Crescent taco pinwheels, a half-recipe assembled from items on-hand. Mine were rolled from the short end and sliced into 8 larger rounds, since intended as lunch main - we had 2 each. For appetizers, I think I’d roll from the long side and slice 16 smaller rounds. The recipe doesn’t say to drain the (tomato/pepper mix (Rotel) and I subbed in about 3/4 C. chunky salsa. My meat mixture filling had more liquid than ideal – I’ll be using a slotted spoon for that next time and/or leaving out the water.
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My usual mid-week salmon and avocado salad, this time over cornmeal pancakes fried in duck fat, with tomato and lettuce. The salad also had capers, feta, and meyer lemon.
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Pizza dough tart, Asiago, basil, mini tomatoes, Italian seasonings, topped with ricotta. Arugula radish vinaigrette on the side.
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Leftovers. I can taste the cranberry relish, but sadly the turkey and stuffing, which I’ve made a thousand times and both of which were moist/tender, tasted like chlorine and pepper - a residual gift of my stroke. I ate anyway; I have to. I lost quite a bit of weight.
M
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Leftovers here as well. Our friend’s delectable deviled eggses, smashed up a top a toasted slice of Aldi’s bistro bread, a lil local cream cheese, shredded icebørg, and a few scallions for bite, kronch and FLAIR 
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When I was a wee Meekah, I used to snack on whole scallions like someone would eat a carrot. My mother was perplexed. During the pandemic, I kept a supply of the tops by rooting the bottoms in a glass of water. A worthy addition to leftovers.
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I think it was just before or during the pandemic when I started doing just that. The glass used to live on my kitchen windowsill, but with the two Kaos Boyz I have to keep it on the patio (when it’s not freezing… which it currently is) or in the garage, where they at least get a modicum of sunlight through a window.
They grow in random spurts, and I’ve yet to find out what sparks those. I love them, but I love all allia 
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Brown food for lunch today…a tart with rosemary ham, spinach and Boursin garlic cheese. The brown was contributed by Egyptian seven spice powder lightly dusted over all.
Radicchio and white radish salad.
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Does gravy help?
I bought this at a Supermarket in Hong Kong during my recent trip. Tried it today for lunch and the result was absolutely surprising and amazingly tasty for an instant product!..IMHO, can almost rub shoulders with Central’s Shui-Kee.!
Beef offal morsels were authentically delicious and tender, the noodles al-dente!
What a find!!..only in Hong Kong!
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My man, that is awesome.
Can you imagine if Cup O’Noodles made instant menudo?
They could call it “Cup O’Menudo”
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I took a gamble bringing it in! Played dumb and treat it like instant noodles!
Made a quick sandwich comprised of part of a demi-baguette, maple-mustard, Havarti cheese, proscuitto, and sliced English cucumber. Heated it very lightly in the toaster oven. Should have used apple slices, but didn’t want a partial apple hanging around, and the cuke worked out just fine.
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Today’s lunch at the farmer’s market was chickpea curry, rice, naan, mint chutney and a chai tea. The tea was really watery but the rest of lunch was good.
And a gratuitous picture of today’s drawing: still life with pumpkins and a lime on a puzzle box.
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