whatshisname wrote: 

Some really dark rye topped with avocado along with some Mersey Valley Classic cheese , a touch of balsamic,and a good swish of tamari sauce, some leafy greens ripped from the kitchen garden ,organic of course.
But all totally let down with the addition of a glass of Portuguese soft red , plus a little bit more, well, not really , but a little bit bigger more of the red.
Oh yum.

A wrap with provolone, spinach, and chicken. 

vendor took the office

claws, bru sprouts, asparagus and key lime pie

quite the treat

Chicken Cous Cous, one of P's specialties. 

A BLT sandwich.   We do this about 3 times a year.

Bacon!  Yum.  

 ScottFromWyoming wrote:

 

 ScottFromWyoming wrote:
 

Awww. Old times. A journal entry. lol

 Antigone wrote:
 

Tuna Melt Story

 haresfur wrote:
 

Well sorta

Tuna melt. And thought of BHD, of course. 

 ScottFromWyoming wrote:

 

Frozen Egg Roll from the dollar store. It was pretty frickin' great. For a dollar.

 SeriousLee wrote:
 

Is it still? Calling? Because if it is...


Crépes and honey for me. 

 Copenhagen_Cat wrote:
 
And you can use it to build walls. 

I like it in limited doses.

 Copenhagen_Cat wrote:
 

I'm Danish, so I have rye bread every day for lunch. You can literally put anything on it, like cold cuts of meat, egg, pate, various smoked fish, etc.  I don’t make the bread myself, since every bakery has it. However, you can make it yourself. It’s filling, healthy and tasty. :)

Here’s how to make the bread:

And here’s a confused American making three different kinds of smørrebrød (open sandwiches). LOL!

To make it easier, you can buy whatever you want put on it, instead of making it yourself. Here’s a few more examples:

Enjoy! 

Lunch is calling.