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Submitted 1 year, 2 months ago. 
1 comments.
1 comments. 
Grumblebee's Page
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About me
I'm a Canadian girl, born and raised. I love being outside, my pets (dog and 2 kitties), and family and friends. :-) I can be described as quirky and fun. My tastes are very eclectic and I enjoy a number of different activities. My unique and diverse tastes extends to my food preferences too. I love everything from frou-frou "fancy" foods and dishes, to classic down home cookin', like what my Mom and Gramma make. Some of my favourite foods are seafood, all things Japanese (wasabi, sushi, sashimi, udon, onigiri, etc.), cheese, veggies (i loooooooooove veggies!) and robust flavours (such as curries, onion, garlic, etc.) I am a pescatarian, which is essentially a vegetarian who eats fish. (so no beef, pork, chicken, lamb, etc.) I was 100% vegetarian for many years though so I have gotten used to cooking with vegetarian proteins like tofu. Because of this, I am always looking for new and interesting ways to use seiten, tofu, soy proteins and other vegetarian proteins. When I'm not cooking, you'll find me with my nose in a book, outside, or on the computer. (or, failing that, the local Tim Hortons... LOL... I love my Timmies!)
I'm a Canadian girl, born and raised. I love being outside, my pets (dog and 2 kitties), and family and friends. :-) I can be described as quirky and fun. My tastes are very eclectic and I enjoy a number of different activities. My unique and diverse tastes extends to my food preferences too. I love everything from frou-frou "fancy" foods and dishes, to classic down home cookin', like what my Mom and Gramma make. Some of my favourite foods are seafood, all things Japanese (wasabi, sushi, sashimi, udon, onigiri, etc.), cheese, veggies (i loooooooooove veggies!) and robust flavours (such as curries, onion, garlic, etc.) I am a pescatarian, which is essentially a vegetarian who eats fish. (so no beef, pork, chicken, lamb, etc.) I was 100% vegetarian for many years though so I have gotten used to cooking with vegetarian proteins like tofu. Because of this, I am always looking for new and interesting ways to use seiten, tofu, soy proteins and other vegetarian proteins. When I'm not cooking, you'll find me with my nose in a book, outside, or on the computer. (or, failing that, the local Tim Hortons... LOL... I love my Timmies!)
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Gagagrits 3 weeks, 6 days ago said:
Thanks for the friend invite it will be fun!!
Ozsmom 1 month, 1 week ago said:
Thanks very much for the comments on the tumbleweeds, I hope you get a chance to make them for yourself
Marky90 2 months ago said:
Thanks for the great reviews on my humble recipes, I hope you try more! Love your variations! all my best-Marky
Shibattou 2 months, 2 weeks ago said:
Thanks for the nice comments on my Kimchi Soup with Tuna Recipe. You're right, it works great with shrimp instead of tuna. Glad you enjoyed it...and thanks for the friend invite. Looking forward to sharing more tasty recipes with you.
Leebear 3 months ago said:
HELLO GRUMBLEBEE!THANKS FOR THE SWEET COMMENT ON MY TUNA PASTA SALAD!!!!
CAROL
Mrtnzangel8 3 months, 1 week ago said:
Thanks for the friend invite. :)
Notyourmomma 7 months, 2 weeks ago said:
Thanks for kind comments on the salty caramel ice cream. I love those chocolate covered caramels with a touch of salt. Aren't they addictive?
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People are Talking
Posted by Binky67 about Egg And Cheese Salad Sand
Cheese and matoes does make this sound interesting! Thanks.
Posted by Fizzle3nat about Pumpkin Pie Milkshake
Drool.....this sounds sooooo good!
Posted by Boofie about Hot Hot Hot Jalapeno Ketc
How did I miss this before? There is a restaurant in Vegas that offers a spicy jalepeno ketchup (as well as a great smokey chipotle ketchup and a garlic lovers ketchup) that
Posted by Frodo about Sundried Tomato Butter Sp
that sounds good to me 5 pts
Posted by Lacrenshaw about Spinach Artichoke And Asi
Nice! I also like the asiago instead of the usual parmesan. Thank you, grumble. ^5.
Lorraine
Lorraine
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Lovebreezy 1 month ago said:
The VELVEETA group has hit 100 members! Thank you for being a part of it. If you haven't stopped by lately, there are so many recipes now -- come take a peek, again.
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