Long live PBJ sammiches. I'm 51, & still eat them once in awhile. :D Hey, I had some killer chicken & dumplings a few days ago, at a restaurant in the middle of nowhere. That's one I haven't had in a long while, & it's delicious. :thumb:

The golabki look fantastic. Black Flag grilled cheese is how my 1 year old eats them. My wife probably would throw a grilled cheese in my face if it weren't cut into two triangles.

I've been eating pretty well lately as we often have friends over and instead of playing board games or watching movies we cook, eat and drink.

A friend brought me some 5 year old country ham then made a huge pot of bolognese this past weekend.

Last night I made oxtail bourguignone and brussel sprouts which is one of my wife's favorites.

http://farm4.staticflickr.com/3761/1...3b9db129_c.jpg
5 year old Broadbent ham by ColonelJLloyd, on Flickr

http://farm9.staticflickr.com/8552/1...5d46cf31_c.jpg
Untitled by ColonelJLloyd, on Flickr


http://farm8.staticflickr.com/7374/1...84047223_c.jpg
Untitled by ColonelJLloyd, on Flickr

That ham looks great. It's almost dripping from my screen!

It was intense.

Last Big Boy Tomato of the year
 

Fresh French Peasant bread, Hellmann's mayonnaise, garden fresh tomato, New York sharp aged cheddar, and Cabernet Sauvignon. A modest C&V country lunch.

I've only had ox tail a few times in my life, but I love it. I have a Filipina step-mom, back in PA, who made it the first time I tried it, and nothing else is the same. I guess she has a secret family recipe or something. ;)

Liking it!

http://www.bikeforums.net/attachment...2&d=1381514573

BYO cheese and ham baguette, and water.

http://i233.photobucket.com/albums/e...ps14cccf88.jpg

I just returned from a week in Germany. One of my favorite meals during the trip was the "Sausauge symphony" with fresh-made mustards, sauerkraut, and ketchup.

http://i850.photobucket.com/albums/a...ps7042b98d.jpg

I have been avoiding carbs lately, but I made an exception at this bakery in Heidleberg. It was worth it.

http://i850.photobucket.com/albums/a...pse7059564.jpg

Now, there's a C&V plan! :)

Nice. You found that set at a yard sale? Those Sigg sets go for pretty good dough, as you know. I had a set but sold it ages ago.
Kept my Svea stoves though. Love them.

Nom nom nom, that sausage looks good. :) I'm finishing off some potato & cheese pierogies, that I couldn't finish last night. I improvised on the sauce, it's mostly butter, but with some sweet & sour sauce mixed in, and it tastes WAY better than it "should". ;)

Indeed. I still have mine (bought about the same time as I bought my UO-8). The last time I used the Svea was, oh, this summer on this short bike tour with other BF members:

http://users.rcn.com/jimmuller/pics/..._breakfast.jpg

A couple recent lunches with eggs & avocado

http://farm6.staticflickr.com/5499/1...96a15a0d_c.jpg

http://farm6.staticflickr.com/5500/1...f7f24379_c.jpg

Here's a real (poor) man's CV lunch:
 

Ha Ha. Ramen noodles, then back to work.

I'm no spinach fan, but this looks good, cobrabyte!

American style
 

Ummm

Today's lunch. Why ride if you can't have a picnic?

http://world.std.com/~muller/pics/Ri...ith_a_view.jpg

http://world.std.com/~muller/pics/Ri...unch_today.jpg

That looks ... uh ... healthy?

Gaucho, that Sausage symphony plate looks pretty good. Is the city of Heidleberg the home of Heidleberg printing presses?

Colonel, that 5 year old ham isn't something that seems very common in the US. How does aging affect the flavor? My parents said aged Beef was very common in England and throughout the UK.

Ha. I feel like you have said that at least once before.

I didn't know they were worth anything. I may have to climb up into the attic today.

Dang, you're right. I did. Post # 424 to be exact. To a similar bowl of veggies from Jim. Well, I may be getting old, but at least I'm consistent.;)
[MENTION=344]Jim[/MENTION]: keep 'em coming, please. It's the wide range of preferences and tastes that makes this thread so entertaining!

Indeed, the same Heidleberg. It's also only about an hour from Mainz, where Johannes Gutenberg developed his famous press.

hm, sausage and cured hams. Working as a lunch chef/barrista these days (yeah, BA, I should have picked something useful) I get to work with some pretty neat stuff. Cured boar ham today, needless to say I had to taste it before serving it! Oh, and I learned to make a mean cappuccino too.