I just finished catching up on this thread - as always, beautiful, inspiring, and appetite inducing meals!
I spent last week not eating/trying to eat, and forcing myself to eat (pretty) bad hospital food. Not in for anything Covid related, it was just sepsis. I wish I was kidding about the last part!
In any case, I’m home now, happy to be here and eating some wonderfully tasty food. On the mend and recovering well.
I might create a separate thread about HOSPITAL food.
Oh my @Lambchop. What a relief to know you are home from your hospital stay. Hope that you’re recovering nicely and that your family is pampering you with whatever food and drink appeals to you best.
Had to use up some uni, so made a soft scramble on mini nan bread (store bought) topped with uni. Also used up some old salad greens with a too ripe pear that was turning yellow. Eat what I can before garbage night.
Dinner for the past 2 nights. Really good - small filet roast, wedge salad, baked potato, and asparagus. Enough filet left over for 1/2 generous sandwich each on Monday, French Dip style. Last night, lemon scallops, broccoli with cheese sauce.
H is taking care of me very well, and the food is tasting excellent!! So grateful for everything.
Thank you @tomatotomato! Very happy to be home, and making a full recovery. It was kind of strange being hospitalized during Covid…the last time I was in hospital was 30 years ago, so much has changed, in other ways too. Unfortunately the food seems to be the same though, but maybe just a bit better…
Freezer diving. Defunct Italian deli Lucca’s white cheese sauce, which I doctored up with minced garlic, ground pepper, and nutmeg. Simmered, then added crispy pancetta. Served over mushroom raviolis from another Italian deli i found after Lucca’s closed. Salad with a Meyer lemon oil vinaigrette.
Heading to Bermuda tomorrow. Looking forward to New Zealand surplus lamb and Vindaloo is a good possibility for Saturday night dinner. The more I think about it the more likely it becomes. I’ll have to start looking at recipes. A little Caribbean dash with Basmati rice and pigeon peas.