I will be eternally jealous of your desserts for lunch. So luxurious 
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In truth it’s glorified chocolate pudding 
, just a little silkier due to the egg. And that is a very small glass, I can’t eat more than that when it’s not incorporated with something else.
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Leftover salmon and shrimp, chopped, with avocado, roasted red pepper, a little feta, Kewpie mayo with a dash of Dijon, on WW sourdough english muffin
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Middle Eastern lunch with a friend. I had a zippy red lentil soup and fried eggplant with yogurt, tahini, chopped almonds and pomegranate over crispy pita chips, she had the mixed mezzeh platter with hummus, baba ganoush, and tabbouleh. Mango agua fresca for me. Lovely. We each got a small cup of banana pudding on the house, too! 
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Looks intense and delicious!
It is. I think the price of the soup has gone up a couple of dollars since the last time I ordered it. I was in the store after work yesterday to get some udon noodles and a few other things and I threw away the bill already but I “think” I paid in the $18 range for it. But I got a really big honkin’ bowl of soup and they certainly didn’t skimp on the pork so it was worth every penny as far as I’m concerned. They finally put in enough hot sauce to make it hot and I’m a lightweight when it comes to spicy foods. So if I’m complaining it’s not spicy enough then it’s not spicy enough. I find a lot of restos in Ottawa tend to dumb down the spice level for the North American palate and I wish they wouldn’t do that…
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Is it Korean? That’s where I use=ually see pork bone soup around here.
Yes it is in fact Korean. I call it pork bone soup because I can never remember the proper name for it. I think it’s called gamjatang?
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Some ideas for rotisserie chicken here:
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No idea, it’s most often called pork bone soup when I’ve seen it
Brunch/lunch. Apple cinnamon dutch baby with a dash of maple syrup and a slice off creamy brie on the side.
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Had some silken tofu left in the fridge from our recent Thai curry, so why not make it …heavenly?
#IYKYK 
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Tepsi Kebabi, Antakya Style and Tepsi Kebap were combined in a joint effort for lunch.
The meat seasoning was from Sabrina Ghayour and was very good, I did add a hot Italian sausage to the lamb and “pummeled “ the meat has directed. This made for a pleasantly springy texture to the meat. Ozlem’s Turkish Table was the source for the addition of the potatoes and peppers as done in her family. The yogurt sauce was delicious but I winged it a bit there and managed to leave the red onion rings on the counter instead of on my plate! This is a definite repeat for us, easy to make variations. This cooked in under 15 minutes in a 500* oven, the potatoes were precooked.
Dessert was a slice of sponge cake with raspberries…
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And today’s version of the extra Tepsi ( tray) kebap in a pita filled (stuffed) with lettuce vinaigrette. The meat reheated well and stayed very juicy, 30% power in the micro.
A side of mini tomatoes, and dessert was crème patisserie with candied pecans.
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In the past, I liked to slice up some dark thigh meat and white breast meat, add bacon, fried eggs, cheese, tomato, lettuce, hot mustard and Mayo to create an elevated ‘Club Sandwich’…remaining carcass, use to make Lentil Soup…etc.
However, after realizing they put the piping hot into ’ Plastic ’ containers as well as using an excessive amount of salt and artificial seasoning in marinating the bird. I’m avoiding it totally, despite of the taste and great pricing.
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Soup under 30 minutes. Bok choy/mushroom mini wonton soup. I tetra pak of chicken stock, chopped mushrooms, bokchoy and a piece of ginger. Simmer for about 8 minutes. Add mini wontons(spicey chicken) and simmer for 6 minuttes. Mix in tablespoon of soya sauce and 1/2teaspoon gochunjang paste. And theres your soup. A piece of sour dough bread on the side.
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