieces to get crispy but not burnt.

I squeezed lemon over mine, everyone else used BBQ sauce.

Either are good choices. It was great. A lot left over so we have carnitas tacos tomorrow!
 
Zen_seeker said:
Haven’t had crab cakes in years. Last time was working in the US, either NY area or south of New Brunswick.

Not a common thing in my home area. More a coastal thing.
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we eat crab quite a bit... these were stinky frozen ones though... most times we get them fresh. about an hour away each direction from the fishing docks.. this is the way to get seafood, cut out the middle man!!! plus we have family out that way so two birds.. and whenever they visit us they always bring something from the dock!!!!
 
Stoneyluv said:
we eat crab quite a bit... these were stinky frozen ones though... most times we get them fresh. about an hour away each direction from the fishing docks.. this is the way to get seafood, cut out the middle man!!! plus we have family out that way so two birds.. and whenever they visit us they always bring something from the dock!!!!
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We get a couple of cases each fall from my daughter. Lobster and crab with salmon on occasion. No tails but we do get the claws.

We use them for garnish on steaks or suff portabella mushrooms with them, garlic and cheese. 🤤
 
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