What do your meals look like (show me pictures)....

@BarbaraHelen2013 What a gorgeous salad 🤩 I said ooooh out loud when that picture loaded.

Everyone else's food looks yummy too.

@MacLowCarbing Next time an egg doesn't comply, decapitate it and then scoop it out with a spoon

Cleaning out my fridge this morning and stopped for a snack: bell pepper w cream cheese and za’atar (my current food obsession), and some sausage.

I forgot to post lunch.

... Now this, on the other hand! Another recipe by Rachael Ray: Braciole with mushroom-tomato gravy. Finger-licking good. I used cream cheese instead of bread & milk to keep the carbs down, and omitted the flour. The side is spinach sautéed in olive oil & garlic. Definitely a keeper, although I have to say this is not a 30-minute recipe (it's from her book 30 Minute Meals 2). @acpgee Nice seeing you enjoying all the good food Italy has to offer! Don't mind me, I'm just over here pretending

takinitalloff wrote: »

Poached salmon with Dijon-dill sauce (recipe by Rachael Ray). I threw together some romaine + red bell pepper + cucumber as a side, instead of the bread & potato sides the recipe calls for.

All that fancy poaching in wine and herbs didn't yield much flavor, and then the sauce/dip? overpowered it all anyway. A waste of good ingredients if you ask me, and too much clean-up when I could have just made a plain salmon to eat with the sauce (which I do like). So I'm going to keep the sauce recipe, but the fish was not worth the effort.

A simple dish of salmon poached in wine can be fantastic. Did you use farmed Atlantic salmon? That might explain the lack of flavor. I limit how much salmon I eat these days because their populations are imperiled, and I never eat farmed salmon. When I do eat salmon, I eat wild Sockeye, Coho (Silver), or Chinook (King) salmon. Note that in this context "wild" fish are wild CAUGHT at sea, but they may still be hatchery fish. They just aren't raised on a fish farm. There are strict limits on recreational or commercial harvest of native (not from a hatchery) salmon and steelhead.

Before they are released from the hatchery, their adipose fin is clipped. A legal fish has to have a healed adipose fin scar.

Roasted Brussels & Sweet Potato with a honey & mustard skyr based dip.

Day 3 in Siena. Unfortunately we discovered you can get a bad meal in Tuscany. Our boutique hotel doesn't have a laundry service so we wasted part of the afternoon getting to a laundromat and doing laundry. Wasted lunch opportunity because we ended up buying a panini from across the street to eat while we watching the laundry. Was looking forward to a nice dinner to compensate but alas we ended up at a disappointing osteria. We shared paparadelle with white ragu that was too salty. I had tagliata with caramelized onions which was tough, being butchered in a direction with chewy grain running across the steak. Hubby's ossobucco (not pictured) was tough too and full of fat and gristle. Fried courgette flowers were good if a little greasy. Green salad was served with good olive oil and balsamic vinegar. Decent bread which is unusual for Tuscany. Their traditional salt free bread is not very nice.

The good thing is we finally figured out how to order in Italy. The classic progression of antipasto, primo, secondo with contorno is way too much food. We can usually agree on contorno (=veggie sides) to share. The only antipasto we can agree to share are the mixed cold cuts or veggie bruschetta. We definitely can't agree on secondo's (meat course) because I like rared grilled meat while he likes tough cuts braised to submission. But we can agree on a pasta to share.

Menu tonight was a large stack of tilapia fillets (seasoned w/lemon pepper, salt, & porq panko low carb crumbs).

Also had some salad from the fridge drizzled w/a bit of olive oil & red wine vinegar, and cauliflower pureed w/cream cheese & parmesan on the side.