Dinner tonight - or last night.

@ehBeth,

I once spent a very enjoyable evening drizzled with Yukon Jack Canadian Whiskey.

Or so I'm told.

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found a can of tuna in sweet and sour sauce in the cupboard

what?

what to do with that?

ok

garlic/carrots/oil sauteed

added green beans and snow peas

added chicken broth and one beef bouillon cube

added half a can of diced tomatoes with garlic and onion

added 4 noodle pucks

added the can of tuna

___

that was very tasty

surprisingly so

Smile

I've been using noodles in bags like this

http://img.21food.com/20110609/product/1305022466140.jpg

no sauce mix

just pucks of air-dried noodles

yum

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last of the multiply developed soup and some toast, store kind, seeded rye.

Have spent some of my day setting up the development of the truly great bialys.
It's actually very easy. The dough is in the fridge now, growing in grace. If I had a bigger freezer, I'd double all that. re the results.

Anyone want's to know more, I can talk bialys.

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@ossobuco,

Can't wait to hear about your batch of bialys.

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@ehBeth,

manana, it's supposed to be 24 hrs. Of course, by then I'll be either tired or irritated.

kidding, sort of.

I'm already irritated by my saying what's.

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@ossobuco,

Meantime, I'll make store bread toast with the last of the homemade hummus numero uno. With this and that on the side.

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Yesterday was a fun day for eating.

We had coffee and pastries (I had a palmier, sometimes called an "elephant
ear") at Mr. Crepe in Davis Sq Somerville.

For lunch we went to Cambridge Common for some comfort food. I had a
turkey club sandwich with sweet potato fries, washed down with a
Smithwick's Irish red ale.

In the evening we went to 3-Country Bistro in Woburn where I had Nabeyaki Udon.

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@George,

Sounds like a good food crawl Smile

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@ehBeth,

Twas.

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Mexican pizza.
First run at this.
Hard shell bases are making a lot of noise in the box, not a beginning good sign.

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@alex240101,

good to see you, Alex.

Being both a thrifty and picky person, I tend to avoid packaged 'we have the ingredients for you' boxes. Not always. I've got a package of falafel makings in my cupboard, there for at least a couple of years now.

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@ossobuco,

The pleasure is mine ossobuco.
My favorite chick pea use is a basic salad. Chick peas, parsley, and onion, red or white. And olive oil. Use more then a hand full of parsley. Salt and pepper.

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@alex240101,

I've taken to making my own hummus lately. One chick pea package from my store, peas soaked overnight, fits in my smallish slow cooker, and after not too long produces tasty chickpeas I mash and add stuff to, thus leading to four containers (15 oz each) to keep in the freezer. We put the same things in it, but I usually add some red chile pepper powder and some turmeric or curry powder, sooner or later.

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going to Hirut tonight

the non-veggie combo again? mebbe

definitely the spiced tea - 2 or 3 mugs Smile

stopping at the grocer to pick up a dessert to take along

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@ehBeth,

eating a pork rib - didn't even put bbq sauce on it, good by itself.

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@ossobuco,

I like bbq sauce on my ribs. We go to Amardillo Willy's about every 4-5 months. Wink

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@cicerone imposter,

I like my own sauce, that is, copied from the internet. But I also like the ribs by themselves. Brings out my inner vulture.

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@ossobuco,

s a nic change, I too like sauceless ribs. Just the taste of the meat bark and a special rub (no CUMIN).
I cannot wait till I can handle that again (Ill probably just start off with 4 or 5 ribs first time)

MMMMMMMMM

Texas was always famous for sauceless beef ribs

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