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Hello lovelies.

Hello lovelies.

It’s been ages! Life’s never-ending string of surprises sidetracked me for a while but I’m back. In my absence, I have given the website a bit of a sprucing up and I’m looking forward to sharing more food adventures. My waistline wants a break but we’ll do that gradually.

Thinly sliced square challah topped with slices of extra old cheddar, leftover fried mushrooms and put under the broiler until just melty. Seasoned with lots of freshly cracked black pepper and sprinkled with chopped arugula. Let’s meet again soon.

same old, but not

same old, but not

Ruts, grooves, patterns. Not bad things in and of themselves, but sometimes, when they get too deep, things need a bit of a shakeup. Toss the deck into the air, and see what new pattern appears. It’s good for your soul. My lunch today is pretty much the same as so many sandwiches before it, but the intentions and thoughts behind it are new. A fresh start with tried and true ingredients.

Toasted bread, mayo, mayo, mayo, sliced tomatoes, avocado, and extra old cheddar, a pile of greens, and a serious sprinkling of cayenne to spice up an old favourite.

the best ever

the best ever

I’m not sure what it is about this flavour combination that says comfort food to me but it does. There are so many dishes you could make with these same ingredients, but a long time favourite is a simple, and nearly perfect (bacon could perhaps better it) sandwich.

Two pieces of soft bread toasted lightly, slathered with mayo and given a generous sprinkling of cayenne pepper. One slice topped with iceberg lettuce and avocado, the other with thinly sliced tomatoes and extra old cheddar cheese. Freshly ground black pepper on everything and yum.

p is for pepper

p is for pepper

Lunch was nothing new, crazy or super exciting today. Just some old favourites piled together warmed up with cheese and topped with lots and lots of fresh ground black pepper. Black pepper is one of those spices we take for granted. It gets added to so many dishes without our even thinking about it it seems. This addition of pepper was a very deliberate one, and the more the better.

Toast with mayo, avocado, and tomato slices, topped with cheddar cheese and broiled until melty. Served warm with lots of fresh black pepper.

florentine-ish

florentine-ish

I’m not sure if this would be considered truly Florentine or not, but I’m going to pretend it is. This is my quick and easy bastardized version of Eggs Florentine. Sadly, it is without Hollandaise sauce (no time for that kind of goodness today), but some crumbled goat cheese brought my lunch back from over the top fat-free healthy craziness to a nice balance of delicious and good for you.

Sauteed garlic and spinach on toast. Topped with crumbled goat cheese, a perfectly poached egg (how did that happen?!) and fresh ground black pepper.