Lunch today was merguez boulettes, recipe by M.Pepin, a mix of hot Italian sausage (TJ) and ground lamb, a few more spices to up the flavor. Steamed then lightly sautéed broccoli and cauliflower on a bed of couscous cooked in chicken broth and harissa, mint, some reserved broth on the side. A very light supper tonight!
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This is my second day home sick from the flu, which came on suddenly Wednesday afternoon. I’ve been fever free now for 24 hours, so I thought I would try to feed myself. I found some homemade chicken broth in the freezer, so I made chicken ramen. I doctored the broth with smoked shoyu, sesame oil, and black vinegar. It’s garnished with cilantro, scallions, and chili oil with fermented black beans. Going back to bed!
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Oh, no! My PIC’s down with a shitty cold, but there’s no way he’d make something this ‘elaborate’ for himself 
I hope it knocks out the crud pronto!
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I hope he feels better soon! I’m glad I made this (yay, hot spicy liquids!), but it took way more out of me than I expected. 
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I was just going to say the heat (both in temperature and spice level) should knock every germ out of your body.
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Today’s lunch was rigatoni with Bolognese sauce. I tried using my KitchenAid pasta press / extruder attachment for the first time and it came out ok but a little thick and the texture was quite al dente, it may have been the dough which was made of semolina, I will maybe try a mix of semolina and AP next time.
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I’m hoping for the best!
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Hope you turn a corner soon.
If you’ve got more broth, a curry noodle soup always makes me feel better – bit of ready thai curry paste, some extra aromatics (ginger, garlic, scallions) if you have them. Finish with a bit of coconut milk (or even just milk if you don’t have the strength to open a can).
Like this:
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Feel better! Flu sucks.
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I hope you feel better soon!
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Thanks! Working on it! 
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You’re welcome and I hope that you’re past the worst of it!
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Every day is a little better. Thanks!
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That will definitely be in my future! Honestly, it came down to “I have the patience to free pour some things into the broth versus deal with the micro plane” 
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I’m a day late with this but this is the falafel wrap with potatoes and toum that I had for lunch yesterday. It is from a newish restaurant in the food court of my office building and a welcome addition to the neighbourhood.
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Sometimes, leftovers are something I look forward to. Last night’s roasted steelhead trout, smashed potatoes & that green sauce made for a lovely lunch today 
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Sauteed scallops with a dusting of Espelette pepper , lightly curry flavored rice and quinoa, mirepoix, splash of white wine.
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Now that is my kind of toum quantity!
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Well, technically this is breakfast, but it feels like lunch - time and content, I s’pose.
Leftover salad from last night (a sizable portion at that) topped with pan-fried king oyster coins 
Was gonna gild the lily and add Aldi’s applewood pepper bacon, but it took forevah in the oven and looks like garbage. Nope.
ETA: tasted ok after all, but I probz won’t buy this again.
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