Yogurt, grape leaves, lamb, ice tea.
Bread and water.
And seriously, roasted chicken leg, potatoes, carrot.
Really low on cash at this moment… but I have several new lights, chargers and cells 
I had a half pound sirloin burger with french fries, coleslaw, and a half sour pickle. It really hit the spot!
Tripe stew (similar to, but way different from menudo), and a banana for the mid-afternoon snack.
Just had a $1 pack of M&M’s Peanut Flavored candies and an Ice Cold Coke to wash em down. Luv Em :heart_eyes:
I love peanut M&M’s! I can eat a ton of them! I used to love coke. I stopped doing it 20 years ago…oops! you were talking about coca cola!
Made a falafel meal, with a veggie dish and pita bread
Pita bread
dry yeast, cup luke warm water, 1 cup flour in bowl.
After half an hour, bubbly, added 1 cup spelt full grain flour, half a teaspoon salt, half a teaspoon caraway seeds, 1 and a half table spoon virgin olive oil
dough that is sticky bu just not too sticky, taste, needed a little salt so in the end used 3/4 teaspoon.
little olive oil in bowl, roll dough around it so covered, cover bowl, rise for 2 hours
pat down, divide in 8
Roll 1st out into the traditional pita size
In lightly oiled pan, flip each minute of so till done,it could puff, I used a little too much flour (and like the extra flavor full grain spelt flour gives), so they only doubled in height, had I kept the dough a little more sticky and only used wheat flour they would have treated a pocket and were puffed up like a balloon.
During the first minute, prepare next pita, and when first done, continue with second, and so on. this was ready first. no problem if this cools.
Side dish
Collard green, 10 tough hard outer leaves
Washed, hard white nerve cut out,
chopped in fine long parts while a few mushrooms were baking in stainless steel pan, in oil with a little salt till golden.
When mushrooms golden, remove from pan, and dumped in the collard green,
high fire, stir once in a while, adding a bit of rice vinegar, worcestershire sauce, hot sauce, salt, pepper, pinch cayenne, 2 pinches of dried smoked paprika powder, 4 finely chopped (almost paste) cloves of garlic when almost done (without core of course)
right after the garlic, return mushrooms to pan, let it all sizzle a bit, turn of fire and adding a finely chopped red bell pepper.
Taste, nice and spicy, the good dual spiciness , a little when first tasting, then a slow deep hotness that remains, excellent, this is the first time I made this, and it did exactly what I wanted it to do. This is a keeper!
Bell pepper not at all done, the garlic not entirely done, the outer leaves of collard green are thick so no problem putting them back on the stove before serving
Did made this warm when the falafel was ready so all was nice and warm when serving. Bell pepper still nice and crunchy
Sauce
1 and a half cup of yogurt without whey
green dried herbs (parsley, chives, little basil)
dried garlic powder (very little, I really didn’t want to taste it, but if it is not there at all you miss it still, so really a pinch)
dried shallot
salt and freshly ground pepper
stir and a creamy fresh sauce that fits the deep hotness of the collard green nicely
If the side dish is a simple salad, or say, diced tomato, cucumber so light, one should chop some garlic into a paste to make the sauce spicier
some hotness must come from something, today it was the side dish so the sauce was light.
Falafel
Dry:
2 cups chick peas (soaked for +/- 20 hours so when start using them, not longer dry )
2 table spoons wheat flour
Spices and dried herbs
2 table spoon cumin powder
half table spoon coriander powder
1 table spoon salt
1 table spoon fresh ground pepper
half a table spoon cayenne pepper
2 table spoons of parsley
Fresh
1 onion, chopped fine
4 garlic cloves chopped fine
a bunch of parsley, chopped fine
a bunch of cilantro, chopped fine
Wet
freshly pressed lemon juice (half a big lemon)
All the above in food processor, adjust flavor, it needed a bit cumin
Adjust texture, it needed half a table spoon of flour
Covered in fridge for a few hours
Make patties (I made 44 small patties today, if one has a deep frier, balls are better and will gross less pieces, this is too much for 3 people, but using only half the ingredients is too little for our family dinner so I prefer a little extra
Bake golden brown on either side in cast iron (well seasoned so non stick) pan.
SERVE!
Nice
It smelled so good, we totally forgot to get a matching drink and just ate it
A nice not too heavy 7% alc Triple would have fared well I think
If I had cooked this for guests, I would have served sparkly apple juice for kids and a good dry cider or strong Brut Blanc de Blancs for the adults.
Yes, fitting.
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About that sauce:
I buy simple neutral yogurt, and let is stand till almost at the end of best before date,
this is key!
because then the whey floats on top. I remove that and sauces made with the remainder are as if you have used mayonnaise or lots of cream without any fat.
It is awesome, the most neutral clear white base for a wide variety of sauces served cold, like dip sauce
yogurt without whey add: salt, pepper, (fresh chopped into a paste) garlic (always without core!) an a little parsley and chives (preferred fresh from garden), bam 2 minutes and a very good garlic sauce. use dried garlic powder and it is done in 1 minute, hm beware, it is a little less good at start and getting hotter after a while, this can be tricky for less control on how the eater tastes it, so I take that minute to chop fresh garlic into a paste, easy done.
yogurt without whey add: salt, pepper, cayenne pepper, paprika powder, smoked paprika powder, bam 30 sec and a nice reddish sauce with as much hotness as you want it made, just play with the amount of cayenne and be carefull, easier to add spices then to dilute 
yogurt without whey add: ground up blue cheese (stilton/roquefort, good strong flavored blue cheese) by placing it in the freezer for an hour and grate it, stir and a blue cheese sauce is made in 1`minute (very good with red meat) not the slightest hint of sour can remain in the yogurt for this, or it does not taste nice. Better use double the amount of cheese, and add a splash of milk and stir it in, untill it is thin as you like if you have no separated yogurt. Takes longer, grating of the cheese is what takes the time here, so double the cheese, it takes twice as long. Also, careul when adding milk, do not overshoot, small splashes. In other words, get a bunch of yogurt in neatral and place them at the back of the fridge and forget about them.
For ourselves, weekly we buy one package of 16 little packs for deserts and eat fresh and 1 to place at the back to let it separate, only to be used after a while.
Just to give some examples of very easy and fast to make sauces, that are packed of flavor yet are only made of good healthy ingredients
Got tips?!?
OK this has to stop……….yes it may well be a good read when you started a few days ago and read it a bit at a time - but I just read the whole thing and now I AM SO DAMN HUNGRY! worse still I really fancy an ice cold coke….in a proper glass bottle! You guys have literally forced me to go to the supermarket at 10.15pm! Thanks a bunch! 
Oh and btw that burger must be sent straight from heaven!
I made 2 sunny side up eggs w/ rhy toast, home fries, sausage, and a cup of black coffee for breakfast. For dinner I had 2 chicken thighs cooked on the BBQ along with spanish rice and steamed broccoli
For lunch? The usual rice and beans, plus a pumpkin and spicy sausage stew. In about an hour, that stew will be my dinner, mixed together with a beef-and-carrots stew from yesterday. Gotta love mixing up the leftovers, they make for some of the best meals I’ve ever had.
Reading all about food made me forget flashlights, albeit for a very brief moment. Yes it was very brief… but it was a moment nevertheless.
Well Maslow’s hierarchy of needs does put physiological needs above safety needs :innocent:
Simplicity itself: butter, salt, eggs, in a cast-iron skillet. Didn’t even need bread/toast, as they were soooooo good in and of themselves.
2” Beautifully marbeled NY Strip grilled over hickory and oak hardwood with roasted garlic steak butter, asparagus with homemade hollandaise sauce, spinach salad with crispy bacon bits, chopped boiled egg, brûléed figs with soft cheeses. I usually have my steak dinner extravaganza on Sunday night but couldn’t wait to grill the awesome steak I bought yesterday.
How did you mop up the yolks? Can’t waste the good stuff man… Ha!
Nah, scrambled. And soft slow-cooked eggs, almost like custard, not hard large-curd “diner-style” eggs. I’ve been doing ’em that way since I was a kid, much to everyone else’s chagrin, as that’s not the way you’re “supposed to” do it. Feh.
Found out from one of his shows that Jacques Pepin agrees with me, and does his eggs that way, too! So I’m in good company.
What I do is let them slow cook, stirring angrily the whole time, breaking apart any curds that are even thinking of forming. When they look to be about ¾ of the way cooked, turn off the heat completely and let them self-cook the rest of the way, still stirring angrily for the duration.
If done right, they’ll have the perfect amount of “tack”, that your teeth will tend to stick together ever so slightly when you try to open your jaw.
yes LB< that sounds like a French way, though you might need more butter
fold inwards so the seem is at the bottom yours really sound like signature French omelette
SubSailorVet how do you make that sauce?
Some prefer to eat what they kill.
Perfecto! That’s how I scramble eggs. Start with lots of real butter, add eggs and cook as you describe. Good stuff.
Homemade hollandaise is actually very easy.
4 egg yolks
1 stick of butter salted or unsalted, don’t matter. You gently melted over low heat and clarified part set aside. (You can use a turkey baster or carefully pour from pot used to melt)
1/2 lemon
Cayenne pepper
Fine wire whisk
Setup a double boiler with a copper mixer if possible. (Eggs react and cook better in copper)
Bring the water to a good simmer not a rolling boil. Temperature is important. Don’t get mixer bowl too hot or eggs will curdle.
Put yolks in cool mixer, place over simmering water and whisk briskly.
After eggs are whisked well, add 1 to 2 tablespoons of cold water, the water helps emulsify the eggs so they cook and don’t separate. Whisking constantly while over simmering water, remove occasionally to ensure not over heating. You can tell the eggs are cooking by their thickness and color. When they are thick and turned a nice yellow very slowly add the clarified butter while whisking. Add a little at a time whisking until the mix is smooth and coats the back of a spoon. You may not use all of the clarified butter you melted, it also won’t kill it if you get some of the separated butterfat in the eggs, it will add some flavor and salt if you use salted butter. Turn off the heat to simmering water and use to keep sauce warm. Gently squeeze lemon to taste while whisking as well as cayenne pepper a pinch will do.
Voila! You’ve made homemade hollandaise. If you get it right on the first time trying you are lucky and have skills. HaHa!
See if there’s any YouTube vids on hollandaise. Watch a few so you get the idea. You’ll be making it like a master chef in no time. And chicks dig a dude that can make the mother sauces from scratch. Good luck!