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Post by pepecura on Nov 6, 2009 16:07:13 GMT 2
Doner on pilav with potato fries, fresh tomato and pickles. not bad.
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Post by rikita on Nov 6, 2009 16:38:54 GMT 2
no lunch for me today, as it is my grandpa's birthday so we are in a restaurant for dinner. need to leave space for all the food there.
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Post by Voy on Nov 6, 2009 18:05:27 GMT 2
the last bit of giblet gravy -with-sliced-hardboiled-eggs on toast.
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Post by mockchoc on Nov 7, 2009 2:30:37 GMT 2
Thai green pawpaw salad bought at the night markets after our walk near the beach.
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Post by rikita on Nov 7, 2009 16:26:49 GMT 2
nothing. i don't feel so good.
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Post by auntieannie on Nov 7, 2009 20:54:51 GMT 2
We had a really nice lunch at the only true Italian restaurant in town. Complete with Italian cooking and serving the food as well as an Italian radio station playing in the background. The decor is so totally faded seventies/eighties that it isn't as popular as it could be. also, the food is really good, but not as splashy as what other places serve. So idiots give it a miss.
Antipasti were: calamari fritti for him and pate di fegato for me. He chose a pizza calzone and I had gnocchi al gorgonzola for mains. He had gelato al cioccolato and I had a very light zuppa inglese for pudding. The lot accompanied by Montepulciano d'Abbruzzo and finished with an espresso.
Am still full! It was really delicious, simple food.
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Post by mockchoc on Nov 7, 2009 23:17:22 GMT 2
Oh that sounds wonderful annie!
rikita are you ok?
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Post by rikita on Nov 8, 2009 20:54:11 GMT 2
yeah am okay now though still not quite a normal appetite. but i ate today.
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Post by mockchoc on Nov 9, 2009 9:04:46 GMT 2
Good to hear you're feeling a bit better riki.
Today I had an Indian soup I made last night called tomato rasam. Was very tasty!
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Post by Big Iain on Nov 9, 2009 14:23:48 GMT 2
Just had some meusli and will likely have some cheese and ham on bread.
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Post by gringa on Nov 9, 2009 17:34:06 GMT 2
I have some leftover chicken fajita filling - chicken, green pepper and onion in some spices. I am thinking of adding it to some lettuce with salsa and cheese and the little chipolte sour cream sauce that is left over to make it into a fajita salad.
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Post by rikita on Nov 10, 2009 3:37:06 GMT 2
i made some pumpkin soup today. first time i did that, not quite as nice as the one my mom makes, but it wasn't bad.
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Post by pepecura on Nov 12, 2009 12:38:16 GMT 2
Hope my lady visits me, if she so, she will bring some fried eggplant, marrows, sauced with yogurt and garlic, and also pumpkin borek sauced with sugar syrup (sherbet).
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Post by Big Iain on Nov 12, 2009 12:45:38 GMT 2
I have just had brunch, 1030ish, of Scrambled eggs with loads of smoked salmon. DEElicious!
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Post by pepecura on Nov 12, 2009 12:54:11 GMT 2
I'd love to have some smoked salmon right now!
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Post by missalaska on Nov 12, 2009 14:55:16 GMT 2
Leftover curry (brinjal, chickpea, potato and cashew) yum I'm tempted to eat the other half of it!
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Post by Tilly Star on Nov 12, 2009 17:08:28 GMT 2
I had a lovely lunch; steak and “unlimited chips” followed by the world’s loveliest chocolate cheesecake and all washed down with some delicious red wine here: www.rowleys.co.uk/Sleepy Sleepy, not sure how much work I will get done between now and 6. I remember someone (Baz?) talking about Walls restaurant on Jermyn Street, I think it used to be here?
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Post by missalaska on Nov 12, 2009 17:59:18 GMT 2
That place looks divine tilly
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Post by pepecura on Nov 17, 2009 13:07:49 GMT 2
Agree with Missalaska!!
Having white cabbage stew with meat, fried potato balls, and helva.
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Post by Tilly Star on Nov 17, 2009 15:42:45 GMT 2
Had 2 crumpet "pizzas" - crumpets with tomato puree, tuna, cheese and oregano Then 2 crumpets with honey
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Post by Big Iain on Nov 17, 2009 19:07:33 GMT 2
*thinks about predictable crumpet joke, then decides not to*
I had a slice of very nice traditional pork pie with potato salad, cheddar cheese and a few big chunks of freshly baked bread for lunch today. I took my dad out to that great little country pub for lunch cos he was feeling really good today. Perfect.
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Post by rikita on Nov 21, 2009 1:21:17 GMT 2
i had blackroots. (not sure if the word is right, but a friend told me that schwarzwurzeln are indeed blackroots in english, so i hope you understand).
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Post by Voy on Nov 28, 2009 1:26:05 GMT 2
Hi Riki - I had never heard of th em - but had them with friends in Munich.. man can you screw up the sink and your hands cleaning those things. but they are good! today was tuna salad sandwich = a relief after all the eating of yesterday
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Post by rikita on Nov 28, 2009 1:55:55 GMT 2
well i had them from a glas, so no cleaning necessary. as a kid we had fresh ones often though...
for lunch i just had a bit of stuffed aubergine. for dinner i had aubergines and tomatoes and potatoes and onions and peppers and feta cheese.
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Post by mockchoc on Nov 28, 2009 10:37:42 GMT 2
rikita, schwarzwurzeln are called salsify As soon as you said blackroots I guessed you meant salsify.
I know of it but have never been lucky enough to try it. I hear it's very nice.
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Post by rikita on Nov 29, 2009 1:02:46 GMT 2
i see....
today i had rice with fried eel, and sushi.
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Post by shrjeff on Nov 29, 2009 8:44:20 GMT 2
i see.... today i had rice with fried eel, and sushi. japanese style freshwater eel is the very best... yumm... wish i could have joined you, sabi...
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Post by Hedonista on Nov 29, 2009 11:43:31 GMT 2
Sunday lunch just for me Mrs. H and our daughter. We have some lovely quality baby racks with the fillet meat on them (deep frozen New Zealand but the top quality stuff). I would usually pan seal them and the roast for about 20 to 30 minutes serving them nice and pink with a port wine and meat stock reduction sauce. I love that but we always seem to be doing the same thing so am trying to think of a different approach to flavours / sauce.
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Post by Baz Faz on Nov 29, 2009 11:55:16 GMT 2
A soubise sauce goes well with lamb. You can make a simple version by cooking sliced onions slowly in butter, then adding some flour and milk. So it is an onion flavoured bechamel. Of course you can improve it. A dash of Noilly Prat vermouth when the onions have finished cooking; cream instead of milk; a tiny bit of nutmeg.
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Post by Hedonista on Nov 29, 2009 13:25:55 GMT 2
Nice idea Baz but since my previous post I have already put a Moroccan rub on them and will eat them without a sauce (feeling a bit lazy today). Rubbed them in powdered cinnamon, ginger, paprika, cumin and coriander with olive oil, garlic and lemon juice and leaving to marinade for about 5 hours.
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