What's for Dinner #109 - the National Sandwich Month Edition - August 2024

Cooking Discussions Cooking, Cookbooks, Ingredients
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OMG!! I remember that sketch – hilarious!!

Funny story though, the last time my desktop stopped working; I was fairly sure it was the power supply. While I had it open I took it all apart and blew out the dust. Sunshine came into my office and asked what was I doing, so I told her. She looked me in the eye and said “GET A NEW COMPUTER, THIS ONE IS ANCIENT – ITS HAD ENOUGH” I responded “No, I can fix it” Of course being a male, I had to spending way too much time (and money) cleaning, installing a new power supply and fans, just so I could prove I could bring it back to life. It still works, but she was right – she usually is.

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Bacon and Swiss cheese burger, grilled red onion, pickle, mayo and catsup on a toasted brioche bun.
Oven roasted Yukon gold spuds on the side.
I’m not sure why I don’t have Swiss cheese around for my burgers more often., so tasty :yum:

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I find most sliced Swiss to have an unpleasant sweetness to it. Cheddar/murrcan cheese gal all the way. Ok, I’ll accept havarti or raclette, too :slight_smile:

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Swiss is ok, but you need a lot of it. Gruyere is another story.

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I always have sliced orange cheese hanging around, this was nice for a change, it added a slight funkiness.

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WHY NOT BOTH? BOOM :exploding_head:

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Cause I’m not a psychopath :sweat_smile:

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Your definition of a psychopath is pretty broad. Double cheese is where it’s at. #YOLO

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I’ll remember that next time I don’t cook a burger for you :blush:

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There was double cheese, but it was all Swiss cheese :cheese:

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Fine. I’ll let it go this time. But two different cheeses, well… that may just be too advanced for you :wink:

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I’m a Cro-Mag, of course it’s too advanced for me :wink:

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Tonight’s dinner was a Greek salad with no feta because I didn’t have any :disappointed_relieved:

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It was one of dem dayz.
Thankfully it’s a Friday.

Lousy drive home in downpouring, traffic-stopping and sometimes lightning-and-thundering rain.

But I’m all tucked into the house for the night.

Lamb burger seasoned with ground sumac, dried oregano, and s/p, with a lemony, garlicky aioli on top, put on a lightly toasted brioche bun.

CSA red potato oven-baked fries as the only veg.

But there was fruit. Served in liquid form. :wink:

And maybe there will be some cut up CSA baby cantaloupe with a drizzle of lime juice, honey and dried mint for dessert.

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Perennial favorite here is Cobb salad. Sourdough made today. If it has bacon, eggs, and cheese, can we still call it a salad?? :wink:

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That is :100: a salad, and a mighty fine looking one to boot :blush::pinched_fingers:t2:

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Oh, you should have celebrated getting out of the office in less than 8 hours! :dizzy_face:

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Simple potato salad with Dijon mustard, shallots, honey, olive oil and cider vinegar - Finished with crumbled bacon and chives. Served with the obligatory “Wiener Wuerstchen”

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I made some gỏi cuốn / spring rolls for dinner today.

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Yesterday went awry. Not a chance of making the planned evening meal, or for that matter, anything at all from our favorites. Roasted some lamb sausages in the oven. Air-fried some new-crop Yukon Gold spuds in the convection oven. Boiled (ever so briefly!) some freshly picked cobs from the garden.

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