What are you eating?

[Sibling Zono (anon1mat0)]

Honey nut chex with strawberry yogurt

[pieces o nine]

Choco-choco-choco chippe heist creme wiv cleere gummi bares.

[Pachyderm]

Next to bugger all. (Diet)

[Sibling Zono (anon1mat0)]

And why do you had to make me feel bad?

mmmcheetos? 

[Swatopluk]

Onion bread (selfbaked) with tongue sausage

[Opsa]

Ooh, self baked onion bread? Remind me to marry you in my next life.

Fudgesickle. 100 lowfat calories of frozen chocolate bliss.

Okay, it aint a Klondike bar, but I won't kick it out of bed.

[nefyuBB]

korn chups !

[Sibling Zono (anon1mat0)]

an Italian sub

[nefyuBB]

gumbo

[Swatopluk]

salt pretzels

http://www.trueller-snacks.de/bilder/produkte/gebackene-produkte/salzbrezeln.jpg

[Darlica]

A bento box from the local sushi joint.

Swato: Do you think you could post the recipe for your onion bread? It would be very interested to try.

[Opsa]

Yes- in our recipes thread, maybe?

Today I had vegetable soup for lunch. Good for a rainy day.

[nefyuBB]

Ummmmmm
rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr

ummm i et sum perowgees
i et to much
now i 'as tummy prolum .

rrrrrrrrrrrrrrrrrrrrrr

[Opsa]

Aw, poo squiddly. Yer got some Pepto?

Warmed over triangle bean curd family style! My fave.

[Swatopluk]

A bento box from the local sushi joint.

Swato: Do you think you could post the recipe for your onion bread? It would be very interested to try.

Admittedly it is a bread mix for a normal medium colour bread (not white, not black*) and I simply add lots** of roast onion.
The bread gets a good deal softer that way and has a tendency to carbonize on the outside. I once forgot to switch off the oven and it baked for 4 hours. Solid charcoal on the outside but a few millimeters in it was completely normal. With other mixtures the heat transfer seems to be better and the outside gives a hint about the inside.

*White bread mixes are too sweet (the dough type used for raisin bread) and do not harmonize with the onions. Dark mixtures work better but the combination of whole grain and onion make the result often quite unstable, i.e. difficult to slice without turning it into a hill of crumbs.
**The usual in commercial onion bread (10-15%) is in my experience insufficient for the selfmade variant. 20-25% seem to be necessary to get a proper aroma.