LordCephy: I'm at the very severe end of lactose intolerance. Cow milk works like an extra strength laxative. I dislike the taste of nut milk and oat milk.

Orkhepaj: What do you eat when you need that little extra for your game workout?

I've a new favorite, it is sweet and hot.

Sweet potato suppe with coco milk.

All it needs is potato the sweet type , ginger , coco milk ,onion salt and pepper
yumyum

https://
www.yummly.com/recipe/Sweet-Potato-Soup-With-Coconut-Milk-2302600

Orkhepaj: What do you eat when you need that little extra for your game workout?

LordCephy: Cream can be yum in coffee, and I do mean heavy cream from the carton - not the whipped sugary stuff. The previously mentioned candy addict likes to make coffee using the instant flavored sugary coffee with a heaping tablespoon of instant horchata mix (more sugar) and whipped cream (also sugar).

I've never tried it in tea - probably because cream tea is one of my favorite snack meals when playing games for long periods. It's just tea served with scones, clotted cream and jam. Although I prefer lemon curd over jam. Now I seriously wish I had a jar of clotted cream as the stuff can be hard to come by here, and summers are way too hot to even attempt to mail order it.

MeowCanuck: Sounds like that friend of yours is paying for a one way ticket to type 2 diabetes and heart disease city!

I'm a purist, so it's all black coffee or tea for me. Sweeten it too much or adding with other fillers masks those subtler hints of roasted beans or tea leaves. Though some of my colleagues must have double sugar and double milk/cream with all their coffees and tea.

All those snacks sound lovely. I am quite envious. If I'm in a snacking mood, all I have to me are just raw veggies, almonds, or protein shakes.

MeowCanuck: I enjoy cooking, so it depends on the day, time, and groceries.

Over the weekend, I made laksa. Vermicelli topped with bean sprouts, fried tofu puffs, shrimp, softboiled eggs, surimi balls, and Thai basil. The base was made by caramelizing shrimp heads and shells. Then I made the sauce from scratch by blending together Thai chilis, dried chilis, shallots, garlic, galangal, tumeric, lemongrass, and fried in oil. Topped off with plenty of coconut milk. It's a shame I didn't have any cashew nuts or laksa leaves!

Last night, I made HK Swiss sauce marinated chicken thighs to pair with white rice, tomatoes, cucumbers, and seaweed salad. I also made a lovely stock from the leftover bones and spices: caramellized bones, bloomed cinnamon stick and star anise. Add to that, bay leaves, shallots, ginger, garlic, green onions, and a bit of Shaoxing wine.

I'm thinking of making calamari tomorrow to help finish up some leftover bean sprouts for kongnamool and leftover lettuce. And then perhaps revisiting oven-roasted Tandoori chicken the next night.