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Lunch! What'd ya have? (2018)


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Turkey on rye and vegetable beef soup:

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On another thread, some of us ended up confessing our love for some Campbell's soups.  So, of course, I got the taste for it.  Vegetable beef.  With the carrots fished out, as usual! :$ I know it's ridiculous.  I know that all the vegetables taste the same after the cooking and the canning, but I hate cooked carrots and feel like I can taste the difference. 

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Salad leftover from last night, the first of some chicken liver pate, made yesterday and the last of an open growler of 8 Days a Week, APA. I topped this latest batch of CLP with some ramp compound butter which brings a nice mix to the party.

HC

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 First attempt at a very simple Japanese nabe. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Cheese, crackers, an apple and some almond cookies, all I could muster up energy for after cooking for the soup kitchen this morning. We fed 70 with 3 10-pound hams, two two-gallon vats of mac and cheese, three gallons of green beans, and a big bowl of pasta salad, plus fruit and dessert. Had enough to feed everyone who showed up...barely! 

 

Got Laughing Cow spreadable Swiss wedges with garlic and herbs at Aldi t'other day. Think I'll start keeping them around. Easy, quick, tasty. With wheat thins.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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3 minutes ago, kayb said:

Got Laughing Cow spreadable Swiss wedges with garlic and herbs at Aldi t'other day. Think I'll start keeping them around. Easy, quick, tasty. With wheat thins.

 They get my vote for a snack when the day has not gone well.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Stir fried tofu, peppers, eggplant. Sauce based on white soy sauce and anise, a hint of sichuan peppercorn and cinnamon.

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Didn't look so good after mixing with the noodles, so no pic :) 

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~ Shai N.

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 Just a little something but it was very good.  A chicken thigh that I boned, scored, flattened just a little, seasoned and sautéed until done. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Elijah Craig barrel proof and a Cuban cigar lunch so far.  Nice egg breakfast this morning.   Dinner prep done.  Grilled steelhead and chopped vegetable salad 

Edited by scubadoo97 (log)
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For the Halibut we had yesterday, my wife made a home-made sriracha mayo. 

 

Of course that was more then we needed, so what do you do with fresh mayo?  Deviled eggs of course:

 

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It's only the 2nd time I've ever ate deviled eggs, normally I don't like them (too creamy),  anyway this is my wife's doing not my own, it was pretty good.

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Left the house a little early to go clamming this morning. Low tide was at 9:30 AM and it is a half hour drive to the area and another half hour walk out to the clam beds from the parking lot. Made out pretty well, with a little over five dozen clams, but was tired and hungry when I got home. Can you tell?

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Ground ham and Swiss on a ciabatta roll from Aldi. I baked three hams for the soup kitchen last week, and this morning ground up the scraps and trimmings for the freezer, and put the bones in the freezer for future pots of beans. 

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Bags of frozen ground ham are excellent to have on hand. Deviled ham spread, croquetas, in stuffed baked potatoes, on and on.

 

Added some leftover pea and asparagus salad.

 

 

Edited by kayb
to fix typos. (log)
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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Pentecost long weekend lunches.

 

SV rhubarb compote.

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Austrian pancakes.

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Spicy sausage I ate with quinoa and asparagus soup.

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The half Bresse chicken lasted 3 meals, this is the third one.

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Niagara College wild mushroom soup with rye croutons. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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