Fried rice with shrimp and lap cheong
12 Likes
Delicious-looking fried rice!
1 Like
Mighty fine!
1 Like
Today is Ascension. Everyone has a day off regardless of one’s (lack of) faith. That means I can make something more elaborate for lunch.
Cold soup of radish leaves and spinach
Radishes and buttermilk
Beetroot and pear
9 Likes
I’ll take the shrimp! Kthxbyeeeeeee ;-D
Reheated puffy taco and a peanut butter and raspberry sandwich.
4 Likes
Delicious looking lunches from all of you - @Shellybean, @linguafood, @Saregama, @Nannybakes, & @Mr_Happy. As always, sources of ideas and inspiration (and drooling).
@Presunto - lovely chilled soups. A little more detail, please. What is meant by buttermilk where you are? Like American cultured buttermilk, or ???
I had a notion some years ago that if I had an eatery I would have a gazpacho bar with several concoctions to choose from every day. I like the idea of a chilled soup bar, too. It ain’t gonna happen - just day dreaming.
I have been sleeping mostly days, up all night. Working on a package of store bought refrigerated fettucine, with marinara, pesto. Tonight it was the last of it with ham broth, leeks, peas, green onion tops and pepper. I was digging in the freezer for some leftover Julskinka from a few years ago but couldn’t find it.
4 Likes
Lunch at a sushi place we’ve been going to for at least a decade, if not longer. I’m almost embarrassed about how happy it made me that the sushi dude remembered our favorites, and made them without us having to say a word. While we do tend to go at least once every summer, we haven’t been back since 2019, of course. Mind blown by that guy’s good memory!
Their miso soup is the best I’ve had at any sushi restaurant. We had aburiyaki nigiri with salmon (I could OD on that those), butterfish nigiri, Mr. Hai special roll (salmon, salmon roe, crispy salmon skin, avocado), another aburiyaki nigiri with salmon (as I said… 
), and a spider roll.
9 Likes
Re chilled soups, I use whatever vegs and/or fruits I have and vary each soup with (butter)milk, kefir and sometimes plus cream etc.
I buy buttermilk and other dairy products from a dairy farm in my area. Full fat, rich and flavourful. Nothing in the supermarket tastes as good as theirs. Their dairy products are produced on a small scale. As far as I know, buttermilk around these parts are produced in the traditional way (after churning butter).
1 Like
Good that your favourite spot is still around. Best of all, the quality remains the same.
I’ve had better sushi - their rice is not all that great. But it’s a bit of a nostalgic thing, and that torched salmon / green asparagus / mayo / sauce / sesame seeds combo is fab, and the fish quality is pretty good.
1 Like
It’s an extra long weekend, but only if you are a civil servant or teacher. I wanted to make an appointment with someone at the town hall but their answer phone said they had an extra long holiday and it’s on me 
A simple lunch with a few things, one of which is “white anchovies”.
Just one with walnuts
When I go to Turkey I’ll eat my weight (57 kilos) in baklava (and yogurt, though not at the same time)! The triangles are buttery and so good.
Oaxacan hot chocolate. Silver briki (Greek coffee pot) came back with me from Cretan capital. The copper one I got in Thessaloniki.
Here, knock yourself out. 
7 Likes
Today is slaw dogs. Martin’s potato hot dog buns, hot dogs, a little yellow mustard, chopped onion, Wolf no beans chili, and coleslaw. As our nod to eating healthily, the hot dogs are Ball Park Lean.
4 Likes
With a thanks to @linguafood for posting the burrata with preserved lemon. This is locally made mozzarella, preserved lemon purée, and . …very locally grown sorrel…lovely combination and will repeat when I get the burrata.
Followed by chilled thinly sliced pork loin on a bed of romaine, tomatoes, chickpeas and radish. Followed by a nap 
.
12 Likes
Both looks great, and it makes me happy that I was able to inspire such a delectable meal 
2 Likes
A restaurant in Brooklyn that I love (Chez Ma Tante) always has a stracciatella app that they change up with the seasons. The version they had with Marcona almonds, raisins, and preserved lemon was phenomenal.
8 Likes
Yum!
1 Like
I need to pick up some stracciatella at the Italian market near me. I’ll leave out the raisins, tho
