I haven’t had it yet, but I am very much looking forward to almost a pound of salad 
from the Giant supermarket salad bar with my newly discovered favorite store-bought dressing, of which they have several iterations. I chose the buttermilk ranch. Perfect road food 
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I used to make what I called Gigantor Salads from the WF salad bar when I worked near one of their stores.
$16 later because of the weight of the salad…
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This was $9.35. For TPSTOS. A BAS, if you will.
Absolutely no complaints here 
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A bodacious lunch today! Jumbo lump crab cakes, a slaw of red/green cabbage and a pear, chocolate hazelnut cake…a little ice cream on the side .
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Floating desserts are back! 
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A necessity…taste better that way!
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Today is clean out the fridge day in anticipation of my upcoming trip to Montreal. So lunch today was a salad of chopped peppers and cherry tomatoes with a couple of papadums on the side.
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Oh là là! Can’t wait to read all about it!
I can keep you posted. I tend to dine at more budget friendly restaurants so I won’t be eating anywhere too fancy. Also, I’m going for my university homecoming so most evening meals will be either canapės or snacks at various homecoming events but I plan on eating at Schwartz’s one night (gotta get my smoked meat in 
) and one dinner in Chinatown. I’m trying to work in bagels somehow so at this rate it will have to be breakfast. Neither Dunns nor Reubens are open for breakfast so I’m trying to find somewhere downtown thar can feed me bagel and lox for breakfast…
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salad of green leaf lettuce, frisée and radicchio with carrots, cucumbers, tomatoes, mushrooms, sugar snap peas and avocado. crumbled feta cheese with Mediterranean herbs, goddess dressing and a sprinkle of pepper added after the picture was taken.
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It doesn’t matter to me whether it’s fancy or not. I can’t afford those, and dine wonderfully wherever I go
Enjoy your reunion / homecoming!
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I rarely eat lunch anymore (and didn’t this time either), but my 2nd daughter likes to take lunch with her to work at the mill.
She really likes my roast beef, and when she comes to visit once a month or so she often asks for it. This time, I told her, “Yeah, I’ve got a small round in the freezer, but I’ll teach you to do it yourself”.
So I had her season it Saturday night and foil wrapped/roasted it Sunday at about 155°F. I had her pull it at 128°F internal (I think it was 4.5 hours total), then we took a pan out to the grill’s side burner and seared it up.
Turned out really nicely, she reported. She chilled it then took it home intact to slice thin herself.
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