butter chicken pizza and an iced pumpkin spice latte
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Third-generation leftovers. Tex Mex fried red rice with peppers, onions, peri peri chicken, and eggs. A sprinkle of cheddar on top along with a drizzle of chipotle vinaigrette. A chopped salad of tomatoes, scallions, and avocado, seasoned with lime, ground chili peppers, and cumin. Refried beans. Chicharrons for something crunchy.
Tummy full. Fridge empty.
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Been loving my morning bagel; toasted, with some whipped cream cheese, smashed avocado, and a poached egg with lots of chili oil 
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Lovely!
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Mildly depressing airport breakfast at Heathrow. From the chain restaurant Leon. Flat white from an automated bean to cup machine cost more than a barista-made drink outside an airport. It was meh. Vegan sausage muffin was ok but the bread was terrible, white doughy bleh. On my way to Hanoi on 3 separate flights 
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safe travels!
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Oooh! More training in Vietnam? Looking forward to your food reports & drooling already 
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Have fun!
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Thanks @Phoenikia , @linguafood , @rstuart !
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Technically, this is brekkie.
2 super-fresh HBEs from my buddy’s hens on local ciabatta from the loaf my friend who works at a bakery gifted me, local cream cheez, topped with Paddy O’ Scallions.
Felt hella more lonchy, tho.
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Second-to-last BLT of the season (we have two garden tomatoes left for tomorrow). There were new-crop honeycrisp apples and gazpacho to go with.
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Tortilla Espanola, aka Spanish omelette. Took 3 tries to get it right after not making it for several years. Temp and duration were the issues. One big change from traditional is I used steamed potatoes instead of slow fry in olive oil. EV olive oil is getting pricey and I didn’t want that much leftover oil to use again. After steaming sliced potatoes, and sautéing onion, I combined both and cooked with olive oil. Then I combined in eggs and fried in a carbon steel pan about 6 mins each side. Yes the pan flip is a hassle. Not perfect, still a few tweaks like adding more salt and/or umami.
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Looks really good. It’s on my list to make soon.
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You had a really good run though.
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Yes to a good run! Not quite as good as last year, because we were on vacation for two weeks right in the middle of it. On the flip side, learning that zucchini can be a suitable sub for cukes (although IMO not quite as good - adds a bit of funk to the G), our gazpacho season should be seriously extended next year. Good cukes are hard to get here during the shoulder seasons, but zuccs - like a bad relative - arrive early and stay late.
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