Right Now You Can't Get Enough of...

[ChristinaMason]

My tastebuds go through phases where I'm absolutely obsessed with something, have it frequently enough to annoy my partner, and then burn out on it. Right now, in no particular order, I'm hung up on:

-steamed petite peas, from frozen, with butter, salt, and pepper
-braised lamb shank in tomato sauce (had it just once and have been preoccupied since)
-chardonnay (keep trying to find a reasonably-priced one with distinct coconut notes)
-port for sipping
-pasta in marinara sauce (mostly because I keep forgetting to buy some anytime I go to the store)

What are you stuck on right now?

[pitterpatter]

David Chang's Master Sauce on rice with a poached egg -- heavenly comfort food
Bottarga on pasta with a ton of parsley and butter sauteed bread crumbs
Smoked duck breast
Mario Battali's Pasta Carbonara
Lamb bacon
Pho

[chrisonli]

Brussels sprouts - I got reacquainted with them at Thanksgiving and just have to have them!

[intrepid cook]

I've been craving bacon and mushrooms in a whisky cream sauce (with fresh rosemary and garlic) on toast, but I haven't been able to make it, as the only whisky we have in the house is a special sipping-only bottle (and just wouldn't be the same with brandy).
Also, broiled cheese on toast. I use the term 'toast' loosely here - any kind of carby goodness will do.
I tell myself I need all the extra fat and carbs to help me stay warm this winter :)

[DarkRose]

Salami, preferably something house-cured rather than the grocery store sort. Recently had an amazing antipasti platter that had some absolute killer salamis (they sell it to go as well - we picked up two good sized sticks which are now in my fridge). With some good crusty bread and olives, maybe some roasted peppers, and some cheese... brilliant.

[cgarner]

those Danish butter cookies in the tin that you get at Wal-Mart... so buttery!

[onceadaylily]

I almost bought some of those today, but I held back. I know once I crack open a tin, I'll have to keep buying them. Devil in a blue tin.

[buttertart]

Pitfall of an office job (for the weak-willed): the cookies and so forth you get from vendors and even from customers at Christmas. One year we handled the chocolate-covered ones from Germany - the whole slug of them being imported for Wal-Mart and other mass retailers. They sent us a CASE of the big tins (there were 4 of us in the department). It is absolutely impossible to stop at just one of those things. We were cracking through at least a tin a day.

[cgarner]

I don't feel so guilty eating them... the ingredient list is nearly like a home made cookie,
Wheat Flour , ButterMilk , Sugar , Desiccated Coconut , Eggs , Invert Sugar , Salt , Ammonium Bicarbonate (baking soda?) , Artificial FlavorVanilla...
(ok, I don't use artificial vanilla when I bake, but I guess some people do otherwise I wouldn't see it on the shelf at Albertson's right?)

[buttertart]

It's true, they're a good product. I have used the CVS artificial vanilla (slavishly following a Cook's Illustrated taste test) - and it works well in things that are not "just" vanilla.

[ajavete]

It's always something I can't quite replicate at home...right now...one word...PHO!

[onceadaylily]

Medium boiled eggs, sliced and dipped into soy sauce (another CH introduced me to Kimlan soy, and I *really* like it). I have to restrain myself from boiling eggs, because I know the dozen will not last twenty-four hours.

I try to tell myself that it's okay to eat six or eight eggs in a sitting, that my body is just craving protein and salt, but it's just a weak justification from a weak-willed woman.

[buttertart]

I'm happy to hear you like the Kimlan, now try to get the Evergreen sesame oil and you'll be in like Flynn.

[onceadaylily]

I made a note of it after you recommended it on the WFD thread. :)

[buttertart]

Hurray! It was recommended to me by my Chinese teacher's mom in Taipei - a dynamite cook. Even the reduced sodium one is good (she says reluctantly).

[onceadaylily]

I'll keep an eye out for the reduced sodium. Frankly, I'm a little puffy from all the Kimlan and eggs.

[buttertart]

Salt...can never get enough of that, never could.

[al b. darned]

In the abd household it's been mac & cheese lately. Take-out chicken parm is a close second.

[link_930]

Oh no... the hot wing craving is back (sigh). And anything guava. Hello there, the 3lbs I recently lost...

[Passadumkeg]

Buttermilk.

[noshoes]

mega "Que Mango" chile powder/mango lolipops..... Someone gave me a couple around halloween, and now I'm buying huge bags of them. Can't get enough.

[piccola]

Chestnuts.
Portuguese corn buns.
Vegetarian soon dubu.
Eggs in purgatory.
Steel-cut oats with unsweetened almond milk.

[magiesmom]

Wheatberries . I am in love with them.
Fresh ricotta , also great with pumpkin puree.

[mollyomormon]

what have you been making with wheat berries?

[MinkeyMonkey]

+1 for the wheat berries. We are really into all sorts of whole grains but our favourite is hard red winter wheat.

We eat it like rice, it takes a lot longer to cook but it is worth the wait. It makes for a different fried rice that you should try.

We use it in place of rice when making burritos. If you toast it first in the pan, stirring and waiting for the incredible toasty smell, then cook it, it comes out tasting a little like corn. Great in anything Mexican or southwestern.

We eat it for breakfast, just cook it up, add some soy milk and a dash of cinnamon and eat it. My guy adds sugar but it doesn't need it.

We have some on the stove right now for breakfast and he is making some extra to add to a bread he'll bake.

It has a hearty taste, give it a try.

[spinachandchocolate]

-Cottage cheese mixed with pumpkin puree
-Spicy chicken sausages from TJ's
-My healthy "crispy" tofu recipe
-Kale
-Magic pops (the rice/wheat/corn "popped cakes")

[goodhealthgourmet]

-Cottage cheese mixed with pumpkin puree
~~~~~~~~~
i've been eating that every day!

[spinachandchocolate]

I eat this probably just about every day for the past 5 years for lunch (when I don't eat out). I eat half a cup of this and half a cup of another CC recipe.

[mom22tots]

LOVE those magic pops!! Especially the onion flavor...melt in your mouth!!

[linguafood]

Well, Sichuan food.... but that's been an ongoing addiction I will never shake, probably.

Lately, I have been craving (and making, much to the man's resignation as he isn't a big fan) Belgian endive salad with tangerines in a lemony, peppery, creamy dill dressing. The lemon and pepper are essential. I also love, love, love butter & lemon juice & lots of black pepper quick-braised Belgian endive just cut into a few large rounds. Cooks down real fast and is, to me, amazingly satisfying these days.

[LauraGrace]

Oh, can I beg you for the dressing recipe? I am a total dunce with salads, and that dressing sounds like a treat!! :)

[linguafood]

It's really pretty easy, 'cept for I don't really use any exact measurements.... so bear with me:

Cover the bottom of your bowl with the oil of your choice (tho I don't find olive oil to work all that well), and add a good shake of dried dill. You could use fresh, but I find it too powerful for this salad. Add a good squeeze of lemon juice, s&p (LOTS of fresh ground black pepper), and sour cream or - if you want to go all out, crème fraîche. Whisk all together. Done.

I cut the endives in half lengthwise and then chop, and I also cut the (canned) tangerine sections into smaller pieces. Sometimes I add a little curry powder or paprika to the dressing.

I know it sounds lame, what with all the canned & dried things, but it's really nice. Hope you like it!

[mariacarmen]

that sounds really good and refreshing, not the usual salad dressing. i'm going to save it for a dinner party.

[LauraGrace]

Thanks, it sounds delicious, and I think I actually have all of those things! :)

[Passadumkeg]

I have died and gone to heaven. I now live in the land of Hatch green chile and perpetual sunshine.
Munching on a ham and cheese and green chile sandwich as I type. Ninety lbs in the freezer!

[mariacarmen]

yum, you just made my mouth water. as always.

[mcap]

Blue Diamond Smokehouse Almonds. Cripes. When you're not eating them, you're thinking about eating them.

[buttertart]

Bubblegum Smarties! Only the bubblegum ones. The candy dissolves into gum in your mouth in a most pleasurable if disconcerting way. They seem to have improved their gum, you can actually blow bubbles with it, making it even more fun. Try one and you won't be able to leave them alone.

[nomadchowwoman]

Baked goods. As someone who has never had a sweet tooth, I am finding this very scary, but I lay responsibility for this new obsession squarely at the feet of Chowhound, esp. that "What are you baking?" thread.

[buttertart]

;-)

[lisavf]

Homemade cake. I haven't baked in years, yet I've baked four cakes in the last six weeks, and I'm scouring around now to find a new recipe to make this weekend. I made pumpkin cake with cream cheese frosting, apple coffee cake, chocolate layer cake with buttercream frosting, then this past weekend, applesauce cake with chocolate chips (which is just so-so). I think next is going to be a fresh ginger cake. I've been looking at David Lebovitz's recipe, and it looks intriguing, so I think that's what it's going to be. I just have to get the fresh ginger. Or maybe this is the year to tackle fruitcake...

[ChristinaMason]

I'm all about the glazed carrots lately. I can't abide them if they are overly sweet, though. Must have plenty of salt and a kick from some spicy pepper.

[nomadchowwoman]

have you tried mustard-glazed?

[EWSflash]

Ver 2.0-
Costco's pumpkin pie
butternut squash

Don't the persimmons come in about now? I can't wait.

[goodhealthgourmet]

"Don't the persimmons come in about now? I can't wait."
~~~~~~~
yes! i just spotted the first ones of the season at my Co-op this afternoon. they didn't look quite ready, so i'm going to wait until next week

[greygarious]

Macoun apples. Like Kramer's mythical Mackinaw peaches, they are in their prime for only a few weeks, and do not keep well.

The exceptionally good meat loaf I made earlier this week. I've had 6 meals of it in a row (don't eat breakfast)...only one left, boo hoo 8=>(

[EWSflash]

Japanese food, the non-sushi aspect. Simplicity with pure, beautiful flavors, strong-flavored fish so fresh and treated with such respect that it leaves you salivating for more when you think about it.

[HillJ]

pumpkin everything but especially pumpkin butter with Greek yogurt & pumpkin spice coffee
tiny, thin stick carrots

[goodhealthgourmet]

i walked past the pumpkin butter display at TJ's the other day and just told myself to keep going. once i open a jar of that stuff i end up just eating it straight from the container with a spoon. though come to think of it, the last time i bought it i was convinced they had changed the recipe and i wasn't thrilled with it...

[HillJ]

really. I make my own but I've had the TJ's stuff and enjoyed it...just like to control the sugar content myself these days.

[goodhealthgourmet]

i remembered commenting here on CH abut it, so i dug up the thread:
http://chowhound.chow.com/topics/2991...

i need to start making my own on a regular basis. it's so easy, and homemade is always better!

[Popkin]

-Oatmeal. I made some last week entirely with milk instead of water or part milk, and changed a neutral opinion of it to a very favorable one. We've been doing apple butter oatmeal, apple with (real) maple syrup, honey and cinnamon, and vanilla sugar and cinnamon.

-Macaroni and cheese. It's a longstanding favourite, but I just can't get enough lately. We are starting to run low on cheese....

-Apple butter! Can't believe I've gone all this time without it. Tried making it the other day on a whim with maple syrup instead of sugar, this stuff is unreal.

[nomadchowwoman]

Mushrooms, esp. wild ones
Beets
Arugula
Blue cheese
Delice de Bourgogne cheese
Pistachios
Walnuts
Risotto, always risotto
Negronis
Woodford Reserve Bourbon w/a glug of mint simple syrup--the Lazygirl's Mint Julep (odd b/c I'm not big on bourbon)

[cgarner]

it's that smoky, subtly sweet, vanilla aroma of bourbon that just fits with fall!

[yfunk3]

Eggs, fried over easy, on top of shredded hash browns.

Simple and easy, I know. But for some reason, I have been thinking about them constantly even though I am able to make my own breakfasts on weekends and almost always make this!

[jester99]

Salumi lardo especially and fresh bread.

recently went to Eataly and bought some lardo and a good hunk of salami and that has been part of my breakfast for the past week.

ive been wasting time at work tryin to find local pork stores that have lardo

[mariacarmen]

ohhhhhhh lardo! perfumed with a hint of rosemary..... used to walk down the hill of the little village we were staying in in Italy to get to the pristine butcher's in the next little berg to get a quivering lovely slab of lardo for lunch. that, and perfectly sliced and tender beef carpaccio that i would drizzle olive oil over and bedeck with wild arugula - YUM! Lunch!

[Passadumkeg]

Fresh harvest Hatch green chiles! Fifteen buck for a 30 lb. box. Can't get enough.

[rabaja]

I am sooooooooooooooooooooooooo jealous.

[iluvtennis]

Tacos...any and all kinds of tacos on soft corn tortillas...i think i have eaten about 100 of them this month.

[MinkeyMonkey]

honey crisp apples
winter squash
summer squash
cheese!!!
I've been going ape for all the ripe cheeses that I usually avoid due to my salt thing. Oh, man, so much cheese, so little time.
good bread
I've been eating tons of rustic breads, french breads and every kind of baguette you can imagine.
butter
I hardly ever eat butter but we have both been craving it and eating tons of it.

[monpetitescargot]

right now??? cephalopods are a big craving for me. i do not discriminate with my cephalopods, i will take whatever i can get.

also, these three seed crackers by urban oven. god, i was eating a box a day for a week or so....

finally, fromager d'affinois, especially on the above mentioned cracker with some high quality ham product of some sort and a little bit of autumn-y chutney..... sigh...

[mom22tots]

Local fuji apples...lately they are the only ones that taste like they have any flavor.

[cayjohan]

Venison, venison, venison. Which is a convenient happenstance, since it's time to make certain there's room in the freezer for this upcoming season's deer. The taste of game at the beginning of autumn always induces cravings. We're having a serious Ven-Fest.

Cooked cabbage, as a beautiful autumn counterpoint to all the slaws of summer.

Apples: out-of-hand, in a supporting role, or as the star of something special. And cider.

Mustards. Because of the aforementioned Can't-Get-Enough-Of's. And because I never seem to lose the mustard craving.

The seasons lead me around, largely. Irresistibly.

Cay

[ipsedixit]

You know what I eat with my steamed broccoli mentioned above? Mustard.

Not even the good deli or gourmet kind. Just plain yellow mustard. If turmeric was toxic, I might be dead.

[cayjohan]

I hear ya. Plain old yellow American mustard, some venison (canned is inexplicably good), and some sturdy bread...sandwich of the gods.

[MinkeyMonkey]

I eat mustard with broccoli, steamed or baked potato, grilled cheese...everything!

[sterlingfoodie]

Boiled Peanuts
I'm in Ma. so its mail order in can from peanut patch very good for canned, heated in a pan not nuked. regular and cajun. I'm on case # 3 and 4 ( had to order one of each ) i don't even want to know what my blood preasure is right now and i refuse to look at the back of the can for fear i will just have cardiac arrest on the spot.

[cgarner]

@Sterlingfoodie... are they Whitley's?

I got addicted to hot boiled peanuts driving across Florida with the family when I was a kid... made my mom stop every other "hot boiled peanut" sign I saw and eat a whole bag of them to myself... when they're cooked outdoors in those big huge black kettles they get a little bit of that smoky taste to them

oh, man! the only "brand" I've ever found were from Whitley's so if you have another that's better please let me know...
please!

[Sooeygun]

Sushi. I've been craving it every other day but limiting myself to once a week.

[gordeaux]

Jerk chicken
Chicago hot links
Anything Indian or Pakistani

[cgarner]

Fall veggies!
Roasted butternut squash soup, pumpkin muffins, sweet potatoes, I'm going to start looking like an oompah loompah if I keep eating beta carotene like this

Grape "fitness water" from Wal-mart because it's zero calories and has no color, so people don't know that I'm not just drinking plain water....

Empire Apples

Farro - done like risotto w/ roasted butternut squash, so it combines two of my latest obessions

[boyzoma]

Cantaloupe. Can't seem to get enough of it. I have it every morning for breakfast. It's like eating candy. I have to buy them in bulk each week! (Oh, and my doggie is in love with them too)

[jindomommy]

The last of this season's Keitt mangoes. Yum!

[link_930]

Ham and beets - lunch today is a salad with ham, beets, sprouts, soft boiled eggs, and greens. This is better than my hot chicken wing phase of 6 weeks where I was scared I was going to develop scurvy (it was the _only_ thing I ate during that time). Last week it was red wine and beef, but that seems to be a reliable monthly craving.

[monpetitescargot]

gahhhh hot chicken wings are a weakness of mine.

[mariacarmen]

Spanish chorizo. in fact, that reminds me, we're out. better go buy some more.

[mollyomormon]

Tempeh and Raisin Bran. I have no idea what my body is craving, but I want these at pretty much every meal (although not together). I also currently have a huge crush on comice pears.

[buttertart]

What do you do with the tempeh? I've never used it. (B vitamins, maybe?)

[mollyomormon]

I've just been marinating it in some shoyu, white miso and rice vinegar and then eating it with some sauteed red and yellow peppers. I know some people find the texture offputting, but for some reason, it's really appealing to me right now.

These both look pretty fantastic and I might have to try soon:
http://www.101cookbooks.com/archives/tlt-sandwich-recipe.html

http://www.101cookbooks.com/archives/...

[buttertart]

Do you have the Madhur Jaffrey "World of the East Vegetarian Cooking" book? Lots of appealing tempeh recipes in it.

[mollyomormon]

No, I don't, but I might have to check it out!

[Bill Hunt]

Really good, smooth seared foie gras.

Hunt

[bitsubeats]

Indian lime pickles
avocado smoothies (bubbles optional)
siu yook
bhel puri
spanish olives stuffed with anchovies
smoked pimenton

[goodhealthgourmet]

- steamed broccoli
- fresh, homemade almond milk
- avocado
- horseradish
- mustard
- eggs
- beets

it's funny to see that some of us are hooked on the same basic ingredients!

[LauraGrace]

Homemade almond milk is SO good. I had only ever had the homemade stuff and made the mistake of buying a half-gallon of commercial almond milk. Fortunately it made a decent panna cotta so I wasn't forced to drink it. *shudders*

[goodhealthgourmet]

the difference is *amazing* isn't it? the commercial stuff comes in handy for baking & cooking, but i can't drink it straight either. our local co-op has had [raw] almonds and raw organic cashews on sale, so i stocked up on both and made a big batch each of almond milk & cashew milk. dee-lish!

oh, and i also love that you can use the lefover pulp/meal for other things :)

[LauraGrace]

Totally. I think it's one of the biggest contrasts between homemade and commercial products.

I made some kind of yummy almond cake last time with the leftover meal. :)

[Jen76]

How do you make the nut milks? I don't much care for almonds, but I love cashews.

[goodhealthgourmet]

cover raw nuts with filtered water in a glass container, and let them soak in the refrigerator overnight.

drain them & discard the soaking water, dump the nuts into a blender, and add 2 cups of fresh filtered water per cup of nuts...the amount of water actually depends on the flavor & consistency you prefer in your nut milk, you can go up to 3 cups per cup of nuts. you'll probably need to do it a couple of times & decide what works for you.

OPTIONAL: you can add a pinch of sea salt, a few drops of vanilla extract, and if you want a little sweetness, a few drops of stevia, a tablespoon of honey or other sweetener or a couple of reconstituted dried pitted dates.

blend on highest setting until liquefied and smooth.

line a fine-mesh sieve with cheesecloth and set it over a pitcher or glass jar.

pour the contents of the blender into the cheesecloth, pressing/agitating with a wooden spoon if necessary to squeeze all the liquid through.

voila! fresh nut milk :)

***do NOT discard the solids - you can dry them in a low oven and use the meal for baking, or sprinkle it on yogurt or cereal!

it will keep in the refrigerator in a tightly sealed container (i use a glass jar with a screw-top lid) for up to a week.

[ipsedixit]

"do NOT discard the solids - you can dry them in a low oven and use the meal for baking, or sprinkle it on yogurt or cereal!"

__________________________________________

... or mix it into your Panko (or regular breadcrumb) mixture, and it also goes well in meatballs and/or meatloaf.

[goodhealthgourmet]

good call. it also makes an awesome coating/breading for baked or fried veggies, chicken or fish.

[LauraGrace]

Is there a reason you discard the soaking water? I never have.

Using dates as a sweetener is one of my favorite tricks. Works great for oatmeal too!

[ipsedixit]

At least for me, the soaking water sort of has an off-taste to it ("musty" might be a better word). Adding fresh water provides a cleaner, nuttier profile.

[goodhealthgourmet]

as ipse said, i typically find that the soaking water has an "off" taste...and occasionally some cloudiness or debris.

[ipsedixit]

Hey ghg,

Have you ever heard of people making nut milk this way?

- Soak nuts overnight.
- Drain
- Grind nuts into a fine powder
- Add water to nut powder
- Stir to incorporate powder and water
- Strain

[goodhealthgourmet]

you missed a step - gotta dry the drained nuts before grinding into powder ;)

but yes, i have. though i've never really understood the purpose, it just makes a simple process more labor-intensive.

[ipsedixit]

"you missed a step - gotta dry the drained nuts before grinding into powder "
______________

Really? I was told you didn't have to.

Also, I know some people who don't bother straining. Not my cup of tea. I like to "drink" my milk, not chew it.

[goodhealthgourmet]

how are you going to get a *powder* out of wet nuts? a paste, sure. but not a powder.

and as for those people who don't strain it, technically they're just drinking liquefied/watered down nut butter!

[Sal Vanilla]

How do you make it? And what are you doing with your pulp? Do you just drink it or do you cook with it - - or do you use commercial for cooking and only drink the homemade?

I like the sound of almond milk made at home. I wonder if it is good in coffee. I drink way too much milk. Cow milk.

[goodhealthgourmet]

look 10 posts up from yours - all the info is there!

[brooklynkoshereater]

chopped baked kabocha squash. a little salt - tastes like low-fat sweet potato fries!

[paprkutr]

Cheese popcorn form Popcorn Palace in Chicago

[ipsedixit]

Grated horseradish (fresh) on yogurt

Scrambled eggs with ketchup on an English Muffin

Steamed broccoli

Chicken pot pie made with a cornbread crust

... and "Chicken Skin Candy"

[onceadaylily]

Have you tried the maple syrup and Sriracha yet? I don't know that I'd go maple. Chocolate with sriracha, maybe. Ooh, Mole chicken skin candy.

[ipsedixit]

Sure have. Pics included as well.

http://chowhound.chow.com/topics/7392...

Cheers.

[onceadaylily]

Oops, I missed that in the thread.

[onceadaylily]

-Latin american cooking. Empanadas are a particular favorite, as are . . . dozens of other items. I am never lately without chorizo in the house. I will put ancho powder in anything that looks like it needs a little re-direction in flavor. If I can put it in a tortilla, I will. In tonight's Italian sausage/cheese polenta/parmesan gratin, I came damn close to putting some chipotles in adobo in the polenta.

-Cubanelles. I had the strangest craving for green bells for a while, but the cubanelle has pitched it's tent in my yard. It's a nice, sweet pepper that enjoys hanging out with a naughtier crowd. Last week, I made shirred eggs on little beds of cubanelles, poblanos and jalapenos, dotted with hot sauce. I regretted the lack of a bread, and thought that an arepa would have been just the ticket.

-And that's number three: eggs. It's been months, but I still crave eggs with every meal. I had to stop posting about the eggs on the What's for Dinner thread, because I could feel the group see the word 'eggs' and collectively think, "*Again*?". Tonight, I almost pushed the spinach-sausage mixture down to form wells for oven-fried eggs. But I forgot I wanted to, and now it's too late, and I am thinking about frying some eggs to put on top of the individual servings.

-Red wine. Never a favorite of mine. But I recently shared a bottle with some braised beef shanks, and I just crave it now, the earthy meatiness of it.

[mariacarmen]

please do not stop posting about eggs on WFD!

[rabaja]

Second the request to post about all your egg dinners on WFD! It would inspire me to have eggs for dinner, which I love and forget about all too often.
Also. I totally get the red wine thing. It feels so decadent to me when the weather is cool and you pour a nice glass into a riedel your bff gave you when you couldn't afford them on your own.

[goodhealthgourmet]

until OADL posts about her next one, i'll chime in with mine...tonight was a frittata with sauteed mushrooms, onions, zucchini, red bell pepper and Tuscan black kale (and of course plenty of garlic), topped with crumbled goat cheese and some grape tomatoes that i had roasted earlier with thyme and sherry vinegar.

[Jen76]

Oh, I've been on an egg kick, too, lately. Can't seem to get enough of them.

[LauraGrace]

Oh, I am so glad you started this.

- chili-lemon rice crackers from the bulk bin at The Fresh Market. Yummy, crunchy, tangy, spicy.
- dried pineapple rings.
- Buffalo Trace bourbon, in the form of hot toddies and whiskey/water.

[ChristinaMason]

Buffalo Trace is nice! And it's quite a good value. We serve at lot of it at the restaurant where I work, "Bourbon."

And your mention of dried pineapple reminded me how much I am currently craving the "soft and juicy" dried mango from Trader Joe's. Delicious.