Kao ka moo from the freezer. Note to self: hard boiled eggs don’t freeze well. I had frozen one along with the pork and it turned out inedible. I ended up boiling another egg for lunch.
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With emphasis on the capital T!
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Skipped breakfast to swim so came back ready for brunch-ish frig dive meal.
Coconut rice, peas, edamame, walnuts, mushrooms, diced chicken thigh, bok choy, fresh mint. Tossed in, hoisin, black vinegar, garlic, ginger and tamari.
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And we had…cauliflower salad, shallot, herbs, olives and caper berries. An anchovy garlic dressing was the sauce , thick and mustardy, it made a nice accompaniment to the cauliflower.
Pasta with a tomato sausage sauce, ricotta and pecorino. This was cooked in the IP for two minutes on low pressure, 3 minute release.
Berry tart with crème patisserie 
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They look pretty and delicious to me 
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I guess I’m just obsessed with bok choy, and this is a very pretty rendition.
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A rushed scramble of the remaining 4 eggs, half a lonely diced shallot, quarter slice of a red pepper, and a small hunka feta. Was gonna use up the half zuke I had in the bag with the pepper, but it had gotten icky in places. I didn’t even have any fresh parsley left, so… no pics.
“Rushed Scramble” would also make for a good description of our day 
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Your tomatoes have not been looking lackluster! We just ate our last Old German last night - it has orange-yellow flesh and was almost grapefruit size. Mild fruity flavor - not acidic. Sadly the vine is dead so no more Old Germans this year…
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After spending a busy day shopping I stopped at half time for lunch at Five Guys. I ordered a bacon cheeseburger and small fries.
I didn’t realize the burgers included two patties and I didn’t realize the small fries were that big. Note to self: get a little burger and no fries next time
I wasn’t terribly fond of the cheese but the patties and bacon were good.
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My usual “What I Didn’t Use as Planned” Sunday brunch. Royal Trumpet mushroom steaks, marinated in OO, garlic, shallot then seared in the cast iron, cherry tomatoes roasted in the same pan, then scrambled eggs and some feta thrown in. Topped with parsley and a little more feta. Pretty good. The mushrooms are chewy but tasty. The mushroom vendor at the farmers market suggested this prep. Might have not been so chewy if I hadn’t waited a week to cook them!
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Pasta Salad. Pasta, olive oil,lemon juice, dried oregano, fresh parsley, diced onions, tomato, Kalamata olives, annd orange bell pepper, and feta.
I would have liked to have used a red onion - prettier. But alas, I was without.
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Today we had mortadella, burrata and pistachio pesto on sesame bread. @Saregama, who is in HK, posted a focaccia using burrata and mortadella, so instead of using ricotta as I have in the past , I used burrata…and it’s really delicious, Ty Saregama!
Dessert was a tiny tangerine curd tart with blueberries and crushed pistachios, .
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