I sure am tomatoes, cucumbers, lettuce, green beans, bell green peppers. The problem is my garden this year is not doing as well as previous years. I am x-ing my fingers.
What did you cook or eat today (June 2018)?
- Thread starter Morning Glory
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I sure am tomatoes, cucumbers, lettuce, green beans, bell green peppers. The problem is my garden this year is not doing as well as previous years. I am x-ing my fingers.
I sure am tomatoes, cucumbers, lettuce, green beans, bell green peppers. The problem is my garden this year is not doing as well as previous years. I am x-ing my fingers.
I'm useless at growing veg. Even mint which is supposed to spread like wildfire dies. My fault we are off topic! There are a couple of threads about gardens:
What have you grown in your veg plot or garden this year? and What's going on in your garden?
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The Richmond restaurant was on Victoria Street I think. It's called Fina's. They now have several more in different districts.
detroitdad
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no recipes, no measurements. Hell , I didn't even know what I was making until I was halfway done with it.
Elawin
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Odds and sods soup tonight - onion, young carrots, red pepper, spinach, French beans, kidney beans and garlic, topped with grated extra mature Cheddar cheese, seasoned with black pepper and served with a chunk of homemade sourdough bread. There was enough soup for two bowls.
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Hospital lunch.
I'm on a soft vegan diet so it's a little restrictive. There's basically 2 meals I can have. Depending on the chief depends on how they are cooked SUV doors add variety.
Lunch today was pureed potatoes (definitely pureed, not mashed) with a veg & tofu stirfry with loads of soya sauce and possibly too salty for my taste. The veg is overcooked sadly because of the need for it being soft. Then I had pureed strawberries (one really good thing is that you get more of them this way) and some prunes all served with hot water and a glass of soy milk.
Luckily I prefer to eat more at lunch and less in the evening!
I'm on a soft vegan diet so it's a little restrictive. There's basically 2 meals I can have. Depending on the chief depends on how they are cooked SUV doors add variety.
Lunch today was pureed potatoes (definitely pureed, not mashed) with a veg & tofu stirfry with loads of soya sauce and possibly too salty for my taste. The veg is overcooked sadly because of the need for it being soft. Then I had pureed strawberries (one really good thing is that you get more of them this way) and some prunes all served with hot water and a glass of soy milk.
Luckily I prefer to eat more at lunch and less in the evening!
Ok here goes my first food photo. Dinner last night.
BBQ pork chops - with a lite layer of sauce.
Green and yellow peppers, and mushrooms.
Rice Pilaf.
Smothered with brown gravy.
On the salad, I sprinkled cheese and carrots on the top. Buttermilk Ranch dressing.
We had dinner outside on the patio, it was a really nice evening.
On my second helping, I put some of the shredded carrots on top of the main dish also.
Dinner last night.BBQ pork chops - with a lite layer of sauce.
Green and yellow peppers, and mushrooms.
Rice Pilaf.
Smothered with brown gravy.
On the salad, I sprinkled cheese and carrots on the top. Buttermilk Ranch dressing.
We had dinner outside on the patio, it was a really nice evening.
On my second helping, I put some of the shredded carrots on top of the main dish also.
CraigC
Guru
Pulled pork, coleslaw and tater tots.
Ok here goes my first food photo.
BBQ pork chops - with a lite layer of sauce.
Green and yellow peppers, and mushrooms.
Rice Pilaf.
Smothered with brown gravy.
On the salad, I sprinkled cheese and carrots on the top. Buttermilk Ranch dressing.
We had dinner outside on the patio, it was a really nice evening.
On my second helping, I put some of the shredded carrots on top of the main dish also.
Are these your first food photos ever? Well done - it was obviously a bit dark but that food looks god.
epicuric
Legendary Member
Fennel and courgette gratin to go with yesterday's roast lamb. I couldn't find a recipe so had to make it up - thinly sliced the veg, poured over single cream, grated garlic, nutmeg and topped with a generous amount of grated Gruyere cheese. I was quite chuffed with the result
rascal
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