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Food for Thought: These are a few of our favorite eats

Cheryl E. DeGroot
Promise her anything but give her Velveeta.

Nancy Leson and I didn't bother with any introductory chitchat to begin this week's show. I hit the music and we were off to the food races. 

While our favorite foods may not be yours (yet), I hope this list will prove a resource for those times when you just can't decide between cold Velveeta on toasted English muffin or fried noodles dipped in fermented tofu.

We kick this week's off with our seventh-grade lunch favs and continue (downhill, in my case) from there. Please feel free to channel your inner Julie Andrews and sing along.

I mentioned my old love for frozen chicken pies, baked off and smushed together in a bowl. Nance is fond of her un-smushed homemade version. 

Credit Nancy Leson / KNKX
It would be a crime to smush that beauty.

As a youngster I'd always wanted to try a big dish of alphabet noodles swimming in canned brown gravy. Nancy's preference was for homemade egg noodles with Marcella Hazan's tomato sauce.  We swung from Leson's roasted yams with too much butter to my stuffing nuggets wrapped in roast turkey skin. My cream cheese and olive sandwhich vs. Nancy's nightmare peanut butter and banana.

Credit Nancy Leson / KNKX
I will never be able to un-see this.

Stein: "Burnt ends."

Nance: "With mac n'cheese."

S: "DeGroot likes cookies with beer."

N: "Mac likes burnt toast chilled in the freezer."

S: "Those really cheap ice cream sandwiches."

N: "Those spendy Ruby Jewel mint chocolate chip ice cream sandwiches."

With musical assists from Don & Juan and the Rice-a-Roni jingle, we're countin' down the food hits on this week's Food for Thought.

“Good taste is death. Vulgarity is life.” –Mary Quant