Thursday 28th of September Sustenance

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blissful

Master Chef
Joined
Mar 25, 2008
Messages
6,356
Soon the leaves will fall, the trees teaching us how to let go.
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Lentil soup
Salads: Lettuce, tomatoes, peaches, broccoli, pickles, wheat berries, black beans
Dressing Creamy Orange: orange juice concentrate, dijon mustard, maple syrup, vinegar, lemon juice, white beans to thicken, water to thin.
Dessert: White Bean Blondies, and Fava Bean Brownies
Snacks: bananas, oranges, tangerines, dried fruit
 
I finally got around to trying that meal kit from Lufa Farms, Robin's Umami Tofu & Veg Noodles.

Well, that was bland. After we had been eating a while, it seemed to get less bland, as though our taste buds had turned up the gain. DH doesn't really like mushrooms, so I cut them in largish pieces that he would be able to find and get rid of to me. I asked how the mushrooms were, "While I am not thrilled with the flavour of mushrooms, at least there is a flavour." The textures were interesting. I might tweak it to give it more flavour. I might tweak it so the sauce isn't as thin as stock. Sorry about the poor quality and slightly out of focus pix. I took them with my tablet.

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Yup, seems I posted this in Wednesday's supper when it was actually today's (Thursday's) oops so the following is what I posted....
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I seem to be creating a trend for myself lately.

Had a nice breakfast of egg, onions, mushrooms, bacon and toast.

Made some small shell pasta with tuna into a humongous salad of which I ate about half (1/4 to 1/3 would have sufficed, :cautious::cry:=:pig:)

So not hungry and didn't have a supper.
 
I brought a nice rack of Australian lamb with us and a bunch of homegrown herbs on our vacation. I butchered the rack into chops.

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Was too hungry to remember the after photos!

Served with redskin mashed potatoes and spinach.
 
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