Post-workout lunch (my PT had the barfs, so I was on my own for day) was a fridge bits n bobs clean-out Bauernfrühstück: one slice of Wegmans thick sliced bacon chopped and rendered, an 1/8 of a red onion & 1/3 of a green pepper, 3 small potatoes nuked, sliced & fried up slowly in the rendered bacon fat. Two eggs* from my buddy I’d hoped to fry on the side, but when both yolks broke I said F it and just scrambled them up in the pan.
While looking for the proper hot sauce to finish I discovered an unopened habanero sauce we picked up in FL during spring break that I had completely forgotten about. Delicious discovery
We had burgers from the grill yesterday which is rare here as we mostly do them in a pan. But I needed to cook an eggplant in coals for baba so we went to the effort. I said to my kiddo that the only thing better than a grilled burger was two of em. I didn’t eat two tho still behaving for long term health goals.
Another busy day at work, another lunch ‘al desko’, stuffing my face while I catch up on emailing.
This is an adaptation of a recent NYT Eric Kim recipe:
Of course I had to meddle with the recipe as I had a big block of tofu and a few bird’s eye chillies to use up. I’ll write detailed notes in the NYT recipes COTM thread.
I had packed this in a microwavable glass container with some brown rice and quinoa cooked together, and a couple of balls of frozen spinach thrown in so that the container keeps cool and the spinach gradually defrosts through the morning. Don’t like keeping food in the sometimes gross fridge at work
Lunch for me was 1/2 of a roast beef sandwich with horseradish cheddar, horseradish mayo, romaine and tomato slices on sliced sour dough. Dinner was the other half. A few carrot and celery sticks and a few of those black pearl () cherries. Long ago, Safeway used to make an Italian seasoned foccacia bread that when made into their Chicago Southsider sandwich (with the ingredients listed above) would make great finger sandwiches.
I’m hungry now, going downstairs for a bit of FF cottage cheese and grape tomatoes.
Roasted cauliflower farro salad with feta and black olives served over arugula. I usually add sundried tomatoes but somebody forgot to rehydrate the tomatoes this morning
On the menu today, jumbo lump crabmeat salad with halved avocado, tomatoes, cucs and wonderful Irish soda bread, Darina Allan of Ballymaloe in the NYT.
Fig, Frangipane tart, the tart had a swipe of fig preserve on the base prior to adding the frangipane. The pâte sablée was golden brown and delicious, a little scoop of sour cream on the side.
The bread was made in a loaf pan which is not traditional but I’m thinking BLT’s .
day) was a fridge bits n bobs clean-out Bauernfrühstück: one slice of Wegmans thick sliced bacon chopped and rendered, an 1/8 of a red onion & 1/3 of a green pepper, 3 small potatoes nuked, sliced & fried up slowly in the rendered bacon fat. Two eggs* from my buddy I’d hoped to fry on the side, but when both yolks broke I said F it and just scrambled them up in the pan.
still behaving for long term health goals.
) cherries. Long ago, Safeway used to make an Italian seasoned foccacia bread that when made into their Chicago Southsider sandwich (with the ingredients listed above) would make great finger sandwiches.
