No pic, but a delicious supper of Brie wrapped in smoked ham, devilled eggs, coleslaw, and green salad incorporating a load of home brewed kraut and a swig of ACV.
It’s been a lovely warm sunny day again here, so for once cold food has been the order of the day! Leftovers are scheduled for a weekend lunch tomorrow.
Aww look at that crisp, fresh lettuce! Looks lovely!
I inadvertently defrosted a steak while I was rummaging around in the freezer! It was bloody marvellous! Especially as I found a couple of over ripe tomatoes!
You looked lovely sitting in the garden! I did get to walk by the sea for a while!
It’s a deal🤫
Oooopsie daisy! 
Looks AMAZING!
LOL! Thanks! I’d completely forgotten that last summer I’d replaced my 10-year-old far-too-floppy-got-wet-too-many-times paper sunhat - I was so chuffed to have dug out my new-ish Panama yesterday! Mr S is most jealous… 
my mum has passed on so I know she knows… on the other hand she loved her steak so surely she would approve… as long as I am not in public?
More stuffed chicken, this time breasts stuffed with homemade pesto, muffaletta mix, jalepenos and wrapped with bacon and smoked with pecan wood.
inWhat a crazy bunch we are, no wonder the world doesn’t accept us: we lick our AND our family members’ plates, drink buttery juices (and we salivate when we think of buttery juices), our #foodporn are dishes like smoked pork butt, anything with the word “fatty” in it, buttery liver, hunk of meat, rump (insert “shake your rump”), “ 4oz steak? hold my low-carb beer…”
My lunch today was turkey, bacon, dill havarti, tomato, avocado lettuce wraps. Tasted fresh and delicious but was missing the clover sprouts I just finished growing because my husband ate them all.
The other day I harvested some rhubarb from my garden and had some frozen strawberries? So I made some strawberry rhubarb jam with Allulose and Pomona’s low sugar/sweetener pectin. Comes in at 1 net carb per 2 tablespoon serving and makes a fabulous mix in for my homemade Greek yogurt.
Janie, that looks amazing! How did you make it?
Looks great! And it’s reminded me that I have a head of cabbage to use, AND some ragu - so I’m feeling totally inspired! Thanks!
LOVE this! 
I don’t know how Janie does it but I make my quiche the same way I always did but without the crust…
We have a nearby cafe that makes the best quiche right down the street so now I basically never make it. It is so easy to eat theirs (except the pastry part)
Thanks, @cervyn! It’s been a while since I made one but like you I just go crustless. Am tempted by crusting with bacon though!
This was lunch in the garden today - leftover salady bits from last night. Delicious! The weather is glorious at the moment so we’re outside a lot more than usual. And I’m even wearing SHORTS… which is not a common occurrence because generally my default position is ‘frozen’. 
(The bright green leaves under the eggs are the thinnings from my lettuce seedlings.)
