Today’s lunch was a tomato arugula salad garnished with chèvre, basil, and balsamic vinegar.
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This is a club sammich.
What? That’s exactly what a sammich looks like after a night out at the club.
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Great. Now I have a serious case of lunch envy 
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Today’s lunch was a potato salad with celery, carrots, and kolbassa. I used the last of the tzatziki in the fridge as the dressing instead of mayo.
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Today’s lunch was a panzanella salad with sardines.
Heyyyy! Your trayyyyyyy 
I often combine breakfast & lunch, so I never know where to post. I suppose when breakfast is after noon it should be called lunch?
I had a BLT that was not particularly photogenic, but tasty. Not as good as a BLT ordered out (like, EVERRRRRR), but good enough 
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Ahaha I knew it was just a matter of time someone would call me on it 
As for brunch, I never know what time it would be to morph into lunch but at least you are eating. I had an older sister that never ate breakfast because she didn’t want to get fat (she had terrible eating habits) . When she was diagnosed with MS her doctor told her she had to eat breakfast - skipping it was not an option.
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Right now I’m pondering my large weekend mid-day meal. Sardine sandwich? BKT? LO poultry stuffing and delicata squash or 'shroom and jack omelet and hashed brown potatoes. Decisions…
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My contribution to a “Curry” Meal at a Friends House also made a Curry Leaf Chicken Curry/Karivepaku Kodi Kura but it is not very photogenic although very delicious!
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Just made this ’ one-of-a-kind ’ sandwich for brunch:
Open sandwich of toasted Sprouted Wheat Bread topped with homemade Cherry Tomato Bruschetta, Clam juice, Spanish Conservas Galician Coast Razor Clams and Fried Eggs…Exotic, different and surprisingly delicious!
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I was absolutely starving by the time I got home from my annual eye exam around 1:15 & probably would’ve been happy eating a shoe, but a 2-egg scramble with fresh dill and some Aldi lox & Inglehoffer’s creamed horseradish along a small bowl of leftover salad from last night’s dinner made for a perfectly satisfying first meal of the day – breakfast, lunch, brunch – whatever you want to call it 
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I made chawanmushi yesterday. I put in chicken, prawns, scallops, shiitakes, seafood sticks and then topped it with caviar and parsley. It was lovely even though it split. At least I think it split because everything was cooked but there was liquid in the bottom from the dashi so I’m not sure where I went wrong but I’ll keep trying throughout the week.
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I make it all the time. Love the stuff.
Just some unsolicited advice if you will indulge me.
- Try straining your egg mixture
- Make sure all your ingredients are room temp
- When steaming, use the lowest setting possible and keep the lid slightly ajar. The simmering water should be 176-194ºF (80-90ºC).
Gorgeous food porn.
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@Cristina Have you made it where it hasn’t split? If not it might be worth trying without any additions to the egg first to get the technique down, and then experiment with adding things (you may have to dial back liquid a bit if your additions will exude liquid for eg).
Here’s a chawanmushi thread, and I like this guide for their precise instructions.
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Thank you! I was hoping for advice so I appreciate it. I did strain it a few times but I think my problem was my steam was too hot. I got impatient with how long it was taking (I checked after 20 minutes and it was very raw) so I probably turned it too hot. I also had the lid fully covering it which might have made it even hotter.
I’m making another batch tomorrow and will try it at a lower temp. How long is it supposed to take? I’ve seen recipes say about 20 minutes but I’m thinking it could easily take me double that if not more?
No this was my first ever attempt. I was worried about my proportions too. I did about 300ml stock to 3 eggs and I’m not sure if that’s on the high side but it’s a good idea to try and get the base itself down first. I’ve got plenty of the custard mix left so I’ll give it more tries to see if I can get it right.
Thank you for the links by the way! I’ll be checking those out before my next try.
