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

J72FIT wrote: »

1 cup almond milk
1 cup plain kefir
140 grams frozen blueberries
1 frozen banana
1/2 cup oats
2 scoops collagen
1/4 cup sunflower seeds

@J72FIT wow that looks delish!!

Dinner out on Friday. We went to an okay but not great French brasserie.

I have been craving traditional French salads recently. Salade aux gesiers from southwestern Feance used to be on every brasserie menu when I lived in Paris a few decades ago. Nowadays I cannot find any French restaurant in London serving it. It's also getting hard to find in Paris, probably due internationalization where Caesar salads have replaced the French regional classics. I finally opened the tin of confit gizzards that has been in the store cupboard for two years.
I am planning to make classic Lyonnaise frissee aux lardons as a starter tonight. I will probably replace the frissee with baby gem and iceberg. We can get frissee but it is a 20 minute trek to the nearest greengrocer who stocks it.

The plan was to have a starter of salade aux lardons but we were pretty full afterwards, so we skipped having a main course.

Preparing for the week to come, and for grilling tonight (Labor Day in the USA): homemade bread (plain) and rosemary-onion rolls.

1. Doughs ready for 1st rise (last evening, Sunday). I added some extra H2O in the left-hand batch for the rolls, to hydrate the dried onions and herbs. As it turns out, I added a wee bit much. I used a "no knead" approach today, which is why the doughs aren't neat balls as you might see in some videos.
2. Doughs after 1st rise (16 hrs, overnight room-temp countertop). Bread on left, rolls on right. Nice development. Since "no knead," the breads dough got a few folds after degassing; the rolls dough got shaped into a cylinder to set up for partitioning into 10 pieces (being extra moist this was an "interesting" exercise, lol).
3. Finished products. 1 loaf for now, 1 for the freezer. Some rolls for today, some for the freezer. Rolls were hard to shape, as they were a little sloppy from excess H2O, and then needed a bit extra time to brown in their bake than initially scheduled. Aroma is incredible. Debating traditional beef burgers or lentil burgers this afternoon (weather is good for outdoor grilling); I've been essentially meatless for a couple of weeks. We'll see later ...

I got home tonight at 19:50 and managed to get dinner on the table in 20 minutes. Drumsticks were frozen in ziplocks containing gai yang marinade that defrosted overnight the fridge and then air fried 20 minutes. Broccoli went into the air fryer with 10 minutes to go. Mash was made by microwaving potatoes that were then cut in 2 and placed in the ricer cut side down, removing spent peels with a fork after pressing each half. We still had gai yang dipping sauce in the fridge from a dinner party the weekend before last.

Well, in reference to my previous post above, the traditional beef burgers won the day. I guess I'm a traditionalist at heart. At least I have the lentil "fixins" on hand for that attempt, LOL.

So, the meal looks simple, but there's a fair amount of craft in it ... the last (thawed) custom-grind beef from a party in July and seasoned for today, near-the-end of my homemade pickled red onions from the same July event, the buns I made overnight/today. Plus, of course, the throw-together veg mix "Boy Scout Packs" (zucchini, bell peppers [G/R/O/Y], red onion, grape tomatoes, garlic, seasonings). The only things that came out of a package are the cheese slices. "Labor on Labor Day" - can be a good thing.





The foil packs (or "Boy Scout Packs" as I grew up calling them) contain the veg. They got some pre-time directly on the grill before the burgers, and then again a couple minutes as I brought the burgers into the house. Note that the burgers are cooking on a grill-specific silicon mat for super easy grill cleanup. And they're thin enough to generate char marks on the food. Great for fish/seafood and other things which might slip into the grill gaps.

I got home from work at 19:50. This dinner takes 15 minutes to put together (add 10 minutes if you don't have leftover cooked rice). Avgolemono soup using leftover rice and chicken stock we had in the freezer. Boil chicken stock and some lemon juice, then temper in some eggs to thicken just prior to serving. Turkish salad where we stretched the last of the watermelon in the fridge with some cucumber.

I got home from work at 20:15 and salmon tartare took way too long to put together. As cooking was minimal I thought I could do this quickly but there is a ton of dicing.

Yum!

Bagged up 1 oz mixed nuts for snackage. A blended variety from a few different kinds, salted, unsalted, bakers walnuts, mixed... i want to pick up a few more before I bag more; brazil and pistachios.


Takes time to find and buy or make/batch prep food that helps us.... worth it!

And, i use, frequently change gloves to save my hands from excess washing. Inexpensive (and can find even cheaper online in larger amounts).

This weekend’s focaccia has a nice grain. I’m trying to give my rosemary plant a rest so the topping is sun dried tomatoes and truffle salt.

@janicemlove ~ lovely, looks delish. What is the dark greenish food to the left lower side?

Adventurista wrote: »

@janicemlove ~ lovely, looks delish. What is the dark greenish food to the left lower side?

Seaweed snack from Costco! It’s so good! I eat it w so many things now.

janicemlove wrote: »

Adventurista wrote: »

@janicemlove ~ lovely, looks delish. What is the dark greenish food to the left lower side?

Seaweed snack from Costco! It’s so good! I eat it w so many things now.

@janicemlove ~ Thought it might be. I started eating for the nutrition of it, and regularly crumble it into soups, stews, salads and stirfries.