May 25: Pastrami Bagel, Tuna Salad Bagel; Thai Pork Curry with Brown Rice


As we were out, we decided to try a Western Bagel, something we haven’t had since we lived in West Hills. We share a tuna salad on pumpernickel and a pastrami on pumpernickel for $7.50 each. They were both good sandwiches.


Our meat delivery – now Keller Crafted after a name change – included some pork filets that make great stir fry. Combine with red curry paste, bell pepper and sugar snap peas and we have a great meal.

  • The pork was $15.11 or $7.56 per serve
  • The organic yellow bell pepper was $1.72 or 86c per serve
  • The sugar snap peas were $2.49 or $1.25 per serve
  • Add 25c for seasoning
  • Add 33c for rice.

A filling and tasty meal for $10.25 per serve.

May 24: Chicken Breast, Moon Touched Tomato, Swiss; NY Strip Steak with Crash Hot Potatoes and Grilled Asparagus


Today we toasted two identical sandwiches stuffed with “buffalo” chicken breast, moon touched tomatoes and Swiss cheese. With a little smear of the garlic spread it made a really tasty sandwich.

  • Two slices of bread are 32c per serve
  • Tomatoes  add 40c per serve
  • The chicken breast is $5.99 for 8 oz and we shared 4 oz or $1.50 per serve
  • Add 45c for butter and garlic dip.

A tasty toasty for $2.67 per serve.


For dinner we picked a New York Strip Steak from our meat delivery and paired it with grilled asparagus and crash hot potatoes.

  • The steak was $19.97 or $9.99 per serve
  • The asparagus was $5.14 but we used just under half, or $1.25 per serve
  • The purple potatoes were $2.99 or $1.50 per serve.

A great steak, perfect potatoes and exceptionally good asparagus for $12.74 per serve!

May 23: Baked Beans & Swiss with Garlic Spread; Pizza


When we started looking for sandwich toasting solutions we originally looked at Jaffle Irons. Turns out the panini press works better for us, but today we returned to a classic jaffle recipe: baked beans and cheese. In our case giant baked beans and Swiss cheese with the addition of a generous spread of the Garlic dip/spread we’ve been enjoying lately.

The garlic dip provided just the spicy edge this sandwich needs to elevate it.

This was a great sandwich for $1.77 per serve.


Tonight was the monthly LACPUG meeting, which means pizza! We now contribute a more realistic $10 per person.

May 22: Avocado & Sardines; Pork Chops with Bok Choy in Mushroom Sauce


Take on avocado and one can of sardines in water and make them into a toasted sandwich. Without the toasting of the bread this would have a very dull texture, but out of the panini press it’s pretty good.

  • Three avocado were $2.97 and we used one, or 49c per serve
  • Skinless, boneless sardines in water are $1.99 or $1.00 per serve
  • Two slices of bread are 32c per serve
  • Add 25c for butter.

Today’s $2.06 sandwich is definitely improved by toasting.


It’s time to use some of our meat delivery as we’ve been away and it’s building up. Prather Ranch have transitioned to becoming Keller Crafted (Meats) but otherwise the quality remains unchanged.

Tonight’s thin cut pork chops were paired with Bok Choy in a Mushroom Sauce, although we dropped the sugar.

  • The pork chops were $10.64 or $5.32 per serve
  • Mushrooms were $2.99 or $1.50 per serve
  • Bok Choy was $1.78 or 89c per serve
  • Add 55c for other ingredients.

Dinner tonight was tasty and well balanced. The saltiness of the oyster and soy sauces balanced the pork. A good meal for $8.26 per serve.


May 21: Avocado & Turkey Breast, Avocado & Lemon Pepper Salmon; Vegetable Gyoza in Ginger Miso Broth


Once you open an avocado you’re committed to two avocado-centric sandwiches. Today we paired with a pouch of Lemon Pepper Salmon, and Smoked Turkey Breast.

  • The turkey breast is $5.99 for 8 oz and we shared 3 oz or $1.13 per serve
  • Three avocado were $2.97 and we used one, or 49c per serve
  • The salmon was $2.79 or $1.40 per serve
  • Add 20c for butter.

Lunch cost $3.22 and we both strongly preferred the Lemon Pepper Salmon and Avocado sandwich to the rather boring Smoked Turkey Breast. We felt that sandwich needed some acid or spice.


Not being in much of a cooking mood we fell back to our go-to instant meal: Vegetable Gyoza in Miso Ginger Broth, with a poached egg for protein.

  • The Miso Ginger broth was $1.99 or $1.00 per serve
  • The gyoza were $3.99, or $2.00 per serve
  • Add 20c for seasonings.
  • A pastured egg is 50c.

Tonight’s meal was excellent. Really tasty and full of Thai flavors for $3.70 per serve, and on the table in about 20 minutes.

May 20: Scrambled Eggs & Baked Beans on Toast; NY Strip Steak with Cauliflower Gnocchi in a Blue Cheese Sauce


Sunday lunch  usually involves some extra effort, and eggs. Today Foodie Greg scrambled eggs and served with Giant Baked Beans and “Fry” Toast (a slice of bread done in the panini press).

Lunch today was very satisfying for $2.26 per serve.


Since we missed “Thursday night steak night” we jumped right in to grilling a NY Strip steak, and serving that with Trader Joe’s Cauliflower Gnocchi in a Blue Cheese Sauce.

  • The NY Strip Steak was $19.97 or $9.98 per serve
  • The gnocchi was $2.69 or $1.35 per serve
  • Blue cheese crumbles were $3.49 and we used half or 87c per serve
  • Heavy cream is $3.29 per pint, but we used only ¼ or 42c per serve
  • Organic frozen peas were $1.99 per pack or 50c per serve
  • Add 30c for other ingredients.

A very satisfying meal for $13.42 per serve.


May 19: Bhan Mi; “Grazing” Meal


For lunch we went immediately for our favorite sandwich: a Bahn Mi for $8.75 per serve with tax and tip.


Rather than cook a meal we snacked on a spread of smoked salmon, cheddar, liverwurst, endive, roast garlic dip and crackers.

  • Nut Thins were $2.49 or $1.75 per serve
  • Grapes were $5.23 and we used less than 1/4 or 65c per serve
  • Smoked salmon was $4.19 or $2.10 per serve
  • Cheddar adds $1.00 per serve
  • The full liverwurst pack is $3.20 but we had under 1/4 each or 80c per serve
  • The garlic spread is $2.99 for the pack, and there was about 1/4 left, or 38c per serve
  • Add 50c per serve for incidentals.

We had a very enjoyable dinner while catching up on some television for $7.18 per serve.

May 18: Airline Food!


Shortly after takeoff on the trip home we were served a Moroccan Style Lamb Curry with roast potatoes, a dinner roll, Orange Chocolate Mousse and cheddar & crackers.

It was okay as an airline meal. Included in the air fare.

Breakfast (Dinner)

Because the flight arrived very early the airline served breakfast just before landing. We had some scrambled eggs, roast potato and a small chicken sausage. Again, nothing to write home about but acceptable airline food.

May 17: Meat Pie & Sausage Roll; Seafood Rissotto/Veal Cutlet


For our final lunch with Philip’s mom we went with her to her favorite local coffee shop and had meat pies and sausage rolls. Well, Philip had one of each while Foodie Greg has a quiche.

The quiche was pretty good while the meat pie and sausage roll were quite ordinary. The average cost for the meal was Au$8.50 (US6.38) per serve.


Our trip home had started with an overnight stay in Sydney, which allowed us to catch up with an old friend and eat Italian. Foodie Greg had a Veal Cutlet which was quite good, while Philip had a “seafood risotto” that was not too bad but was definitely not made on arborio rice, so ended up a little starchy.

The meal averaged Au$37.50 (US$28.13) per serve.

May 16: Ham Salad Roll; Pork Belly/Squid Salad


Being Thursday, we were near the bakery again and once again enjoyed their Pork Roll, which is a cold cuts variation of a Bahn Mi, for Au$6.00 (US$4.50) per serve.


Ahead of attending a “mystery musical” (actual show not announced until the overture starts) we had dinner at the Larendon hotel, near the venue.  Foodie Philip had Twice cooked Pork Belly while Greg had a Squid Salad.  Both were excellent for Au$26.50 (US$19.88) per serve.