Chicken thigh with basmati rice
bok choy in chicken ramen broth
Trader Joe’s Kim chee

sunday bakeshop ube snickerdoodle


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Mine was an Oster!!! I just ordered another one (Oster) and it will be here tomorrow.

Salad with crabmeat. Mediocre.

-J.

Lunch was more from Lynnette ‘ s Kitchen & ..


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More glass noodles with second Sri Lankan crab
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Pork ribs with buah keluak
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Nasi ulam with various fish bits and spices
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Pork belly in preserved vegetables
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Just mui choy with no pork belly and pieces of pomfret
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Cold Bubor Cha Cha ; Custard apple , mandarin orange , peach and plum
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Frozen durian ; chestnut and blue mountain coffee ice creams from Les Amis

Breakfast: small bowl of oatmeal with a couple of bites of brie.

Lunch will be big. Photos will likely be available on the Deli DO thread as the meal progresses.

-J.

Breakfast: after a few days of Hampton Inn breakfast and eggs and such at home, I am back to my regular bowl of Cheerios with almond milk and (today) raspberries. OJ, 2 cups of Keurig coffee and augmented with a Publix blueberry “bagel” with a schmear of lactose free cream cheese.

breakfast... cranberry turkey burgers

Shakshuka for breakfast.

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Absolutely stunning!

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Apple pie with crumb topping cooling on the rack.

My wife knows my love of bacon, so got me one Maple Bacon donut in the dozen she bought this morning. Bacon tastes good, but just doesn’t go with a donut, in my opinion.

(Photo uploads still wonky. Tried 3 times.)

We need a Ewwwww, or yuck button in this forum. ;)

Gorgeous, including the bread.

Mouth watering...you make all my favorite things to shove into my pie hole...especially pies.

Yes it does. Bacon goes with sweet things.
I am guessing that you are one of "those people" who doesn't like the idea of a donut used as a bun for a hamburger either. Sometimes you have to color outside of the lines! :p

Little league Post-game potluck

pepperoni pizza from domino’s (delivery to field!)
fried chicken cutlets (cold)
Donuts from bob’s donuts!!!! Half old fashioned maple and half pumpkin


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Can't take the credit for either, although, I do have several good shakshuka recipes in my cookbook library (by Lior Lev Sercarz of La Boite Spices in NYC, Einat Admoni, Joan Nathan, Adeena Sussman, Ori Mehashe, Eden Grinshpan, Yotam Ottolenghi, and Sami Tamimi).

I went back to Lodge Bread where I got the fig danish pastry yesterday. My only criticism is that they bake the shakshuka too long; the eggs were totally set; I preferred runny yolks. They have ready-made shakshuka sauce to take home; but then, you still have to clean up afterwards.

I prefer runny too. My favorite shakshuka in LA area is at Gjelina in Venice (they call it Moroccan baked eggs) but it isn't a dish that travels well IMO. I make it at home but I want to look up the Ottelenghi recipe.