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.