Why compels me to do this, and why can't I stop?

baileydog

baileydog

I wanna be a SMIB
BuddyLee said:
Damn, to bad we don't have a Thanksgiving B&T party.

I could use some lumpia right now.
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Omg, I miss Lumpia, cant seem to find it here and phillipinos seem to be rare here. Jo, if your listening, I miss you and I want Lumpia in large quanities. Please send asap.
 
kwillia

kwillia

n/a
BadGirl said:
I'd do that, but herein lies the real problem. I hoard food. Lots of food. All good food, too.

My kitchen fridge/freezer is full. My garage fridge/freezer is full. And even the large chest freezer in the garage is full. And if I showed you my walk-in pantry, you're eyes would glaze over at all the food I have stored in there. Simply put, I've got no place to put the leftovers.

But all my family and friends joke that my house is where you'd want to be in case of a famine or natural disaster. We'd have enough grub to eat for months.

And that brings me to another point: short of break, milk, eggs, and butter, we'd certainly be able to go in excess of three months without ever having to step foot in a grocery store.
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You should pull something out of the freezer and put a bow on it for each of us!!! :clap:
 
belvak

belvak

Happy Camper
I always over cook too! Matter of fact, Hubby was worried there wouldn't be enough leftover turkey, so he went out and bought another one. So, in addition to the 27 pounder I'll be cooking tomorrow, I have a 20 pounder to cook over the weekend. Let's see, turkey sandwiches, turkey soup, turkey stew, turkey & dumplings, turkey rice casserole, turkey BBQ, turkey spaghetti? :cds:
 
virgovictoria

virgovictoria

Tight Pants and Lipstick
PREMO Member
itsbob said:
Yeah, that WOULD work, other than we don't even have room for a slice of bread in our freezer!!


We're ready for Armegeddon here. Pantry is stocked up, freezer couldn't be fuller, and two refrigerators worth of food and beer.
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:howdy: I have room in my freezer... :angel:
 
C

CalvertNewbie

Guest
Hubby and I tend to do the same thing on Christmas, cook way to much food. Luckily (????), we go to the inlaws up in DE for Thanksgiving so I just bring some deviled eggs or some other appetizer and that's the extent of my Thanksgiving "cooking".

Hey BadGirl , would you mind sharing the recipe for your cherry-almond roll? Sounds so yummy! :drool:
 
itsbob

itsbob

I bowl overhand
kwillia said:
*IgnoringItsbob*

I'll take a lasagna... I know you've got one in there somewhere...:yum:
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You missed last week when we had three different Chili's in the House.

I think it was Saturday she went around and handed out chili dinners..
 
BadGirl

BadGirl

I am so very blessed
BuddyLee said:
I bet there were many different smells after the meal as well.:yay:
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Nah, it was all good. I made white chicken chili (damn! that stuff was hot), and two different kinds of regular chili...but not just "regular" regular, but my Golden Spoon award-winning Amazing Chili. I had to retain my last year's winning Golden Spoon award. :biggrin:
 
BadGirl

BadGirl

I am so very blessed
CalvertNewbie said:
Hey BadGirl , would you mind sharing the recipe for your cherry-almond roll? Sounds so yummy! :drool:
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Cherry Almond Angel Roll

1 (16 oz) pkg angel food cake mix
1 (8 oz) container frozen whipped topping, thawed
1 (2.25 oz) pkg sliced almonds, chopped
1/2 tsp almond extract
1/2 cup powdered sugar
2-4 drops red food coloring (optional)
1/2 cup cherry preserves
1 (3.4 oz) pkg white chocolate instant pudding and pie filling
1 (8 oz) container sour cream
Additional powdered sugar

Preheat oven to 350. Line Stoneware Bar Pan with a 13 inch piece of Parchment Paper. Prepare cake mix according to package directions. Pour batter over Parchment Paper, spreading evenly. Chop almonds ; sprinkle evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven. Sprinkle powdered sugar over cake. Place an additional 18 inch piece of Parchment Paper over cake. Invert cooling rack over paper. Carefully invert cake; remove pan. Peel parchment paper from bottom side of cake; discard. Starting at short end of cake, roll up cake in Parchment Paper jelly roll style. Cool completely. Unroll cake and place on smooth side of a large cutting board. Spread cake with preserves. In a a large bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice using a Serrated Knife. Makes 12 servings.
 
GWguy

GWguy

*
BadGirl said:
I'd do that, but herein lies the real problem. I hoard food. Lots of food. All good food, too.

My kitchen fridge/freezer is full. My garage fridge/freezer is full. And even the large chest freezer in the garage is full. And if I showed you my walk-in pantry, you're eyes would glaze over at all the food I have stored in there. Simply put, I've got no place to put the leftovers.
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(in my best Dr Freud) Hmmm, so, BS, what do you think that makes you do this, eh? Is you repressing some trrrrrmatic event in you life? How do you feel about you daddy? You mommy? Did someone accost you in the veggie section at the grocery store??
 
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