liamsaunt

cod steamed on kale with a burst cherry tomato sauce

vegetable fried rice with soy-sake braised king oyster mushrooms

Using up leftovers from the weekend: chicken stuffed with leftover chopped up stuffed mushrooms with a sauce made from more leftover stuffed mushrooms, a leftover mozzarella-stuffed arancini and some fresh sautéed spinach.

salmon pate sandwich with banh mi flavors

sand dabs stuffed with Florida royal red shrimp and roasted peppers in a lemon white wine sauce, with roasted romanesco and rice pilaf

antipasto

One of my favorite dinners. Yours looks great! Chicken schwarma Grilled flatbreads

rigatoni with sausage peppers and onions.

Sort of breakfast for dinner last night: roasted mushrooms on cheesy toast with poached eggs

Monday, scallop boats with fries Last night, Thai flavored fish cakes and smacked cucumber salad

pizza night last night. Mushroom, bell pepper, and onion with arugula Lobster

Monday, haddock baked in a sauce of roasted tomatoes, bell peppers and olives Tuesday, salmon kimchi subs Last night, chicken fingers with dipping sauces to please my nephew, home from college for Easter break. There was also a big salad but no photo of that

broccoli cheddar soup in a bread bowl

bucatini with clam sauce

kale caesar salad with roasted salmon

shrimp po boy with oven fries

Last night, A Martha Rose Shulman recipe for Greek baked fish with tomatoes and onions (I used hake). I added roasted peppers and red pepper flakes to the recipe

Sunday, roasted rack of lamb with twice baked potato, cauliflower cheese, and spinach Last night, a quick stir fry to use up all the bits of vegetables, leftover rice, and chicken I found in my fridge

fish and chips, tartar sauce, spicy slaw and onion strings

Some meals from this week. Tuesday, roasted provencal chicken with mashed potatoes and broccoli Wednesday Thai flavored salmon cakes Thursday scallop rolls with bacon browned butter

Another lovely meal at Jiko at Animal Kingdom Lodge. Amuse bouche--some kind of short rib thing. Rolls with fennel butter Taste of Africa: various breads with dipping sauces. Last night's were mango chutney, raita with zhoug, a spicy charmoula, and hummus Iguaday tibs in brik (filo purses stuffed with spinach and mushrooms with curried apples) Piri piri chicken flatbread Leek, chili, olive and goat cheese flatbread Waygu strip loin with bootie mac and cheese Short ribs with potato puree Maize crusted halibut with tomato butter sauce, lentils and vegetables Elk Only my nephew had room for dessert. Milktarte Pre-dinner cocktails at the Nomad Lounge

So here we are back at the Mouse House. I asked my niece and nephew where they wanted to go for spring break, and here is where they picked. Today is day four and my feet are already killing me. I've been taking pictures of some of the food we have been eating. Day one we had dinner in the Magic Kingdom at the Jungle Navigation Company Skipper Canteem. Parents everywhere will rejoice that you can now get beer and wine with your meals in the Magic Kingdom. Shockingly I stuck to iced tea. Not sure why. Salad and falafel Steak salad Tastes Like Chicken Perkins Thai noodles everything was pretty good. Our expectations are low in a theme park setting. It was nice to get off our feet for a while. The next night we enjoyed a leisurely and delicious meal at the California Grill in Disney's Contemporary Resort. Drinks Artichoke and truffle flatbread Pear and prosciutto flatbread Margarita fkatbread Caesar salad Brown butter parsnip soup Short rib with green mango kimchi Filet with potato-leek galette Scallops Swordfish Cheese plate Pear tart Churros After dinner you can go out on the roof deck to watch fireworks

Wednesday night, salmon sandwiches with bacon, roasted peppers, arugula, and spicy paprika aioli Last night, chicken piccata with mashed potatoes and roasted romanesco

I wear a wide cloth headband while cooking to keep my hair off my face and out of the food. When I get hot while cooking I put an ice cube or two under the headband. It works wonders in cooling my whole body off.

It's funny to see this topic again. I never did reinstate the TB12 meal kit service after I cancelled back in August. They still email me every week with the next week's planned menu and the opportunity to order. This last week was the first time I seriously considered getting the delivery (the menu was sweet potato burgers, vegetable sushi, and a black bean enchilada bake). I stopped the service for two reasons: 1. the TB12 plan was originally marketed as a low-soy plan, but as time went on, there was tofu or tempeh in one meal almost every week. I cannot eat either of those foods, so the protein went to waste. 2. Consistent issues with the quality of the product. Not every time, but frequently enough to be bothersome. Either a can would be badly dented, or a vegetable would be rotten. I always complained, and they always comped me, but it made the service less convenient than it should have been. The packaging was not an issue for me as I was able to recycle 100% of it. That said, overall I thought the meals were very creative, colorful and flavorful. It was fun to try foods in combinations I would not have thought of. I'm lucky to be surrounded by my pick of good grocery stores (Wegman's, Whole Foods, Eataly, plus local chain Roche Brothers), so I have consistent access to excellent quality food. If I lived in a more rural area without all of those choices, I would most likely resubscribe to TB12 and investigate other options too.