Pre-brisket and brisket - from my drive out to Tucson, Arizona from Florida back in January. This photo was taken in Texas.

Wednesday night's dinner, pan fried fillet of salmon with samphire and Hollandaise sauce. It was all delicious, but the best bit was the crispy skin :yum:

Thanks Kristine, and nothing wrong with using curry paste!

So I had some leftover steamed broccoli from the night before .. normally I'd throw in a pan with eggs and cheese to make a frittata but this day I fancied a cold salad plate for lunch. The dressing/dip is 50:50 mix mayo & greek yogurt with lemon-pepper seasoning.

Eggs cooked in the Instant Pot are easy to peel, and no gray ring around the yolk. Keep in the fridge - shell on - up to a week :idea:.




(after I'd snapped the pic, I also tossed on a few kalamata olives)

GB - that looks awesome and easy! I've never had real potstickers before but they sound great.

Demi - I had to google samphire. I guess there's not much of an export market for it because I don't think I've ever seen it over here. Nice salmon!

Doreen - I love cold leftover broccoli/cauliflower salads. I like stretching my salad dressing with cottage cheese, too, it's just a little more work to get it not-lumpy.

I made a fantastic chicken salad the other day. The dressing was mayo, mushed-up cottage cheese, 1/2 pk of Splenda, a dot of mustard, a splash of pickle juice, and some celery salt because I've pretty much stopped buying celery. It ends up going to waste. I mixed in some green onion and red bell pepper. I've been a huge fan of red bell pepper in these salads (egg and cauliflower, too) for years, when we used to make our chicken salad with jarred pimentos at work.

(Pictured with a sausage/green pepper mini-omelet)


A favourite dish of mine now: black pepper steak, like I can get at Chinese restaurants, but this is gluten-free. It's amazing in the Instant Pot.

I had leftover sauce from the black pepper steak, so I reduced it and made egg foo young. It was fantastic. 😘🤌🏼

Loving everyone's food pics! :thup: :D

I don't think it grows enough to supply an export market. Samphire has always been a bit of a delicacy here in the UK, but is gaining in popularity so it's becoming more widely available. I love asparagus and samphire is a 'sea asparagus' with the same texture but a salty taste. Delicious! :yum:

Yesterday's lunch, a Parmesan and herb omelette. Quick and easy!

Nice omelette! My ceramic pan is getting too sticky to make nice omelettes anymore.

It's this time of year now:


...so I'll be eating a lot of this:


Salad with chicken, orange & yellow bell peppers, bacon, HB egg, lite ranch.

I bought some really good pre-seasoned Filipino pork kebabs yesterday. I had them with some lettuce, tomato and greek yogurt + creamy cucumber dressing on the side. Very tasty.

That looks yummy Kristine!

One of my favourite things is a roast chicken, and I cook one at least once a week. Any leftover chicken I have cold with a Caesar salad the following day.

I melt some butter, brush it all over the chicken, add a little bit more to the top and then sprinkle with fines herbes. I don't put any salt on the chicken because the butter I use already contains sea salt crystals. I also put the chicken on a rack int he roasting pan. That way I catch all the lovely juices below, which I use as a gravy.

Yesterday's lunch:



Chicken with rocket (arugula), baby tomatoes, avocado, Parmesan and Caesar dressing.

Nice, Demi. :thup: That's about how I do my roast chicken, too. If I'm not too lazy, I'll rub the melted herb-butter underneath the skin as much as I can, plus some in the cavity with chopped onion.

Last night, the house was pretty hot, so I turned some leftover cooked zoodles + spiralized (raw) cucumber + leftover chicken breast into an Asian salad. The dressing was tamari (soy sauce) + a tad of sesame oil + ginger/garlic paste + Splenda. I just realized honey would have been nice there. Some carrot and/or bell pepper would have been nice, also, but I didn't have any. Still really good. Ate it with my nice chopsticks to feel fancy. :yum:

Kristine's post above planted a craving for asian flavours :cool:. So I made a stir fry with chicken livers (cleaned and cut into bite-sized pieces), onion and mixed bell pepper/capsicum chunks. Gluten-free tamari soy sauce, sambal oelek, toasted sesame oil, pinch of 5-spice, and a splash of balsamic vinegar for sweet-sour tang. On the side, a large head of baby bok choy cut in half and sautéed face-down in the same pan.





It was good :thup:. A nice change from the usual liver with bacon and onions.

Yesterday's lunch:



Tuna with lemon mayo on slices of beefsteak tomato spread with smashed avocado