You won’t be wanting seconds then?
Just out of curiosity, did your mom ever mix the ham and MW with green pickle relish? 
Nah, that was ham salad in our house. Bologna, Miracle Whip, mustard, sweet relish, and some Ritz-ish crackers to stretch it out. Yum. I asked dad why we didn’t use ham to make ham salad, and he just said bologna tasted better. Right…
Ah, stale Peeps. I like them best just before they get to Circus Peanut/Lucky Charms texture! It’s hard to get them stale here in South Georgia, though, so I have been known to bake them!
Bought a package of Kikkoman Tofu Miso Soup on a whim, and it’s not quite my thing. With the second envelope, after dumping in the water, I added some tortilla chips. Much better.
Not that time. And trust me, she never made it again.
first, the veggie water is good for you, contains useful nutrition; and Accent contains MSG
I have one of these in the freezer:
Festive Dark Meat Turkey Loaf & Gravy in Roasting Pan
This is the second one I bought another after enjoying the first.
See that two-toned delineation of the loaf? It really looks like that. The white and dark meat aren’t mixed.
I’ve eaten lobster after dragging it through a tub of margarine.
After that indignity it was probably praying to be eaten
I remember those! My mother used to get them as a cheap way to feed a bunch of kids. They weren’t bad.
I used to eat onion sandwiches. And my favorite pizza is BBQ chicken with pineapple.
My dad used to take a piece of white bread, spread condensed milk on it, top it with a slice of onion and then eat it.
I love sushi, but during Covid it has been harder to get. By making some rice, adding soy sauce and imitation crab and wasabi, one can make very mediocre sushi very quickly, but sometimes it hits the spot.
I laughed so hard I hurt my sides. 
An easy option when getting sushi grade fish is hard is to do vegetarian sushi options. I’ve made quite a few cucumber rolls after soaking finely chopped cucumber, rice wine vinegar, salt and a touch of sugar (add a tiny splash of fish sauce if you want some funky flavors).
Or, if you lack nori, you can slice red bell peppers into wide strips, roast in the toaster oven until the skill blackens and the flesh softens. Pull off the blistered skin, and form nigiri style sushi blanks in your hands, add a touch of wasabi paste, and top with the strips of roasted red bell. It will look like tuna nigiri, and it’s quite tasty.
I do the same – not always, but for example, a couple of nights ago we ended up with some asparagus that was the thickness of tree trunks. Didn’t think there was any way they were going to get cooked enough for me roasting in the oven (at least not without getting burned up on the outside). So, in a steamer bag in the microwave for about half the recommended cooking time, then into the oven.
I used to date a girl whose mother had an affinity for mayonnaise and mashed potato sandwiches.
well in the 40s the US rations board called it “mock ham salad” … in their cookbooks our family called it lunch/dinner from spring until late fall … they made it in 5-quart ice cream buckets, but it wouldn’t surprise me if the soldiers called it something else …
Now you could use spam or real ham but no one in the fam liked those versions …
My tip is to use the low sodium chunk bologna cause its a sodium bomb …
oddly thats what everyone said when i used ham a couple of times too
I make spam musubi. (As well as “real” sushi)