I’ve not tried Trader Joe spanakopita. This box of Costco ones are lasting a long, long time – thanks for the suggestion of heating a few for breakfast.
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Cucina Basilico https://www.cucinabasilico.com in San Diego is one of hidden gems (in a nondescript mall in Kearny Mesa - like so many hidden gems of restaurants in California) we have visited and supported since they opened more than ten years ago. And so every time we visit San Diego we have to have at least one meal Basilico - this time we had lunch on our last day.
Everything at Basilico is made in-house and especially the pasta (always a few different versions available each day) is outstanding. And their tiramisu and panna cotta are still our good standards.
Free bread
Norcina - Italian mild sausage in a light cream sauce with added mushrooms and spinach pasta
Pesto - Basil, walnuts, garlic, parmigiano & pecorino cheese, evoo with added Italian sausage and spinach pasta
Pantera Rosa - Marinara sauce, a touch of cream & pancetta with added mushrooms and spinach pasta
Vanilla Panna Cotta - handmade vanilla pudding topped with homemade berry sauce
Tiramisu - Savoiardi biscuits dipped in espresso coffee topped with mascarpone cheese sauce
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I made tabouli for lunch today. I have to work on the bulgur to parsley ratio.
(The white fleck above the container is light reflecting off my lap tray.)
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Do you prefer less or more bulgur? I’m solidly in the mostly parsley camp 
Less bulgur. Whenever I make grain based salads I always get carried away with how much of the grain I cook so I end up making too much. I don"t mind leaving the leftovers in the fridge for future lunches. I just have to get used to using a tad if bulgur and a ton of parsley.
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Soup again, this time great Northern beans, carrots, spinach, onion , garlic.
The whole grain bread was to go with the soup but wasn’t cool enough to slice.
And a chocolate caramel mousse with candied pistachios and crème fraîche because I haven’t made one in at least a week.
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Soup/Salad/Sandwich - Tortilla Soup, using double the chicken (some canned some shredded rotisserie) in the recipe, which made 8 servings. For these last of the leftovers, I added some cooked brown rice in place of the corn chips. The chicken Caesar sandwich used a sheet of crescent roll dough in place of the recipe’s pizza dough and baked at 375 degrees.
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It’s Friday, which can only mean one thing: taco flight!
Extra spicy (not really, but that’s where the berry hot sauce comes in handy, which is devilishly hot 
) Cajun shrimp, brisket tinga, roast pork.
Delicious as ever.
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oh yes 
Almost every Friday… but it’s even better with a lil break in between
Cannelloni crepes filled with homemade ricotta, sautéed spinach, pecorino, a whisper of nutmeg. These had the filling spread across the crepe, then rolled jelly roll style. Topped with marinara, basil, garlic.
sauce.
A fig, Frangipane tart, kumquats and apricots.
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JFC*, woman! When are you opening your B&B / brunch place??? 
*crêpes, of course!!! Honi soit qui mal y pense 
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Can’t get a permit from the town!
Hush, now. It can be a secret handshake under the radar kinda thing. I mean… I won’t tell
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Very nice lunch at Southie https://www.southieoakland.com in Oakland
Southie “B.L.A.T.” - applewood smoked bacon, romaine, avocado, tomato, 1000 island aioli, acme deli roll
Grilled Chicken & Romaine Salad - avocado, sweet corn, watermelon radish, pickled red onions, chili flakes, queso fresco, tortilla chips, lime-cilantro dressing
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