Navy bean salad with green, yellow, orange and red peppers with a purple carrot. Dressed with an evoo and red wine vinaigrette.
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Lunch yesterday-- Chef Boyardee Ravioli & coffee 
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Shrimp and mushroom tempura. (I used a 50 cent batter mix from Grocery Outlet). With sliced avocado as the “healthy” side, and a leftover cup of cream of poblano soup (For enchilada fans, this works really well as an alternative to your regular green enchilada sauce). With a traditional tempura dipping sauce and some Makato’s “Yum Yum” sauce per my smart Daughter’s suggestion.
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A surprisingly mediocre lunch at the much touted El Chingon – recently on the list of 25 best restaurants in Philly. The connection to South Philly Barbacoa was promising, and while everything was clearly prepared fresh, reasonably priced & well portioned, both dishes were incredibly bland. The rabbit tinga tostadas were generous with the meat, but it might as well had been chicken. The quesadilla with pork arabe was also pretty flavorless. The two salsas on the table were fresh, but had zero kick.
Wish we’d gone to SPB instead. Meh.
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That is VERY disappointing!
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A more reliable place for lunch: Luke’s lobster. We split a 6oz. lobster roll and a 4oz snow crab roll with slaw on the side. I got the Maine blueberry soda, which I found too sweet.
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(post deleted by author)
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I’ve been there once, a long time ago. Would love to live closer to go again. I “know” someone from an old Garden Web forum (now Houzz) who volunteers at Longwood…she posts amazing photos. I’m going to check out that recipe. I love cream of mushroom soup, but not that glop in the red & white can.
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I really want to visit some time. We’re in the city every December, but it just hasn’t been in the cards so far 
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I was thinking Christmas-y thoughts, so udon noodles in a red miso broth, with egg, bok choy, scallions, shiitakes, and red bell pepper. There are also butter and black pepper to gild the lily. Loosely based on this recipe:
This was eaten while listening to Fairytale of New York, by The Pogues.
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Omelet with lion’s mane mushroom, avocado, and havarti, seasoned with vadouvan. TJ’s hash browns (which I haven’t figured out how to get them actually brown in the air fryer).
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In an effort to improve my New York Style Pizza making (for Sunshine), I picked up this pizza screen. It was a better result, but I think I need to bake it on the lowest rack. I tried the middle rack today, and the crust wasn’t quite done enough. I didn’t want to bake it too much longer, as the cheese was starting to burn. All in all, not a bad lunch, though.
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Have your tried using a pizza stone or pizza steel ?
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I wanted to try this first, since it was only $6.00. But yes if I can’t get the results I going for, I’ll invest in a Pizza Steel.
In my experience you need the higher thermal conductivity of the pizza stone/steel. Pizza screens don’t get the same results
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