Went with a slice of pepperoni from the pizza / sub shop downstairs. Decent almost NY-style pizza vs the ubiquitous thicker crust Greek-style so often seen in MA. The 'ronis have a nice “bite” to them.
ETA: And yes, I took a bite before I thought to take a picture. 
A fish Bento with seared salmon, rice, fried cauliflower and miso butter corn.
I expected more of a Bento box with more items included. That said, it was a pretty nice lunch for $20.
Mom started making loukoumades more often when a relative told her that she could use Pillsbury Poppin-Fresh dough. I mostly see them at Greek church festivals.
I love loukoumades. After ekmek kadaifi they may just be my favorite Greek dessert. Alas, my PIC and I usually fill up on mezzedes and souvlaki or xtapodi or garides, etc., and we never have room left for dessert. Loukoumades don’t travel well, so taking them home is not an option 
My mom used to make them from the mix sold at Greek stores . These are from a bakery in Toronto.
Right, fryer-to-table is best.
In Amsterdam on New Years Eve 1975, the hostel prepared “holly balls”, which are basically the same, except they’re dusted with powdered sugar. The bartender insisted that we cover them with “butter”, accompanied by a shake. He confused “butter” with “sugar”.
Oliebollen, basically donut holes. My PIC LURVS them as well. We have a Dutch friend who makes them every NYE, and he always calls dibs on a bunch. I prefer loukoumades 
I was still hungry after I finished 2 bowls, so I had some Cheetos. So ashamed ….
Usually spelled Oliebollen in English. They usually contain raisins.
There’s are some Oliebollen mixes available, too.
Dutch Canadians sell Oliebollen at their Dutch club festivals.
There is no shame in cheetos. Ever.
These are just the leetle bags … a whole carton of them. 
I need this printed on a T-shirt.
Weather was cold but sunny. We walked to a local Venezuelan cafe called Arepa 2GO (IMHO this name was fine when they used to be a food truck but is a little basic for their current operation, which is a cool small restaurant). It is run by a very friendly family. My son practices his Spanish with them. We ordered an arepa (filled with slow cooked beef, black beans, fried plantain, a Venezuelan green sauce called guasacaca and grated white cheese), beef empanadas and a soft drink. They gave us a small appetizer of crispy fried arepa chips with a house made cheese dip - this was amazing as they were freshly fried and greaseless. The arepa was humongous - I could barely finish it.
Moroccan lentil vegetable soup. This is a new-to-me recipe from budget bytes. Although it was quite tasty, it wasn’t thick enough for my liking. If I make this soup again I would use less stock.
Did you use canned or dried lentils?
