Lunch 2021

I think yours looks and tastes better than the beef noodle soup I ate in Taiwan! Only had it a couple of times, though. I’m sure there are noodle beef specialists but when in Taiwan it’s more important that I eat clams with basil and boiled goose every day.

And the tonkatsu meal, wow. I thought it was a restaurant meal. You even got the tray right…haha.

I have a Taiwanese cookery book (bought in either Taipei or Kaohsiung, can’t remember), I can send it to you if you want. It’s bilingual.

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2 Greek dips: yogurt and roasted sweet peppers, yogurt and roasted aubergine pulp.

Cold prawns

Later in the afternoon… Turkish pistachio/walnut baklava. I dislike sweets but can eat these in excess, especially the pistachio-filled ones. They are absolutely packed with pulverised pistachios and drenched in honey. Andalucian kaki/persimmons and Turkish sweet grapes in the background. The briki/cezve (copper coffee pot) is also Turkish.

Have been going through last holiday’s photos. Small lunch at Knossos, next to the Knossos ruins. Cretan salad also has boiled eggs and barley rusks, whereas “Greek/village salad” doesn’t.

Organic restaurant serving Minoan and typical Cretan dishes. Souvlaki and mixed grains.

Cretans are particular. They want you to know the trendy “Mediterranean diet” that you like is actually Cretan. It all started in Crete. It’s not a “diet”, it’s a life style that involves more than just food. When mass tourism there first took off in the 80’s tourists came and wanted to eat steaks and burgers. It still irks Cretans to no end. They have all these high quality seasonal produce, meats and fish and you want steaks and burgers.

Leave it to the Greeks to make it pretty and quaint. Eating in the open under olive trees.

And hanging grapes

There’s fried chickens in Crete, too.

Minoans and Cycladians used to eat snails as a snack. About archaeological site at Knossos:


What a treat to see photos from your holiday in Greece. Thank you! Looking at these scenes is a welcome antidote to all things November.

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In the kitchen a lot this Thanksgiving week. Hungry for lunch but had to be quick, so avocado toast it was. Jarred chipotle salsa and Aleppo pepper for punch.


Gravy with side of Thanksgiving leftovers.


Speaking of leftovers, I remember this thread from last year…
in case you/other people have more leftovers from yesterday.


Lobster Roll, from leftovers of 5.5 lb lobster we had for Thanksgiving.


I’m glad you have your priorities straight.


Saturday morning I woke up the the first snow. Was cold enough that the snow stayed until evening but completed melted by the time I went to bed again.

Rollmops and dairy with some beetroot.

The herring is usually sliced into big chunks and mix with the quark but I wanted to use some of the dairy to spread on bread then top it with the sliced roe, this time. Roe cooked sous vide. Less mess than frying, and results in a perfect texture for slicing.

For afters

Beer for me, pastry for the partner. “Snails” filled with dark chocolate, chia seeds (I’m out of poppy seeds), and more than enough Lebkuchen spice mix.


Mapo tofu and rice


Fish taco Wednesday



Strange looking broccoli?

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Clockwise from top: Coddled then gently fried eggs, quinoa, and broccoli



GMO broccoli.

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A big lunch, no room for dinner later. I used duck pancakes. The “tortillas” we have here taste like card \board and they are huge.

A salad with Santorini cheese called “chlorotyri”. Extremely small production on the island, mostly for home use. Made from goat’s milk, creamy and is a bit sour.

Octopus and fava

Sardines and fava again (in place of something else)

Oh yeah, I checked out the pasta section in the supermarkets on Santorini. No “shortage” of bucatini. Greece has its own pasta production.


Lunch today was a very pleasing pesto focaccia with a feta/roasted pepper dip.


Shrimp fried rice


Not mine, but just needed to share.



Needs cheez whiz.

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