lebanon bologna and swiss cheese roll-ups
olives
an apple
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Spinach/feta/tomato/roasted pepper/scallion omelet(aka fridge clean out) and a pair of toasted English muffins for lunch.
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Jumbo lump crabmeat rolls, toasted the sides of the top split brioche rolls in butter , then filled with shredded lettuce and the crabmeat . Mayo/seafood cocktail sauce on the side for the fries. …fries by McCain and they were very good.
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OMGoodness! Those crab rolls!!
My ’ extravagant seasonal ’ luncheon appetizer!
'Tis the season for Snow Crab!!..not just only in Japan but here in North America as well!
This gorgeous beauty - LIVE Alaskan Snow Crab from T&T is slightly under 2 pounds at $13.99 per pound. Super sweet and packed with umami goodness from the sea! Tons of tasty, smooth and velvety tamale!..Enjoy as is, no dressing required!
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Daughter lives Eastern Shore of Md. The crabs are from North Carolina but picked and packed in Md. Watermen on Chesapeake are still gathering oysters.
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[quote=“THECHARLES, post:246, topic:37152”]Enjoy as is, no dressing required!
[/quote]
No garlic butter? I always think of garlic butter when I see shellfish. Mussels excluded…
The crab meat was very delicate and sweet. IMHO, garlic butter or just melted butter might overpower it. To each his own?!
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I’d hard-boiled two eggs for an open-faced egg sammich… or so I thought. Despite spending the same amount in the pot, one was soft WTF.
And so, just half a slice of bread with shmear and ONE HBE. Probz better for “healthy living” n 'at 
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I had that happen once. I saved the soft ones and floated them in a curry sauce the next day. Delicious!
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I was too PO’d. I currently have an abundance of fresh local eggs from a friend, so I don’t feel too guilty about it. Maybe I should, but if I’d known I’d only eat half a slice of bread I woulda toasted the half that was already available, not a full one I wasn’t going to end up using
#lunchtimedilemmata 
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A deep-fried shrimp toast skewer in Kobe’s Chinatown known as “Nanking-machi”. Kobe’s Chinatown is the 2nd largest in Japan after Yokohama’s.
My shaky hand makes it seem as though each piece is a different color/tone, but that wasn’t the case. I tend to eat things out that I don’t or can’t make at home and this is definitely one of those! It was yummy and just enough for me as I normally don’t eat lunch at all.
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Wow!
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Hmm. I seem to be having some difficulties preparing eggs any style this week. My attempt at over-easy today was a massive failure, with two broken yolks and an overall fantastically messy plate 
Speshul bacon my PIC brought home from a market in Lancaster: double-smoked maple and “cabin fever,” which for some reason includes cinnamon (but also cayenne and other spices I don’t remember, nor did I detect even a hint of anything else).
Let’s just say cinnamon has absolutely ZERO business on bacon, and the double-smoked wasn’t double smoky, either 
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That would be a very popular state fair food.
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Spinach Soup and a Toasted Cheese with Comté, Stilton and Aged Cheddar. Seasoned with Worcestershire, Nutmeg and Cayenne.
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Your fried eggs turned out much better than mine do. The whites spread out all over the bottom of the fry pan and the edges get crispy in a bad kinda way. I don’t have a picture of my own eggs but I found a picture on google images that closely resemble the ones I make. Since I am not patient in the cooking department I just gave up on fried eggs and stick to scrambled these days.
We had a deli here in Ottawa that used to make all kinds of smoked meats (bacon, chicken, turkey, etc.) and their smoked bacon was probably the best bacon I’ve ever had. It was very smokey. Apparently they smoked all of their meats in-house but the store closed a few years ago since the owner retired. I haven’t been able to find any smoked bacon that even comes close.
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Lunch-sized serving of the AMAZING serious eats red-wine braised short ribs. God, so good.
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Have you tried ordering Nueske’s bacon? I actually found theirs too smoky for my taste, so it may be right up your alley 
And their smoked duck breast is >chef’s kiss<
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Leftover “house” fried rice that I’m finally finishing up (was a dinner several days back). Proteins are scrambled eggs, shrimp, leftover baked chicken and leftover pork back rib meat. I don’t know why, but I never put any leftover beef of any sort in my fried rice. Onions, scallions, peas, carrots for the veg component.
The overall darkness of the rice is because I usually cook it (per 1 cup dry) with ~ 2 teaspoons of tamari and a teaspoon of oyster sauce in the boiling water. This time I used a dark mushroom-flavored soy sauce instead of tamari, which made the rice a lot darker than I expected it would.
I like cooking the rice in tamari/soy and oyster sauce water because it’s a lot easier to get all the rice a similar level of soy flavor, and then I only need a dab sometimes for additional flavor while frying it.
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