Today’s lunch. (See also.)
Yes, I am the sort of person who stops mid-sandwich construction to take photos. Now you know, but you shouldn’t be surprised. (:
Weekend Snack: Italian Sub Dip with Homemade Focaccia
Yeah…I’ll be making that this summer. Possibly a lot.
I was well on my way to a dinner of (freshly homemade) guacamole and a Corona (again) when I read Jim’s Durham goes local @ Salt & Fat. Mmm, grits.
Pictured:
- Orowheat sandwich thins toast
- Asparagus (cooked with olive oil, salt & pepper)
- Grits with a bit of butter and cheddar
- Scrambled eggs with green onion, bell pepper, mushrooms, cheddar, and tomato
Everything finished up about the same time¹ except for the grits which finished a minute or two early—but that’s fine, it gave the butter and cheddar time to melt. This is only the second time I’ve prepared asparagus and it’s the second time I’ve used a bit more olive oil than I needed. I’ll get better!
Not pictured: cranberry juice. (:
Verdict: yum.
¹ I put the green onion, bell pepper, and mushrooms in the pan for a minute or two before pouring on the eggs; when the eggs are not-quite-firm, I toss in the cheddar, mix it in, then drop in the tomato and pull the whole shebang before the browning really sets in (carry-over finishes the cooking on the plate).
You Bar
Custom protein bars, shakes, cereals, and cookies?! What? Um, that’s awesome.
Also awesome is the pinned-in-the-corner Nutrtional Facts panel as you build said bar, shake, cereal, or cookie. Throw in another gold star for the “First time building a bar?” primer and recommendations.
(And trail mix!)
Strata.
peach crisp
I will be making this ASAMFP.
Lunch.
Lunch with Oscar.
The hamburger was born as a simple object, and we all fall in love with it at an early age. It’s just a fact of the world, like sunshine or our mothers’ love.
Judging the Object of America’s Universal Food Fetish: The Hamburger, Josh Ozersky
Word!
Also: “[Spike Mendelsohn] also took a perfectly good hamburger and dropped both an unmelted lump of blue cheese and horseradish mayonnaise onto it. Really, Spike?”
Guh-ross, I says. I cannot abide bleu cheese in the vicinity of my burger.
Saturday, dinner. (there was more, but I was too busy eating it! (: )
Friday. Working from home. Lunch.
Burgermaster! Yum.
Sunday lunch. (Watching “The Incredibles”)
