ok, it wasn't lunch. Blue crabs on the Chesapeake.

https://lh6.googleusercontent.com/hv...w1102-h1088-no

Nice crabs! What's with the butter?

i don't know, but i can tell you I sure as hell didn't use it.

Thanks, Colonel!

http://www.mijnalbum.nl/Grotefoto-8OXWLNXO.jpg

really? you think, eh? take a hunk of meat, wrap it in bacon, throw on fire...vs...source cheese curds, peel slice & fry potatoes, make gravy

yeah...no

plus, I've never had poutine - how would I know if i made it right?

You drop it in your beer and down the whole thing. A "Chesapeake Boilermaker"

Also known as an Assbomb

Somehow, I really couldn't see you making it wrong. Sourcing venison a lot harder for me than cheese curds. Although a deer did knock down part of my next door neighbors fence the other day. Team Beagle on the alert for any recurrence. If it tastes good, you made poutine right. I believe they also eat fries with gravy in Yorkshire.

Well, I may just have to give it a shot one day soon seeing as I don't have any other option lol

I was in Tuscany last week, preparing for the you-know-what and with this thread in mind I paid special attention to lunch. I won't bore you with all my holiday snaps, but I took pics of the two most memorable lunches. One was at Casciana Terme, a spa resort where we had lunch at the spa restaurant, the Gran Caffè della Terme.

For starters we had anchovies in oil and vinegar with red onions and parsley, complemented with a nicely chilled local rosé:

http://www.mijnalbum.nl/Grotefoto-Z6UW4CDW.jpg

Main courses were chicken with orange and roast beef. With a glass of Chianti.

http://www.mijnalbum.nl/Grotefoto-GZBWUB7Y.jpg

Needless to say the uphill cycling was a piece of cake after this.

Early last week it rained a lot in Tuscany, so there was ample time to sit down for lunch. I forget the name of the little town, but the owner of the only restaurant there was a cycling enthusiast who told me Marianne Vos and Rui Costa had won the World Championships. After a nice chat about Bartali and Coppi he served this:

For starters there were Crostini Toscani, Tuscan toast with chopped liver.

http://www.mijnalbum.nl/Grotefoto-AGAPCCGZ.jpg

Followed by Cinghiale alla Griglia, roasted wild boar:

http://www.mijnalbum.nl/Grotefoto-HFIDUDFE.jpg

non-fixie, that looks fantastic, particularly with the wine and salad. And, bread, there must have been a loaf.

How come my sweetie never lets me eat stuff like this?

Non-fixie, did it taste as good as it looks?
You're preparing for l'eroica?

^ That meal looks like heaven. Must have tasted even better. ;)
Anything but Chianti would be a crime in that region.

man all I had was this Black Flag grilled cheese sandwich

http://farm3.staticflickr.com/2883/1...e386527e_z.jpg

non-fixie, that looks like one hell of a trip.

Man, you have Rise Above those paltry sandwiches. All they do is leave you Thisrty & Miserable.

It tasted even better. Especially the roast beef, which was served luke-warm in a dressing that contained oil, vinegar and some spices I could not determine, really blew my hair (or what's left of it) back.

And yes, I was "in training" for l'Eroica. Did the 75 k on Sunday. Took me all day, but it was fun. The food that was provided at the check points was a lot more interesting than the usual gels and muesli bars.

Making up a big batch of Gołąbki...

http://farm3.staticflickr.com/2578/4...beab1917ef.jpg

No pictures...but...my standard C&V lunch is simple...

A very good Peanut Butter and Jelly sandwich! But...trying to be more "gourmet"...I have started doing...Almond Butter and Fig Jam!

Wow, flashback! The last time I had a peanut butter and jelly sandwich for lunch was in a school cafeteria in 1974. Since then I've lived in Europe, where that concept is unknown. I remember liking them.

Tomorrow we are going to Japan. I will stay 3 weeks.
So 3 weeks of every day Japanese food. I will make pictures of some of the lunches I will have.
I love almost all Japanese food, except uni and natto.

Ah! Very similar to Sarma, a favorite dish of my family (Serbian) during Christmas: http://en.wikipedia.org/wiki/Sarma_(food)
My dad goes so far as to ferment his own home grown cabbage in a wooden barrel for the once or twice a year meal. From what my family tells me the original dish is thought to be attributed to the Sarmatian culture: http://en.wikipedia.org/wiki/Sarmatians hence the name...though there is no mention of that in the Wiki article.

bahahah! Indeed fender1, indeed.