It was great advice...and a great meal, with a great guy.

Speaking of wonderful, we just agreed this Snoh Aalegra is fire. Thanks for the recommendation.

It really was. So far, that’s been our vibe. Really open and easy. (God knows I can’t handle any more anxiety in my life.)

So far, so great with the guy—at the very least, we’ve definitely each found a kindred spirit (but yes, there’s chemistry with that connection). As for the anemia, that happened to a friend of mine, so big yes on the Vitamin B and iron/magnesium supplements. I’ve been diagnosed with slight anemia in the past, so I was…

Oddly enough (since we’re both former musicians who love sharing and comparing musical preferences), there was no mood music on. For some reason, we had true-crime TV playing in the background!

Look, I hail from the Midwest—Minneapolis, specifically—processed cheese is a food group. And to this day, beyond all reason and better judgment, my stepmom’s Velveeta-based chili cheese dip remains one of my favorite foods.

LOL. Subbing Velveeta for squash? That’ll be a very veggie queso (which does sound delicious, now that you mention it).

This is all great advice. Thanks!

Well, I did have that one post last week...

Well, a) I’m following a prescribed grocery list, and got what I was instructed to, and b) you’re assuming I have a farmer’s market in my area, which goes back to what I was alluding to about not presuming everyone has the privilege to eat healthily at a reasonable cost.

You know, I’m actually not based in New York City (and am well aware of CSAs, but thanks for sharing, for the sake of the rest of the class/comments section). I usually get biweekly deliveries from Imperfect Produce (which is really a deal for seasonal fruits and veggies; esp. organic), but much of what I needed for…

Oh, hell yes. I’m in.

I outlined the cost of the program in an earlier post about 22 Days (linked above, but I caught a deal at $99/year ve. $14.99/mo.), as well as my poor planning/time management in starting this, so you’ll be getting a deeper dive into the program itself after this weekend, when I actually have time to prepare a few…

Nah, you had it right the first time, but I’m working on it. And this is definitely worthy advice; it’s constructive, and helps solve part of the problem!

Now, see? This is the kind of commentary and advice I can use! Thank you!

Yes, that’s the other grace I’m trying to give myself! As for the cauliflower, I’m already accustomed to subbing it in for a lot of things, but this is my favorite preparation: Preheat the oven to 375º and line a baking sheet with foil; spray lightly with olive oil spray, if desired. Cut a fresh head (or two) down…

You are officially my inspiration for meal prep this weekend. Thank you!

I’m just sayin’...since folks are so fond of doling out wisdom, I thought I should share some, in return.

Yes. You pour the dressing over the chopped kale and slivered red onions and massage it to crush the leaves a bit, then I like to let it sit overnight, or at least a few hours to tenderize it and let the flavors meld. Then, I add halved grape tomatoes, and sometimes, roasted pumpkin seeds, if I have any around. 

Very good point. Thanks for sharing that perspective, because you are entirely correct.