What did you cook or eat today (March 2025)

Recipe - Moussaka

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At my usual pick-up-MrsT-from-the-airport, the Marriott bar.

They’ve added fish-and-chips to the menu - 8oz of fish, some fries/chips/whatever, coleslaw, and a Creole dipping sauce (looked like mayonnaise, ketchup, and paprika, but what do I know?)…$39US! That’s nuts.

I settled for my reasonable-by-comparison $22 club sandwich! :laugh:
$22! Is the bread made of gold?
 
Busy day!
I like to make-ahead some dishes for the week... what I'm calling My Tricked Out Pasta Salad
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and for Mom, Salad in a jar
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Then it was linner out with Mr&Mrs Next Door Neighbor at the local 19th hole

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Missus & I had the same thing ...
Salmon Piccata
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View attachment 125798
At my usual pick-up-MrsT-from-the-airport, the Marriott bar.

They’ve added fish-and-chips to the menu - 8oz of fish, some fries/chips/whatever, coleslaw, and a Creole dipping sauce (looked like mayonnaise, ketchup, and paprika, but what do I know?)…$39US! That’s nuts.

I settled for my reasonable-by-comparison $22 club sandwich! :laugh:
$39!!! I eat a week for less than that.
 
View attachment 125798
At my usual pick-up-MrsT-from-the-airport, the Marriott bar.

They’ve added fish-and-chips to the menu - 8oz of fish, some fries/chips/whatever, coleslaw, and a Creole dipping sauce (looked like mayonnaise, ketchup, and paprika, but what do I know?)…$39US! That’s nuts.

I settled for my reasonable-by-comparison $22 club sandwich! :laugh:

Have you got to add a 20-30% tip on top of that?
 
They’ve added fish-and-chips to the menu - 8oz of fish, some fries/chips/whatever, coleslaw, and a Creole dipping sauce (looked like mayonnaise, ketchup, and paprika, but what do I know?)…$39US! That’s nuts.
That is actually more expensive than the Mayfair Chippy; in Mayfair, one of London's most expensive areas (for those who don't know) . Fish and chips will set you back £20 -£30, but they've got the equivalent of 1 Michelin star.
 
Lunch was the usual sourdough smashed avo, yellowing tofu* and chutney.

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Evening meal was leek and mushroom gratin (I added sunflower seeds to the gratin topping).

* we don't know either, but this brand seems to go yellow very easily for some reason. The taste, and smell don't change though the texture of the exterior is a little slimey until you wash it off. I need to contact the manufacturer on that one.
 
Lunch was the usual sourdough smashed avo, yellowing tofu* and chutney.

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Evening meal was leek and mushroom gratin (I added sunflower seeds to the gratin topping).

* we don't know either, but this brand seems to go yellow very easily for some reason. The taste, and smell don't change though the texture of the exterior is a little slimey until you wash it off. I need to contact the manufacturer on that one.
When it's getting slimey is the protein breaking down.
 
No family dinner as son was away for the weekend.
We had cheese n crackers. We went for s drive to akaroa a french themed town as it was originally settled by the French before they realized it was capt cook.
We got havarti masdaam ( my fave) smoky cheddar and aged cheddar.
Then I started my home made tomato sauce. Weve been freezing as we pick.
4 kgs tomatoes
1 liter malt vinegar
1 kg sugar
Allspice cloves and peppercorns in a bag
6 apples and 6 leg onions
Salt
Boil 3 hrs whizz and bottle.
Real nice sauce.
I just need to boil 1 more hr then bottle .


Russ

Russ
 
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