What have you had for lunch lately?
- Thread starter Vanilla Bean
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Andy M.
Certified Pretend Chef
No. I've tried some of their stuff - Kalamata olives, roasted red peppers, pepperoncini slices.
You're welcome @caseydog ,I usually use my fresh basil, but this year, my parsley has miraculously appeared after having sowed the seeds 4/5 times last year
, so I couldn't resist trying it, the aroma is fantastic, what a difference to store bought parsley. 
The jalapeño stuffed olives are good. Hot, but not overbearing. They also have garlic stuffed green olives, and they are awful, IMO.
CD
Andy M.
Certified Pretend Chef
The garlic stuffed olives never appealed to me. We eat fewer hot foods lately as our tolerance had lessened.
msmofet
Chef Extraordinaire
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- Apr 5, 2009
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- 14,306
Had a salad with Ken's blue dressing. May have some fried leftover pasta.
msmofet - that looks VERY yummy!
msmofet
Chef Extraordinaire
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Thank you. Simple salad - bagged iceberg, red cabbage, carrots. Add mushrooms, tomato, and dressing.
blissful
Master Chef
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- Mar 25, 2008
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Baked beans and oil free air fryer french fries. watermelon
Andy M.
Certified Pretend Chef
Braunschweiger on scali bread.
Cucumber Sandwich on Sourdough Bread.
Went to the deli we've been going to years for lunch. Going to have to seriously think about continuing to go there for lunch at least, maybe breakfast. It was over $50 for lunch with tax and their 4% convenience fee, plus tip. So, over $60 for lunch in a neighborhood deli. A turkey and bacon club for Craig and a 9 oz corned beef on an onion bagel for me and 2 drinks. The 2 sodas were $8 total, my sandwich was $23 ($5 more than last time) and Craig's was $18, not sure how much his went up. The sandwiches are pretty big, and we'll get a dinner snack out of them, but geez. Over the years, they've gone from high $20s to mid $30s, to low mid $40s for the last 6 months or so, and now another price increase. I didn't look at the breakfast prices to see how much they've gone up.
I've been keeping cooking to a minimum recently, because of this heat. Any cooking, if possible, should be done early morning.
So I made a pasta salad for today's lunch with rucola sauce, home-grown cherry tomatoes, hard-boiled eggs, tinned salmon, all seasoned with EVOO.
I made the rucola sauce by blending rucola, garlic, walnuts and grated Parmigiano.
The only cooking I had to do was boil the pasta
.
So I made a pasta salad for today's lunch with rucola sauce, home-grown cherry tomatoes, hard-boiled eggs, tinned salmon, all seasoned with EVOO.
I made the rucola sauce by blending rucola, garlic, walnuts and grated Parmigiano.
The only cooking I had to do was boil the pasta
.Attachments
Kaneohegirlinaz
Wannabe TV Chef
Leftover Chinese Take-out from the other day
Quick, easy lunch today. Ideal for scorching hot Summer days.
Spaghetti with a sauce made from my fresh home-grown cherry tomatoes. I added garlic, capers, anchovies, olives (from last year's harvest), all sautéed in EVOO, of course
. Oh, and chopped parsley from my parsley pot plant.
Also known as "Spaghetti alla puttanesca".
Then for seconds - grilled steak and salad.
Spaghetti with a sauce made from my fresh home-grown cherry tomatoes. I added garlic, capers, anchovies, olives (from last year's harvest), all sautéed in EVOO, of course
. Oh, and chopped parsley from my parsley pot plant. Also known as "Spaghetti alla puttanesca".
Then for seconds - grilled steak and salad.
Attachments
Kathleen
Cupcake
Too hot to cook, so a bit of this. A bit of that.
Peaches, cantaloupe, 3 types of olives, a cheese (which?) and ... funny strange looking crackers?
and a seafood/pickle fork. LOL
edit again,
which is the pepperoni, casey?
and a seafood/pickle fork. LOL
edit again,
which is the pepperoni, casey?
Although I'm sure it's available in the large size, mostly our pepperoni is much smaller in circumference. Doesn't soppressata have larger chunks of fat in it? Just looks like salami to me. Either summer, hungarian, etc.
Is Kathleen going to give us a prize for the right answer?
Is Kathleen going to give us a prize for the right answer?
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