Neely

Dinner was roasted chicken fillets with grilled (burnt ) bacon and zucchini. Thankfully the chicken was still moist with the addition of a stock. All mopped up with some crusty bread.

White Anchovy Tagliatelle pasta. This had strong flavours ( garlic and the anchovies ) mellowed a little by the lemon juice. I forgot to add fried bread crumbs until after we started. This tagliatelle is a little too wide for my liking. This is what ‘they’ call a dry pasta dish with olive oil and a little lemon juice the only moisture.

Delicious looking waffles @blue_dolphin Another breakfast for me was a slice of sourdough bread fried in olive oil till crunchy with avocado and topped with halloumi.

Out with my son in Sydney for a typical lunch. We both had a chicken bowl which was good. Lettuce (of course ) and so many delicious bits and pieces… barley, walnuts, sesame seeds, nigella seeds, poached jammy egg, sauerkraut, walnuts, radishes, paprika/red pepper sauce, sliced oranges, and of course marinated then breadcrumb cooked chicken, great vinaigrette. I had freshly squeezed watermelon juice with mint.

Breakfast outside at my son’s place. Scrambled eggs on toast with tomatoes and baby bocconcini. An almond cream croissant to share as a finishing sweet. Takeaway coffee from the cafe nearby

Had dinner at one of my son’s home. They cooked salmon, mashed potato and 3 greens - broccolini, beans and peas. The salmon was lightly marinated in honey and soy with a few chilli flakes and red peppers. It was very good.

I tried to replicate a sauce I had liked recently to go over chicken thighs. I sauteed white onion, diced eggplant and garlic, added a tin of diced tomatoes, S&P and a small branch of rosemary. Tasted and added some balsamic vinegar and a teaspoon of brandy. We were pleased with it. Served with scalloped potatoes.

Showing that I must be a creature of habit with my breakfasts. Saturday and Sunday lightly fried egg and sourdough toast with Danish feta.

Pancakes for breakfast with berries

Lunch was Arancini containing peas and mozzarella with a little salad. I think I’ve mentioned before that the small red veined leaves are sorrel. Greens ( lettuce ) are growing in the veggie plot again.

Husband made a beef stew which we had with broccolini and mashed potato. He makes the stew with loads of onions cooked even longer than the beef till they have melted down to form the ‘gravy’. I made an old fashioned apple pie.

Dinner was a faux moussaka meaning there was lamb, eggplant and a touch of cinnamon in the stew but without the refinements to make it a real moussaka.

Thanks for this thread a really interesting read.

Yes I mean that I think spinach served as a stand alone green vegetable is not ‘traditional’ with a Thai green curry.

Thai green curry, with rice and spinach. I realise spinach like this is not traditional but we have it as an”eat your green vegetables” side.