For lunch, taramasalata with linseed toast and raw capsicums, followed by raspberries with clotted cream. Can't be beat!

My usual greek yogurt, berries and granola.

Chopped salad with Chipotle Ranch dressing from Portillo's for lunch. With a can of delicious Diet Coke!

Followed by Chocolate Brownie Cake cooked on the grill. It's a Weber recipe. Supposed to take 35 - 40 minutes. I checked at 32 and it was already done and consequently too dry. It was tasty (has a hint of cinnamon) with whipped cream and raspberries. Speaking of Portillo's, I should use the rest of it to make cake shakes. :)

Portillos is so good...

This morning: another trip to La Petite Sourie French Cafe and scored me some pecan tartlets & washed them down with homemade coffee ...

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Johnsonville “Spicy” sausage grilled and eaten as sandwich on sourdough with fried onions, bell pepper, & sauerkraut and topped with raw pickles. I needed to add jalapeño for true spicy effect but it was still good.
leftover oven fries

You're not alone. I need to add spice to nearly everything labeled "spicy" to get it to an acceptable level.

For sausages and sandwiches, that usually means a good scoop of hot giardiniera, homemade if I have it but usually from a jar.

Greek salad and a spicy lentil wrap from our neighborhood TJs.

Our 2 Final July 4 beef hot dogs, grilled and on
toasted hot dog buns with sautéed red onion, jalapeño, sauerkraut plus yellow mustard

tortilla chips with guacamole

I’m too stuffed so no potato salad.

Same...I recently discovered The Spice Hunter's "Fiery Chili Fusion;" it's a grinder of goodness.

Dinner tonight:
Spicy Thai chicken and eggplant with basil
Gurgur (healthy substitution for rice)
Salad
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The old lady is baking an almond pear tart with Marzipan ... will post photo as soon as it's ready! :)

Voila! the final product - homemade almond pear tart. I nibbled on the crusty delicious edges!

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Think she could replicate it in Thailand? That looks quality!

Halušky, holubky, salad, and pasta.

Thank you ... 1/2 of the tart was gone in less than 12 hours! :)

I'm sure she can once we move there - the ingredients are available and we have the means & the know-how!

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Scallops grilled on the half shell. This one has the remainder of the compound butter from the rest in the background. I used it to flavor the crust of the cast iron pizza I made for our main course.