What's for Lunch?

Here are some of my favourites.

America:
Grilled Rueben sandwich on rye bread, with potato chips, polskie ogorki and beer. Finely sliced lean corned beef, sauerkraut, melting Swiss cheese and Russian or Thousand Island dressing.

Britain:
Welsh Rarebit on toast and a pint of beer. To be made correctly, the sauce combines aged cheddar, beer, egg,  paprika, saffron, Worcestershire and dry mustard. Perhaps topped with grilled tomatoes. Perhaps a dash of dry sherry. It should be served on a large toasted whack of a traditional white loaf.

France:
Salad Nicoise. Traditionally it would be made with anchovy, but I prefer grilled tuna, black olives, cucumber, lettuce, tomato, croutons, fresh herbs and black pepper dressed with oil, garlic, and vinegar. Keep it simple. Grapes, eggs and chicken have no place in Nicoise. Served with a glass white wine, nothing fancy, vin ordinaire, Aussie Chateau de Boite will do nicely.

Today was a quickie because we were all over the place but the boss got inventive with what was available.

Spring onions finely cut in a bowl

Crumbled feta in a bowl

Some olive oil mix the feta and spring onion good, sticky.

Place between to slices of bread and toasted in a sandwich plate.

A fried egg on top of the sandwich.

Not bad....... 8-)

A salad would have been good, no time had to go out again.

Left over flathead fillets from last night - re-heated slowly.... better today than last night...

Just mixed nuts and fruit-

Grappler Deep State Feller wrote on Sep 26^th, 2018 at 3:21pm:

Left over flathead fillets from last night - re-heated slowly.... better today than last night...

love fish- I had two cheeky flat head eyeballing me in the very clear  waters of our bay- it was so funny they were swimming alongside me as I walked on the beach- actually looking at me- so cute- I love fish but coud never eat a fish I had made eye contact with