Lunch 2020

Looks and sounds like a nice meal anytime of day.

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3 ingredients: multigrain sourdough, Camembert and fresh figs.

Pureed fig drink in the background

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Homemade sour pickles and tempura cod.

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Cod looks amazing!

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Very nice, Rooster. I tend to avoid all deep-frying. Have never attempted tempura :astonished:

Not much time for other photos today. But I really enjoyed my crab claws.

Made these for the partner

80 euros worth of flower bulbs, mostly allium.

Forgot to show you this… Finally got a real Chinese plate then I dropped it 5 minutes after walking out of the shop…

Glued it back together. Food is home-made char siu/roasted pork.

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Wow!

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Kimchi and chicken fried rice [Uncle Roger would be appalled at my poor technique]image

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Just curious - what’s wrong with your technique? I’ve never made fried rice and don’t have an Uncle Roger, so what do I know?!
Thanks.

Uncle Mr. Happy approves.

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Actually I made more effort this time. I made the rice the day before and spread it out on a pan left in the fridge so it wouldn’t be clumpy. I think I just don’t get my pan hot enough to get some sizzle to the rice, so no “wok hay” (and as Uncle Roger says, there is no such thing as “pan hay”). I have a heavy cast iron wok that was a wedding present forever ago but I never use it and I don’t feel like it gets hot enough. The flavor is good, but it lacks something in texture and is always a bit too wet.

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Egg salad sandwich, pickles, and cherry tomatoes.

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Love it - thanks!

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Ham and cheese (provolone) sandwich.

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Big ass salad, with leftover grilled chicken and marinated cucumbers and onions

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Black beans with cheese, Mexican rice, some quick pickled cucumber, and a fried egg. A recurring lunch for me lately.

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Chicken pot pie biscuit styled. Making lunch the dinner meal more often.

image

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Autumn is coming

Some of the walking paths in the woods where I often go to. The windmill is the bakery in the countryside (15mins by bike) where I buy all the sourdough breads.

On the way back from the woods, biking past the bakery to reach my local asparagus farm. In the autumn they sell squashes from a farm on the other side of the woods.

When done picking out what you want to buy just put money in the little blue box

Mine to take home. The plastic container underneath the quashes is mussels (for dinner as soon as we got home).

Now back at home

Poor blue tit flew into the shed door the partner left over for 10 seconds. It was dazed and unresponsive for a couple of minutes. I managed to make a photo just before it got back on its feet again and took off.

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White squash in photo above is in these muffins. The flesh is dense strands, like spaghetti squash. No sugar added.

With lots of Texel sheep’s cheese inside and some on top as well.


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Just plain oysters, sourdough and Iberico Schmalz.

Another lunch

I used Texel sheep’s cheese:


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Cast iron pizza. Dough was really superb from KArthur site even with a shorter rise. Topping mozz cheese, salsa verde, grilled peppers and chicken. Seasoned with a taco blend.

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Oven fired? Or, stove top?

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold