Wandering Adventure Party

Thank you for all the posts! I admire your dedication. Also, I’m glad to see I’m not the only one using those take-out/deli style containers for most everything.

Mmmm love a savory baked good. Enjoy PAX! How’s it these days? (I suppose you can know better after today) I used to work it for PR reasons and a couple years running logistics for Indie MEGABOOTH, was super fun. Haven’t been in years though.

They really are blueberry lemon is my favorite, I only changed the recipe by adding in a bit of ground ginger powder to ours and i love these flavors. I will have to try the other scone recipe soon! Really unlocked something here I read why you were cooking all this and I hope the trip/gathering is/was a good time! Thanks again

My theme has been “the most food for the least work that tastes good enough”. I usually make a ziti like this (but fancier), but I thought I’d try this one. It’s killer. I’ll make this again anytime I have teenagers in the house. Virtually any pasta shape would work and the ingredients are relatively cheap and good lord is there a ton of it.

My “old family recipe” is almost the same and turns out great.

https://sh.itjust.works/post/44935651 tldr im cooking for an army of people and if i do it ahead of time i dont have to do it when i get back when im exhausted

Recipe here. Original thread and explanation of why I’m doing this here Easy to make, easy to reheat, easy to transport, and good enough for adults or children to eat. It’s exactly what it looks like, straight up comfort food. Too calorie dense for a regular rotation in my cooking, but perfect for a max exercise day like a convention.

Absolutely. I think you could dress this one up really easily and turn it into something really great, but that defeats the purpose of it being a very neutral food with very neutral flavors when it’s being served to kids who like it neutral.

Recipe here. Original thread and explanation of why I’m doing this here Another longstanding big hit in our house. I usually leave out the mozzarella but use parmesan in place of pecorino romano so the kids don’t completely hate it. I love a soupy dish with beans as the thickener and I dump a ton of chard into it, which cooks down and hides how much I really put in. With a nice crusty garlicky bread, this one’s great.

Sorry. [image: 3377085e-2362-4c5d-a6e3-29cb77164cdb.png]

If you’re talking store bought then I agree. But fresh tomatoes from your (or someone nearby) garden can be amazing. Growing our own has spoiled me and I basically avoid eating ‘fresh’ tomatoes on most situations (unless I’m in Italy).

The first time I made it my wife said “these are the biscuits I’ve always wanted.” She too was a tube fan. So I completely understand.

Ay, when’s dinner? Mind if I come over??