Leftover spaghetti and meatballs, leftover sauteed green beans, two apples.
I've always prefered leftover spaghetti to freshly made spaghetti. I think its the way the sauce mixes up with the spaghetti and makes them more tasty, and how the texture becomes slightly more dense.
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Crow with a slice of humble pie.
Chicken and veggie potstickers and some beef fried rice.
Score! The boss sprung for pizza and wings today!
Water and $1 spicy mcchicken sandwich
Chicken salad.
Pineapple for dessert.
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Quesadilla and a peach.
God, I miss Quesadillas. And Pizza, and basically every other food with cheese in it.
Leftover pizza. Since I'm trying to reduce how much I eat in each sitting, this one - at the rate of eating one slice at lunch, then one more slice two or three hours later - should last me the rest of the week.
Leftover pizza. Since I'm trying to reduce how much I eat in each sitting, this one - at the rate of eating one slice at lunch, then one more slice two or three hours later - should last me the rest of the week.
Or you could just cut the pizza in half and, with only two slices available, reduce your intake even more!
Lunch for today: Beef and arab rice.
A smoked turkey, cheddar, and avocado sandwich; half a small bag of baby-cut carrots; an apple; and a plum.
A smoked turkey, cheddar, and avocado sandwich; half a small bag of baby-cut carrots; an apple; and a plum.
I miss avocados too. My students in China didn't believe that it was a real fruit when I described it. Oddly enough they have avocados in Laos though.
A local classic: Porotos con Riendas, or "Beans with Reins".
Basically, beans with spaghetti, mashed pumpkin, cilantro and chopped spanish sausage.
I will have what I usually have: a peanut butter and jelly sandwich (but preserves, not jelly), a non-fat fruit yogurt, and an orange from our tree.
I just noticed I have never actually tried peanut butter mixed with jelly.
Is it actual jelly what you guys use, or more like marmalade?
I just noticed I have never actually tried peanut butter mixed with jelly.
Is it actual jelly what you guys use, or more like marmalade?
I have never used jelly, but "peanut butter and preserves" sounds strange. Preserves have pieces of fruit inside, like marmalade.
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I just noticed I have never actually tried peanut butter mixed with jelly.
Is it actual jelly what you guys use, or more like marmalade?
One of the popular choices is grape jelly, which is a true jelly, not a jam or marmalade. But peach jam, strawberry jam, or raspberry preserves are all fine choices.
Mixing the peanut butter and jelly sounds messy. The easiest way to make the sandwich is to take two pieces of bread, spread peanut butter on one of them, jam or jelly on the other, and then put them together, face-to-face. (There are people who will argue about the best technique - I just present that one because it is the most simple.)
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Ooh, nice. I'll try it out tomorrow; gotta get some peanut butter from the supermarket first. Thanks!
Lunch for Today: Inviting my dad and the lads who work at our fields to a good old Chilean "Asado"(an oversized BBQ when even the abstract concept of the animal is cooked) to celebrate our first olive-oil embarkment sent to China.
Four lambs, sacrificed just yesterday, have been patiently cooking on the bonfire since 5:00 am, with out trusty 96 year old retired truck driver Don Jose Etchebarritza overseeing the whole process (really, this man could make a perfect piece of meat out of a horseshoe). Myself, just getting back from buying the wine, sausages and marraqueta bread (fundamental in our ubiquitous and beloved "Choripan") and going to pick up my old man in half an hour.
It'll be a good day.
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Ooh, nice. I'll try it out tomorrow; gotta get some peanut butter from the supermarket first. Thanks!
Lunch for Today: Inviting my dad and the lads who work at our fields to a good old Chilean "Asado"(an oversized BBQ when even the abstract concept of the animal is cooked) to celebrate our first olive-oil embarkment sent to China.
Four lambs, sacrificed just yesterday, have been patiently cooking on the bonfire since 5:00 am, with out trusty 96 year old retired truck driver Don Jose Etchebarritza overseeing the whole process (really, this man could make a perfect piece of meat out of a horseshoe). Myself, just getting back from buying the wine, sausages and marraqueta bread (fundamental in our ubiquitous and beloved "Choripan") and going to pick up my old man in half an hour.
It'll be a good day.
*books plane ticket to Chile*
Wait for me!
I'll keep a seat open for you. These things have a tendency to last for many, many hours. We could roll some dice with the men lately for drunken Pathfinder session!
As for the Cubano Sandwich, what is it about?
Anything that has ham, mustard, and pickles in it has my absolute and indisputable aproval.
Yum. Cheese. Damn, when I last ate cheese? Duh, why, o why, it has to be more expensive than sausages or ham?
Yum. Cheese. Damn, when I last ate cheese? Duh, why, o why, it has to be more expensive than sausages or ham?
Really? It's the opposite here in the U.S. Sausage and ham costs more than cheese.
EDIT: until you start getting into the specialty kind, then the price starts to jack up.
Yum. Cheese. Damn, when I last ate cheese? Duh, why, o why, it has to be more expensive than sausages or ham?Really? It's the opposite here in the U.S. Sausage and ham costs more than cheese.
Actual quality block cheese in the same volume? Or American cheese?
Last of the pizza here. Thinking going to the Mongolian grill place again tomorrow.
Hope you feel better Brox
Very late reply but "thank you!"
Today's lunch is Kung >PAO!< Chicken
"George likes the Kung Pao"
Yum. Cheese. Damn, when I last ate cheese? Duh, why, o why, it has to be more expensive than sausages or ham?Really? It's the opposite here in the U.S. Sausage and ham costs more than cheese.
EDIT: until you start getting into the specialty kind, then the price starts to jack up.
Cheapest cheese costs as much as good quality sausage now. It used to be cheaper than sausage some six or eight years ago, but its price rised while sausage price remained more or less the same (not counting inflation and increase of gas price that increases transportation costs and thus all prices). Milk prices went up and export of cheese and other milk-based products went up.
I think that relative price of sausage to other food products (and to average income) actually dropped since ninties but I might be wrong on that.
Chicken leg boiled in broth with carrot. Served with potatoes. Yum. The other leg left for tomorrow and the broth itself will go with noodles and carrots on saturday and sunday (hopefully it will be enough for two servings).
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I went to KFC and got the "Mexican Chicken Sandwich". I don't think that they know what "Mexican" means in China.
Salmon with mashed potatoes and caper sauce.
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Salmon with mashed potatoes and caper sauce.
That sounds amazing. It may be a sign that I am starting to get my taste for salmon back. Seriously, I need to take my meals at the Klaus household.
(I had a bad experience with some restaurant-prepared salmon about 6 years ago, and have hardly eaten it since. For the longest time, the mere thought of it was coupled with flashbacks of violent illness. I think I am finally kicking that, which is good because salmon is delicious.)
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Seriously, I need to take my meals at the Klaus household.
Mi casa es tu casa!
(I had a bad experience with some restaurant-prepared salmon about 6 years ago, and have hardly eaten it since. For the longest time, the mere thought of it was coupled with flashbacks of violent illness. I think I am finally kicking that, which is good because salmon is delicious.)
Aye, salmon is a fish that can very easily be ruined. I got used to cooking salmon the way my mother used to:
-Make a "nest" out of aluminum foil large enough to fit the fish.
-Fill it with olive oil, pepper (both powdered and whole), seasoning salt (the one which comes in big crusts), chopped rosemary and thin onion strips (which must have been left in cold water the night before; you don't want the onion overtaking the salmon).
-Take the salmon, whole, skin included, and put it with the skin facing down. This is important, as the skin both instills flavour (and very useful Omega 3) and keeps the juices inside the salmon, helping it cook better on the inside and avoid it from going dry.
-Add more olive-oil, pepper, rosemary and onion on top.
-Seal it up with more tinfoil. Then put the whole thing inside a glass or metal container (mostly to avoid the juices from running all over the place).
-Pre-heat the oven at 120 C° for 10 minutes, then put the thing inside. Check regularly until the outer layer of the salmon starts becoming slightly crispy.
-For the sauce, mix ricotta cheese with philadelphia cheese and gorgonzola cheese (you can switch this last one with your favourite cheese. Goat Cheese works great too), add some cream to make it less dense (try to make it runny like ketchup). Then add generous amounts of capers (hopefully, the kind that comes in salted water, not the dry salted ones). Then heat on the microwave until it starts to bubble (time will depend on how much sauce you make).
-Take out the salmon, cover it with the sauce (but don't spend it all; you want some sauce for the table) and then heat it for 5 more minutes, with the top exposed.
-Serve with a side of mashed potatoes, white rice or (my personal favourite) duchess potatoes. Then pour some extra sauce on the side for perfection.
When I'm feeling more industrious, I also like to get some asparagus (the green ones; try to go for the thinest ones you find) and chopped carrot. On the side, mix some water with sugar, and then sink the asparagus and carrots in that. Afterward, throw the vegetables into a pan with olive-oil, and cook until they start getting black. Serve as soon as they are ready for maximum flavour (so you gotta time it right with the salmon).
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Coffee. That was breakfast, too.
I'll probably eat tonight though.
Chicken leg boiled in broth with carrot. Served with potatoes. Yum. The other leg left for tomorrow and the broth itself will go with noodles and carrots on saturday and sunday (hopefully it will be enough for two servings).
Second leg eaten with more potatoes.
I consider cooking noodles now and putting them in the broth now and have them ready for tomorrow. If I'll do it they will soak with the broth and mix with carrots wonderfully. Yum.
Mongolian grill. Steak, crab, and shrimp with broccoli, mushrooms, and noodles.
I'm in the mood for some KFC today.
So crispy chicken for lunch.
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Greek salad with rotisserie chicken from the Peruvian chicken place up the street. Quite possibly the best salad I've ever had.
Mongolian grill. Steak, crab, and shrimp with broccoli, mushrooms, and noodles.
Leftovers =)
Salad of mixed field greens, cherry tomatoes, shredded carrots, sliced sweet peppers, with some chopped roasted chicken thigh meat from last night's dinner.
Also some homemade pickled beets, a peach, and a pear.
A large caramel milkshake from the Sonic down the street.
I had spinach spaghetti with chicken for lunch.