| 1 person marked this as a favorite. |
Passing by the central market to get some machas a la parmesana and then some raw machas. Which are awesome, since they run out of the plate when you squeeze lemon on top of them.
Frikadeller from beef, filled with goatcheese, cabbage made with bacon and cream, knödel and a sauce from (goat) cottage cheese.
That sounds astoundingly tasty.
Probably gonna be Subway Meatball sub, since I need to run to the store on my lunch break and there's a Subway inside.
Today, it's a serving of leftover tuna-noodle casserole from last night, plus some fresh fruit.
Leftover turkey noodle soup. I love Diane's cooking.
Chicken with mashed potatoes.
| 1 person marked this as a favorite. |
Today I'll eat chicken livers fried with onions and apples.
Just had clam ravioli with white sauce.
Today the wife and I went to the local Mexican restaurant near our house. Really tasty except now that I'm without a gallbladder sometimes I have to hurry back home and stay there the rest of the day. This will probably keep me from having Chinese tonight. :(
Meal is slowly closing... I am only waiting for potatoes to finish cooking and it will be eating time.
If I only had more apples...
|
I decided to try one of these. Not bad. Better than any other tuna salad kit I've found, and very portable.
| 1 person marked this as a favorite. |
You took Charlie's lunch kit?! Wait 'till Aberzombie comes back from Japan...
You took Charlie's lunch kit?! Wait 'till Aberzombie comes back from Japan...
...with a jet pack!
A handful of cashews. Attack of opportunity.
Tomorrow its one of these on a bun with blue cheese, tomato, and lotsa pepper.
Friends feeded me noodles with pesto sauce. Thankfully, because to gas installation malfunction in my house I can't cook until Monday when the repair is to be done... Hopefully.
An apple and two small slices of pizza.
Sandwiches with sausage and cheese-like substitute and an apple.
| 1 person marked this as a favorite. |
Egg and sausage sandwich
Not exactly a lunch but:
Pork cut into small pieces braised with apples and canned peaches, served with potatoes and vanilla-flavored milk kissel for dessert.
Biscuits and gravy.
| 1 person marked this as a favorite. |
Pork, crackling, ham, duck, turkey, Vietnamese paper rolls, salad, Crown lager, Champaign, red and white wine, rum, bourbon, a swim in the pool, opening presents and a sleep.
I had time to kill, was hungry, so I taught myself how to make a pan sauce. Pan-fried pork chops (seared, then finished in the oven) with a mustard-honey-herbs pan sauce. I have a new addiction I think.
Was gonna make waffles, but I've caught something and currently have the energy of a sloth with hypothermia, so it'll have to be microwaved Christmas leftovers instead.
Taking my folks to eat Chinese.
Christmas meals included glazed ham, venison roast, brown rice, rolls, gravy, yams (which I passed on), and a handful of other good things.
Sadly will probably be microwavables or cheap pizza for lunch today, depending on whether or not it's raining when I get my lunch break.
I don't make separate sauces for my dishes, I use gravy to keep number of pots used to a minimum (usually one for cooking potatoes/noodles/rice/kasha and second for the meat/vegetables/fruits).
|
|
That's the beauty of a pan sauce. You make it in the pan you just cooked your meat in.
Example:
I might sautee some chicken breasts (or pork chops, fish fillets, etc.) in the skillet. When they are cooked, I will transfer them to a plate and cover them (they continue to cook a little as steam builds up under the cover). In the meantime, I splash some white wine in the pan, scrape up any bits on the bottom, and then add one or more of the following:
Capers
Olives
Milk and flour (for a creamy sauce)
Mushrooms
Artichokes
Mustard
Various herbs and spices
Lemon juice (has to be added at the very end, after you have shut off the heat)
Then I serve that on the meat. It doesn't dirty any other pans that way.
Well, I do more or less the same, except I don't move the meat out of the pan in the first place, instead adding the vegetables or fruits to it :P
I'm very much a novice cook. I know a few things here and there, but definitely still learning. I have a super seasoned pan, so deglazing it is quite tasty. If I didn't essentially live alone, I'd cook more, but it's a huge hassle by yourself. I just get really unmotivated after spending a bunch of time in the kitchen, to then spend more time in there cleaning up.
I didn't have white wine handy, but I do some chinese dishes*, so I have rice vinegar around, which it turns out works just fine!
*I make the best kung pao chicken I've ever had, so much prep and dirty dishes though
Steamed sole with rice and an herb and spring green salad with mandarin orange slices and raspberry vinaigrette.
Turned out to be leftovers from the company xmas party. Mac n cheese, broccoli casserole, and mashed potatoes with gravy.
Earlier some chicken soup with noodles. Now sandwich with patte and lettuce and some plums.
Salad flavored pretzels.
I love the weird s~!% they come up with as snack foods in china.
Pierogi with strawberries. Tomorrow will be either second serving of strawberry ones or pierogi ruskie.
I went with pierogi ruskie today. I had little choice because I ate second serving of strawberry pierogi yesterday evening.
|
|
| 1 person marked this as a favorite. |
I went with pierogi ruskie today. I had little choice because I ate second serving of strawberry pierogi yesterday evening.
I haven't had properly done pierogi ruskie in a long time. Now I want some.
I like to think that the pierogies available in Poland are better than the ones we have here. I imagine some little old lady making pierogies by hand in a back alley shop, selling them for 2 Euro/dozen.
If you tell me you bought them at a supermarket I will be sad.
...
I'm telling nothing.
I imagine some little old lady making pierogies by hand.
Now I am fondly recalling how I helped my grandmother make pierogi by hand many, many years ago (25-26).