Urrgghh. I should proof my comments before the 60-minute proofing window elapses…
Oh Well.
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I loved your description. I miss good beef. It’s so expensive now, and usually disappointing. Our beef consumption mainly consists of ground chuck.
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Hate it when that happens. Hate. It.
Did something similar recently and I can’t even look at it anymore 
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Those look like your typical commercial, steamed, bagged vegetable medley. 
No texture, no taste and probably no redeeming nutritional value. I used to eat those frozen or defrosted, never cooked.
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Planned leftovers (from delivery ) - Grilled chicken and rice, spruced up with a quick tomato and serrano salsa.
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For sure a frozen medley cooked beyond recognition 
I wasn’t expecting fresh, turned vegetables, but these were god awful. Luckily the rest of the meal made up for it.
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Asian-ish pasta salad, julienned carrots, radish, scallions, red pepper, cilantro with pork tenderloin slivers. Dressing was a mix of soy, honey, black vinegar, sesame oil, dollop of peanut butter, minced fresh ginger.
Dessert was a repeat of the Portuguese muffin/ cake, a simple non sweet cake that is great for berries. Dusting of raspberry sugar on top.
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Italian tuna on a fresh poppy seed bagel with tomato and cucumber, garlic dill spears and chips from the bottom of the bag.
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Egg & tuna salad with herb sauce over balcony lettuce. Homemade pickles that are a little weird because they’re made from a weird kind of cucumber.
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Today became a “I need comfort food for lunch” day, so it was lentils, pasta, and peas. Lots of black pepper and Parm. Now I wait to see if I end up napping.
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Brunch/lunch was kinda up in the air, so from several options near & far I chose a tiny, family-run Northern Vietnamese place we’d walked by early on in our stay, seeing many Vietnamese folks on the small patio munching on intriguing dishes, and the terms “authentic” and “home-cooking” came up often in overall very good online reviews.
We arrived to witness a large Vietnamese family enjoying an impressive plate with seemingly everything on the menu, and more Vietnamese folks showed up while we were enjoying our lunch. We got an order of the nem tom thit (Viet spring rolls), the nem chua ran (fermented pork sausage), the nem lui (grilled ground pork on lemongrass skewers), and cha la lot (fried beef & pork ‘patties’ wrapped in betel leaves) – probably my favorite. The lemongrass pork & the spring rolls came in second. A very meaty brunch.
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Lunch / brunch / breakfast — call it what you will, I call it hitting the spot. The ABC plate from a local brunch joint. Extra bread, extra poached egg for the third in our party.
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Experienced the biggest miss in execution by a restaurant yesterday!
Had lunch at a Japanese Izakaya - Aka-Oni, Richmond Hill.
Ordered a ’ Teriyaki Angus striploin - RARE ’ . Steak arrived at table not medium rare, not medium not medium well but WELL DONE! Are you kidding me? Chef must be too busy watching Euro 2024 on TV?!
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#1,000th post 
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