A sandwich: Roast pork loin and jarlsberg, grilled, with Sonoma hot and sweet mustard. A can of apple Izze. Strawberry, tangerine sorbet popsicles.  

 Antigone wrote:

You did very well. You didn't even mention the glass of wine.

 JrzyTmata wrote: 
E55

 Antigone wrote:


what model do you have?

No photos, too lazy.

Was at the store for some non-food items but as I walked past the meat case, spotted some boneless pork chops. "Mmm," says I. Picked up the smallest package because it's just me right now, and it was $2. For three chops. Perfect! A 67¢ dinner! Or well I needed a side so I got some broccoli and cauliflower. Rolled the chop in olive oil and Penzey's "Mural of Flavor" spice blend because it smelled okay. Seared it on a screamin' hot cast iron griddle and steamed the veg and it was the best pork chop I've ever eaten anywhere ever.

A couple of weeks ago, the kids served free hotdogs at a farmers market event as a fundraiser for the VFW. They brought in a couple hundred but there were about 50 hotdog buns left over. I should have frozen them and still might but I tore one bag into chunks and made bread pudding. It smells great; I made a hard sauce for it using amaretto. If it's great, I might actually make the rest of the hotdog buns into bread pudding and sell it at the same farmers market. Or not (see above: lazy).

So 1/3 pound boneless pork chop, steamed broccoli/cauliflower with bread pudding. Total outlay under $5, with 2 chops and most of a bag of frozen veg. remaining, so call it $1.50 for tonight's plate.

Edit: Bread pudding is great but I'm not super fond of the texture when still warm. I'm used to getting it out of the fridge, so we'll see how it is tomorrow. The hard sauce is boozy; might have been a little heavy on the pour...

something easy
maybe 3 sons brewery




edit: 14 hours later
beer 8.5 food a solid 7.5

 Ohmsen wrote:

Americanism, of course. I forgot to make dutch babies this winter but there's still time. That savory one might be awesome.

i'm a simple man
it's looking like a bowl of madras lentils and a salad
iced green tea to flush it down

 Ohmsen wrote:
Thanks for the link. Now I can find the recipe. 😍

thank you for your help. I received it and wasn’t sure what to make of it. Sorry it wasn’t a recipe like I assumed it was. Sounds yummy though. 😍

This is no recipe, it is mainly a loose description of what ingredients are in the meal and how it tastes... salty, with gluten free flour, hummus, eggs and mushrooms



 Zissy1 wrote:

Recipe I was emailed  can anyone help with English please??

Dieses Rezept für ein glutenfreies Dutch Baby ist perfekt für ein salziges Frühstück oder als einfacher Lunch. Wir haben schon so viele Dutch Babies für Kundenproduktionen zubereitet, aber noch nie ein glutenfreies Rezept hier auf dem Blog veröffentlicht – es ist also höchste Zeit 🙂 Die heutige Version ist salzig und wirklich ganz einfach zuzubereiten. Es klappt vor allem fantastisch mit glutenfreiem Mehl, davor hatten wir beim ersten Zubereitungsversuch etwas Respekt. Geschmacklich lieben wir die Kombination aus Ei, Hummus und Pilzen und kochen es gerade rauf und runter. Vor allem wo es momentan so viele leckere Pilze gibt, ist es wirklich ein wunderbares und einfaches Herbstrezept. Wir würden Euch allerdings nicht empfehlen, eine Pfanne mit Holzgriff zu verwenden, so wie wir auf den Bildern – unser Holzgriff ist jetzt nämlich so schwarz wie die Pfanne, also nicht unbedingt die beste Idee 😀 Lasst es Euch schmecken Ihr Lieben!

 Antigone wrote: 
Thanks for that.

 Antigone wrote:

 oldviolin wrote:


It's a favorite, relatively easy recipe.