What's for Lunch/Brunch?

[Wyldewode]

I'm eating lunch as we speak. . . stupid long work days! Anyhow, it's a gardenburger portabella burger, and a tiny bag of cheetos I found in the carb cabinet.

[Cameraman Jenn]

Lamb Schwarma. Yummers.

[Skyweir]

I'm eating lunch as we speak. . . stupid long work days! Anyhow, it's a gardenburger portabella burger, and a tiny bag of cheetos I found in the carb cabinet.

whoa .. you found a burget in a cabinet and ate it???? lol

[Wyldewode]

Nah. . . I found the burger in my freezer, and the cheetos in the cabinet where we keep the carbohydrates.

[Skyweir]

lol - mmm .. we can buy ready made burgers in the freezer section of the supamarket here now too ..

its still out there in the wow stakes for me .. like wow cool ..

we're (well ok .. I'm) a little primative down under

[Wyldewode]

I love gardenburgers (vegetarian burgers) because I can keep them in the freezer and microwave them whenever I need a fast meal.

[Skyweir]

awesome!! I dont think I've seen them in the freezer section yet .. but I am sure some day soon .. someone will introduce them.

i have seen yiros .. in the freezer section of the supamarket ..

[Wyldewode]

Today it's lentils and rice with carmelized onions and cumin.

[JazFusion]

My diet lunch: hommus (1/4 cup at most), whole grain melba toast (6 rounds), 1 slice Laughing Cow Light cheese, and as many baby carrots as I want.

[Wyldewode]

Ooh. . I adore laughing cow cheese! Which reminds me. . I have some in the chillchest.

[A Gunslinger]

Yum. i don't know what to munch...I'm kinda hungry, but I dunno.

[Menolly]

Today's lunch...

Matzah board schmeared with Temp-tee cream cheese
sliced gefilte fish on top
grated white horse radish
and fish "jelly."

...yeah...it's an acquired taste...

[aliantha]

Leftover Moorish chickpea-and-spinach stew, romaine salad, red pear, and a 100-calorie pack of chocolate chip oatmeal cookies.

Here's the recipe for the stew:

recipes.egullet.org/recipes/r1693.html

I used canned chickpeas. I got the pimenton (Spanish paprika) in Spain. Pimenton is smoky, so yer regular paprika doesn't cut it. There's "dulce" and "picante" varieties; you want "dulce" for this dish.

The hardest thing to find was the sherry vinegar. Three grocery stores later, I finally found it at Harris Teeter....

I'm going to try "renovating" it for Weight Watchers and making it again. If I trim the amount of olive oil and use whole wheat bread instead of white bread, it'll qualify as a Core food -- yay!

[aliantha]

Holy cow, I can't believe that:

a) I was the last person to post in this thread, which makes this technically a double-post even though my last post was a month and a half ago;

b) I'm having the same thing for lunch that I had the last time I posted! Though the menu's a little different this time: Moorish chickpea-and-spinach stew, a cup of homemade gazpacho (made from Jane Brody's "grande gazpacho" recipe), a cup of plain nonfat yogurt, a banana, and Kozy Shack no-sugar-added rice pudding. I fully expect to be stuffed.

Lunch today is from the second try at the Moorish stew; I did trim the oil (3 T. instead of 4) and use whole-wheat bread this time, and it's fabulous.

[Wyldewode]

That sounds much better than my microwaved Chef Boyardee spaghetti and meatballs. . . but I doubt I could leave yoru stew in my desk drawer and eat it a month later without suffering from food poisoning.

[Menolly]

Well...it may only be brunch, but Hyperception outdid himself making all of us Western omlettes. I think the fact that he used older mushrooms that he rehydrated before sauteeing them made a huge impact.

[Menolly]

Today, after several weeks, my family headed to Bushnell for the internment of my uncle's ashes in the Florida National Cemetary.

After, my aunt took everyone to lunch at Felix's in Ocala, before we headed to her home to spend the afternoon just visiting.

I got the cup of soup and half salad, lobster bisque and mozzerella caprese being my choice. I then got the dessert sampler, with the choice of the Trifle cake, tiramisu (one of the best I've ever had), and an Almond and Amaretto Chocolate Mousse Cake. We finished eating about 2:30, and even now, over six hours later, I can't think of eating anything else.

The setting for the restaurant is beautiful, a late 19th century Victorian that has been remodeled and refurbished. And everything was superb, from the service through dessert.

If you are ever in Ocala, whether to visit Silver Springs, or one of the horse farms, or whatever, try go give Felix's a try.

[aliantha]

Kashi Lemon Rosemary Chicken thingum, a cup of plain nonfat yogurt, a bag o' raw veggies, some cherries, and a 100-calorie pack of Keebler fudge grahams. I've also got a banana for afternoon snack.

[Cameraman Jenn]

YUMMERS! Lengua quesadilla from El Castillito on Mission St. Cheese, tomatos, avocado, sour cream, jalepenos and lots and lots of lengua all rolled up and grilled into melted yummy perfection.

[Cameraman Jenn]

Today it was a salad from the safeway salad bar. Spring mix greens with cucumber, celery, carrots, corn and cubed grilled chicken breast lightly dosed with ceasar dressing. Yesterday I got their premade chicken ceasar and discovered that they have changed dressing companies so that the little container in the middle is now about 1/3 the size. Not that I drown my salads but that tiny container was ridiculous for a salad that size.