Those sweet potatoes are close to Grandma Appalachia’s traditional preparation that she got from a recipe her Irish aunt tore out of a magazine back in the 70s, but hers included a hoppy beer to balance the hot sauce

Another delicious hit - chocolate sandwiches!

Two slices of white bread, fill sandwich generously with hot chocolate mix. Deliciously dry and chocolatey.

Garlic butter spread over bread (alentejano bread has a tiny bit of olive oil and it’s preferred but it’s the bread that’s at hand, white form toast bread usually), toasted with filling of green olives, mushroom, dried tomato and peanut butter.

It’s all preserved stuff so it’s back up when you don’t have fresh things and the sweet of the peanut butter ties in with the olives quite nicely, I only like black oxidated olives otherwise.

a rice cooker filled with lentils and nuts and other types of bird food. no seasoning or salt. brown rice.

a smoothie with raw kale/spinnach, broccoli, spirulina, a banana, almond milk. looks dark green.

actually, ive changed my mind. i would try to get someone to eat this.

Your dish is called a jacket potato if I understand you right. What I like to do is boil rice then mix it with peanut butter and sriracha and just eat that like it is.

I ate frozen fish sticks when I was a kid. Just took em out of the freezer and gnawed on them.

Snack pasta (farfalle are the best). No cooking, just open the package and munch the raw pasta. I like how crispy it is.

An entire loaf of French bread from the super market and a sobe (at least back when sobe existed)

Spaghetti Amoré (~$15 Serves 4-6)

• 16oz Box of Spaghetti
• 1lb Ground Turkey
• 1 Can Cream Of Cheddar
• 1 Can Cream of Mushroom
• 1 Can Tomato Soup
• 8oz of Shredded Mozzarella
• Spices: salt, black pepper, poultry seasoning, onion powder, garlic powder, oregano

Start boiling your pasta water, salt the water. Meanwhile, in a skillet start cooking the ground turkey till pink is gone. Once cooked, start seasoning with above spices to taste until satisfied, then move skillet to back burner on lowest setting to keep warm.

Preheat oven to 375. Once pasta water is boiling, add spaghetti and cook per instruction until al dente. Drain pasta in a colander, then return to pot.

While pot and spaghetti are still hot, add ground turkey and 3 soup cans to the pot and stir spaghetti until soups are evenly incorporated.

Dump contents of pot into a 9x13" casserole dish, spread contents evenly in the dish, then top with mozzarella cheese.

Bake in the oven till cheese has melted (about 5-10 minutes)

Remove from oven and let cool on stove for 5 minutes. Use a spatula to cut a square and serve warm.

…so i grew up with what we called five-way in northern kentucky, and no, it’s not cincinnati chili…

• spaghetti
• browned ground beef (or in my case since 1989, vegetarian substitute)
• diced onions (fresh / cold)
• dark red kidney beans (simmered / hot)
• grated cheddar cheese (annatto-colored)
• ketchup

…it’s all layered up on a large plate in that order, bottom-to-top so the cheese melts nicely, cut into a grid pattern with a fork and knife, and then mixed together: i don’t cook it often since moving out on my own thirty-five years ago but it so hits the spot when i do…

I make a meaty spaghetti sauce with various spices, but I cook the ground beef in the pan at a low simmer for about 2hrs before I even add the tomato sauce, in order for those spices to penetrate the meat.

I call it a nuclear time bomb because it tastes totally normal - very delicious, even - but about 10-15 minutes in, you are reaching for a hand towel to wipe away the sweat which is quite literally dripping off of you. And you have felt NONE of the hot spices on your tongue.

A much quicker dish involves Cæsar dressing, which I add copious amounts of garlic powder to (4-5 tablespoons), then prevent the dressing from solidifying by adding lemon juice, then wrapping up with freshly ground garlic. As in, a paste, *not chopped or minced._ For a salad using a single head of Romaine, the paste alone uses 15-30 garlic cloves depending on size. And this is on top of the garlic powder. Tastes amazing, but it can get garlicky enough to be barely edible. Think the same kind of burn when chewing down on a fresh raw clove. I sometimes get an “addictive overwhelming thirst” for this garlicky dish that has me gorging on it almost exclusively for an entire week.

Not super common but commen enough and just for a snack, but I like using tortillas if there’s no bread in my apartment. I use them for things like peanut butter and mayonnaise wraps and peanut butter and butter wraps.

I also sometimes use tortillas for leftovers in general, depending on the leftovers from the night before. Last time there was leftover homemade mac and cheese and catfish, I heated them and had that wrapped in a plain tortilla with nothing else for breakfast.

Sandines and kraut with mustard and caraway. I only eat it when I’m alone and have time to brush my teeth afterward. So good though and I’m full for hours.

Variant on your dish: bake sweet potato, add cottage cheese and eat immediately. Add sweet or savory seasonings to taste. It’s not something I’d bring to share, but it’s definitely not something I’ll hide. As far as quick and dirty meals, it’s reasonably healthy, and probably not the worst suggestion for someone who struggles to cook for themselves.

Actual goblin food: canned black olives between two slices of bread, smush down to prevent them from rolling out.

I sometimes open a can of vegetables and pour them in my mouth