Lunch/brunch – whatever ya wanna call it. Stone oven rolls, “landrahm” (a creamy dairy concoction from a local chain), shrimp salad, and two loverly young cheeses from the weekly market in our hood. A brebis type young goat, and a Duc du Bourgogne. SBEs and milk not pictured.
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Another nice, flawless little meal!
The prawns with cream thing I make it myself. This way I can add as much roe as I please 
This one cheesemonger at my local market writes names of the cheeses for me 'cuz if sliced from a wheel I can’t remember their names by the time I get home.
(Watching “Kochen mit Martina & Moritz” as I type this.)
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This is a nice photo. May I suggest something? If you want to lighten the shadow on the right side then use a big sheet of aluminium as a reflector, wrap it around an unused photo frame or something as simple as a piece of cardboard (size A4 for example). Use a metal clam as a stand and put it next to your food, that’s it. Try it next time and see the difference.
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It’s usually on the receipt, but we’ve managed to throw those out each time we got some lovely cheese 
And I briefly debated adding more trout roe - not like I don’t still have some in the fridge…
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Parsi Kheema per Eeda (Parsi Spiced Minced Lamb with Runny Eggs), a recipe from Maunika Gowardhan - https://maunikagowardhan.co.uk/cook-in-a-curry/kheema-per-eeda-parsi-spiced-minced-lamb-topped-with-fried-runny-eggs/
We had it with some flour tortillas that needed to be used up.
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Thank you!
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You are making me want to visit Berlin again!
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Farmers’Market bounty…a huge bag of very fresh spinach was the basis for the tart. Of course , it cooked down to “nothing” but was delicious mixed with ricotta, an egg and some Parmesan cheese. The arugula on the side of the plate came from our terrace pots.
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Do it!
Später (i.e., later).
Danke, ich spreche fließend Deutsch 
The translation was not meant for you. It was meant for everyone else!
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Kwaytiew mu and laab ped were for lunch. Followed by mango/passionfruit, caramelized walnut, and cinnamon ice cream 
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Soup and a salad … cauliflower soup with a pesto of hazelnuts, sesame seeds, chervil, tarragon, parsley, parm and evoo. Delicious salad greens dressed with vinaigrette and a wee bit of cheese on the side.
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Asparagus Strammer Max
Riesling from a supermarket I have been drinking for years. It’s fine and readily available.
From a Polish supermarket.
Cooked half in water after boiling beetroots
All 3 sausages sliced and fried with onions.
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I do the same.
Wow. That’s quite a meal!
On different days.
I can eat fruits or cheese enough for 4 people but not a big meal. When it’s a substantial one I forgo dinner and drink more beer or wine instead.
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Frittata di pane…cheesy, bubbling goodness. This recipe might have originated in cucina povera as it’s a very good use of stale bread. I also added zucchini and scallion that had been browned and a little extra cheese. The veggies are added to the center of the frittata and after being cooked stove top for a minute or two, put in a 350* oven for about 20 minutes. The inspiration came from Memorie di Angelina. @damiano
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That looks SO good 
