What's for lunch? (2025)

I used dried. I even let the soup sit in the fridge overnight hoping the lentils would soak up some of the liquid but no dice. And the lentils haven’t expired yet.

Ugh :persevere:, I usually overcook the lentils until they start exploding which add some thickness to the soup, but less stock should also help.

I use my rice cooker for making lentils (from dry). 2.5 cups of water and one cup of lentils, add the spicing you like. When the button pops up, lentils are almost done. I add them to a soup or stew and within 5 minutes or so – everything is perfect.

Egg and cheese on dense-as-a-black-hole bread that a knife can barely cut through, and also it takes a month to toast.

My first attempt at sourdough was not very successful. :frowning_face:

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Thazza mighty long time to wait for lunch, ma’am :wink:

Dry January gives way to Fasting February.

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Oy. You’re a much stronger person than I am.

Best laid plans n 'at. I’d hoped to finish some sliced button shrooms I didn’t use for the recent tortellini meal, and tossed them in a hot pan of ghee … only to get a distinct whiff of ammonia :nauseated_face:

In the backyard they went. So, just a coupla scrambled local eggs with parsley. Meh.

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And lunch today was…mini popovers filled with chicken salad. Grated apple, scallion, parsley, Jamaican hot curry powder, mayo, sour cream , etc. were the additions to the minced chicken.

Dessert was a lovely coconut, caramel, prune flan-ish dessert made by a Brazilian friend…so delicious!

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Swedish meatballs with buttered noodles. (Lingonberry jam was available for duty, but I did not make the call up)

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Yum

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Old achool chicken salad sandwich with radishes on the side.

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I love radishes for a quick snack. All they need is a sprinkle of salt. Such a satisfying crunch & bite (ideally, a lot of radishes are kinda bland these days).

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The radishes I’m eating were from last week’s Good Food Box order so they’re not in season. They were pretty good but not as good as the fresh out of the garden kind. When my CSA starts we get fresh radishes right out of the garden and they still have the leaves attached which make a great pesto sauce.

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A late lunch after meeting with the county commissioner to find out about what we can actually do locally that is more productive than screaming into the void every day, or posting online in our little echo chambers. It was informative, but we were positively starved when we finally got home.

I heated up a little of the Tuscan soup, the rest of which will have to go into the freezer today, and shared the Anatolian cheese pastry we got at the new Turkish place in town after crisping it up in our spiffy new air-fryer.

Quite similar to tiropita, but better. A very mildly flavored pastry I augmented with El Yucateco :yum:

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Rao’s supreme Pizza. I have no room left in my freezer for new stuff. will be eating my way through the stash this week … wait … does that include ice cream?

I did the pizza on a preheated stone in my Breville oven. What I have discovered is that I need to drop the actual cooking temp by 25 degrees to get an even result. You know, like the oven manufacturers suggest. Worked out well. Pardon my uneven slicing.

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You mean you have ice cream left in the freezer? :rofl: You have a much stronger willpower than I.

It was hiding under some freezer burned leftovers of indeterminate origin.

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4 cheese grilled cheese, motza/provolone/orange and grated Parm/Regg on the outside to crisp it up on pane integrale bread from a local bakery.
Almond/marzipan croissant from the same bakery for dessert.

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Damn, dude. That grilled cheese should by your Tinder profile pic —minus the catsup, of course… but you can crop that out :grin: