I like like the pizza bread recipe by @[email protected]. I use it as a pizza dough as well as focaccia dough. I find it good to use after 3 days in the fridge and up to 5 days where as Adam Ragusea wait for a week. But it is easy to make. I cook it in on a sheetpan with no need of specific equipment and it can be store quite long for a fresh bread dough, neatly packed in the fridge.

Like when you do the yawning-part for your ears without actually yawning?

I think learning templates is much more important than recipes since you can just riff on them with whatever you have to hand that’s within the budget. Recipes are good for the more fiddly things or treats.

That a good thing to keep in mind.

Legumes spreads are great as sauces in sandwich or in pasta and also for dips. You can buy premade houmous and adjust the seasoning or cook any legume and blend it with your favorites spices, herbs and condiment. Here is my favorite recipe:
I blend cooked brown lentils with a bit of dried tomatoe and bell pepper preserved in oil (or just the oil) some onions (sauté), a bit of dried garlic, tomato paste and harissa. Paprika, cumin and a bit of tumeric. All proportions to taste. I make it more runny either buy adding more oil or some water.

What a great home decor!

I know there Android privacy guide but until then I never thought of looking for IOS content. Thank you.

Also the link is for Linux privacy guide but they have indeed the IOS privacy guide on the same chanel.

What was the problem you accounter with AdGuard?

Yes. I’ve plan of doing sandwiches using houmous and lentils spreads as the sauce. I also want to do muffins, I have a recipe that’s easy for both sweet and savory, that can be packed with any dices or grated fruits and vegetables, and I could make bran muffins as well. For breakfast, I think I will just go for good quality bread, butter and jam. French breakfast is a sweet lunch to north-america standards.

And fresh fruit in season.

I see. I was thinking, maybe I could plan two weeks of meals and rotate them. Then, I would need to change this plan 4 times a year to keep with seasonal ingredients. But I felt overwhelm by the idea of finding so many recipe. But actually, I could do whatever the season :

• Monday rice
• Tuesday tradional meal
• Wesnesday pasta
• Thursday exotic cuisine
• Friday potatoes

It would be easy to narrow traditional recipe to seasonal ingredients now. Wow… It seems so easy now.

Always have an easy breakfast and sandwich supplies. I just tomato or cucumber sandwiches.

This is something I really need to be careful about. Now that I don’t cook for a very spontanious and flexible day, I need to have quality snack available. Or esle, I’ll end up having good lunch and dinner but a bunch of unhealthy food all day long.

There is a lot of things I excluse from my diet so I’m never very attracted by this type of offer. Did you have a good experience related to allergies, veganism or alike? What would be the difference btw that and buying already cookies meal from restaurant I know and trust? Appart from the pleasure of cooking obviously ʘ‿ʘ

I guess I should look which the meals I like have ingredients in common to make rotation.

I think I will go with a bit of both what you said. I really need to plan so I cannot just get into a shop, buy only based on the sales and make a meal out of that. Fortunalty, I’m not that short on money. I just want this change in my cooking habits not to turn into a waste of food or a waste of money.

I love to have a variety of grains and beans at hand, so I should definitly sort out the one I eat a lot, that I could buy I bulk from the one I eat sometimes that I could buy one sale or exactly on the quantity I for one meal.

That’s a good point. I know that the fly lady home managing method incluse making a list of what you need in your house. When doing you’re shopping list, you go thought it to be sure to know what you might need. I should try to make that kind of list and to see the overlap with sales.