Archives for posts with tag: lunch

Angus beef patty sale! Hooray for spur-of-the-moment shopping trips.

Having one patty for lunch and cooking the rest for lunch the next few days.

 

Woot woot! Near expiry date, marked down. Yesss.

 

 

With ricotta and Dijon mustard ‘sauce’.

 

Yummmmmmmmmmmm.

Sorry to anyone in Bergen, Norwegia. All four packages went home with me.

Lush pots!

Recycle them at a Lush shop near you, or… Use them as ridiculously useful food containers!

I have a stash of pots thanks to a friend who gave them to me to trade in at Lush. Somehow it only dawned on me now that they’re perfect for storing nuts and other goodies in. Plus these little pots are super sturdy and water-proof. Bingo!

I spend a lot of time these days kayaking and, even though I don’t really get that hungry on trips, it can get a little weird when everyone else is eating and I’m just chilling and chugging down hot black coffee. Food social pressure is a thing, so I need something to eat that can also keep if I don’t end up eating it that day.

I am also a deeply weak person and will vreet (Afrikaans for gobble up in record speed) a whole bag of almonds before I realise what I’m doing. You can imagine what it was like in the days of biscuits (!) and scones… So, a little visual portion control is needed in my life.

Enter Lush.

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Lush-ed almonds using the small and medium-sized pots.

I discovered the small and medium-sized pots are strangely perfect for almonds: the smallest pots comfortably fit in 30g of almonds, the typical serving size with roughly 3g of carbohydrates in. Yes, I round up my figures a lot.

The mid-sized pots easily fit in 60g of almonds. Both fit a little more in if you fill them to the brim, if you really want to.

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Left: 60g.  Right: 30g.

I have some big pots, too, but haven’t yet decided what they will be containing yet. I just know I won’t be trading them in at Lush itself soon.

Sadly Lush products are crazy expensive, so there won’t be any Lush pots tupperware-type parties anytime soon… Sadface is sad.

A quick, unplanned lunch today.

I had about 5min to quickly think of and make something to eat. What ended up going onto the plate was about a third of a head of broccoli (‘boompies‘ refer to the little broccoli trees) with some blocks of cheese, a rather large dollop of crème fraîche, sesame seeds, a small, already browning avo and a little bit of Dijon mustard. Salt and pepper, too.

I think Dijon is my new let’s-just-add-it-onto-everything ingredient. I love it! It adds a great taste and a very sharp zing. Weirdly I used to loathe both mustard and avocado (!!!!) as a kid. I don’t know what was wrong with me.

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Halfway through!

What I thought would be an utterly meh lunch ended up being surprisingly good! And creamy. So creamy. 😀

Add some tuna and lemon and this will become a delicious and substantial meal.

A surprise bargain happened on Saturday when I spotted pork neck chops at 50% off. Okay buy!

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Finished product: pork neck chop on fried caulirice with some peppers and a creamy, seedy (literally) Dijon sauce.

I didn’t realise quite how enormous they were until I got home and made the first victim for dinner. I really should have only eaten half… But I don’t always learn my lessons.

Today’s lunch/dinner was to be the last of the pig necks. It needed some colour, so I added a little chopped celery, spring onion, leek and two half peppers.

Sadly only half a screaming pepper will make it into the pan.

Sadly only half a screaming pepper could be sacrificed for the pan today.

I also decided on a whim that today was D-Day for trying out fried caulirice. I already had a giant tub filled with grated cauliflower, so it wouldn’t waste any time to make. I fried up some of the greens in olive oil and threw in some caulirice as soon as I heard the frying in action.

Caulirice on the fry.

Caulirice on the fry.

After frying the neck chop and putting it on the bed of fried (c-)rice, I made a quick sauce with the peppers in the pan. A tablespoon of crème fraîche and Dijon mustard and a handful of sesame seeds later, the sauce was ready for the plate.

Review: fried caulirice will be eaten again! And again. It was great.

And thank you, pig.