Couldn't resist buying the latest Panny breadmaker .... I know I shouldn't but I now seem to have about loads of them .... I cannot resist them.

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Today's taste of the farmers' market: French bread, basil, multicolored grape and cherry tomatoes --- bruschetta.

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Looks delectable. Uk1, the last 3 pics look middle eastern. What is it, pray tell?

NYC

Food Expo Samples
-A surfeit of cheese and chocolate (though I'll always make exceptions for burrata)
-Boulette and olives with ras al hanout and harissa
-Samgyetang (but no jujubes, unfortunately)
-Matcha with elderflower extract
-Awfully potent ginseng chocolate bar
-Bloody Mary mixes

-Avocado, Portobello mushroom and chive goat cheese sandwich

Hi B.

Simple really ..... pseudo donner I produce be cutting lamb very thinly and marinading it and then threading it in an odd folding movement into a shish to max out surface camarelisation with some multi coloured peppers and red onion pilaf.

Another great justifaction for the lava grill.

Last night I took the time to cook to make lunches for the week, then this morning I left the lunch at home :rolleyes: So I went to Beasley's in Downtown Raleigh for lunch:

They're known for their chicken so I got a chicken pot pie with a side of biscuits with honey. Plus, how could I say no to bottled R.C. Cola?

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Also, they gave me a metal spork, I found it very amusing:

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Corned beef hash,two fried free-range eggs,baked beans and some toasted panini.
More of a late breakfast than lunch but not quite a brunch as there was no bubbly involved.

Cling,

You sound like you've just left a life in the trenches. Except for the paninii. was that a swap?

:p

My favorite breakfast - Migas with a double order of hash browns, hold the refried beans & freshly squeezed orange juice.
And I didn't have to make it.

Tbh the corned beef hash was more of a corned beef bubble and squeak but yes,an old school late breakfast that never lets me down. ;)

Remembered my lunch today and also cooked another week's worth of pasta, this time using bratwurst sausage with rotini and a cheese and florentine marinara. Plus, a little ketchup for sweetness.

You might try pizza sauce next time - adds tomato and sugar sweetness with a slight variation on the ketchup flavor. I throw a few tablespoons into the pan when I'm sauteeing eggplant (with garlic, onions and olive oil). Also makes an interesting condiment for a burger.

Some of the pasta sauces are worth looking at for his concoction. For example the ones with tomato and peppers and a touch of chilli and basil. Some of those sauces also make a decent and better pre-made pizza sauce.

Tikka.

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