Lol I really cannot imagine but as I said, this thread is about life on the edge
Well, you’d never know you didn’t like it if you didn’t try it, right?
When we were kids we tried to make floats with Jamaican ginger beer. They were terrible lol!
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Now and then I like a vanilla malt- so i use vanilla ice cream, powdered malt, vanilla and milk and put it in a blender----- ya know what? it doesn't taste anything like the malts I used to get at the soda fountain or even in a diner--
I never cared for iced coffee and don't drink coffee at all any more. When I wanted a "specialty" coffee at home, I used to stir a tablespoon or so of Nutella or canned chocolate frosting into a steaming cup of coffee. If I had Cool Whip on hand, I'd top the coffee with a dollop. My "designer" coffee was as good as Starbucks - without the designer priceLol I really cannot imagine but as I said, this thread is about life on the edge
Speaking of chocolate milk... I have developed an iced coffee habit and found that half chocolate milk is great because I am actually not supposed to have caffeine anymore. This way I can still have something with a little kick but it won't cause palpitations. Sugar OTOH
There are A&Ws in the states, but there isn't one near me. Haven't been to one in many, many years but it was a special treat when I was growing up. We always went to A&W after my ballet recitals. There were still carhops back then, so we sat in the car sipping root beer in heavy chilled mugs. Some grocery stores carry A&W root beer in glass bottles.When we were kids we tried to make floats with Jamaican ginger beer. They were terrible lol!
Do you all have A&W or is that a Canadian thing only? Because A&W root beer floats are superior IMHO. I also think cherry coke would be good with ice cream FWIW
There was a sale on International Delight iced coffee last week. I'm not buying an iced coffee every day, they're $5 at my local placeI never cared for iced coffee and don't drink coffee at all any more. When I wanted a "specialty" coffee at home, I used to stir a tablespoon or so of Nutella or canned chocolate frosting into a steaming cup of coffee. If I had Cool Whip on hand, I'd top the coffee with a dollop. My "designer" coffee was as good as Starbucks - without the designer price
Sounds good!Lol I really cannot imagine but as I said, this thread is about life on the edge
Speaking of chocolate milk... I have developed an iced coffee habit and found that half chocolate milk is great because I am actually not supposed to have caffeine anymore. This way I can still have something with a little kick but it won't cause palpitations. Sugar OTOH
My family occasionally went to the A&W for root beer as a treat when I was a kid. I remember the heavy chilled mugs.There was a sale on International Delight iced coffee last week. I'm not buying an iced coffee every day, they're $5 at my local place
Lindt chocolate or a Rolo in the bottom of the mug is the way to go. My mom took me to the A&W carhop when I was little! I can still remember the speaker and everything was bright orange lol. I think the "chilled mug" is their signature thing?
sounds delishHi,
so I made this for dinner today and followed your recipe fairy closely, only changes I made were 1 onion instead of 2 and used panko breadcrumbs both in the patties and also to coat them. Oh and I added about 1TBSP of the juice from the salmon.
They were really nice, it made 6 largeish patties - we managed two each (with oven baked potato wedges and baked beans) and had a couple spare. We weren't sure what we fancied with them so had an assortment of sauces on the table to try. Tartare sauce and sweet chilli sauce both worked well.
Thanks for sharing
I’ve never made one but love the ones from Jason's deli. The muffuletta buns they use are so good. They’re gigantic, but they sell them in halves and quarters, so I get the quarter size. It’s the size of a regular sandwich.This reminds me of a muffaletta. Has anyone ever made muffaletta?
Muffaletta
The muffaletta originated in New Orleans puportedly at Central Grocery where it is still made today. The sandwich is made with Italian charcuterie and a spicy Creole olive salad. If you cannot find olive salad, it is easy enough to make at home. The soft sesame bread can be substitued with a...www.emerils.com
INGREDIENTS
You get it all melty melty in the oven by wrapping it up in foil. It's nice! I'm not a big olive fan, so I do really, really very little olives on there.
- 1 large round bread loaf, 8- to 9-inches in diameter
- 1 cup Creole olive salad
- 4 ounces salami, thinly sliced
- 4 ounces cappicola, thinly sliced
- 4 ounces mortadella, or deli ham, thinly sliced
- 4 ounces fresh mozzarella cheese, thinly sliced
- 4 ounces provolone, thinly sliced
- 3 tablespoons olive oil
- Salt and pepper
- Pickled pepperoncini, for garnish
For some reason this brought to memory a punch we always had at baby and wedding showers when I was very young, in my teens and 20’s. It was made with two ingredients…. pineapple or lime sherbert and either sprite or ginger ale soda. I loved that stuff! Now I’m thinking of getting some sherbert and mixing with diet sprite, lol. I don’t eat much sugar anymore, but at least the sherbet is low in fat.
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