Lunch for Week XIII

UPDATED !!!!!!!!!

This is the lunch we had today:

Yes, it is enough food to feed a small Amazon village for a week!!

I am not in the habit of putting butter on my rolls or toast at home.  I use butter to cook with but not spread on my food.  It’s just a way to save some fat and calories for eating MEAT later.

BUT !!!!!!!!!!!!!!!!!!!!

I wasn’t  going to dip the lobster in the butter mostly because I didn’t want to hide the taste of the lobster with the butter, but I went ahead and dipped.


Holy cow was that great !!!!!!!!!

I almost wanted to drink it straight up !!


This will be a more boring post then any other !!!
The Holiday activity is beginning and this is the schedule for the week:

Monday:      Office luncheon

Tuesday:     Department (off site) Christmas party

Friday:         OFF

So I will just have to forage on Wednesday and Thursday.

The office luncheon:

In today’s economic situation, it’s a miracle that we still get a nice luncheon.  We also had a bang up picnic this summer.

Now I don’t want to look a gift horse in the mouth, but I could almost do without the lunch.  We have an upscale cafeteria in our building ($7.50 for sandwich,soda and chips)(which is why I bring my lunch!!) but when they try to put on a lunch for 200+ people, it loses a little in quality.

The main entree is Filet Mignon(nice, but would rather have a rib eye) and I think there will be a shrimp entree as well, roasted potatoes, steamed vegetable medley, rolls and and a variety of cheesecakes for desert.

No, I’m not bragging or gloating.  The cafeteria staff will do a great job but it’s really hard to put it all together with the best quality.

I would be happy with a good burger and fry !!

Supermarket Standoff: Best Tasting Bacon

“Carnivores, rejoice. This edition of Supermarket Standoff puts front and center the meat that claims unabashed adoration from food writers, chefs, and dudes ’round the world. Bacon has inspired large-scale festivals, questionable hygiene products, and now an international holiday. People love bacon.

A lot of it is produced in the U.S.–more than 2 billion pounds each year–which became quite clear when we were researching for this taste test. We whittled down the large volume of brands by choosing classic hickory- or applewood-smoked versions. We included both cured and uncured bacon; the latter is rising in popularity due to health-conscious baconnoisseurs. (Not-so-fun-but-at-least-educational-fact: the term “uncured” is a little misleading, since it’s meant to indicate that the bacon is free of pork-preserving sodium nitrite. But uncured bacon generally uses celery juice, which releases natural sodium nitrate and nitrite anyway.)

Some of our tasters prefer their bacon crispy and charred, while others wanted it chewy and ham-like. Whichever camp you’re in, you can be guided by both our top picks and nutritionist Marissa Lippert’s favorites.”

The grocery store that I shop at has a terrific “slab” bacon that is my favorite.