Lunch! What'd ya have? (2015–2016)

[suzilightning]

toasted American cheese sandwich with tomato on white bread.  with some chicken broth.  

 

great taste BUT      

now have to rethink about cheese products

Edited February 17, 2016 by suzilightning (log)

[blue_dolphin]

@Anna N, your spicy peanut sauce and today's hot weather made me want some cold noodles with spicy peanut sauce but I'm apparently out of the Chinese noodles I like for that dish.

So a made a spicy peanut slaw with a "Cruciferous Crunch" mix (kale, brussels sprouts, broccoli, green and red cabbage) from Trader Joe's to accompany one of their frozen crab cakes and some raw baby carrots:

 

 

The curious colored citrus is a lime that's been hanging on my tree long enough to turn almost yellow - just enough green left to look neon! 

[shain]

8 minutes ago, blue_dolphin said:

The curious colored citrus is a lime that's been hanging on my tree long enough to turn almost yellow - just enough green left to look neon! 

 

 

Since you are lucky to have ripe limes, can you please tell me if there is any quality of unripe limes that gets lost in their yellow stage? I'll assume they turn more juicy, and perhaps more sweet and less tart?

[blue_dolphin]

11 minutes ago, shain said:

more juicy, and perhaps more sweet and less tart?

 

You are correct.  I think they are at their very best at this stage when the skin is mostly yellow with just a blush of green remaining,  the flesh is still pale green and they are bursting with juice.  Is "blush of green" an oxymoron?  I dunno.  But at that stage, they are more juicy but still lime-y.  When the skin gets all the way yellow, and the flesh starts to fade towards yellow, they become less tart and lime-y.  At some point after they get really yellow, some of the pith that runs down the center can start to turn brown and they aren't as good with some bitterness creeping in.  That's all my 2 cents  - I have one lime tree and am no expert!

Edited February 16, 2016 by blue_dolphin (log)

[shain]

@blue_dolphin Thank you for the info, while there are great citrus fruits in my region, it seems that nobody grows limes... I'm going to plant a tree this month, hopefully I'll soon have some fruits  And now I'll also know that it is indeed better to pick them ripe, I always wondered why someone would prefer under ripe fruits...

[Kim Shook]

kayb – a favorite snack for my mother and I when we cut up cabbage is to stand over the sink with a salt shaker and the core and munch!

 

Tere – no need to apologize with a picture like that.  What a gorgeous piece of pork.  Nevermind that you live in my favorite place in the world – Britain.  We didn’t get as far up as Shropshire, but hope to some day!

 

Jessica came over for lunch the other day:

Gooey grilled cheese – American, Provolone and mozzarella with Dijon.

 

Yesterday’s lunch:

Purchased chicken salad on some nice whole wheat flatbread pockets that I found.

[Tere]

Now I want a cheese sandwich!

[blue_dolphin]

2 minutes ago, Tere said:

Now I want a cheese sandwich!

 

I know - doesn't that look good!  It's even raining here so maybe tomato soup and grilled cheese for supper?

[Tere]

18 minutes ago, blue_dolphin said:

 

I know - doesn't that look good!  It's even raining here so maybe tomato soup and grilled cheese for supper?

 

sadly I am on a 2 day on 5 and 2. And will resist. Cheese on toast / toasted cheese sandwiches and white wine (not together) are my Kryptonite but I will try my best

[HungryChris]

I normally open and eat these one at a time at the kitchen sink, but this time I changed the format for the sake of posting. Noank Oysters.

 

[rotuts]

Lets Just Review :

 

Lunch

 

Dinner

 

Breakfast 

 

Snacks

 

Everybody

 

based on the so wonderful pics

 

"" eats better than me  ""

 

Just to Review

 

Im deeply pleased

 

I eat Fine

[Thanks for the Crepes]

16 hours ago, HungryChris said:

I normally open and eat these one at a time at the kitchen sink, but this time I changed the format for the sake of posting. Noank Oysters.

 

 

Very nice, HungryChris. There is nothing like Atlantic oysters, and fortunately, I can get them in the R months. I know we are killing the inland folks who can't. :sorry: I'm going to get another half-peck soon. It costs about $13 from the fish monger in walking distance. That's just for me, because husband prefers their fried fish. Larger quantities of oysters are even cheaper if one wants to have an oyster roast for company.

[BonVivant]

Another miserable weekend. Nothing but rain, gale-force winds and it is also cold. This soupy thing makes the day a bit brighter (after my bread and several cheeses, of course).

 

Wallpaper paste looking

 

Beef balls are lurking somewhere

 

 

Crunchy preserved mustard tubers and bamboo shoots

[Anna N]

 

Well-seasoned ground beef on home-made flat bread with some garlicky drained yogourt.  Lamb would've been better.

[kayb]

Forgot to take a picture, but....

 

Reubens, since I had homemade rye bread. Oddly, grocery didn't have corned beef brisket in the Boar's Head brand, which is my preferred brand in these parts (meaning outside the range of a damn good Jewish deli), but only corned top round, which was pretty good, too.

 

 

[scubadoo97]

2 hours ago, Anna N said:

 

Well-seasoned ground beef on home-made flat bread with some garlicky drained yogourt.  Lamb would've been better.

Looks like a lahmajoun

[Franci]

Today I had a hit of nostalgia, missing home and was so long that I didn't make orecchiette, so I made some. Fresh taste a million time better than the dry stuff

 

 

[Franci]

Photo doesn't make it justice. So good. Spaghetti vongole and bottarga. One of my favorite dishes

 

[Anna N]

@scubadoo97

 I was certainly aiming in that direction . 

[blue_dolphin]

Roasted poblano cream soup from More Mexican Everyday.  Garnished with roasted corn, red bell pepper and crema:

Along side is a piece of TJ's whole wheat flatbread smeared with green chile adobo, sprinkled with queso fresco and toasted.

 

 

Edited February 21, 2016 by blue_dolphin
spelling (log)

[weinoo]

 

Pastrami on rye, with full sour pickle.  At My Brisket House, in Bay Ridge, Brooklyn.

[HungryChris]

Mortadella with zucchini and onion pickles on Russian rye with a side of pickled green tomatoes.

 

Edited February 22, 2016 by HungryChris
green tomato (log)

[rotuts]

Mmmmmmmmmm

 

Mortadella

 

 

I can't wait for it to go on sale

 

God's Bologna

Edited February 22, 2016 by rotuts (log)

[BonVivant]

I couldn't seem to be able to stop eating these.

 

 

[blue_dolphin]

2 minutes ago, BonVivant said:

I couldn't seem to be able to stop eating these

They certainly look very tasty!  What is the filling?