The last of the Peruvian chicken — thankfully a lil of that magic aji verde is left for future dipping needs 
Technically breakfast, as it was my first meal of the day following a creaky PT sesh, but it felt… lunchy. My PIC even claimed that this was more of a dinner than lunch bc I dared add cukes & buttermilk ranch to have something green on the side 
Damn, those look fab!
Leftover pizza tastes great although I admit I’ve only had the leftovers for lunch or dinner. When I was in high school my friend’s mom used to love leftover pizza for breakfast.
My PIC, like many other misguided souls (bless their hearts!) thinks cold pizza straight out of the fridge is good eats. Blasphemy!
A pizza that doesn’t immediately singe your tastebuds & burns the roof of your mouf is not worthy of my attention. The cold, coagulated cheese alone is a total turn-off.
And why? An air-fryer will get you there in under 5 minutes.
I LOVE cold pizza and hot coffee – maybe its a guy thing??
I think it comes down to personal preference, like most everything. I don’t like to eat anything with my coffee, TBH — def not in the morning, when I don’t tend to be hungry for several hours.
My afternoon cuppa, OTOH, is more often than not augmented with a lil cookie 
Joining the pizza party, this is a small one, about 7”. Hot Italian seasoning on the base with a little evoo, basil leaves, mozzarella, pecorino and cherry tomatoes. Arugula salad on the side.
A more traditional frittata this time (as opposed to last week’s pasta frittata), with shredded potato, prosciutto, asparagus, and kaseri.
Frittata is another dish that works well at room temperature or even cold from the fridge.
Frittata is also good in a sandwich the next day
Def room temp. Heating up cooked eggs is tricky.
Pre-rehearsal sustenance: toasted bistro bread, shmear, celebration ham, havarti. And half a Cosmic Crisp apple my PIC cut up for me 
Please to ignore the cat tunnel and scratching post in the background. Our household is solidly in our feline overlords’ control.
Soup it is for today. Chicken broth base with assorted veggies, carrots, spinach, onions, garlic. Very small chickpeas from Umbria and Hilopites Tripolis pasta from Greece. A slice of bialy babka bread with caramelized onions for dipping.
Sunday I had a couple of pounds of bacon approaching the u/b, one thick apple smoked, the other regular and hickory smoked. Wife had an appointment making her an hour later to get home than I did, so it was a good time to get through it.
So, BLT wraps time with crumbles of both bacon types, quartered grape toms and shredded lettuce over a slather of Duke’s mayo. And then some Kewpie atop because when I looked at how loaded it looked, I figure more mayo is good mayo. My wife eschews the lettuce - always has and I don’t really know why - and instead calls hers a BT sandwich. (She also uses Miracle Whip on her BTs, but I understand that’s not adequate grounds for divorce in this state.)
Kimchi would have been great on this, too. I keep saying I’m going to make more, but haven’t gotten a
Oh yeah, the lunch pic:
This turned out to be a very exciting sandwich, unexpectedly. Fried egg with green sauce, tomato and cheddar on focaccia.
Green sauce makes everything exciting.
