Jerk chicken, plantains, rice, and sauteed kale. We signed up for Home Chef because of the gluten free options. Proving to be a good investment so far.

 

Spaghetti Carbonara

 

lemon sauté
Lemon-Cream Sauce Tossed with Orzo Noodles, Zucchini & Spinach Leaves, Sprinkled with Romano Cheese.

Popcorn with my girlfriend.

Colette Farmhouse Ale from Great Divide Brewing Co.

 

Moules Bouillabaisse (Mussels Bouillabaisse)

Mussels, Rock Ling, Lakes Entrance prawns, crushed tomatoes, white wine, saffron, leek, celery, thyme, flat leaf parsley, garlic, olive oil, fish stock.

I'll start cooking at about 18:30 so that when my Darlin' walks in the door the fragrances will welcome her home.

It should look like this



And I just realised I forgot to get some crusty bread

Oh well, back on the scoot and off to the bakery.

 

Two bags of popcorn and 2 sodas. Too tired to have a real meal. Wake me up in the morning, and bring a stomach-pump!

 

Ramen noodles... Partly because I'm lazy and partly because I just bought my first Speedmaster Professional off of @Kringkily

 

Stuffed peppers

 

After 41 years of being married to She Who Must Be Obeyed, I am completely spoiled with my dinner selections. It really doesn't matter what she prepares as it is always my favorite food.

"LOTS OF"

It's not as bad as you might think. I have only averaged a weight increase of 1.2 pounds per year married. However, this does eliminate the possibility of my appearing in a speedo.

 

41 times 1.2 = 49.2 pounds. The average weight of an american male (assuming you are american) is, from my research, 194.7 pounds. That would mean you might weight 243.9 pounds now.
A quick conversion from pounds (stupid imperial measuring system) to kilograms (only smart and beautiful people use it!) resulted that you, might, weigh 110.6 kilograms, now, which is TOO DAMN MUCH SON!



(am I a useful and integral part of this community ?)

 

Wrong, wrong, wrong. Peaked at 225 pounds but now down to 215. I work at it my way. 2 years ago I decided to try cutting our yard with the 21" pusher rather than the 54" rider. Just over an acre once you deduct the pond, house and drive. 18" cut with overlap equals 4.2 miles to cut it once. Needed 1 1/2 cuttings a week. At the start it was 7 tanks at 45 minutes per tank. By the end, ten weeks later, I had it down to 5 tanks to cut it once. Lost 3 pounds half way through. Put those back on before I finished. Once finished put another three pounds on. Put on the 46 sport coat. It was snug. Went to get another one. Tried on a 48, then a 50, then a 52 which I purchased because they did not have a 52 in the store. To sum up, yes, I am over weight. It is not that kind though.

 

Ladies and Gentlemen... it's Sunday

I am taking a break of talking and photographing watches
So, food pictures should do good

Seasons 52 Medium Rare Charcoal Grilled Steak for me, crispy smoked flavor on the outside, juicy smooth on the inside: (of course, medium rare)

 

Might as well call it incoming heart attack! (no offence intended)
Looks good though.

 

Hahaha yeah, no worries

I run 15km (at least) weekly, to balance it

 

Last night: steak au poivre and baked potato ... My son loved it (and enjoyed helping me flame the cognac in the saute pan)!

 

Just home from the tennis clinic, and getting the Boeuf Bourguingnon started...

 

Bison burger with a green salad and a cold Guiness.

 

Salmon and pommes duchesse on sweet potato baked in oven. Boiled aspargus. Cold sauce on creme fraiche, lemon and mango chutney (and some other stuff in it too). With it some cold lager.

Eatable, no doubt

 

Almost the same for me; Salmon with baked sweet potato and steamed broccoli.

Wish I had some of your delicious sounding additional elements...

 

Little known fact: Hollywood studios in the 30's brought a few bison to Catalina Island off the coast of Los Angeles to serve as backdrops in Westerns they were shooting. The bison multiplied and remain there today. Apparently they can be harvested in limited numbers, as there are a couple of places on Catalina that serve bison burgers. Delicious!

 

One of my favorites. My wife makes an outstanding pie using boeuf bourguignon as the filling.