I fully expect to see noodles like this in every dystopian movie ever made. It makes me feel uncomfortable.
Did they taste like jellyfish tentacles?
They didnt, but that is an excellent analogy to their appearance and consistency.
This kinda reminds me of those zany cooking shows around the holidays where teams use pumpkins and cake and other confectionery techniques to create these elaborate scenes and settings.
Portugese man-o-wok.
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aka “cellophane noodles”, from my own personal experience, usually used in a “buddhist delight” (vegetarian) dish. Also have had it in hot soups. Picture from this link, which is very accurate imo: Buddha's Delight (Lo Hon Zai/ 罗汉菜) - New Malaysian Kitchen
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Chickens are pretty much vegetarian, so I’m probably like 60 maybe 70% vegetarian if you dont count all of the cows, pigs, goats, turkeys, and deer that I eat.
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I get a kick out of just right broiled chicken breasts.
Left the bag salad in view so that @EmilyQ can rest assured that I eat real veggies other than potatoes. 
Also still in really really like with that Bolthouse Farms dressing. That has totally become a thing in our house now.
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Here’s last night’s Afghan salad, which was served over tandoori seasoned chicken and rice. We also had broccoli and cauliflower, because I believe in a LOT of veggies.
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That is really bright and colorful.
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I know. It’s not the first time I’ve posted it in here. It’s just so pretty and tasty.
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Meal prep
Venison/beef meatballs with red lentil pasta and spinach
Vegetable Soup
Overnight oats made with milk and whey
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Thanks!
What kind of teriyaki do you use?
I use House of Tsang, but it does have 6 grams of carb. per 1 tablespoon serving, and a buttload of sodium (480 mg.)
Not that I’m really low carb, but its nice to chip away the unnecessary and “hidden” sources of excess intake.
Those keto pancakes look about perfect too. 
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Pwncakes
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Thanks! Im going to look that up and get some. I’d swear Ive seen that bottle on the shelf before.
Walmart stocks it. He makes a baller sugar free ketchup too. Great BBQ sauces as well. Originally marketed for diabetics
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There’s been excess milk at the sorority house that’s about to go bad so I’ve been playing around with it.
I tried to make yoghurt but apparently the temperature was too high or something because it separated.
I strained out the whey and ended up with a fermented cream cheese like product
It’s quite good!
Did I just make probiotic cream cheese? 
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I am jealous to say the least…
Love scallops … my MIL works at a seafood processing company and will give us a couple pounds of scallops every so often