97F here. Baguette with soppressata.
and bowl of tzatziki
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Common shrimp around my parts.
One has fresh turmeric and chillies.
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Vietnamese-style noodle salad, with lots of thinly shaved fennel
I love the rind bits in this Vietnamese pork paste
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Yesterday we had some heavy snacks for lunch. Rosemary focaccia, salami, tatziki, hummus, cucumbers, grapes, grape leaves, roasted cherry tomatoes, and a few chips. We shared a double IPA that was pretty good.
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Shrimp rolls
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Noodles with dried prawn roe and fresh North Sea crab meat.
And store-bought kimchi dumplings
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A bowl of chicken and sausage gumbo with rice, using this recipe from the Gumbo Pages:
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Gorgeous!
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Lunch was “sink” tacos. Toasted corn tortillas filled with leftover smoked chicken, tomatoes and pepper jack cheese and green tomatillo salsa
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Muy difernete… pero belissimo!!!
Also next to the sink (right after photo was taken).
Corn-seaweed cakes with cured salmon.
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(Thanks, Phreddy!)
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Was inspired by @mariacarmen’s melting potatoes from WFD and made some. Easy and delicious. Also heated up a defrosted duck confit leg from the freezer and steamed some broccolini.
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If I have gained weight lately it’s not hard to pinpoint the exact culprit. I got through 5 trays of figs in so short a time! Like asparagus, the fig season is so short.
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With cheese, briefly under the grill.
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Dipped in pure chocolate, then ground pistachio. Drizzled with honey and more pistachio. White flakes are coconut.
Mini Flammkuchen
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A tray of figs, times 5.
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Amazingly inspirational. Beautiful photos.
Thank you, señor Rooster. The extra calories are worth it.
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What do you think of David Chang saying hothouse tomatoes are best for BLTs? I sooo disagree!
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That is straight up blasphemy. I really reserve a BLT for when I have prime, fat heirloom tomatoes from my mom. Without a perfect tomato, I don’t see the point.
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gorgeous!
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I didn’t know you guys have a thread specifically for lunch haha…
@Presunto your food pics are gorgeous! Am amazed with the dishes you cook for every week. I suppose you have easy access to the ingredients? Seems a little challenging since Singapore imports most of the raw ingredients from the neighboring countries.
Here’s my lunch today - salmon, scrambled egg (should have used two eggs instead of one), bacon, blanched broccoli, shiitake topped with freshly grated parmesan. If only I had some buttered toast on hand.
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