Brunch at a local diner: two eggs over easy with bacon, home fries & buttered toast. Cold glass of milk on the side.
Hit the spot.
VERY light lunch since it’s so hot in my area. Scallop tataki with white ponzu, garnished with sansho and pickled radish. A side of watermelon chunks. Refreshing.
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Back at the same diner for lunch before our 5hr drive home 
I had a turkey club with slaw. The slaw was far too sweet, the club sammie was good. Half of it is in the cooler
along with half of my PIC’s roast beef club.
Tater salad needed salt, roast beef was overdone, unfortunately.
No, we didn’t get any more lobster tails… but we’re taking the one we didn’t eat last night home 
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Turkey club and beef club?
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Indeedio — ETA 
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For lunch I made Ferran Adrià’s potato chip omelette, which is like a tortilla Española but with potato chips instead of potato slices.
It came out pretty well and was easy to make, but I think I need to make a bigger omelette or use a smaller pan as it was a bit thin. I made a quarter of the recipe size - three eggs.
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It wasn’t too salty? When I used potato chips in an omelet, it was unpleasantly salty.
I didn’t think it was too salty, even after I added a pinch of salt to the eggs (the recipe says you don’t need to add salt). I used a bag of sea salt flavored Kettle Chips.
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Second lunch: the last of 3 baby arm-sized KOS fried up in ghee, just seasoned with s&p.
Time for a trip to the Chinese market to stock up on those puppies again. Such a simple, delicious, satisfying meal
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@linguafood , I’m going to just own up to my ignorance here and ask: what are KOS?
Not ignorant at all! It’s a shorthand I use for king oyster mushrooms bc I use them all the time & Ima lazy bish 
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Thanks. I’ve seen those at my local Chinese supermarket as well. Your preparation looks lovely. I might try to get some and try them - will be my first time.
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They’re very easy to prepare, but czech out this thread for more inspo.
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TJ’s dolmas warmed up with lemon juice and olive oil, roasted last-legs Campari tomatoes, toasted baguette with dilled fresh goat cheese. I could eat this a lot of days in a row…
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Nice! I’ve never thought of warming them up (we keep them in the basement & eat at room temp). They’re great for a quick snack.
It was my first can but will definitely not be the last. I had them room temp yesterday but today I was reheating the tomatoes anyway so threw them in. I liked them slightly better warmed and will do that in the future when the oven is on anyway but not turn it on specially.
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