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Type 2s: What have you eaten today?

Evening all

Yesterday:

Record-breaking temperatures well above the seasonal average expected here once again. Too hot to cook yesterday, so prepared lunch first thing and refrigerated.

B: Two poached eggs topped with a knob of butter, slices of avocado and crevettes, seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Appetiser: gazpacho
Salad using asparagus spears, snap peas, mung bean sprouts, cucumber matchsticks, shredded cabbage, Padrón chillies, basil, coriander and mint, dressed with avocado oil, ginger, garlic, lemon zest and a touch of lemon juice, topped with toasted almonds and cashews.
Water to drink.
Strawberries with Greek full-fat yoghurt.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, cherry toms, celery and salad onions dressed with home-made aioli for dipping and topped with walnut halves.
Water to swallow tablets.
 
Evening all

Yesterday:

Some cloud around, so a degree or two cooler than Wednesday and Thursday. We're volunteers at our local nature reserve and Friday is our day on the rota. Much as I love warm weather, I was thankful not to have the sun beating down on us all afternoon.

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of teifi.
Water to swallow tablets
Double espresso.

L: Packed lunch made with leftover ceviche.
Lettuce, Romano peppers, celery sticks and cherry toms with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Wild blackberries picked on the hoof to round off lunch.

D: Smoked salmon and cream cheese salad made with sweet cicely, vine tomatoes, lemon verbena, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
 
sounds lovely, am gonna have this tommoro lol
 
Evening all

Yesterday:

B: Two poached eggs and scallops topped with chopped, flat-leaf parsley, asparagus spears with a knob of butter, all seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and aubergines, moistened with cream and topped with grated Cheddar cheese.
Steamed runner beans with a knob of butter.
Salad using lettuce, Romano peppers, vine tomatoes, Welsh onions, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.

D: Seafood salad made with tiger prawns and mussels, rocket, avocado, cucumber, salad burnet, cherry tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted pistachios.
 
Evening all

Yesterday:

My kitchen faces north so stays cool most of the Summer. That said, with another scorcher in prospect, I changed yesterday's lunch-time menu to avoid additional heat and humidity in the run-up to lunch.

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a tomato, garnished with flat-leaf parsley and seasoned with black pepper.
Water to swallow tablets
Espresso.

L: Aperitif: dry white wine
Salad made with Beenleigh Blue and Teifi, lettuce, Romano peppers, celery, salad onions, cherry tomatoes, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Raspberries and Greek full-fat yoghurt.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, cucumber, salad burnet and a touch of lemon juice, with a dollop of aioli for dipping, topped with toasted almonds and chopped chervil.
Water to swallow tablets.
 
I had two shredded wheat with unsweetened almond milk.
 
Evening all

Yesterday:

Temperatures still way above the seasonal average here, but a gentle breeze made being outdoors comfortable once more.

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears with butter
A medley of baked broccoli, leeks, sweet red peppers and garlic mushrooms.
Water to drink.
Skipped pud.

D: Seafood salad made with mussels, brown shrimps, lettuce, cherry toms, celery, Romano peppers, Welsh onions and Kalamata olives, dressed with olive oil and a touch of lemon juice, parsley and garlic, topped with toasted sunflower and pumpkin seeds.
Water to swallow tablets.
 
Evening all

Yesterday:

Temperatures still well above the seasonal average here, but light cloud and a gentle breeze made being outdoors a pleasure once more.


B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns all seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Baked halloumi and sweet red peppers,
Hummus with Kalamata olives.
Salad using cucumber, salad burnet, rocket, salad onions, raspberries, strawberry halves and mint, dressed with olive oil, garlic, a touch of lemon juice and topped with toasted sesame seeds.
Water to drink.
Skipped pud.

D Seafood salad made with crab and brown shrimps, lettuce, cherry toms, celery, Welsh onions and mustard cress, with a dollop of aioli for dipping, topped with chervil and toasted pistachios.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of Beenleigh Blue ewe's milk cheese.
Water to swallow tablets.
Espresso.

L: Salad using salmon fillets poached with black peppercorns, salad onions and lemon juice.
Lettuce, avocado, tomatoes, celery and sweet cicely, with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted almonds.
Water to drink.
Skipped pud.

D: Seafood salad made with king prawns, mussels, lettuce, celery, Romano peppers, Welsh onions, Kalamata olives and mustard cress, with a dollop of aioli for dipping, topped with toasted sunflower seeds.
Water to swallow tablets.
 
Evening all

Beautiful weather here yesterday; warm sunshine, but puffs of fair weather cumulus cloud and a gentle breeze meant it was never uncomfortably hot.

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Mushroom and spinach frittata made with eggs, grated Cheddar cheese, onion, cream and oregano.
Salad using chicory, sweet cicely, celery, mint, Kalamata olives and salad onions, dressed with an olive oil, garlic and balsamic vinaigrette.
Topped with roasted almonds.
Water to drink.
Skipped pud.

D: Seafood salad made with brown shrimps, mussels, lettuce, cherry toms, celery, Halkidiki olives and Welsh onions dressed with home-made mayonnaise, topped with toasted pumpkin seeds.
Water to swallow tablets.
 
Evening all

Today:

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of Gorwydd Caerphilly.
Water to swallow tablets
Double espresso.

L: Packed lunch made with leftover spinach and mushroom frittata.
Lettuce, Romano peppers, celery sticks and cherry toms with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Wild blackberries to round off lunch.

D: Smoked salmon and cream cheese salad made with sweet cicely, baby plum tomatoes, mint, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado slices seasoned with black pepper, plus a wedge of Gorwydd Caerphilly.
Water to swallow tablets
Double espresso.

L: Packed lunch made with leftover spinach and mushroom frittata.
Lettuce, Romano peppers, celery sticks and cherry toms with a dollop of home-made mayonnaise for dipping.
Almonds and hazelnuts.
Water to drink.
Wild blackberries to round off lunch.

D: Smoked salmon and cream cheese salad made with sweet cicely, baby plum tomatoes, mint, Kalamata olives and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted pine nuts.
Water to swallow tablets.
 
Evening all

Saturday:

B: Two poached eggs and scallops topped with chopped, flat-leaf parsley, asparagus spears with a knob of butter, all seasoned with black pepper.
Water to swallow tablets.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and oregano, baked with sweet red peppers and aubergines, moistened with double cream and topped with grated Cheddar cheese.
Steamed runner beans smothered with a knob of butter.
Salad using lettuce, Romano peppers, vine tomatoes, Welsh onions, mint and Kalamata olives, dressed with an olive oil, garlic and balsamic vinaigrette and topped with roasted macadamia nuts.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and crab, rocket, avocado, cucumber, salad burnet, baby plum tomatoes, salad onions and Halkidiki olives with home-made aioli for dipping and topped with toasted pistachios.
 
Evening all

Torrential rain with some thunder and lightning here overnight. Looks as though our Indian Summer may be over.

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and a vine tomato, garnished with flat-leaf parsley and seasoned with black pepper.
Water to swallow tablets
Espresso.

L: Aperitif: dry white wine
Baked whole sea bass, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears smothered with butter.
A medley of baked broccoli, onions and sweet red peppers with garlic mushrooms.
Water to drink.
Raspberries and Greek full-fat yoghurt.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Salad made with anchovy fillets, eggs, avocado, Padrón chillies, Welsh onions, lemon verbena and a touch of lemon juice, with a dollop of aioli for dipping, topped with walnut halves.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado and crevettes seasoned with black pepper.
Water to swallow tablets
Espresso.

L: Cheese-crusted omelette stuffed with mushrooms, baby plum tomatoes, spinach, oregano and cream cheese plus grated Cheddar cheese for the crust.
Salad using lettuce, celery, salad onions, Kalamata olives and mint, dressed with an olive oil, garlic and balsamic vinaigrette, topped with walnut halves.
Water to drink
Strawberries and Greek full-fat yoghurt.

D: Seafood salad made with tiger prawns, brown shrimps, lettuce, sweet cicely, vine tomatoes, celery, Romano peppers and salad onions dressed with olive oil and a squeeze of lemon juice, parsley and garlic, topped with toasted almonds.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado, seasoned with black pepper and a wedge of Gorwydd Caerphilly.
Water to swallow tablets
Espresso.

L: Salmon fillets baked with broccoli, chestnut mushrooms, double cream and lemon verbena.
Steamed asparagus spears smothered with a generous knob of butter.
Salad made with sweet cicely, chicory, celery, green peppers, salad onions and flat-leaf parsley, dressed with olive oil, garlic and a touch of lemon juice, topped with roasted macadamia nuts.
Skipped pud.
Water to drink.

Seafood salad using king prawns, mussels, lettuce, baby plum tomatoes, mint, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to swallow tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, slices of avocado and tiger prawns, all seasoned with a grinding or two of black pepper.
Water to swallow tablets.
Espresso.

L: Courgetti con sugo di melanzana made with aubergines, celery, carrot and onion, oregano, passata, garlic, butter and spiralised courgettes, finished with grated Parmesan cheese.
Salad using lettuce, Romano peppers, celery, salad onions and Kalamata olives, dressed with an olive oil, oregano, garlic and balsamic vinaigrette, topped with toasted almonds and pecan halves.
Water to drink.
Raspberries and Greek full-fat yoghurt.

D: Seafood salad made with brown shrimps, mussels, lettuce, celery, baby plum tomatoes and mustard cress with a dollop of home-made aioli for dipping, topped with flat-leaf parsley and toasted pistachios.
Water to swallow tablets.
 
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