Type 2s: What have you eaten today?

Evening all

Yesterday

B: Two poached eggs smothered with butter and avocado seasoned with black pepper plus a wedge of goat's milk Gouda.
Water to swallow tablet.
Espresso

L: Wild Alaskan salmon baked with calabrese broccoli, chestnut mushrooms, double cream and lemon verbena.
Steamed French beans and mangetout with a knob of butter.
Water to drink.
Skipped pud.

D: Seafood salad using tiger prawns, brown shrimps, rocket, baby plum tomatoes, celery, Romano peppers, cucumber, Nocellara olives and salad onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pistachios.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with butter, avocado and four tiger prawns seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L:Melanzane alla parmigiana using aubergine without breading or flour, passata, mozzarella, parmesan, olive oil, oregano, garlic, nutmeg and basil. Omitted breadcrumb topping from mine and finished with extra parmesan.
Braised cavolo nero with garlic and toasted almonds.
Steamed asparagus spears topped with a knob of butter.
Skipped pud.
Water to drink.

D: Seafood salad made with brown shrimps and mussels, lettuce, Romano peppers, celery, baby plum tomatoes, Halkidiki olives and salad onions, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs with butter, avocado and three crevettes seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Walnut and mushroom nut roast made with onions, eggs and flax 'egg', (omitting customary breadcrumbs) garlic, vegetable stock and rosemary.
Vegetarian gravy
Steamed purple sprouting broccoli smothered with butter.
Carrots cut on the diagonal, onion slices and apple peel sautéed in butter.
Water to drink.
Skipped pud.

D: Seafood salad made with mussels and brown shrimps, lettuce, Romano peppers, celery, baby plum tomatoes, Kalamata olives, fennel fronds and salad onions, with a dollop of home-made aioli for dipping, topped with roasted macadamia nuts..
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs with a knob of butter and avocado, seasoned with freshly ground black pepper and a wedge of Teifi
Water to swallow tablet.
Double espresso.

L: Packed lunch made with leftover walnut and mushroom roast.
Celery sticks, baby plum tomatoes, lettuce cups for scooping and a dollop of home-made mayonnaise for dipping.
Prawns and brown shrimps.
Almonds, hazelnuts and brazils.
Water to drink.

Mid-afternoon: black filter coffee

D: Smoked salmon and cream cheese salad made with rocket, celery, baby plum tomatoes, salad onions, Halkidiki olives and Romano peppers, dressed with olive oil, lemon verbena and a touch of lemon juice, topped with pecan halves.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs and scallops, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Tuna steaks rolled in finely chopped celery and oregano, baked with aubergines and red bell peppers, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout with a knob of butter.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Seafood salad made with king prawns and brown shrimps, avocado, baby plum tomatoes, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and baby plum tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with fennel fronds and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Baked calabrese, leeks, onions, garlic and sweet red peppers.
Water to drink.
Skipped pud.
Four squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
LivingLightly said:
Hmmn .... better than polishing off a whole Mars bar by itself, I suppose @cdpm.

As a teenager, I tried a Mars bar here in London. It was so sickly sweet, I couldn't finish it. Not a fan, I'm afraid.
Then again, perhaps Canadian Mars bars are different from their English counterparts.
Click to expand...
It was very sweet.
 
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