What are you eating

[emily]

for breakfast, plate of pineapple

chicken strips for dinner

[celebaelin]

One of the things we're going to have to get used to in our new home is the more limited number of threads that you see on the first page.

Great minds thinking alike; as they so often do...

qexiles.proboards.com/thread/34/eating

[celebaelin]

A lot of fruit recently.

I finished off the strawberries, blueberries, black cherries, mango, guava and pineapple and am considering a trip to re-stock if I can muster the energy.

[jenny]

Sounds pretty healthy to me, Cele. I went out for lunch with a friend yesterday, to a Mexican restaurant, and we both had a Baja Fish bowl - Mexican rice, black beans, pickled onions, haddock and shrimp and a few other things. The portions were enormous and both of us could only manage half, so we took the rest home. She gave me her take home half as it had avocado in and her husband is allergic to it, so Woodsman and I ate the rest for dinner. It reheated quite nicely and saved me cooking.

[emily]

I'll be eating chorizo sausage later..

[RLDavies]

I've just now finished off the last of that bread box from a month ago -- eating the pittas not as sandwich pockets, but just as nice little flatbreads with honey for breakfast. All the breads were very tasty, and I'll have to buy some more at some point.

[jenny]

There is a very nice Japanese restaurant here in Portland where I went for lunch with a friend today. I had a salmon teppan grill, which is a piece of grilled salmon (not very big, weighing maybe 4 oz) with some steamed broccoli and french beans and some roast vegetables, a small dish of Japanese pickles, a bowl of rice, and two different dipping sauces. It's my favourite lunch. I don't know how they time the broccoli but it's always done absolutely perfectly.

[emily]

chicken korma in a bit..

[jenny]

I made a chicken and veggie bake for dinner last night - the last bits of a roast chicken I had in the fridge, plus the nibs off a fresh ear of corn, a diced carrot, some celery, onion, cauliflower and mushrooms, with a topping made of wholemeal breadcrumbs and grated cheddar. It was rather nice and we will have the leftovers for lunch today.

[RLDavies]

I'm looking forward to receiving my new fruit box tonight, because I've ordered a couple of corn-on-the-cobs as an add-on. I love corn on the cob and haven't had it since last summer. Intending to grill a gourmet burger tomorrow and have a sort of indoor barbecue dinner. (Well, maybe not an actual gourmet burger, but a very good-quality one anyway, with caramelised onion in the mix.)

[Bondee]

I had mince and tatties for dinner today. Mashed the potatoes and slopped the lot into a giant Yorkshire pudding. Topped it off with a pile of peas. I feel like I won't need to eat again for at least two days.

[crissdee]

Sounds lush!

[jenny]

I do love fresh corn on the cob. When we lived out in the country (OK twelve miles from Portland but it was pretty countrified!) we used to go to the farmers' market on a Saturday morning and in season we could buy beautiful fat cobs of corn that we knew had been picked that morning. We ate them for dinner and they were the best ever.

[efros]

Haggis incoming, canned stuff but it will be most welcome!

[jenny]

What make do you buy Efros? I do like a nice haggis.

I made a veggie hash for dinner the day before yesterday - a pan of diced beet, onion, apple and potato roasted at a high temperature for half an hour or so, then make four little hollows in it and break an egg into each and put it back in the oven for another five minutes. Served with a couple of corn on the cobs. And last night I used the remaining two corn on the cobs to make a chowder with haddock, corn and leek. It was delicious and we have more left for tonight.

[efros]

Stahly Scottish Haggis, made in Fife apparently. My daughter picked it up for me at Bridgham and Cook in Freeport, along with some marrowfat peas and a 4 pack of Tunnock's Caramel Wafers!

[alexanderhoward]

Barbecue, with Diddly Squat sausages. Whatever you think of his screen personality, Jeremy Clarkson has an excellent quality of food in his shop.

[RLDavies]

Still haven't had my burger and corn because I've been working flat out, and yesterday was recovering from working flat out. Will be having it today!

And possibly mango for dessert, because that mango is looking awfully ripe.

[jenny]

Aug 19, 2024 13:24:46 GMT efros said:

Stahly Scottish Haggis, made in Fife apparently. My daughter picked it up for me at Bridgham and Cook in Freeport, along with some marrowfat peas and a 4 pack of Tunnock's Caramel Wafers!

A Scotsman's dream dinner!

[efros]

Actually think I'll make some haggis sausage rolls.

[amanda]

Basic pasta/mince meat for dinner tonight, done from my batch cooking a few days ago. I may cut up a small tomato to add to it.

[franticllama]

You can keep your haggis efros!

I've just had last nights leftover pork and chorizo meatballs with some pasta. I'm lucky, J is an excellent cook.
Having been feeling pretty rubbish the last few days my food choices have been all over the place. On Sunday all my body wanted was sweet stuff - cake, croissant etc. As it was 14s birthday, there was a steady supply of sweet stuff which was quite helpful. Yesterday was a no food day - I ate enough to stop J looking at me worriedly but no more. Today is apparantely a pasta day, which I'm quite happy with. I just wish my body would give me a heads up so I can have the correct items in that it demands.

[efros]

A large mug of Tuscan sausage soup followed by a slice of streusel topped cherry pie accompanied by my guilty pleasure... evaporated milk.

[jenny]

I have a feta, tomato and chickpea bake thing in the oven. A pound of grape tomatoes, 6oz block of feta, and a drained and dried can of chickpeas. All arranged on a sheet pan, with a thinly sliced red onion, a tablespoon of honey and two of olive oil and a quarter teaspoonful of dried red pepper flakes drizzled over it, and the feta cut in small blocks (like half an inch by half an inch) arranged throughout. Bake for 30 minutes or so at 400F until the chickpeas and feta start getting a little colour. Serve with brown rice. All is cooking as I write and I'm hungry!

[suze]

Aug 20, 2024 21:54:34 GMT jenny said:

sheet pan

Aaargh, Jenny, you've gone native!

I know that I can hardly talk, but most of my knowledge of cookery is either a) recent and acquired since I came to England, or b) from my mother, who was Scottish.  And I call that thing a baking tray!

(There is actually a slight difference: North American sheet pans come in different sizes than Everywhere Else baking trays.  The standardised sizes used in Everywhere Else were devised by the hotel industry in Switzerland in the 1960s, and are by now used everywhere except US and Canada.)

[jenny]

Aaargh! It's happened! I've subliminally absorbed the native dialect!

(Still got the English accent though...)

[efros]

TBH there's no way around it, if you want to be understood first time then you have to use the local patois. I used the word concomitant in a staff meeting last year and I think they thought I was speaking Croatian.

[jenny]

Yes I have discovered that one has to be careful with vocabulary, not just the obvious ones like store/shop and trunk/boot. I used the word arrogate recently and was met with blank looks.

[Bondee]

Aug 21, 2024 14:56:27 GMT jenny said:

I used the word arrogate recently and was met with blank looks.

Possibly because you're not from arrogate, you're from ull.

[jenny]

Damn I should have thought of that!