Lunch 2023 (!)

ipsedixit · May 19, 2023, 10:33pm

linguafood · May 20, 2023, 6:00pm

Eggs on eggs. Thought this would be a more successful combo.

brucesw · May 20, 2023, 10:56pm

Butter chickpeas and potatoes + Ashoka naan (frozen). Started w/Patak’s Butter Chicken curry paste.

ipsedixit · May 21, 2023, 3:23am

Lambchop · May 21, 2023, 4:15am

Well it looks good, but what the hell is it? Candy maybe?

ipsedixit · May 21, 2023, 4:19am

Tapioca pudding with coconut dusted tartufo and bomboloni

Lambchop · May 21, 2023, 5:04am

Thanks - it looks and sounds good, especially the bomboloni! I’m sure all three together were great though.

ipsedixit · May 21, 2023, 5:08am

Nature never scoffs at gelato, chocolate, fried sugar and pastry creme

Lambchop · May 21, 2023, 5:19am

True, what’s not to love there? 🩵

maxcatsilver · May 21, 2023, 6:12pm

Meatloaf (72 Market St. Recipe – highly recommended), mashed potatoes and gravy. Looking forward to sitting down later tonight with some leftovers and watch “Mutual of Omaha’s Wild Kingdom” and “Walt Disney’s Wonderful World of Color”.

linguafood · May 21, 2023, 7:00pm

ipsedixit · May 22, 2023, 3:41am

Sautéed spinach, egg white omelet, mushrooms in white wine sauce

Mr_Happy · May 22, 2023, 9:32pm

Beecher’s cheese and Branston pickle and butter on rye, with tots

small_h · May 22, 2023, 10:20pm

That’s like the fanciest toddler lunch ever.

ipsedixit · May 23, 2023, 4:13am

Roasted “garden plate” of fennel root, tomatoes, peppers, eggplant, kiwi, garlic bulbs and mandarin oranges (not pictured)

Shellybean · May 23, 2023, 6:03pm

I am a bit obsessed with this chicken salad with crispy brown rice and almonds from Bowls of Plenty. I just wanted to use up some brown rice as I wasn’t in the mood for fried rice, nor do I like brown rice as a replacement for white rice in a lot of cases. This salad is an homage to those “Chinese” chicken salads with fried wontons that were popular for a while.
I think there’s a misprint as I thought that no way would rice get crispy in 30 minutes at 300° F, so I roasted at 400° and that was the right call. Used some white cabbage I had rather than napa or iceberg. I also cut back on the almonds, but I used whole rather than slivered.