Big salad, assorted greens, dressing of grapeseed oil, rice wine vinegar, sesame oil, miso, and Szechuan pepper, scallions, pickled ginger, pickled daikon and carrots, radishes, and miso glazed roasted red kuri squash.
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Leftover sliced turkey, thinly shaved Comte cheese, a thin schmear of Bavarian-style sweet mustard on one slice of lightly toasted sourdough, and cran-orange relish and a large leaf of green leaf luttuce on the other.
Not bad.
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No. Just no, Linda. You made roast chicken on Thanksgiving. Too damn tired to know what the hell I was making for lunch, and way too late to edit.
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Churkey, ticken… no harm, no fowl 
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Time to finish up bits and bobs in the fridge before doing the last of the grocery shopping this afternoon. I had the last tomato, an avocado reaching the end of its life and the last of the salami. Maldon salt for seasoning and skim milk to wash it all down with.
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Decided on a last splurge for food feast holiday weekend. Pumpernickel bagel, lightly toasted, shmear of cream cheese, one side with sable and red onion, the other with Irish smoked salmon and red onion. All from Biederman’s appetizing shop here in Philadelphia, fish is all hand cut.
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! We picked up the dry cured Scottish salmon there yesterday, as well as a few poppyseed bagels, the last sesame bagel, farmer’s cheese with shallots & chives, and plain cream cheese.
Have you had the Scottish salmon? I hope it’s not too salty 
I haven’t, I’m partial to the Irish - I like the oiliness 
Got another bagel for tomorrow- had to buy a quarter pound of each fish but I really wanted both. Not sure what I’ll be doing with the rest after tomorrow’s bagel.
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Technically breakfast, but I’m no technician
We were lazy and didn’t want to brave the nasty temps, so instead of the otherwise reasonable 30 min walk, we drove over to the Sunday FM where one of our favorite bakeries sets up shop & picked up two loaves of that spectacular homadama, and a loaf of milk bread that will be heaven for grilled cheese sammies 
My PIC had said milk bread with leftover Peruvian chicken, chive & shallot farmers cheese, and brie.
I made myself half a sandwich with a toasted slice of homadama, more of the Peruvian chicken, a toucha mayo, a squirt o’ mustard, a few butter lettuce leaves for HEALTH, and roughly half of an avocado.
Nice. Needed salt, which I forgot.
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Inspired by @Bigley9, a post-workout lunch entirely ‘sourced’ at Biedermann’s: 1/2 toasted poppyseed bagel, farmer’s cheese with chives and shallots, dry-cured Scottish salmon.
Digging the lox a lot — mild and rich and tender, but not a fan of the farmers cheese. It’s got a lompy texture reminiscent of cottage cheese, which I despise. Their cream cheese is mo bettah.
#lessonlearned
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Spinach tarts, repurposed from a spinach casserole, added an egg, ricotta, parm and prosciutto. Tomato/lettuce salad, vinaigrette accompaniment.
Jam tarts with plum ,apricot, sour cherry and Clementine jams.
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Post-procedure lunch on our way out at a highly popular breakfast/brunch place that was hopping.
It’s really a shame we’re solidly in the savory camp, as they had many amazing sounding sweet dishes.
We ordered eggs benny with home fries
& a BLT on grilled sourdough with fries.
The home fries were cold, so they brought a fresh order that wasn’t great either - a little anemic, not particularly crispy, and a bit bland. The hollandaise looked broken to me 
My fries OTOH were perfectly crispy with the right amount of salt. My BLT was good, if perhaps a
little heavy on the mayo….
I like a well-lubed sammich, but this was German butter-level excess 
*IYKYK
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Lunch today was a roasted vegetable salad (purple cabbage, Spanish onion, red pepper) garnished with clementine slices and Kalamata olives.
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Nice looking ’ Wok-Hay ’ fusion dish!..where are shaved Truffles from Alba, Italy?! 
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Orecchiette with sautéed onion, garlic, cauliflower, peperoncini flakes, capers and black olives. Cooked the pasta with the sautéed veggies in chicken broth until al dente, topped with crispy prosciutto, basil and pecorino.
Dessert was a nutmeg scented egg custard tart that I wish I had followed my instinct and added a little vanilla, still good, but next time, vanilla.
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