Lunch 2024


Kraut and mushroom perogies, chased by 2 Walker Shortbreads.

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What’s better than a grilled cheese for lunch? A grilled cheese for lunch served in bed. :blush:

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Shrimp Creole over cheese grits for lunch/brunch.

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Yum

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Thank you!

Looks great! Do you have a recipe that you follow for the shrimp creole?

This was largely improvised today, but here’s what I did:

2 T. olive oil
3 celery stalks, diced
1 large shallot, diced (I’d normally use a small or medium yellow onion)
2 jalapenos, seeds in, diced (I’d normally use bell pepper)
4 garlic cloves, sliced
1 15 oz. can of petite diced tomatoes
1 t. dried thyme
2 t. Mrs. Dash Onion and Herb seasoning
1 t. sweet paprika
1/2 t. cayenne
2 T. Wondra
1 c. water
1 t. Better than Bouillon chicken flavor
salt, to taste
Worcestershire sauce, to taste
1 lb 16-20 count shrimp, peeled and deveined

Grits
1/2 c. quick grits
2 c. water
2 t. Better than Bouillon chicken flavor
1/2 cup shredded cheddar

Add the oil to a large skillet and heat to medium high. Add the diced vegetables and a pinch or two of salt and cook until softened (at least 5 minutes, probably closer to 8). Then add the garlic, thyme, paprika, onion seasoning, and cayenne. Continue cooking (stirring) until the garlic is fragrant, 30-60 seconds. Add the Wondra and stir to distribute. Then add the tomatoes, water, and chicken base. Stir to incorporate and avoid lumps. Bring to a boil and then reduce to a simmer.

While the sauce simmers, start the grits - bring the water and chicken base to a boil. Add the grits and stir to avoid lumps. Cover and reduce the heat to a simmer. Cook for 10 minutes.

Around six minutes to go with the grits, add the shrimp to the simmering sauce. It will probably stop simmering when you do that. Adjust the heat to get it back to a simmer and then cook for about 5-6 more minutes until the shrimp is just cooked through.

With one minute to go on the shrimp, add the cheese to the grits and stir through to melt. Divide the grits between two bowls. Then check for the seasoning on the shrimp. Add salt and Worcestershire to taste. Top the grits with the shrimp. Garnish with something green. I had scallions on hand, but often use parsley.

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Thanks a lot!

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Late posting of Sunday brunch.
Bacon/eggs over easy/fried tomatoes/toasted sourdough.

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Lasagna pie!

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There’s an abundance of soupy leftovers in the house, so a small bowl of lohikeitto to warm up after a shopping trip :slight_smile:

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First Smash Burger. (I’m at an airport.) not bad. Fries not bad either but not as good as five guys.

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My partner fried me up a beautiful burger. These are the best burgers I’ve had, no restaurant has done it better yet, despite the unassuming appearance. I don’t know what the butcher does with it but they’re fantastic. Then my partner cooks it to perfection, wonderful crust, juicy inside, just the right amount of cheese. I have now deemed him Burger Master. It’s also something I don’t think I’ll get sick of ever.

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A good cheeseburger is a thing of beauty.

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Hear hear!

Another fab lunch of Cajun shrimp tacos (the shrimp are always good, but they were cooked absolutely perfectly today - plump, juicy, and bursting with flavor. The roast pork was excellent as ever, and very filling.

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I made a batch of dumplings a couple of days ago. First time using glutinous rice flour in the dough. Classic pork and cabbage filling.

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I’m going to lower the bar for culinary excellence here by a few miles … to show off my new toy.

OK — for lunch — Sammie with Jambon de Paris ham, shaved onions, and sweet/hot mustard. Dregs of a bag of chips and a jar of pickles. Can we figure out it was use up/clean out day? Why yes, yes we can.

My bev:

But now for my new toy:

I’m as happy as a pig in … whipped cream! Can’t wait to try out other stuff.

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