What Are You Eating Right Now?

Talk about things that are not necessarily related to music or the guitar.
randalljazz
Posts: 766
Joined: Fri Jul 29, 2011 9:41 pm
Location: anchorage, alaska

Re: What Are You Eating Right Now?

Post by randalljazz » Thu Jun 15, 2017 11:13 am

nancy's honey whole milk yogurt...made at the kesey creamery, for all you merry pranksters...
"Beauty is nothing but the beginning of terror, which we still are just able to endure, and we are are so awed because it serenely disdains to annihilate us." -- Ranier Maria Rilke

User avatar
Andrew Fryer
Posts: 2454
Joined: Mon Jan 30, 2012 9:13 pm
Location: London SE5

Re: What Are You Eating Right Now?

Post by Andrew Fryer » Thu Jun 15, 2017 4:28 pm

Not eating yet, but I quite like heatwaves - it means all I need to do is slice up some tomatoes and cucumber and lettuce and open a tin of mackerel or corned beef and I don't have to cook unless I want to boil a potato.
In heatwaves I love eating plain salad sandwiches (no meat or fish or cheese) with salad cream in them.
1975 Calatayud y Gisbert, Yamaha CG131S.

User avatar
Evocacion
Posts: 699
Joined: Mon Sep 30, 2013 10:25 pm
Location: Cambridge, UK

Re: What Are You Eating Right Now?

Post by Evocacion » Sat Jun 17, 2017 8:57 am

Just finished breakfast: slices of crusty bread, toasted and spread with butter and home-made marmalade.
And a mug of coffee.

User avatar
Isabelle Frizac
Teacher
Posts: 755
Joined: Wed Jun 27, 2012 7:28 am
Location: France ( région parisienne)

Re: What Are You Eating Right Now?

Post by Isabelle Frizac » Sat Jun 17, 2017 9:22 am

Idem for me, but at 9:00 this morning!

:cafe:
keep hope !
Bastien Burlot 2014" special anniversary" n°1, Pappalardo 1982, Antonio Ruiz Lopez 1974, and other instruments ...;-)

User avatar
zupfgeiger
Posts: 1793
Joined: Wed Feb 08, 2012 12:12 pm
Location: Wezembeek-Oppem, Belgium

Re: What Are You Eating Right Now?

Post by zupfgeiger » Sat Jun 17, 2017 11:56 am

Family lunch at home. I prepared penne with zucchini and a Ricotta and Creme sauce. Plenty of black pepper and parmesan. Accompanied by a glas of sauvignon blanc, Weingut Mosbacher, Forst, Pfalz, Germany.
The secret of getting ahead is getting started (Mark Twain)

Tobias Braun, Santos copy, spruce/yew, 2017
Andrea Tacchi, Enrique Garcia model, Spruce/BRAZ, 2016
Giovanni Tacchi, Daniel Friederich copy, cedar/EIR, 2017
Alain Raifort, cedar/EIR, 2004

User avatar
Isabelle Frizac
Teacher
Posts: 755
Joined: Wed Jun 27, 2012 7:28 am
Location: France ( région parisienne)

Re: What Are You Eating Right Now?

Post by Isabelle Frizac » Sat Jun 17, 2017 12:29 pm

zupfgeiger wrote:
Sat Jun 17, 2017 11:56 am
Family lunch at home. I prepared penne with zucchini and a Ricotta and Creme sauce. Plenty of black pepper and parmesan. Accompanied by a glas of sauvignon blanc, Weingut Mosbacher, Forst, Pfalz, Germany.
Is there a part left for me? :wink:

At home :
Vegetables (white cabbage, green pepper, leeks, carrots, celery and onion) cooked in the wok, with Chinese noodles, and grilled chicken aiguillettes.

Fresh pineapple for dessert,ripe and fragrant.

:delcamp_ cool:
keep hope !
Bastien Burlot 2014" special anniversary" n°1, Pappalardo 1982, Antonio Ruiz Lopez 1974, and other instruments ...;-)

User avatar
zupfgeiger
Posts: 1793
Joined: Wed Feb 08, 2012 12:12 pm
Location: Wezembeek-Oppem, Belgium

Re: What Are You Eating Right Now?

Post by zupfgeiger » Mon Jun 19, 2017 2:20 pm

Isabelle Frizac wrote:
Sat Jun 17, 2017 12:29 pm
zupfgeiger wrote:
Sat Jun 17, 2017 11:56 am
Family lunch at home. I prepared penne with zucchini and a Ricotta and Creme sauce. Plenty of black pepper and parmesan. Accompanied by a glas of sauvignon blanc, Weingut Mosbacher, Forst, Pfalz, Germany.
Is there a part left for me? :wink:

At home :
Vegetables (white cabbage, green pepper, leeks, carrots, celery and onion) cooked in the wok, with Chinese noodles, and grilled chicken aiguillettes.

Fresh pineapple for dessert,ripe and fragrant.

:delcamp_ cool:
Nothing left, my little son loves my pasta recipes. I prefer Mediterranean food, be it French or Italian style. My absolute favorite coocing book has been written by the unforgetable Richard Olney, Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard.
Yesterday evening we had steaks with a sweet pepper/onion ragout with garlic and olive oil, simmered for one hour on very low heat, finally sprinkled with Aceto Traditionale from the Bellei family in Modena. TO DIE FOR.
The secret of getting ahead is getting started (Mark Twain)

Tobias Braun, Santos copy, spruce/yew, 2017
Andrea Tacchi, Enrique Garcia model, Spruce/BRAZ, 2016
Giovanni Tacchi, Daniel Friederich copy, cedar/EIR, 2017
Alain Raifort, cedar/EIR, 2004

User avatar
Marieh
Posts: 506
Joined: Sun Dec 28, 2014 10:57 am
Location: France

Re: What Are You Eating Right Now?

Post by Marieh » Mon Jun 19, 2017 3:46 pm

an apricot
Image

User avatar
Isabelle Frizac
Teacher
Posts: 755
Joined: Wed Jun 27, 2012 7:28 am
Location: France ( région parisienne)

Re: What Are You Eating Right Now?

Post by Isabelle Frizac » Mon Jun 19, 2017 4:03 pm

I mean rather two apricots and a half!

Have you ever eaten the 1st half ? 8)
keep hope !
Bastien Burlot 2014" special anniversary" n°1, Pappalardo 1982, Antonio Ruiz Lopez 1974, and other instruments ...;-)

Tubbers
Posts: 2620
Joined: Wed Apr 19, 2006 10:17 pm
Location: Enumclaw, WA

Re: What Are You Eating Right Now?

Post by Tubbers » Mon Jun 19, 2017 7:43 pm

Two eggs scrambled with heavy cream and fried in olive oil. Very fluffy.
Help!

doug
Posts: 895
Joined: Fri Oct 22, 2010 2:32 pm
Location: Arapahoe, North Carolina 28510

Re: What Are You Eating Right Now?

Post by doug » Tue Jun 20, 2017 10:29 pm

Just finished "Shrimp & Grits," at M&M's in Oriental, NC. That was a GOOD meal !!!
2017 Jason Wolverton spruce/maple, 640, "Luz Blanca"
2016 Kenny Hill New World Estudio 640, C
2015 GV Rubio Estudio 640 SP/PE

User avatar
zupfgeiger
Posts: 1793
Joined: Wed Feb 08, 2012 12:12 pm
Location: Wezembeek-Oppem, Belgium

Re: What Are You Eating Right Now?

Post by zupfgeiger » Fri Jun 30, 2017 10:24 am

Japanese lunch with miso soup, gyoza, sushi and the freshest sashimi. Green tee.
The secret of getting ahead is getting started (Mark Twain)

Tobias Braun, Santos copy, spruce/yew, 2017
Andrea Tacchi, Enrique Garcia model, Spruce/BRAZ, 2016
Giovanni Tacchi, Daniel Friederich copy, cedar/EIR, 2017
Alain Raifort, cedar/EIR, 2004

Jack Douglas
Posts: 1178
Joined: Wed Aug 19, 2015 2:37 am
Location: Ashland, Va

Re: What Are You Eating Right Now?

Post by Jack Douglas » Fri Jun 30, 2017 2:08 pm

zupfgeiger wrote:
Mon Jun 19, 2017 2:20 pm
Isabelle Frizac wrote:
Sat Jun 17, 2017 12:29 pm
zupfgeiger wrote:
Sat Jun 17, 2017 11:56 am
Family lunch at home. I prepared penne with zucchini and a Ricotta and Creme sauce. Plenty of black pepper and parmesan. Accompanied by a glas of sauvignon blanc, Weingut Mosbacher, Forst, Pfalz, Germany.
Is there a part left for me? :wink:

At home :
Vegetables (white cabbage, green pepper, leeks, carrots, celery and onion) cooked in the wok, with Chinese noodles, and grilled chicken aiguillettes.

Fresh pineapple for dessert,ripe and fragrant.

:delcamp_ cool:
Nothing left, my little son loves my pasta recipes. I prefer Mediterranean food, be it French or Italian style. My absolute favorite coocing book has been written by the unforgetable Richard Olney, Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard.
Yesterday evening we had steaks with a sweet pepper/onion ragout with garlic and olive oil, simmered for one hour on very low heat, finally sprinkled with Aceto Traditionale from the Bellei family in Modena. TO DIE FOR.
I have no doubt whatsoever that your meal preparation and ingredients will rival that of the most acclaimed chefs. And your wine selection will surpass all those chefs!
Bravo!
Bon appetite!!
Jack
Hauser III 2014!

User avatar
zupfgeiger
Posts: 1793
Joined: Wed Feb 08, 2012 12:12 pm
Location: Wezembeek-Oppem, Belgium

Re: What Are You Eating Right Now?

Post by zupfgeiger » Fri Jun 30, 2017 10:28 pm

Dont reveal too much details of my life Jack. Well I recall that the pepper was so delicious and the steak dry aged. A real Bistecca Florentine style. You know what I mean.
The secret of getting ahead is getting started (Mark Twain)

Tobias Braun, Santos copy, spruce/yew, 2017
Andrea Tacchi, Enrique Garcia model, Spruce/BRAZ, 2016
Giovanni Tacchi, Daniel Friederich copy, cedar/EIR, 2017
Alain Raifort, cedar/EIR, 2004

goldenoldie
Posts: 157
Joined: Thu Jun 16, 2016 2:09 pm
Location: Boston area, Massachusetts

Re: What Are You Eating Right Now?

Post by goldenoldie » Sun Jul 02, 2017 9:52 pm

Paella and sauerkraut

Return to “The Café”