sadiepix's Profile

My go to is chipotle black beans over polenta. Great hot the first night, topped with diced tomato, lettuce, avocado, greek yogurt and lime.
Just as good at room temp (maybe better actually) made into little filled cups (use a mini muffin pan) with a salad on the side for the days after, or baked in a tortilla with some cheese and tomato.

Just sauteed onion and salt, with a pureed can of chipotle peppers in adobo (I take out a few of the peppers if only using a single can of beans) and the beans + liquid (or water). I mash some of the beans as it simmers, to make it thicker. Love it.

I use that mix for recipes similar to those posted in the article and above comments as well. I make a big pot at least once a month, if not more, and store leftovers in the freezer for quick meals. Just add rice, bread, salad, polenta, veggies etc. based on what you have. They really are a great, easy meal no matter how you whip them up.

I can't get on the hard boiled egg wagon unless it is just yolks, but coleslaw is a dish I have deep love for.
I always tended to do a fairly classic version, mayo/vinegar/celery seed/S&P, sugar, maybe a pinch of cayenne.
But after having some leftover vinegar BBQ sauce one time I added that to the finished slaw and it was fantastic.

I have since done it with my vinegar BBQ, my regular BBQ sauce which is more heavy on the tomato, and some bottled sauces (at work) and all are great.
I love vinegar, and the extra hit, with some more spicy and sweet notes, is just delicious.

I now make mine with a bit of BBQ sauce, or add it to slaw I get at gatherings Yum!

No mention of Swiss, and even worse, no mention of German!
German buttercream is my favorite. A bit more labor intensive but the result is spoon-lickingly delicious.
Almost like a whipped custard or pudding in texture, not too buttery like the Swiss and Italian buttercreams can be, and very rich and creamy.

Odd, a post about the different types of buttercream, yet you mention only three.

Some really great ideas in the comments!

I did a wedding awhile back where the B&G weren't gluten free, but did want savory instead of sweet as the "cake" and what I did was just gluten free anyway.

They had 4 savory "cheesecakes" (crustless) that we stacked and decorated with grapes and apples, fresh herbs and dried fruits.
They were meant for use as a dip or spread, and we served huge platters of crackers and breads, fruits and veggies, smoked meats and fish, dried fruits and nuts and some cornbreads.
The four flavors were spinach, roasted red pepper, smoked salmon and dill, butternut squash curry.

Served on a cake stand w/varying heights and surrounded underneath by the platters of things to spread them on/eat with, plus fall fruits and veggies and bundles of fragrant herbs and fall flowers, it was very pretty.

We also served a semi-sweet creamy maple and black pepper polenta-walnut cake that was vegan, and went well with the other edibles.

The B&G did not want traditional cake, and rarely ate sweets, so this stood in as the centerpiece. It also eliminated the need for a sit-down meal as there were enough nibbles to fill everyone up at their own pace.

Hope the asker comes back to tell us what was served!!

Another "yum" vote for Oberon.
Not my absolute favorite wheat beer, but darn good.
I live a mile from the brewery in K-zoo, and as the first poster mentioned, it is almost like a holiday in town when the beer hits the shelves.
Even us older folks have some porch parties and afternoons in the sun with a case (or a mini keg) of Oberon, and it is a sign summer is coming, even if it is still chilly and grey out when it is released.
Even better now the weather is perfect!

Love many of those ideas.
Agree the chalk looks neat, but too easily smudged.
Mirror is an odd one too! Interesting, but not for everyone!

I love my headboard. It is the weathered stake side to a truck. It had been used/outdoors for a long time and was really beaten up. Had the metal brackets on the back (perfect for bolting to the wall!) and looks great with just a wash of antique white paint.
I did not cut it or sand it or anything else. Just washed it and gave it a bit of color and stuck it to the wall. I love it.

What about a roux icing? Like the kind found on proper red velvet cake?
Milk and flour, cooked til thick, then some sugar and butter and flavor. Not nearly as much of either the butter or sugar as a typical buttercream, and very light and tasty.
Not great for small/detailed decorations, but holds up fine for borders and simple flowers/decs.

Cream cheese icing the way most Americans think of it is not really any better than a buttercream. Cream cheese, butter and powdered sugar. Ugh.
There are lighter cream cheese icings out there that don't have as much fat or sugar.
Try whipping some neufchatel cheese with some sour cream and then folding it into some whipped cream. Add just enough sugar for your tastes and whatever flavor you like.

Try making a creme fraiche icing by folding some thick creme fraiche into several cups of sweetened whipped cream. Not great for decorations, but it works wonders for just a swirl design, and hold things like coconut and chocolate shavings on the cake very well too.

If you really need a buttercream, there are several other egg white based ones that don't require any cooking like Swiss, Italian or French buttercreams do, though those are by far the tastiest (in my opinion) of the buttercreams.