One of my friends had a heart attack a few years ago which resulted in a hospital stay. He took a picture of the “food” they were serving him and posted it on Facebook. It looked like white baby food. The first thought that popped in my head is that I thought they were supposed to make him feel better! Had we been living in the same city I would have smuggled in take out 
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Tabbouleh? Caponata? Melitsanosalata? Gazpacho?
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There may be a pantry with a fridge and microwave there — the last few people I’ve visited / cared for in hospital had that access, but didn’t know till we asked.
But the next question is if there’s someone who can help by taking something out of the fridge and taking it to her (or if she can request nursing staff to get something out of the fridge if it’s labeled).
If yes, your options expand (pack in small portions and use a permanent marker or masking tape to put their name/room # on top).
If no, then something that will be fine at room temp for the day, then replace.
– Spanakopita, quiche / veg tart, tortilla espanola (TJs has all 3 in the freezer section if you are short on time).
– Vegetarian sandwich (tomato mozz, or roasted veggies with pesto)
– Bean salad – french lentil salad for eg, you could mix in a grain (I often add quinoa or couscous) & roasted veg
– Pasta or Rice pilaf with mix-ins that won’t spoil easily (beans, roasted veg) – pasta with raw tomato sauce or pesto taste as good cold as hot, also Greek spinach rice, mejadara.
Even a little something that’s flavorful will help supplement the hospital meals and add a bit of variety.
I will also suggest asking her which of the things you’re thinking of appeal to her at the moment. When my uncle was post-surgery, he wanted soft, bland, homey food, more snacky than full meal, supplemented by yogurt and fruit (mainly bananas). A friend who was post-surgery wanted “substantial” food – salmon, chicken, pasta, rice, all fully flavored (his hospital food was quite good in quality, just bland, so we supplemented with seasonings as well).
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+1 My Lady Jane. Better than I expected!
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The RTE fish recipe looks great. Thanks for the inspiration!
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Heated lunchboxes are a thing! I can’t vouch for this one but someone in a celiac travel group recommended it. If you bring hot food before mealtime, this would keep it hot until your friend is ready to eat.
HotLogic Mini Portable Electric Lunch Box Food Heater - Innovative Food Warmer and Heated Lunch Box for Adults Car/Home - Easily Cook, Reheat, and Keep Your Food Warm - Black (120V) https://a.co/d/ey3oV0F
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A good shortcut version via TJ’s: Cooked black lentils and beets (both vacuum packed in the produce case), feta or fresh goat cheese, candied pecans or other tasted nuts if you like, ditto sliced scallions or minced red onion/shallot, season as you wish and dress with olive oil and vinegar.
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Gazpacho came to my mind because tomato season is beginning in my area. If she likes gazpacho, of course. It can be fine a room temperature and you can always put a couple of ice cubes in it. And maybe a cheese plate with some summer fruit and great bread?
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Sure. I mean in the end it’s really up to your friend, and her likes & dislikes. FWIW, I don’t care for most gazpacho, but it’s a light, fresh, easy dish to make (and transport, and portion out, etc.), and it doesn’t require reheating. It would also be ok at room temp.
A cheese plate with perfect peaches and good bread sounds like an even easier option — you mentioned elsewhere that you have a lot going on in your life, so you know best what you can manage to make 
I’m sure your firend will appreciate your kind gesture & whatever you end up bringing her.
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Hi, everyone. We’re watching the Olympics while doing random stuff around the house - right now, flipping between women’s fencing (had to look up how it’s scored), soccer (in Spanish, where I’m only catching about 15%), and rugby. I do enjoy the background noise!
DH and I went out for brunch this morning to celebrate our anniversary, and he was excited about seeing Louise Penny this fall. I told him about the sidebar conversation here about the Canadian tours around where Three Pines would be too. That’s it for the celebration; we have too much to get done in the next 6 days before we leave for Texas. And 17 years is supposedly furniture but we don’t need any right now.
Sun: stuffed flatbreads but I’m going to make a beef/pepper filling instead because the greens would not go over well here.
Mon: pasta with fresh tomatoes, prosciutto, and ricotta (NYT)
Tues: smashed chicken burgers with carrot sticks and chips
Weds: fried chicken salads
Thurs: grilled cheese sandwiches, tomato soup
Fri: tbd / clean out the fridge
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Happy anniversary!
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Actuals for July 22 week, cooking for 2 in MN. Theme of the week: Soup and Salads. Tuesday evening my baking buddy friend and I went to a “Summer Salads” cooking class at NordicWare . Panzanella with summer veggies, Apple/sliced fennel on greens, a seafood pasta salad, and Watermelon with quick-pickled red onions on greens. The homemade vinaigrettes / dressings were ones I’ll use and I’m looking forward to making the pickled red onions.
Mon: Salmon, salads – farro w veggies, rotini bacon ranch, fruit – cantaloupe, peach, strawberry
Tues: White bean chicken chili , corn meal muffins
Wed: noon Steak salad (meat dept black-garlic marinated steak) on romaine with cucumber, tomato, croutons. dinner Oven BBQ Country ribs on onions. Cheesy grits. sliced Pink Lady apples, fresh strawberries
Thurs: Easy Greek Pasta salad with added chicken – half recipe is generous 8 servings. Recommended a couple years ago by @MunchkinRedux and much enjoyed several times at our house. Naan bread, raw spinach, red grapes
Fri: Greek pasta salad, naan bread. Fresh peaches and blueberries. Raw spinach
Sat: White bean chicken chili. Open faced ham//cheese grilled naan, sliced tomato, cantaloupe
Sun (today) - Lunch in shade on the back deck Salads: Ranch bacon pasta salad, Greek pasta salad, bag salad with sliced tomato, fruit salad (Fresh peaches, blueberries, cantaloupe).
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The August discussion is up for later this week. Weekly Menu Planning - August 2024
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Happy anniversary!
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Monday:
Greek lemon oregano chicken thighs
Bitter green salad from Bar Vendetta take-out Sunday night
Tomatoes and basil
Cucumbers with vinegar and sugar
Corn
Homegrown winter squash with maple syrup, butter and pumpkin pie spice
Maple baked beans from a can
Tue
Merguez sausage
Armenian pilaf
Green beans
Cooked mixed greens with olive oil and lemon
Wed
Loukaniko (Greek pork sausage)
Pasta (maybe a pasta salad, not sure)
Thinned out veg from the garden
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