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We talked about this some in another thread... what makes one a "foodie"? I mean, I love food. But I am not a food snob either. I can appreciate an expensive bistro as much as I can a Big Mac for what it is.

I was routinely embarrassed when I began traveling for academic and professional meetings and didn't know what any of these things were. Rice pilaf? You mean there's rice beside the -a-Roni and Uncle Ben's variety? Potatoes come in red too? There are spices besides salt and pepper?

Not everything has to have raw onions all over it?

Windermere FL
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Oh I won't say I don't enjoy food. But I really don't think about it that much and can forget to eat for long periods of time, specially if I've been drinking chocolate milk. I'd usually rather have that then food. But then there are things like Gorgonzola stuffed dates wrapped in bacon OMG they are something that make me want to go back to the bar we ate them at just for more. Although I'm going to make them myself this weekend I think.

I do like to plan big family meals, and actually do like to cook. So its odd that I'm not more of a foodie.

Louisville KY
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I've always loved food, and it's usually highly-caloric probably not-so-good-for-me stuff, but then I have to remember to not go over-board and it's ok once in a while, as long as I'm mostly eating healthier things. There's only so much celery a girl can eat and still be happy!

Mcallen TX
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I am with you VA. I feel the exact same way. I am embracing my body doing yoga and some light weight training and let the chips fall where they may. We're not talking about letting yourself go in the traditional sense but I am enjoying my life.

Vero Beach FL
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"I am more of an eat to live then a live to eat sort of girl."

I know people like this, and I don't know if it's a blessing or a curse. I enjoy good food. I mean, I *really* enjoy it. I think food is one of life's great joys (like music, sex, laughter etc) and I feel a little sorry for people who either can't or choose not to enjoy it the same way - it's like culinary asexuality.

That said, the love of food also leads to a bit of a battle to keep my waistline in check.

Windermere FL
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I did have a taste for some osetra caviar and creme fraiche and bellinis for all the reasons you stated....my spelling of these items may be wrong but I just got back from the pool and I think my brain fried.....,LOL

Vero Beach FL
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Trooper is all about food, he loves it all kinds. Me? Not so much. I am more of an eat to live then a live to eat sort of girl. Except I really want to go back to the Down One and eat more of those Gorgonzola stuffed dates wrapped in bacon. They are pretty much an orgasm for your mouth.

PG

Louisville KY
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I am with you Trooper. That means we have experienced so much.

Vero Beach FL
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That sounds good Scandle!

I'm in a cooking rut. Actually I'm in a food rut. I'm not liking food these days, hardly anything sounds good to me.

Louisville KY
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I made this amazing dish last night. It comes from Cuisine magazine and was relatively easy.

PROSCIUTTO-WRAPPED CHICKEN with sage pesto Cuisine Magazine, No. 99

Makes 4 servings

For the pesto, puree 1 cup packed fresh baby spinach 1/3 cup packed fresh sage leaves 1/3 cup grated Parmesan cheese ¼ cup extra-virgin olive oil 2 Tbsp. toasted pine nuts 2 cloves garlic (or more), minced 1 Tbsp. fresh lemon juice Salt and black pepper to taste

For the chicken, spread 4 boneless, skinless chicken breast fillets (4-5 oz. each) 8 slices prosciutto (about 3 oz.) OR very thin smoked ham slices

Preheat oven to 400 degrees

For the pesto, puree spinach, sage, Parmesan, oil, pine nuts, garlic and lemon juice in a food processor; season with salt and pepper.

For the chicken, spread 2 Tbsp. pesto on one side of each chicken fillet, then fold each in half lengthwise (taco-style, with pesto on the inside). Roll two slices prosciutto around each fillet and secure with toothpicks.

Arrange fillets in a baking dish; roast until an instant-read thermometer inserted into the thickest part registers 165 degrees, about 20 – 25 minutes.

Per serving: 402 cal; 26g total fat (6g sat); 105 mg chol; 1052 mg sodium; 3g carb; 0g fiber; 37g protein

Sheboygan Falls WI
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TOPIC: Recipe Sharing

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