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BonVivant

Lunch! What'd ya have? (2018)

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18 minutes ago, Anna N said:

Winter squash, white swan and butternut, drizzled with spiced butter and served with a small piece of pork belly.  Spiced butter inspired by Marcus Samuelsson.  

 

That looks really good! I've seen those white squashes at the farmers market but never purchased one so I didn't realize how light the flesh is compared with a regular green-skinned acorn squash.  How do they taste? 

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2 hours ago, blue_dolphin said:

How do they taste? 

 This one was a gift. I’d have to say I did not find that it had much flavour at all. 

 

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7 minutes ago, Anna N said:

This one was a gift. I’d have to say I did not find that it had much flavour at all. 

 

Sounds sadly like the situation with many white flowers that lack the vigor and fragrance of their pigmented relatives.  Ah well.  Your move to combine it with other squashes was a wise choice.

 

My lunch was a crabmeat salad made with the artichoke mayonnaise from Six Seasons on a mini croissant (TJ's frozen, rise overnight & bake).  

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Some chunks of avocado in there, too.  The sandwich was lovely but I am also most delighted with my new thrift shop oval plate!


Edited by blue_dolphin (log)
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17 minutes ago, blue_dolphin said:

The sandwich was lovely but I am also most delighted with my new thrift shop oval plate!

Gorgeous!

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 I have hundreds upon hundreds of recipes that I am anxious to try out. Today would’ve been a good day to choose one. Instead I got busy and found myself on the verge of starvation about lunchtime!  So I winged it once again. But I am so glad I did. This didn’t seem too promising but oh boy was it good.

 

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I had some squash that I had roasted yesterday and some spiced butter that I had also made yesterday. I found two slices of homemade sourdough in my freezer. I slicked the bottom of a cast iron skillet with some of the spiced butter and put some colour on the bread. I smashed up some of the roasted squash and spooned it onto the bread. I then

 dusted everything with some mild madras curry powder and stuck it all under the broiler just to heat it through.  

 

 

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Last Saturday’s lunch at Jimmy’s On The Pier in Galveston ~ Grilled Fish Taco and a cup of Clam Chowder

 

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It's a cold and wet Tuesday.....

 

People like to put on some expensive perfumes for a unique scent.

 

Some would use incense.

 

and others would use rubs.

 

I prefer to bask in the unique fragrance of Iberico de Bellota......

 

 

 

 

 

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Have a cold an my sense of taste is a bit dulled. Working at home, seemed like a good day for sardines. Mashed a tin of drained oil packed fishies (skinless/boneless, I'm a wimp) with a squirt of dijon and a dash of onion powder and piled it on top of a lightly toasted whole wheat pocketless pita/flatbread. Go Omega 3's!

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I had one burger patty left over from last night's dinner and planned to have it for  breakfast, but an early morning call scuppered that plan, so it became lunch.

 

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Nicely pink inside but also nicely charred on the outside.

 

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Edited by liuzhou (log)
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Looks like a perfectly cooked burger.

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Yesterday, a tuna, farro, green bean and egg salad with Dijon vinaigrette

 

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today, avocado toast with egg

 

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Lunch today at Yamato Japanese Restaurant in Galveston ~ Onion Soup and a Bento Box with Teriyaki Beef, Tempura Vegetables, California Roll and Sushi Rice

 

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Planned over roasted squash mashed  together with some caramelized onions and then drizzled with some spiced butter.  All of it topped by a crispy fried egg. 

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Thursday is away day with my better half and we went for a Turkish late meal......

 

 

 

 

 

 

- Starters to share: Crispy Manti with meat filling and a Mint Yoghurt (minus one scoffed by yours truly)

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- Mains:

Kebab patties on a bed of Aubergine puree and a toasted buttered bread to soak it all

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The kitchen sink Beef cut slivers with bread and yogurt and Aubergine and Tomato sauce and the ubiquitous torched green Pepper

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- Dessert was Kunafa filled with cheese and Blueberries with a scoop of Ice Cream in a mini cone for no reason

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Edited by Nicolai (log)
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Having a hard time mustering the enthusiasm to eat, as I have a cold that has affected my sense of taste. I only seem to taste salt. Lunch from Whole Foods (carrot/ginger soup and veggie salads) I more or less just picked for nutrition/texture.

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Chicken 'Curry' for Little M and myself. 

Stealth whizz up of capsicum, zucchini, celery, cauliflower, spinach and kale to go in the sauce. 

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And the final result. 

 

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Served over rice. With minimal inspection of the green bits. ^_^

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Salami, provolone, sliced tomatoes and whisper thin cabbage that has been tossed with good olive oil, salt and pepper and a splash of red wine vinegar.

HC

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-4 Celcius but snowy day. Made Keto- Tuncan Zupper the other day. Reheated a couple of bowls for brunch today, topped with poached egg,  Kraft Habanero Cheddar cheese, and fresh mint.
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@HungryChris

 

nice !

 

you really know how to Shred items for Crunch and Big Time

 

Mouth Feel

 

Important is is.

 

 a bit sad  there is not Mortadella.

 

Ill light a candle.

 

:sad:

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I love cabbage shredded like that and dressed with oil and vinegar on a sandwich. Most any sandwich. And on a taco.

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1 hour ago, kayb said:

I love cabbage shredded like that and dressed with oil and vinegar on a sandwich. Most any sandwich. And on a taco.

One of the best tacos I ever had was a fish taco out in San Diego at a place called Rubio's. It too had finely shredded cabbage. I had forgotten all about that. I'll have to try making them. Thanks @kayb!

HC

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Australia Day lunch.

BBQ'd Snags, Lamb Chops, Kangaroo Shish Kebabs, Chicken and a Cesar Salad.

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The Kangaroo..

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Edited by Captain Value adding (log)
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There's nothing anyone can say or do to make me eat rice or kimchi now.

 

Simply fried potatoes with Speck and Brussels sprouts.

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Maatjes herring and North Sea shrimp (Crangon crangon).

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The 2 lumps are potatoes and some beetroot peel cooked together.

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Leftover smoked sausage and potatoes. Green shreds are chard.

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Pseudo "Bun Rieu" noodle soup with leftover prawns. SV confit yolk at 64C, 45mins.

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Soup noodles. Fresh ramen noodles (拉面 lā miàn) in a pork bone broth with pork, mushrooms, spinach, green onion, chilli, garlic and ginger. Finished with some chilli oil, Sichuan peppercorn oil and white pepper.

Hot and spicy for a cold day.

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