The food and drink thread

[Ron Evers]

From the tom patch this morning.

 

[K9Kirk]

THAT DOES IT!!

I'm having a BLT for lunch!

Nice pic, delicious looking beauties!

 

[Ron Evers]

Prep for supper.

Zucchini, onions & assorted peppers.
Freshly stewed tomatoes.
Simmered hot Italian sausage.
Partially cooked pasta.

Ta da -

 

[K9Kirk]

Very nice, my kind of food! I grew up on stuff like that.

 

[gk fotografie]

An extra with our cup of tea after shopping, what we call a "mini-vlaai" filled with yellow (vanilla flavor) cream. Bought, don't bother making it all by yourself for 79 eurocents/94 dollarcents each.
Diameter of this cake is ± 8,5cm (about 3,5")

View attachment 196210

 

[gk fotografie]

Yesterday afternoon I've blanched and frozen a few kilos of green beans, in the evening my wife made mussels. Made dinner tonight: cod with eggplant, green beans, red onions, garlic, sunflower seeds with rice and Kikoman Japanese soy sauce.

View attachment 196212

 

[CherylL]

Lemon meringue pie this morning. I used my Mom's 3 egg recipe and used her pie dish. The 3 egg isn't as high as a 4 or 5 egg recipe.

 

[terri]

Yesterday afternoon I've blanched and frozen a few kilos of green beans, in the evening my wife made mussels. Made dinner tonight: cod with eggplant, green beans, red onions, garlic, sunflower seeds with rice and Kikoman Japanese soy sauce.

View attachment 196212

That looks delicious! Very attractive plate of good food.

 

[terri]

Lemon meringue pie this morning. I used my Mom's 3 egg recipe and used her pie dish. The 3 egg isn't as high as a 4 or 5 egg recipe.

View attachment 196213

Your meringue still looks terrific, even though I get what you're saying about the height. But you achieved those beautiful tufts, and your browning looks perfect. I bet it tastes fantastic.

 

[Ron Evers]

Lemon meringue pie this morning. I used my Mom's 3 egg recipe and used her pie dish. The 3 egg isn't as high as a 4 or 5 egg recipe.

View attachment 196213

Looks great.

 

[gk fotografie]

Something you probably don't know ...
This afternoon we indulged in a snack that Americans won't understand, as it's not known in the US and has absolutely nothing to do with it, even though the name does point in that direction!
The snack on the toast is called "Filet Americain" and this Dutch snack is most likely (where the name exactly comes from can no longer be traced) a derivative of the French Steak Tartare, but without the addition of a raw egg yolk that is so characteristic of "Tartare"

Most importantly, "Filet Americain" is raw meat and indeed, it's eaten as raw meat!
Our "Filet Americain" is spreadable and consists of lean beef with herbs and tomato paste, sometimes finely chopped onions, but unfortunately also with quite a bit of sugar and salt. This product is primarily intended as an appetiser, eaten on toast (named Melba toast) and enjoyed in the afternoon with a glass of wine, in our case a nice glass of Merlot.

View attachment 196258

 

[gk fotografie]

Watermelon gazpacho with tomato and lime, made this yesterday for the first time. Not quite what we expected, despite the basil, black perper and cucumber. Still requires some key work.

View attachment 196319

 

[gk fotografie]

Today I made some paëlla, to stay in Spanish spheres, made a carafe of sangria with orange wedges and ice cubes in it, but I had actually forgotten how incredibly sweet this drink is! Last time in Spain was 1978.

View attachment 196407

 

[Ron Evers]

Trying something new today for supper.

I made pork Italian meat balls & a sauce made from tomatoes & peppers from the garden to be served over noodles made from a zucchini from the garden.

 

[CherylL]

I had one pear going soft so made a small pear crisp