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.

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

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



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