Kevin's Watch

chef salad

Today SD baked up a few slices of bacon and used some of the cinnamon swirl challah to make French toast. Dam-sel had her's with peanut butter and maple syrup, I had mine with butter, maple syrup, and whipped cream, and I think SD aye his plain.

I'm thinking if we have enough of the challah left by tomorrow or Monday, I'll make it in to bread pudding. Then, it will be back to heard core low carb again.

yum

Mrs. High Lord had never had falafel before. So today we drove to the closest middle eastern place for a falafel sandwich and a Jerusalem salad. Very good.

I don't like chickpeas.

--A

Avatar wrote:I don't like chickpeas.

You're entitled to eat what you like, Av. But...
spoilsport.

I would love falafel, High Lord. Being low carb though, mine most likely need to be made with ground lupin rather than garbanzos. And I have yet to find a low carb pita.

falafel is delicious

That was a great go-to when we had vegan boy home with us

Today for lunch was taco bowls. Basically there is typically taco left overs from the previous week. We cut up some lettuce and spring greens put that in a bowl, add rice (or cauliflower rice), beans, corn, cut up tomatoes, taco meat, cheese and sour cream. Of course salsa or taco sauce (or both) to whatever your taste is. I also like to crush up some corn chips and put them into the bottom before the greens but my wife does not.

Today for lunch was left over bbq from Easter weekend ~ and it was as good as when we had it Sunday lol

Lunch today for Dam-sel, Menolly, and myself was a last bowl apiece of matzah ball soup from the holiday makings. Finished off the stock and matzah balls; put a further dent in the leftover turkey and the on-hand onion, celery, carrot, etc.

It’s very satisfying to finish off leftovers ~ I hate finding neglected, uneaten leftovers and then have to toss em.

Lunch today will be vegetable beef made with the beef/bone broth we just cooked up. It was super collagen rich and should be delicious.

Friday is boneless wing day. I go to a local place and have them either with mango habanero or teriyaki sauce. I eat boneless rather than real wings mainly because its easier to keep the sauce out of my beard.

Damelon wrote: ↑ Friday is boneless wing day. I go to a local place and have them either with mango habanero or teriyaki sauce. I eat boneless rather than real wings mainly because its easier to keep the sauce out of my beard.

I don’t know if meat alternatives would interest you, but I tried a free sample of Like Cauliflower Buffalo-style Chick’n Wings made as directed in the oven. Being vegan not withstanding, these were fantastic. The bite honestly surprised me; I could easily picture them being a boneless wing. A bit on the spendy side, as most meat alternatives tend to be. I’m glad I got to try them for free. But, if the occasional vegetarian option appeals, I highly recommend them.
If interested, you can read my official review here:
https://www.socialnature.com/plant-base ... oduct=1541

Absolutely disgusting that cauliflower is expensive because it’sa meat alternative. It’s cauliflower!! I’ve seen cauliflower “steak” at expensive restaurants for $20-30. Unreal.

But I’ll bet that was good!

That sounds interesting, Menolly. Cauliflower to me usually needs a little bit of spicing up. I keep some red pepper flakes at the table to spice up bland foods like cauliflower.

I don’t have to eat meat at a meal. In fact, last week, I made a pot of great Northern beans in the slow cooker that served as a main meal. Just beans, onions, garlic, and herbs. And there’s a little extra I tossed in the wine sauce from the herring jar that I had just finished at lunch for a slight pickled flavor.

The only thing I eat cauliflower with is a thick cheese sauce.

(Or perhaps more accurately, I am willing to have some cauliflower with my cheese sauce. )

--A

I was taken out to lunch ~ a rare treat here ~ and I had crispy salmon with salsa verde and tahitian panacotta for dessert.

Tomato Sandwiches. I had two for lunch yesterday. Nothing like them. White bread, fresh vine ripe tomatoes, Dukes mayo on both sides of the bread, salt and pepper. Something about that combination is absolutely delicious! Sorry for the super large image but it shows what a true tomato sandwich should look like.