Lunch 2020

suzilightning · May 31, 2020

Baked pollock fillet crusted with gluten free bread crumbs on gluten free bread with butter lettuce and homemade tartar sauce for Johnnybird as we were checking the bluebird trail on post(Picatinny Arsenal).

I ate just before we left and will eat later - I hate to eat in the field.

chefmd · May 31, 2020

Avocado and shrimp on Russian black bread.

BonVivant · May 31, 2020

Glorious weather on this Pentecost long weekend (in my garden).

Seasonal "Strammer Max" 2 ways:

From Germany to half way around the world in the Ecuadorean sierra...

I used my own ricotta. In Ecuador they use queso fresco.

Una mas, por favor.

Margaret Pilgrim · May 31, 2020

"carnitas" tacos...were really fried up pork rillettes. Kissing cousins.

Kim Shook · June 1, 2020

We were out doing Costco and grocery and I thought this was going to be my breakfast/lunch:

Vanilla soft serve with a strawberry swirl. They have 8 different swirl flavors. I intend to try all 8. I thought I saw root beer, which seems unlikely, but I hope I’m right! Very creamy soft serve. The swirl could have had a stronger flavor. Turned out that Mike took pity on me and stopped by McD’s to get me a Big Mac (it was supposed to be one of those 1 patty, 2 piece bun mini Macs, but they aren’t making them right now). It hit the spot:

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(sorry for the picture, but I didn’t think to take it until I was half-way through). This is Mr. Kim’s lunch:

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Guess which one of us has lost 8 lbs. in the last two weeks? 🙄

Duvel · June 1, 2020

Leftovers turned into Laksa ...

Tom Kha Gai ramped up with curry paste and fish stock, topped with Saturday‘s grilled chicken, blanched bean sprouts, 6.5 min eggs and fried onions. Coriander. Belly full, fridge clean - happy Duvel 🤗

MokaPot · June 1, 2020

19 hours ago, Kim Shook said:

We were out doing Costco and grocery and I thought this was going to be my breakfast/lunch:

Vanilla soft serve with a strawberry swirl. They have 8 different swirl flavors. I intend to try all 8.

Now, that's dedication.

You must report back.

Paul Bacino · June 2, 2020

Quinoa , Black bean, roasted peppers tortilla

weinoo · June 2, 2020

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Salad with chicken salad. Drizzled with some real balsamico.

suzilightning · June 2, 2020

Butter lettuces, peppadews, olives, croutons and some chopped up anitipasto that I found in the dairy as a "manager's special". I've been looking for and buying this lately as it gives me the best bang for my buck. John does not eat any of those "fatty meats". OK....not much, more veg and just enough for a good lunch.

kayb · June 2, 2020

I've discovered a line of frozen Mexican entrees (they may have others, but the Mexican is what I buy) called Amy's. Gluten-free, and a higher quality than most frozen meals. Today it was cheese enchiladas, for which I'd been jonesing. Stopped by a favorite Italian restaurant last night to pick up carryout and got canneloni, on the basis it was kinda like enchiladas but Italian. Today, the real thing.

Kim Shook · June 2, 2020

Lunch today was Alex Raij’s Croissants a la Plancha - new recipe to me that I found on food52.com. Honey-Vanilla Butter:

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I love those little specks!

Croissant split and browned in butter, served with the butter and some FROG jam (Fig, Raspberry, Orange, Ginger):

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This was SO good. I actually liked it better than French toast and it was so much easier.

BeeZee · June 2, 2020

2 hours ago, kayb said:

I've discovered a line of frozen Mexican entrees (they may have others, but the Mexican is what I buy) called Amy's. Gluten-free, and a higher quality than most frozen meals. Today it was cheese enchiladas, for which I'd been jonesing. Stopped by a favorite Italian restaurant last night to pick up carryout and got canneloni, on the basis it was kinda like enchiladas but Italian. Today, the real thing.

I have been eating that brand for a couple of years, good for a frozen meal...Amy's has a pretty good Indian meal (not highly spiced, but comforting) that I like - Palak paneer with beans and basmati rice. For frozen prepared meals, the quality overall is a cut above.

Kim Shook · June 3, 2020

Turns out I needed more than the croissant for lunch yesterday. My blood sugar took a dive and I needed some protein:

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Classic roast chicken sandwich – on white bread with mayo, S&P, and lettuce.

liuzhou · June 5, 2020

Lunchburger

Home made, spicy porkburger, lettuce, white onion and tomato. Bun. Two were had.

weinoo · June 5, 2020

On 6/2/2020 at 2:57 PM, kayb said:

I've discovered a line of frozen Mexican entrees (they may have others, but the Mexican is what I buy) called Amy's. Gluten-free, and a higher quality than most frozen meals. Today it was cheese enchiladas, for which I'd been jonesing. Stopped by a favorite Italian restaurant last night to pick up carryout and got canneloni, on the basis it was kinda like enchiladas but Italian. Today, the real thing.

I used to buy those (@Harris Teeter!), and that brand specifically, for Significant Eater to cook in the microwave when I wasn't in DC. Good product, not too crazy on the sodium levels, and stuff that she likes.

For lunch the other day, with a tossed salad...

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Tumminia busiate (made from an ancient grain in Sicily), with a less than traditional pesto. In Sicily, and for this pasta specifically, the traditional pesto, called Pesto Alla Trapanese, is made with basil, almonds and tomatoes, much different than a Ligurian pesto.

Kim Shook · June 5, 2020

Yesterday, this was my “just got back from errands and I’m so hungry that I can’t wait longer than it takes for a piece of bread to toast to eat” lunch:

Toast, mortadella, string cheese, and mandarin oranges.

KennethT · June 6, 2020

This is the last of my Teochew style Bak Kut Teh... It's not traditional served with noodles or chicken for that matter.... usually it's served with the pork ribs with which the broth is made... but we're trying to be healthy while getting the flavor - so I did it with chicken breast marinated in soy and cooked in the broth which winds up being a good vehicle for the broth flavor of garlic and a specific black pepper (some use white pepper). Also, note the new noodle bowls!!! The recommendation of Miya was a great one - affordable bowls, and they arrived on Tuesday when I ordered them over the weekend! Also, untraditionally, we had a Merry Edwards pinot noir, which had a great fruity-ness and went really well with the very savory broth - though traditionally, it would be served with tea, hence the "Teh" in the name...

robirdstx · June 6, 2020

On 5/30/2020 at 4:10 PM, MokaPot said:

@KennethT, I had good experiences ordering dishes from this company (Miya). It's Japanese stuff, but I think they have large bowls that aren't shallow. You can buy as many as you need. IIRC, they ship from New Jersey, USA.

https://www.miyacompany.com/

Oh, you enablers! I love bowls! Finally visited the site today. Now, decisions, decisions...

BonVivant · June 7, 2020

Swabian dumplings with Wurst (small bits inside). A Swabian home-style dish I haven't seen on restaurant menus yet.

2 more weeks and the season is over.

Cooked these gyoza stle (fried in a pan then added water to steam). I used Peking duck wrappers. Filling has smoked tofu, carrots and (preserved, salted) turnip greens.