A bowl of pureed fava beans with just a hint of lemon and evoo. 45 minutes into the shelling I was cursing myself for buying so many. Now I am cursing myself for not buying enough and not having the restraint to keep from eating the whole bowl.

Rare roast beef, tomato, and Fourme d'Ambert on ficelle.

Sacred cow. Reheated in the microwave with creamed spinach and mashed potatoes.

Epoisses, with a "baguette" from Whole Foods. Their breads are becoming a crime against yeast.

And raspberries.

Cold leftover homemade pizza. Margherita with buffalo mozz from Cheesetique, and a pie w/ sun-dried tomato pesto & basil goat cheese.

black raspberries

Rotisserie chicken, salad with a great oil and vinegar dressing, brown rice with chickpeas from a kabob place in Springfield...and it's only $5.99 with a drink. Such a deal and fast too...

Ciao Bella Chocolate Sorbet with pitted cherries from Toigo orchards and yummy butter cookies from the Shoebox Baker.

Yum.

Cookies, Girl Scout, "Double Dutch chocolate" type

Blueberries, picked two hours ago at Butler's Orchard

Cheeses from Qui Lait Cru?, Marché Jean-Talon, Montréal: Bouq'Émissaire raw milk goat cheese; and Châteauguay raw milk cow (soft-ripened, washed rind)

Home taste test of pork ribs with my standby dry rub and barbeque sauce: St. Louis-style vs. baby backs.
By unanimous decision, defending champs baby backs retain the crown in our home.

TJ's Unsweetened, Unsulfured, Dried Pineapple Rings. Guilt-free goodness.

Hebrew National beef knockwurst, sauerkraut, Gulden's brown mustard on a potato roll. 'cause it's too darn hot to fix lunch in the kitchen when there's a perfectly good grill outside.

Bite-sized pear tomatoes off the vine. 'cause it's too darn hot to leave them out there behind the house.

Arizona-brand "Southern style" sweet tea, generously iced. 'cause it's too darn hot to drive down across the "sweet tea line" in Virginia for the genuine article.

Ice cream. Just because.

A slice of zuccini basil frittata

A green salad with tomatoes and balsamic vinegar

A perfect nectarine so juicy it cannot be eaten in public while maintaining decorum

[I spent a mint at the farmer's market this weekend ]

Cold fried chicken and rewarmed mac-n-cheese, leftover from RTC. Thanks, Michaels!

A grilled cheddar and bacon sandwich.

Clementine-black pepper ice cream.

Steak Diane, brown rice, green salad with balsamic vinegarette, fresh peach for dessert.

At Chez Fritz.

Surprisingly good bean soup from the cafeteria in the Cohen Building and a cinnamon raisin bagel.

Just finished off a cold cucumber soup made with some buttermilk. Lite dinner tonight

Ice cold slices of a BigBoy Tomato, salt, pepper a little olive oil, lemon juice, feta cheese, MMMM

Do you refrigerate your tomatoes? That is certainly contrary to the prevailing advice.

Got to love it when the company VIPs have a lunch meeting in the conference room across the hall from my office.

Leftovers, baby!

I've been digging them there Lara bars-- esp the cocoa mole, and the mayan chocolate varieties. Eating a coffee/chocolate one now. Pretty good shit for a trendy "power bar".

We just finished some Hebrew National cheese-stuffed hotdogs* on whole wheat buns, with sliced plum and yellow pear tomatoes for my husband and sweet relish and French's yellow mustard for me. Also piled on top, some sweet onions and cukes pickled in pinot grigio vinegar for a couple of days.



*The cheese was purchased a week or so ago from Cheesetique, a fairly hard cheese that I recall being a cross between Gouda and something else. It worked nicely with the dogs.

Buffalo mozzarella, rosemary Italian bread, applewood smoked bacon and heirloom & Green Zebra tomatoes purchased today at Dupont Circle Farmer's Market -- all combined into a sandwich with sundried tomato mayo and Beau's homemade basil pesto and basil leaves then toasted to perfection. Yummy!

-Camille

Raspberry buttercream. Gotta make sure it's fit to use, you know.

Goat cheese, salami, and arugula on toasted baguette and a San Pellegrino Limonata to go with it.

*sigh*

Cold, insipid steak and tomato salad from the work cafeteria washed down with Diet Lipton's Green Tea.

I hate all of you that work downtown and can have REAL food for lunch.

half a Maradol (which I suspect means "freebase" in some rainforest language) papaya. note to self: see if Costco carries these suckers cheaply

An amazingly rich warm steak and kidney pie with a delightful light crispy pastry on the outside. Ah, the big chunks of kidney and steak with the fresh peas are warming my stomach as we speak.

Oh, and a sausage roll with HP sauce.

Too bad I couldn't bring a bottle of good beer into the office to go with it.

Herb crusted roast beast stuffed with fois gras shaped like a lobster claw and a side of lobster tail wrapped with monk fish and caul fat which was drizzled with a beautiful mahogany-hued demi glace to match my fierce new hairdo. My taste buds are singing, my loins are warm and my special place is happy and tingley.







Not really. I am actually eating a turkey sandwich (on wheat bread with swiss cheese, y'all) and some cranberry juice. No tingling. No warming sensation. No singing tastebuds. No new hairdo either.

I succumbed to my shameful cravings while out shopping and got a Big Mac. (Where's the embarrased smiley whe you need it?) I am already hating myself.

Masturbatory posting, five yard penalty, still second down.
That last sentence counts as "piling-on" too

Toast with spreadable Kraft cream cheese (I dont see it in AMerican stores so I buy mine from the Middle Eastern store), scrambled eggs and orange juice.

Isn't that just Philadelphia? Or is there some other kind out there by Kraft?

Nope. I will take a picture of mine and post it here. It is a botteled soft cream cheese that I have never seen in Giant. Here is a link to a similar bottle.

http://www.kraft.com.au/products/cheese_spread/index.cfm

I will go take a pic of mine and post it.

It's in a tub, not a bottle/jar, but Kraft/Philadelphia does have a line of spreadable cream cheese, different from the "brick" cheese.

Thanks DanielK. I enjoy some of those too. I guess I grew up with the Kraft bottle and am craving things that remind me of my childhood. :-)

Ah! I actually am familiar with this variant- I had just assumed that this was a U.S. product, but I had the bottled cheese spread on multiple occasions while in Australia.

Flat iron steak from WF and some braised beet greens.

I really wish that WF would learn how to butcher the flat irons.

YES! Someone who knows what I'm talking about! I am probably known at the Clarendon WF as the crazy little woman who makes them turn over the flat irons and hold them out at various angles so I can check the butchering job before I agree to buy them.

Last time I was shopping for Flat Irons in Clarendon WF I was sure they had them mixed up with the London Broil. The meat marked "London Broil" was triangular (iron shaped) and cut against the grain while the ones marked as Flat Iron were definitely cut with the grain, (as would LB as you cook then slice against the grain to serve).

Lunch brought from home: campanille with shallots, butternut squash, and goat cheese.

Popcorn topped with piave

I made a salmon marinated in ginger, fresh orange and lime juice and sweet vermouth with a tiny hint of vietnamese chili sauce. This was poached and served with a wild mushroom couscous, steamed asparagus and a tomato, cucumber salad using Jake Parrot's Sherry vinegar.

I served a Leth Gruner Veltliner 2005 Lagenreserve which was crisp and minerally.

I am sitting at my desk eating Alaskan king crab legs and smoked wild Alaskan salmon. It's unbelievable. And unbelievably messy. One of our members is in town from Alaska and brought some goodies. I guess I won't be quitting today.

The most incredible pear, and trying not to drip the juice on myself.

Planters mixed nuts.

Coming up, we learn the answer to that age-old question "Can leftover boudin noir be successfully reheated?". But first Chip with the weather!

ETA: Sure can!

Pasta with grated parm, crunchy salt, chile flakes, and excellent olive oil.