Lunch for the week of 12/24/17

also including the previous two weeks, though those weeks were singularly unimaginative.

For the week of 12/10/17 - something so remarkably un-memorable I didn't even bother to take a picture of it.


For the week of 12/17/17

pre-made Quiche Lorraine from the local super market.  It's edible, and the quality of what the local Shop-Rite makes is pretty good.  A bit too much cheese, which melted out, but solid food.  It snowed the day I began eating it, so comfort food.  That works.


This week's lunch 

It started out as home made hot-n-sour soup, inspired by a posting on G+, the original was used chicken and mushroom stock, but I substituted pork stock for the mushroom (slow cooker made, from scratch and part of a bag of pork bones) and I added a jar of Vietnamese hot-n-sour soup base from an oriental grocery store in Phila.  I've had it for a while, waiting for a reason to use it.  It made the stock too sour though, even with an egg beaten in, so I cooked up onions, added water, toast and cheese (I think it's Swiss, tastes good),and turned it into sort-of-French Onion soup.  It's still rather sour, but edible, and the toast puts a lot into the flavor.

I like it.  French onion soup supposedly has wine in the stock, but I skipped that.  I don't think the job would approve.

What I Would Change

None of the soup base, or at least less of it.  It overpowers the rest of flavors,. I didn't have to add extra salt before eating, so that's to the good.

I still have over half the bag of pork bones, so there will probably be more slow-cooker broth in the future,  Uncertain if it will be a basis for gravy or another soup though.

Lunch for the week of 12/3/17

My pants were a bit tight lately, so I've retreated to something "healthier" so ... salad again.

This week's Lunch

The lunch this week is pseudo caesar salad, I didn't have time to cruise the farmer's market for what lettuce was still available locally, and retreated to the supermarket for a head of romaine lettuce.  Not too pricey, and at least it's green stuff that's not fuzzy (like some of the bread in the house lately).  I didn't feel like chicken on it, so I found a cocktail shrimp ring and divvied it out into four, a little more expensive than the bag of frozen "salad shrimp" but more to it, and there's a mouth feel of actual shrimp not puffs of soggy something that salad shrimp sometimes has for me.  I did hit the local farmer's market/amish butcher for some bacon for on top.

I had leftover grated Parmesan from the spaghetti squash to toss on it, and salad dressing (creamy caesar) and croutons, if i hadn't forgotten them at home.  All together, edible, though because oranges were on sale, dessert was a quartered orange, ... working on candied peel.

Needless to say, there are reasons that the 'healthier' up top is in quotes.  This is healthier than McDonalds or a greasy spoon diner, but it's not going to be featured in on any diet sites in the near or distant future.  It's still yummy, and not too over priced (compare to buying lunch every day for a week), so it suits my needs.

What I would change

Remember the croutons, maybe leave them in the desk drawer.  The dressing is already in the break room refrigerator 

I want to get a fitness tracker to remind me to move more, but that's got to get sorted into the "needs-wants-desires" list to be handled when "spare cash" is available.