Lunch 2025

[Smithy]

At last, the BLPT sandwich I set out to make here for dinner a couple of days ago. The supply of bacon I cooked then has dwindled in other sandwiches, salads and little snacks, but I managed to save enough for this delicacy!

 

 

It's a good way to use the heirloom tomato, too.

[rotuts]

@Smithy

 

my kind of sandwich .

 

The Real Deal .

 

that deserves to be Copy and Pasted somewhere for sure !

Edited yesterday at 07:15 PM by rotuts (log)

[Dejah]

Buttermilk Biscuits, scrambled eggs and conserve for brunch.

[blue_dolphin]

I went to the waffle place again for lunch.  
 

Chicken & Waffles….But Make It Fancy

Two pieces of chicken breast, covered with chili apple slaw and sweet orange marmalade, on top of a golden waffle, sitting on a bed of fresh spring mix, creamy orange ricotta, and crispy bacon bits

 

Salmon I Used To Know

A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions.

Hass, Queen!

A savory vegan waffle topped with fresh spinach, olive tapenade, sliced red onion, and crisp cucumber. Roasted cherry tomatoes and creamy roasted red pepper hummus add depth, while a drizzle of balsamic and creamy avocado complete the dish. 

 

[rotuts]

@blue_dolphin

 

that looks like quite the place .

 

Id be all over the Salmon.

[C. sapidus]

Tinga de calabacitas: Seared zucchini with roasted tomato, chipotle, and chorizo, plus roasted garlic, white onion, and Mexican oregano, garnished with feta cheese. I've said this before but I do love tinga.

 

Rajas de chile Poblano: Roasted chile Poblano, sliced white onion, and garlic, glazed with a thyme, Mexican oregano, and bay leaf cream sauce. Another favorite.

 

The two complemented nicely.

 

[Smithy]

I'm on a serious tomato-and-cheese kick right now, probably trying to cling to summer's glory for a few more days. I've consumed all the bacon I cooked a few days back, so today's lunch was an open-faced alternative. Toasted sourdough, slathered with mayonnaise and Zatarain's Creole mustard, topped with several slices of Margherita Brand Thin-sliced sandwich salami and some sliced cheddar. That went into the microwave for, oh, 25 seconds to melt the cheese and slightly melt the salami. The whole was topped with a slice from my last heirloom tomato, then a good-sized lettuce leaf.

 

 

It was messy but delicious. I probably won't want dinner beyond a salad.

 

(I must say, Amazon's price for this salami is lot more than I pay locally! I hope it isn't a sign of times to come. Maybe it's because it's a new batch? To be released in October (eG-friendly Amazon.com link).)