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This sounds really good but grits are a Texture Thing for me. I've tried them many a time and I Cannot Deal. That being said, instant cream of wheat is basically the best ever, and it's basically the same texture what.
My guilty pleasure is infant rice cereal. I'm terrified of being assumed to be a young mother whenever I buy it (even by Big Data, which is why I don't just order it online) but it's so good. (As long as I don't eat too much of it. That iron supplementation is srs bsns.)
those baby food glasses would probably be pretty low spoons if i wasn't so immensely bothered by 'strong smell of FOOD THING' versus 'tastes like carried past the spicerack with two feet distance like thrice and then packaged' the sensory confusion is real tho i suppose the better/more expensive baby food (like hipp for example) don't have this problem as much as I remember i really digged the carrot/apple purree by hipp the good thing is most people assume 'wisdom teeth/other teeth situation scheduled' when young adults buy those, at least around here.
'number of ingredients' is my exfun bottleneck, and 'length of prep time' is my chronic pain bottleneck. unfortunately, i am usually having a shortage in at least one of those categories, so i kind of live on buttered rice and leftover pizza most of the time. :/
I think its possible to leverage spoon time into non-spoon time if you have the capacity to store frozen food. Something like the tamales recipe I posted or another recipe that makes a lot of easily frozen food (bean soup!) can be made on a day when you get in the mood to do ONE BIG THING and then provide food that is easily reheatable on many future days.
Usually if I'm trying to find lowspoons food it's because I have had a really long day at work. Sometimes Fiance can cook, and we both get intensely sick of fast food, plus it is so expensive... But when I do cook, it's rarely via recipe and usually is just putting flavors I like together in a pan. Like Minute rice mixed with canned chicken breast and canned corn cooked together with various powdered spices (usually soy sauce, garlic powder, paprika, and onion powder). It's like Hamburger Helper but even easier.
yeah, i tend to do a lot of that. i just haven't had a good spoons day in a while and all my stored up stew and meatballs and whatnot are used up. :/
OK, for really low spoons. Frozen fucking waffles. You can put anything on a frozen waffle and it will be OK.
Honey and jelly on frozen waffles or pancakes. If it's after the holidays and we YET AGAIN bought too much whipped cream for the number of pies then whipped cream also. Fuck you syrup-eating fuckers. I lived ENTIRELY too close to Canada to enjoy it anymore.
somehow this sent me on a google odyssey through various syrup related terms and i ended up craving cane juice so fuck you for that i live in rural minnesota i cannot obtain this for love or money i'm cry
Glad to be of service :D (Actually I have been craving Sweet Tea like a motherfuck since someone here mentioned it a while back so I feel your pain.)
oh hey, that's something i could actually make! ever had sweet tea made with agave syrup rather than sugar? i have a spike/crash problem with white sugar and corn syrup, so i tend to favor things like honey, agave, and maple syrup. honey and maple add too much flavor to be good in black tea imo (though my dad loves maple in black tea so ymmv), but agave is really light and has a slight grassy flavor that i think works really well. i like the method where you use hot tap water and leave the tea bags in while you chill the pitcher down. seems less bitter around the edges.
Nooooo I haven't. I actually haven't had agave all that much, which is funny considering where I live. My mom's mom is Southern, when I lived with her for a minute she would make a HUGE mason jar of tea every day. There was so much sugar in it we had to drink it that day or it would ferment. If you left it overnight and took the lid off the alcohol smell could knock you off your feet. (Secret: I always liked it when it was still a little warm, but with ice in it. I dunno why, but the slightly-warm-slightly cold contrast was nice. Probably because it was balls cold most of the year because she'd moved up to VT.)
My favorite additive to regular black tea teabags (plus honey or agave or demerara sugar) is food-grade lavender. It is AMAZING.
I'd like that, I think! One of my favorite things when I was a kid was to boil sugar and spices (cinnamon, clove, allspice, etc) and orange peels in a pot, then dip orange slices in it and let the sugar/spice/orange zest mixture stiffen up around the soft juicy innards. Boiled sugar sticks like napalm to soft vulnerable child-skin though.
