Sometimes it feels like I should put on a chefs hat and open a little lunch lounge.
That’s what I’d call it,
“Little Lunch Lounge”.
Open: 10am – 3:30pm
Menu: The best sandwich you’ve ever tasted!
Today I created a
‘Finish up what is left in the fridge’
•Ham Deli meat
•Red Bell Pepper
•Red onion slices
•Pickles on the side
Now, what the big ‘hub bub’ is, is the TECHNIQUE.
Man, the TECHNIQUE, this is really the kicker!
Anyone can just slap these ingredients together and call it a sandwich.
But this, this is a ‘SaNDwiCH!’
Here it is:
At the end, one sandwich has all ingredients and the other is minus the tasty tomato and red onion. My 4 year old doesn’t know what he’s missing.
When things don’t go exactly as planned, creativity is your best friend.
There is still some dough left-over from my attempt at home-made from scratch pizza dough.
We had a tasty dessert from it the other day. Let’s make a dinner:
Orange bell pepper
Ok, so today was Salmon. And just FYI, there is a difference between farm raised and wild caught.
This is wild caught…
My craving was awesome to me today. I felt like spinach. Fresh not cooked.
Yes, I had to pull off the stems of each leaf and it took a little time. :’P
I had fresh parsley, which I had to use. Lets look up the health benefits of that:
A red tomato and a red and orange bell peppers for the health benefits. In addition to giving color to this green salad it provides a nice crunch.
Sliced in length, thin strips keep the integrity of the vegetable (verses dicing).
I mixed fresh spinach, cucumber, red bell pepper, orange bell pepper, tomato, parsley, and fresh squeezed lemon over top.