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Came here to say this.


Off-Topic Discussions

901 to 950 of 3,180 << first < prev | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | next > last >>

Kileanna wrote:
Ambrosia Slaad wrote:
Whisking aggravates the arthritis in my hands, and I'm trying to keep pain meds to a bare minimum to avoid side-effects.
So bad to hear that. Arthritis has been in my family since I can recall and I know how painful it can get. Specially in foggy places like Lugo.

Thanks. :) Yeah, I likely get it from my mom and her mom. My sister is starting to show signs of it too. Seems to activate in our thirties. Oh well, could always be something much worse.


Kileanna wrote:
I feel grateful of having just eaten because I'd be drooling.

I'd been craving a Cuban sandwich lately, but I was out of ham and swiss cheese. This sandwich hit the spot. :)


How is a Cuban sandwich?

Sovereign Court

A good Cuban is hard to find in the TC.


Kileanna wrote:
Basil and tomato match nice on a dish, butboutside of it, I didn't knew.

The wikipedia page on Basil says that there is no discernible benefit for growing the two together.


Ambrosia Slaad wrote:
Kileanna wrote:
Ambrosia Slaad wrote:
Whisking aggravates the arthritis in my hands, and I'm trying to keep pain meds to a bare minimum to avoid side-effects.
So bad to hear that. Arthritis has been in my family since I can recall and I know how painful it can get. Specially in foggy places like Lugo.
Thanks. :) Yeah, I likely get it from my mom and her mom. My sister is starting to show signs of it too. Seems to activate in our thirties. Oh well, could always be something much worse.

A history of early arthritis runs in my family as well. The knuckles in my fingers and my knees hurt whenever Pittsburgh is about to be slammed by a storm, so I share your pain.


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Hey, Ambi. Haven't seen you for a while. How have you been?

Silver Crusade

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Pathfinder Adventure Path Subscriber, Campaign Setting, Companion, Modules, Roleplaying Game, Starfinder Adventure Path, Starfinder Roleplaying Game, Tales Subscriber; Pathfinder Deluxe Comics Subscriber

*sniffs air*

I smell Slaadi.


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Sorry! That was me.

Been sitting out for awhile.


Pan wrote:
A good Cuban is hard to find in the TC.

Hmmmm... tasty!

I am a big fan of sandwiches as I often eat sandwiches for dinner. I like to be creative with them.


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I've just arrived home and I'm eating some homemade pain d'épices. I had forgotten how much I liked it.

Silver Crusade

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Pathfinder Adventure Path Subscriber, Campaign Setting, Companion, Modules, Roleplaying Game, Starfinder Adventure Path, Starfinder Roleplaying Game, Tales Subscriber; Pathfinder Deluxe Comics Subscriber

*googles*

Oooooo, I wanna eat some pain :3


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There was some funny photo somewhere from a badly translated product that was accidentally named «whipped pain».
Pain is bread in French but... combining it with English makes it a suspicious product.

Silver Crusade

Pathfinder Adventure Path Subscriber, Campaign Setting, Companion, Modules, Roleplaying Game, Starfinder Adventure Path, Starfinder Roleplaying Game, Tales Subscriber; Pathfinder Deluxe Comics Subscriber

*nods*


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When I was a freshman in college we had a machine that dispensed a small cup of hot chocolate for a quarter. The label said "Chocolate, hot and whipped". Warped my mind the first time I read that one.


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I can dispense pain...


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Eating it again... But I'll call it Spice Bread so it doesn't sound funny today xD

Sovereign Court

Had a Cuban sammie last night. They used all the right ingredients, but it fell flat in taste. Not terrible, but not great. Above average for twin cities tho.


Today I've made all-i-oli. It had been some time. Now I have to plan some meals to put it. Because it is too much for 2 people. I'm probably giving some to my parents-in-law.
The downside of homemade sauces with egg is that they don't last long.

Silver Crusade

Pathfinder Adventure Path Subscriber, Campaign Setting, Companion, Modules, Roleplaying Game, Starfinder Adventure Path, Starfinder Roleplaying Game, Tales Subscriber; Pathfinder Deluxe Comics Subscriber

Oooo.


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We (my wife and I) got a gas grill for Christmas from her Dad. We used it for the second time this spring. We made hamburgers. It is my wife's favorite meal after ribeye steak. She grew up on a veal farm, so she likes beef.

My daughter does not really like meat. We have to talk her into trying anything made with meat. She is also gluten intolerant, so that leaves fruits, vegetables, and dairy for her. We have found a gluten free bread she likes, so she uses that if a meal uses bread. She had a salad last night.
The two middle boys like burgers, but the youngest almost lives off of three meals (cereal, peanut-butter jelly sandwiches, and mac and cheese with hotdogs.) He is starting to try other things, but it is often starts as a fight. We made hotdogs on the gill also, so no fight this time.
Every meal is an adventure with four kids.

Made breakfast this morning. Over medium eggs with sausage for my wife and oldest son. Scrambled egg with maple syrup for the middle son. And apple spears with peanut-butter for my daughter and youngest boy. I had a bowl of cereal.

We plan out the weeks meals, but over the course of a month it is mostly the same meals with maybe two different items thrown in so we can try something new. My favorite from last month was french dip sandwiches.


Simple meals can be equally delicious to elaborate meals. Some of my favorite recipes are simple, as less ingredients keep better the basic flavors.

Tomorrow I'll bake my own moussaka recipe with chicken and peppers.


I have never had moussaka. I looked it up, it looks easy to make. I only saw it with beef. Do you use shredded chicken?


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Yup, I found it on sale today so I bought it. With mushroom, green peppers and tomato sauce (homemade if it can be) it is delicious.
I basically use the eggplant as it was the pasta from a lassagna and put inside whatever I'd put on a lassagna.
I also make my own white sauce. Even if it's a bit laborious the difference is worth it.


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Just to let everyone here know, I'm going to take a semi-vacation away from the boards for a while. I'm feeling mentally tired and worn out. I've got some programming projects that have been on hold, some for several years, that need to be worked on. But, I'll drop by on Mondays, during my eleven hour shift at work, to say hi.


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John Napier 698 wrote:
Just to let everyone here know, I'm going to take a semi-vacation away from the boards for a while. I'm feeling mentally tired and worn out. I've got some programming projects that have been on hold, some for several years, that need to be worked on. But, I'll drop by on Mondays, during my eleven hour shift at work, to say hi.

Take Care of yourself.

Especially if you keep feeling tired and worn out, then it might be better to put the programming aside a little longer, and concentrate on being good to yourself and getting some rest. All to often excessive tiredness, mental fatigue and feeling like been pummeled by a boxer (not the dog ^^), have been precursors, for me, for a depressive period. Now, I'm not saying that it's the same for you, but you have had an emotional rollercoaster ride, so I see nothing wrong in being a bit careful.


Okay, Kjeldorn. I see your point. I could also catch up on all my unwatched anime.


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I second the "rest" advice. Distraction isn't rest, and it sounds like the burden of projects that you haven't finished is more 'ought to' rather than 'refreshing'.

In fact, one bit of advice that has helped me immensely is:

"Don't get involved with new projects or people unless they really improve your well-being".

Notice that the criterion is improve. Not 'doesn't make things worse'.


Okay, CrystalSeas, and thanks.


We'll be missing you, John! I hope to see you around soon.


It's not as if I'm leaving. I'm just feeling tired, right now. It might have something to do with what happened a couple of weeks ago.


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I know the feel. Very well.

Today I'm baking the moussaka. Spent most of the morning on it but it deserves it!

Edit: Want some?


Kileanna wrote:

I know the feel. Very well.

Today I'm baking the moussaka. Spent most of the morning on it but it deserves it!

Edit: Want some?

Looks delicious.


It looks good, enjoy it. Is the squash sliced or mashed?

Got home last night not aware of how hectic it would be; did dishes, had left overs with the family to clean out the fridge. Worked with my sons on their homework, went shopping, returned library books, went to bed.
It went by so fast I did not get to talk to my wife. I try hard not to make this a habit, but some days are tougher than others.


The squash is sliced. I usually like it better like that. The tomato is smashed but the onion and peppers are sliced. The meat is... cheap. Not the best part but I got it half price.
The white sauce resulted specially good this time. I use skimmed milk because the taste is softer and Dalindra doesn't like milk a lot.


Think I'll bake some chicken breasts for dinner tonight. The recipe is seldom the same, but this will have butter, lemon juice, salt, pepper, garlic powder, and chili seasoning mixed together on top of them. Most of the gourmands on here would probably find this pretty dull, but I like 'em that way.


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Kileanna wrote:

There was some funny photo somewhere from a badly translated product that was accidentally named «whipped pain».

Pain is bread in French but... combining it with English makes it a suspicious product.

Fish has a similar French to English problem.


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Scythia wrote:
Kileanna wrote:

There was some funny photo somewhere from a badly translated product that was accidentally named «whipped pain».

Pain is bread in French but... combining it with English makes it a suspicious product.
Fish has a similar French to English problem.

"What do you mean the rat poisson isn't working? We have more rats and the house stinks like rotting halibut?! That's the last time I use Google Translate to shop for anything!"


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In french poison is also well... poison. And the pronunciation is only slightly different. So if I go to a restaurant I'm probably eating meat. Just in case my pronunciation is not the best.

Maybe I'll order fugu and wait if it's both things at the same time. I like taking risks.


I have a friend who was in the Navy SEALS and to this day isn't afraid of much of anything. But he would not try fugu when he was in Japan.


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DungeonmasterCal wrote:
Think I'll bake some chicken breasts for dinner tonight. The recipe is seldom the same, but this will have butter, lemon juice, salt, pepper, garlic powder, and chili seasoning mixed together on top of them. Most of the gourmands on here would probably find this pretty dull, but I like 'em that way.

Nothing wrong with that. If you're cooking for yourself, sometimes you just have to do something simple. I'll do the same basic thing, then pair it with a bag of frozen mixed veggies. I could do something more elaborate, which would take up more time, or I could use that time to do something else pressing.

The past 8 days I've been stressed out on a couple of projects that were do this week that I haven't cooked at all. Unless you count boiling water for instant oatmeal. This weekend I'll cook some on my backpacking trip, and will probably cook more next week as well.

I'm craving making my own ribs. I think next week.

edit: craving so much, I just scheduled it with my dad, so I can show him how to use the new smoking equipment I got him.


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Game food tonight will be southwest style chili mac, with turkey and hot sausage.

No beans. :P


I gave up the idea of the baked chicken and settled for a bowl of Raisin Bran, instead. Threw out my back today and didn't feel like cooking.


"Sigh" Yeah cooking healthier is something I need to do more often.


I haven't actually cooked in a week... I'm still finishing off my left-overs from my last Friday night game-night.


How much of what did you make??


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Or maybe you just eat like a mouse...


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Today I'm doing black rice with shrimp to use the all-i-oli I did the other day before it spoils.


Made spaghetti bake last night for the family. No left overs, so I guess it was a success.
Tonight my wife is going to make grilled garlic chicken. She likes to grill more than I do.
I am shade blind so I do not see the color pink well. When I cook beef I check how done it is by how tough it is when I press it. I have gotten good at judging rare, medium, and well done over the years, but had some issues learning first.


I check it by how though it is too. My cooking teacher, who has been the main cook on very prestigious restaurants, said that it's the best way to judge the point of the meat.

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