Month: August 2019

Lunch

A couple of really good sandwiches: Bacon, Lettuce & Tomato on one, Tuna with Capers on the other.

• Dave’s Killer Bread is 66c per serve
• Bacon is $7.99 for eight pieces and we used two, or $1.00 per serve
• Tuna is $1.00 per serve
• Five Kumato were $3.49 and we shared one, or 18c per serve
  
• Add 30c for Garlic Spread and Lettuce.

We really like the bacon done in the panini press. It keeps it flat and crisps it nicely, but not too much. Two good sandwiches for $3.14 per serve.

Dinner

A simple dinner of hot Panini Rolls spread with Béarnaise Sauce, stuffed with most of the left over Souse Vidé Brisket and toped with Tabouli.

• The Panini Roll is 63c
• The brisket was $18.48 or $4.62 per serve
• Tabouli was $2.69 and we used about ½ or 67c per serve
  
• The Béarnaise sauce was $3.29 and we used about ⅓, or 55c per serve.

Foodie Philip had two rolls while Foodie Greg has only one, which averages out to $6.47 per serve.

Lunch

For lunch we decided on Heuvos Rancheros from from Viva La Fiesta for $10.00 per serve with tax and tip. It’s good.

Dinner

A favorite meatloaf recipe is the Red Wine and Mushroom Meatloaf using two pounds of Keller Crafted Ground Beef. We served with Creamy and Garlicky Mash Potatoes with Gravy. We added green peas to the plate for color and a little more vegetable in the meal.

The meatloaf recipe makes four generous serves.

• The dry aged ground beef was $20.16 or $5.04 per serve
• Sliced portobello mushrooms were $2.99 or 75c per serve
• Onions and garlic add 20c per serve
• Two large eggs are $1.02 or 25c per serve
• The butter is $3.99 per block, and we used about 3/8 for four serves, or 38c per serve
• Red wine adds $1.00 or 25c per serve
• Add 20c for Worcestershire sauce and other spices per serve
• Potatoes were $1.63 or 82c per serve
• Garlic Spread adds 20c per serve
• Sour Cream adds 30c
• Frozen peas are $1.29 per pack and we used half, or 33c per serve.

An excellent meatloaf with good sides makes a great meal for $8.92 per serve.

Lunch

Foodie Philip was suffering from a lip related injury so we were among for soft foods and decided to each have an Avocado topped with Balsamic Vinegar and Black Pepper.

• An Avocado is $1.20
• Add 20c for Balsamic Vinegar.

A surprisingly great lunch for $1.40 per serve.

Dinner

With the same thought of soft food, we prepared Côte d’Azur Cure-All Soup.

• Six pastured brown eggs are $3.06 or $1.53 per serve
• A whole head of garlic went into the soup: 50c  or 25c per serve
• Organic chicken stock was $1.99 or $1.00 per serve
• Parmesan cost $5.49 and we used it all, or $1.80 per serve.
• Add 40c for herbs, oil  and seasonings.

This is a great soup whether you’re under the weather or on top of the world, for $4.98 per serve.

Lunch

Foodie Greg made three steak sandwiches from the remaining par baked roll, the remaining steak and some salad. The Cherry Tomatoes (from Target) were excellent. The Foodies at ours at a rest stop on the way home

Dinner

Back home we wanted something simple, so Foodie Greg picked up a Taylor Farms Roasted Garlic Chopped Salad Kit and draped it with Wild Caught Smoked Salmon.

• The Salad Kit was $3.00 but we only used half, or 75c per serve
• The Wild Caught Smoked Salmon was $8.99 or $4.50 per serve.

We really enjoyed this salad, although it does get a little heavy toward the end. A simple and quick meal for $5.25 per serve.

Lunch

Today’s shared sandwiches are another Cheddar & Kumato along with an Avocado and Turkey Breast.

• The Dave’s Killer Bread is 66c per serve
• The Avocado is $1.20 or 60c per serve
• The turkey is $3.49 and we shared 1/6 or 29c per serve
• The Old Crock cheddar was $5.45 or 68c per serve
• Five Kumato were $3.49 and we each had one, or 35c per serve
• Add 20c for Garlic Spread.

Good sandwiches for $2.78 per serve

Dinner

We were in San Diego for an interview Thursday morning and stayed with our good friend Cirina who some wonderful steaks and a feta salad ready shortly after we arrived.

There was so much steak we made tomorrow’s lunch for the three of us from the leftovers!

Lunch

Errands had us in the vicinity of The Country Deli at lunch time so we stopped in an had our “usuals”: Marinated Skirt Steak for Foodie Philip; Pastrami on Rye for Foodie Greg, although we take home leftovers of this sandwich.

Lunch, with tax and tip, was typical for a lunch here, at $22.68 per serve.

Dinner

For Meatless Monday we interpreted Heuvos Rancheros as a Quesadilla, with Refried Black Beans, Swiss Cheese (which is completely wrong but if it’s the only cheese you have…), and Fried Egg on top.

• The Flour and Corn Tortillas were $2.29 for 12 but we shared 2 or 19c per serve
• Two Pastured Eggs are $1.02 per serve, although Foodie Greg had only one, for an average of 77c per serve
• Refried beans are 25c per serve
• Swiss slices are 12 for $3.99 or 67c per serve
• Add 40c for Salas
• Add 40c for butter for the eggs.

A decent meatless meal where the Pastured Eggs are the highlight, both visually and in flavor, for $2.68 per serve.

Lunch

We wondered whether Sharkey’s Fiesta Burrito was a true “gringo” burrito like those we first had in Woodland Hills where our office was right next to, what turned out to be, one of the best Mexican food outlets we’ve found. Certainly none better since we moved office to Burbank.

Sharkey’s Steak Fiesta Burrito is pretty close and a very generous serve. We enjoyed it for $15.58 per serve with tax and tip, which is a lot for a burrito.

Dinner

After 24 hours in the Souse Vidé bath our Brisket was ready to be seared in a pan, and carved. With it we served Gnocchi with Mushrooms and Parsley and will get two meals – four serves – out of both.

• The brisket was $18.48 or $4.62 per serve
• The Gnocchi was $1.69 or 43c per serve
• Sliced Crimini Mushrooms were $2.49 or 63c per serve
• Add 35c for Parsley and seasoning.

The Brisket was, once again, transformed into something more like Prime Rib: tender and full of beefy flavor. The Gnocchi dish made a great side for an excellent Sunday night “roast” for $6.03 per serve.