What Did You Eat And Drink Last?

[Teasel]

2 mini hot dog Sausages in a mini brioche finger roll with ketchup. Good bad food. :cool:

 

[The Albatross]

Gluten free cereal, a 1/3 cup of diced peaches with almond milk and a nutty buddy.

 

[Tornadic Thoughts]

Lemon water, wild plantain/stinging nettle/burdock root infusion, and a big bowl of red grapes and sliced bananas. Working on a salad for later but need to run to the farmers' market and harvest some stuff out of our yard to make it complete. The farmers' market inventory will determine dinner. Kohlrabi slaw is one thing I have my taste buds set on.

 

[Teasel]

Take out ~ mixed starters of ribs, crispy seaweed, vege spring rolls, prawn toast, satay chicken & house special udon noodles.

 

[The Albatross]

cayenne hot grilled sausage, sautéed peppers/celery/mushroom/chive, sweet potato.

@Bearlinda - what is prawn toast?

 

[Teasel]

@The Albatross it's minced prawn and sesame seeds on toast deep fried. It's always on Chinese menus in the starter section. Not so in USA?

 

[The Albatross]

Not that I know of, but interesting and worth a try one day, thanks!

 

[Teasel]

Wow ok. Makes me want to look at an American Chinese menu.... I shall go and Google one.

Had Piperade - yum
Cold sparkling water too cause is a warm day.

 

[Tornadic Thoughts]

Currently nothing but a whole lot of hydration with water and herbal infusions containing burdock root and stinging nettle, but fondly remembering meals of days gone by...lol:

Soup made with 5 different locally grown leafy greens cooked down and blended with a stick blender (scored at a thrift shop for $1.95), then added lentils, radishes, onions, frozen green peas, garlic, ginger, dulse granules, black pepper, cilantro, turmeric, coconut milk, cumin, and curry and cooked until the lentils were tender. Served with gluten-free vegan cornbread.

Slaw made with white kohlrabi, purple cabbage, carrots, red onion, yellow bell pepper, red grapes, veganaise, and sriracha sauce.

Next soup of the day is going to be with carrot top greens, radish greens, bok choy, celery, garden onion, wild garlic, and whatever else is left in the crisper, etc.

Gonna bake some more bananas with cinnamon, nutmeg, and pumpkin pie spice, too.

Speaking of Chinese food - toasted sesame oil is one of my favorite things to add to sauteed veggies (most especially regular green and napa cabbage) with added gluten free pasta (especially mung bean noodles) of some variety. Tastes just like Chinese take-out, to me, minus the huge dose of MSG and such. A little bit of the oil goes a long way in adding a flavor boost.

 

[Teasel]

Gotta agree on sesame oil it's wonderful stuff.
Also very keen on the Japanese way with greens - goma ae - (Miso paste n sesame dressing) not learned how to recreate the dish at home sufficiently well yet - not managed to buy the right kind of Miso paste... shall get there one day.

 

[The Albatross]

2 cinnamon raisin English muffins.

Dang... that sounds good. Dunno what's on the menu for tonight. Shopping in just a few.

 

[Teasel]

Plate of ~ avocado, sliced pickled beetroot, red grapes, black olives, cherry toms, houmous, black forest ham.

5x fizzy cola sweets, handful of lightly salted tortilla chips