I am not sure how effective half rice portions are when the sidedishes themselves may be oily (delicious, precious oily food!). And what a week – adobo, devilled mushrooms and oil-seasoned pasta…
Why can’t everything be easy as getting fat….
November 16
A special treat (for me at any rate) today: the other half has made adobo, and it’s bloody delicious! Lunch is chicken and eggplant* adobo, grilled zucchini, grilled button mushrooms, tomatoes and simmered cabbage and purple sprouting broccoli.
Pity it sounds like the adobo is so good that there’ll be none left tonight
* eggplant adobo, yes. Chicken adobo, very traditional. But both together? Not normal with my parents but it does work.
November 17
Looks vegetarian, or even vegan. Heheh… NOPE! Lunch is garlic zucchini namul, hash browns with red onion and pancetta, cabbage sambharo (Indian, more specifically Gujarati-style stir fried veg), and eggplant from yesterday’s adobo (mmm, chicken flavoured).
Also, deceptively oiler than expected… FML
November 18
Almost half the upper tier is brassica and the entire upper tier’s worth is veg. But the mushrooms cancel out because of the evil and delicious sour cream… Lunch is BBQ zucchini, tomato, devilled button mushrooms, steamed broccoli, BBQ lamb chop and sautéed purple sprouting broccoli.
November 19
Oh delicious leftover curry, it’s a spice explosion today! And a lack of cabbage, woo! Lunch is Korean spicy stir fried squid with konnyaku, kimchee, soft boiled egg, steamed broccoli, devilled button mushrooms, tomato and bhindi (okra) bhaji.
Still tasted awesome despite having so many different ethnic styles. So there!
November 20
Time to use up as much broccoli and cherry tomatoes as I can, and it’s fast to prepare too. Pancetta with red onion, lightly roasted tomatoes, purple sprouting broccoli and leek with garlic and linguine. With all that broccoli and tomato surely this one is healthy (ignoring the pancetta, olive oil and large amount of carbs… Shut up!)
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