Minnestrone in the crock pot for today’s lunch and lunches at work for the week. We have snow today so a pot of soup was called for.
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Galette for lunch today. Parmigiana, peas, chickpeas, peppers, onions, mushrooms on a bed of ricotta/parm, served with a red cabbage salad. Finely shredded red cabbage, green apples, toasted walnuts; dressed with walnut oil, sherry vinegar, small dollop of cranberry jam .
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Smoked sable fish from Capn Mike’s, at the San Francisco Ferry Plaza farmers market, subbing for smoked salmon, on a bagel thin with cream cheese and dried shallots.
But more expensive and very “rich”. Are there other ways you good folk eat smoked sable fish?
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I have tried all the tinned sardines I could find in the supermarkets around here. I like this Moroccan brand more than the rest (of those I had tried). Maybe the also export it to the US. The tins have several different languages on them. Btw, also try smoked sprats. I love them almost just as much as sardines.
This is only a few. I’ve tried many other brands.
Big filets that fill the tin leaving little room for too much oil, and scales have been removed.
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Wow, all the different and yummy meals this week. Nice to see some new names as well.
I always need to eat bread… this time in the style of “Scottish woodcock”. Not really Scottish and contains no woodcock.
Seedy pumpkin sourdough from the countryside bakery.
My coarse “gentleman’s relish”. It has mashed anchovy filets, some olive oil and lots of fresh garlic (and chipotle 'cuz I like it)… You spread it (sparingly!) on the bread/toast and then the eggs go on top.
Nice cheeses. From Austria (Vorarlberg Ländle Weinkäse) on left and the other one is from French Pyrenees (Mont Cayol).
This meal was later than lunch but not quite dinner. I don’t keep normal meal times any more.
Squash dumplings I made last winter. This form of dumplings is called “Schupfnudeln”. “Gravy” (also contains chipotle) and Sauerkraut in the background.
Beef ribs
Sicilian merlot
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Which is the Moroccan brand? Durra has Arabic writing on it, but its internet page says that it’s Jordanian.
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Very impressive! So I’m sitting here drooling while staring at a bunch of tins 
. I don’t recognize any of those brands except possibly Lio - the logo looks vaguely familiar for some reason but I can’t place it.
I have some smoked Latvian sprats - Riga Gold, imported by Adro (Brooklyn). Discovered them some years ago and purchased a number of times but can’t remember if the merchant had others to choose from.
Also some Grebbestads ansjovis (Abba). Ansjovis is Swedish for sprats as I recall, not anchovies. One of these days I’m going to get around to making Janssen’s Temptation.
We have a couple of large stores specializing in imported foods where I’ve found both of these and I’m always looking at the different specialty markets for different cuisines/nationalities. I’ve found good tinned stuff at Hong Kong City Market and Super H Mart, too. As I recall, one of my favorites was a Filipino product with milk fish. Of course, never seen it again.
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“Product of Morocco” on the bottom of the tin.
OK, I found it. Othelo. But’s it’s not easy to read.
Perhaps it’s owned by a Jordanian business but the sardines come from Morocco (world’s biggest sardine producer).
Some quick info on Moroccan sardine processing and manufacturing:
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The “Durra” sardines appear to be Jordanian. Not the “Othelo.”
My lunches from the last two days. I LOVE all the food.
Lunch/Brunch from Trummers in Clifton, VA.
Lunch at Mjeoka Mjeoka in Fairfax, VA.
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I made wonton skins from sourdough discard a while back and eventually turned them into chicken and mushroom wontons. Today I took the pork stock I had in the freezer and made a soup with some of them and some cabbage, carrots, and zucchini.
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Quiche for lunch…asparagus, pancetta lardons, Comté cheese.
Campari tomatoes, avocado,vinaigrette.
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Sourdough boule was baked this morning for lunch this afternoon. It’s a large loaf with whole wheat and rye flour in addition to the white flour. Sliced for sandwiches, it didn’t disappoint.
Roast pork tenderloin with caramelized onions and peppers, radicchio and radish salad. The best part was having lunch outside 
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Korean Chinese dish for lunch: tangsuyuk!
I was craving sweet and sour pork, which I almost never do because I find sweet and sour dishes far too sweet. I wanted either Cantonese style or Korean because I wanted pineapple in there, unlike guo bao rou which is more restrained with additions.
Decided on Korean since I’ve never made it.
The points for Korean version is that the vinegar is pretty diluted, so you get just the right amount of acidity, and in turn don’t have to use a ton of sugar (though some recipes I saw had crazy amounts). It’s tangy, but not as sharp as you would get when there’s less or no water/juice/stock in the sauce. And the cucumbers and wood ear mushrooms are fantastic in this.
ETA: This was so good that both my mom and I got more rice and scooped sauce over it after the meat was all done. 
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That looks so delicious!
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