A BCLT. CBLT? Whatever ya wanna call it — this is a BLT with a little roti chicken added for heft.
On Japanese milk bread with red slicers from the FM, Duke’s, iceberg. Bacon was a little overdone which added a nice kronch to it all.
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Delicious lunch today, grilled eggplant, evoo, garlic and mint. FM tomatoes with basil from the terrace, sausage with parsley and cheese, wonderful FM lettuce salad.
Peach raspberry almond cake with nectarine sorbet.
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And lunch today was egg/chicken salad, tomatoes vinaigrette and cuc salad.
Nectarine sorbet w ricotta gelato.
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Sunday lunch - Reheated Emeril one pot spicy chicken and mushrooms with cheesy rice. Fresh peach. I thought I wanted to bake more with the Colorado peaches, but these are so great just sliced I’m now thinking there won’t be any other baked desserts.
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I had a teeny tiny bit of the gazpacho left & thought that might be enough to get me through the day and tide me over until dinner, but nope.
Toasted the last half slice of the old shokupan loaf, shmeared with local cream cheese and a healthy dab of Inglehoffer’s horseradish, topped with a generous slice of Aldi’s smoked salmon, red onion that needed used up ;-), and the tips of three scallions that gave me the side-eye for a fraction of a second too long 
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The recipe calls for pressure cooking for 5 and 2 “whistles”. What does that mean?
Great question! I didn’t use a pressure cooker and instead cooked everything for 70-75 minutes in a 225F oven (after bringing to a boil). But, hopefully someone who is pressure cooker knowledgeable will chime in!
I found this article describing whistles for pressure cooker timing. I don’t use a pressure cooker myself, so can’t judge the accuracy of the article.
Gazpacho for lunch today, it got a little extra in the way of shrimp and HB egg garnish, baguette slices were a nice addition.
Yesterday’s walnut torte, chocolate icing and filling, it passed inspection!
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I was wondering what that top pic was!
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Very filling and substantial lunch, when you want more than just gazpacho. Not something I do frequently as I’m generally very happy with just the gazpacho, but this was excellent.
Mercoledi Italiano, as dinner will also be Eye-talian 
Post-workout Caprese with the usual suspects*. Had to drive to two separate supermarkets to find basil 
so I can watch another potted plant die a slow death at casa la muerte 
*Actually, a new to us olive oil I grabbed at Sam’s. Very mild, not nearly as intensely flavored as the Cretan Zoe we’ve been using.
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I notice there is always a bowl of something at 1:00 in your photos. Us that miso soup?
