Bog standard Saturday brunch.
Ham/eggs/toasted English muffin.
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I had intended on making a roasted cauliflower farro salad for lunch today but I never did get around to roasting the cauliflower nor making the farro this morning so I made a tomato sandwich with a side of olives instead. The leftover tomato was cut into wedges and served on the side.
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Love fatty tomato sammies! I made a green zebra tomato sammy last week and it tasted wonderful! Sometimes I will chop up l.o. bacon and add it to mayo to make an interesting BLT.
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We split the leftover Taleggio & mushroom & long hots pide from Friday’s dinner.
If only they hadn’t been so skimpy with the cheese 
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I am experiencing latent chanterelle envy.
It’s unusually late in the year for them. The price is down from over $25/lb to $15, for some reason, so it’s time to fill up on them. For just under $5.00, I got enough for last night’s dinner and today’s omelet.
Price in Berlin during high season is about 20€ per kilo (depending on provenance — Polish/Balkan chanterelles tend to be cheaper).
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Late lunch with the fam. Take out pizza and Caesar salad Soppressata/ hot honey and pineapple/mushrooms and hot peppers
.
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Bold choices 
New loaf from the awesome bakery in our hood: sesame sourdough.
A coupla slices with the last of the San Daniele, and some of the porchetta. Sesame-y!
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Slightly delayed lunch: a pintxo inspired in part by @digga’s smørrebrøds, @mariacarmen’s delectable tapas before her salad days, and what was floatin’ around in the fridge.
Toasted slice of homadama, super-ripe avocado smooshed on top, s&p, boquerones.
So good I made myself another one 
#YOLO
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Roast turkey breast, heirloom tomato and avocado on a brioche style roll, a little Dukes mayo.
The last slice of yesterdays apple tart, served this with a dollop of sour cream.
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Something about the combo of poultry and avocado on a sammich is magical. I don’t know what it is.
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Today’s lunch was a cauliflower salad with sundried tomatoes, avocado, barley and black olives served over arugula.
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Lunch today was gemelli pasta with a fresh San Marzano tomato sauce. The tomatoes cooked down in about 20-30 minutes, they were wonderfully thick with hardly any liquid. There are a couple of small meatballs hiding in there along with a scoop of ricotta.
Dessert was a dish of ladyfingers dipped in rum with chocolate pastry cream and raspberries.
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