Our local Safeway has deviled egg potato salad - really good!
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Kicking off the weekend early with grilled kielbasa, serranos torreados (grilled serrano chiles and onions with lime and salt), and tomatoes on a toasted bun!
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Tried this with nutritional yeast this time around.
Although the flavour is good the eggs didn’t hold together as well and it does look less appetizing.
My eyes can tell the difference yet my stomach cannot. 
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Glorious summer afternoon to eat outside. Not too hot, or wet, for a change.
(Watching “Kochen mit Martina und Moritz” but it’s a repeat. I forget the programme has their summer hiatus.)
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Made a big batch of char siu that I froze and took out a couple of pieces to use in summer rolls for lunch today.
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Chilled buttermilk soup with “pesto” (chard leaves, macadamia nuts, pumpkin seeds etc).
Butter from the sea (new-catch Matjes)
Bread brought back from Middle Mosel
A few things to put on bread
Mashed broad beans and mozz
“Potato cheese” (Austrian and south German mashed potato spread with soured cream)
Iberico charcuterie and runny St Marcellin
Strawberry spread (mashed with a fork, chia seeds added) and fruits.
And lastly
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When I grow up I’d like to eat lunch like you
Btw, I’ve never in my life heard of Erdäpfelkäse… sounds strange (although I do love a good gratin, I can’t imagine cheesy potatoes on bread.
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Cheese bun panini with maple ham, fried egg over easy, tomato, cucumber and a sprinklung of cheese sandwich.
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It’s more common in Austria (I think they “invented” it, Austrians are very creative when it comes to potatoes).
Next time I’ll sprinkle crispy Speck over the whole surface!
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Bold combo.
The other option was smoked salmon, lemon and Camembert cheese with capers
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There wasn’t enough left for another toast, so — go big or go home: trout caviar on whole wheat toast with shmear & a squeeze of lemon juice 
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Nice! Is it pressure treated? If it pops easily then it isn’t. I notice roes from Scandinavia are usually pressure treated (firm texture and remains plump a lot longer).
Pretty much the only thing I like about fish. I have a little glass pot if roe in the fridge. Always.
I was in Tallinn… they would scoop the roe out of a pail! Wonderful. I got myself a scoop, of course.
So many missing spots … looks like it was barely enough for one toast.
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Don’t you eat a lot of herring?
Ima slacker 
Yes, but they are not “fresh”. I really like cured and smoked fish. An example is eel. Only like it smoked. I have tried fresh of course, so that I could slag it off.
