Apr 18: Ham & Avocado Sandwiches; Black Pepper Beef with Brown Rice


For the first time in months we didn’t toast our sandwich! Today’s ham, avocado and mustard sandwiches were enjoyed outside.

  • Two slices of bread are 32c per serve
  • The bake ham is 63c per serve and we had ⅛ serve each, or 8c per serve.
  • Swiss slices are 12 for $3.99 or 17c per serve
  • Add 20c for mustard aioli.

Today’s sandwich needed a little crunch but was otherwise okay for 77c per serve.


For dinner we returned to a favorite: black pepper beef with brown rice.

  • Just over a pound of “beef for fajita” from our Prather Ranch delivery was $14.13 or $7.06 per serve
  • The pack of bell peppers was $2.49 or $1.25 per serve
  • Onion and garlic add 25c per serve
  • Add 50c for the other ingredients
  • Add 33c for brown rice.

Dinner tonight was very acceptable: tasty and filling without being amazing! Not bad for $9.39 per serve

Apr 17: Split Pea Soup with Ham; Red Wine and Mushroom Meatloaf with Roast Kabocha Squash and Asparagus


For lunch we finished the split pea soup from late last month. We cubed some ham and added that for texture and flavor variation.

  • The split pea soup is 43c per serve
  • The bake ham is 63c per serve and we had ⅛ serve each, or 8c per serve.

Lunch today was filling and tasty for 51c per serve.


For dinner we sliced the red win and mushroom meatloaf, fried the slices  in butter and served with roast kabocha squash and asparagus. Mostly a repeat of elements from the last two night’s meals.

  • The meatloaf is $6.77 per serve
  • The organic asparagus was $4.07 and we served half, or $1.02 per serve.
  • The kabocha squash was $1.49 and we served half or 38c per serve.

The meatloaf is definitely better fried off because of the additional Maillard reaction on the surface. We preferred the sugar snap peas to the asparagus but both are good. Overall, a very satisfying and tasty meal for $8.17 per serve.

Apr 16: Random; Baked Ham with Mushroom Brown Rice Pilaf and Asparagus


Our odd scheduling today had us eating at different time, and pretty much what we could grab. Foodie Greg had a crisp bread with Swiss and pickles, while Philip had the remainder of some Trader Joe’s Wine Country Chicken Salad.

  • The salad is $3.99 for 11.5 oz, and there was 4.5 oz left, or $1.56 per serve.


Before Easter we picked up one of Ralph’s ‘loss leader’ hams for 99c per pound and today we baked it.  The ham will cover at least 12 very generous serves.

Tonight we paired it with a mushroom brown rice pilaf, which was disappointing, and asparagus, which was not.

  • The ham was $7.81 or 65c per serve
  • The mushrooms were $2.49 or $1.25 per serve
  • Brown rice adds 33c per serve
  • The organic asparagus was $4.07 and we served half, or $1.02 per serve.

The ham remained moist and tasty while the asparagus worked well with it. The pilaf lacked flavor and was disappointing, but overall a good meal for $3.25 per serve.

Apr 15: Baked Eggs; Red Wine and Mushroom Meatloaf with Roast Kabocha Squash and Sugar Snap Peas


Being a Sunday lunch we often experiment with something new. Today we tried a baked egg recipe, which is simply some spinach, cream and eggs in a ramekin with some cheese sprinkled on top. We served with a slice of “fry” bread.

  • Two eggs are $1.00 per serve
  • The slice of bread is 16c
  • Butter adds 20c
  • Heavy cream was $1.79 and we used a fraction, or 10c per serve
  • Spinach adds 5c per serve
  • A sprinkling of grated cheddar adds 50c per serve.

We enjoyed today’s lunch for $2.01 per serve.


Tonight we cooked the meatloaf originally planned for Friday night. It’s a favorite and tonight we served with roast kabocha squash and sugar snap peas.

The recipe makes four generous serves.

  • The dry aged ground beef was $19.42 or $4.86 per serve
  • Sliced portobello mushrooms were $2.49 or 63c per serve
  • Onions and garlic add 20c per serve
  • Two large eggs are $1.00 or 25c per serve
  • The butter is $3.99 per block, and we used about 3/8 for four serves, or 38c per serve
  • Red wine adds $1.00 or 25c per serve
  • Add 20c for Worcestershire sauce and other spices per serve
  • The kabocha squash was $1.94 and we used half, or 97c per serve
  • The sugar snap peas were $2.99 and we used half, or 75c per serve.

The meatloaf was excellent, although – ironically given our recent experience at Peggy Sue’s Diner – needed a little more bread, as we ran out of panko breadcrumbs! The kabocha squash is a tasty starch while the sugar snap peas provide a fresh crunch. A good meal for $8.49 per serve.

Apr 14: Moon Touched Tomatoes with Swiss; Beef Top Sirloin with Peanut Sauce, Black Rice and Bean Sprout Salad


Our toasted sandwiches today were both “Moon Touched” (aka semi-dried)  cherry tomatoes with Swiss cheese and mayo.

  • Two slices of bread are 32c per serve
  • The bag of baby manzano tomato was $2.79 and we used about 1/3 or 47c per serve
  • Swiss slices are 12 for $3.99 or 17c per serve
  • Add 20c for mayo.

It was a really good sandwich, proving that simple can be great if the ingredients are top notch, for $1.16 per serve.


Since it was both warm enough to grill and to eat outside, we postponed the meatloaf again, and opted for Top Sirloin with Peanut (Satay) sauce. The marinade is well worth the effort because it improves the flavor and promotes the grill marks.

The sprouts and cucumber salad was an experiment. It was nice enough but felt incomplete: like it could be enhanced in some way.

  • The steak was $12.79 or $6.40 per serve
  • The cucumber was 49c or 25c per serve
  • The bean sprouts were $1.49 or 75c per serve
  • Add 50c for the marinade ingredients
  • Add 30c for dressing ingredients
  • Black rice adds 44c per serve.

The star of the meal was definitely the steak and satay sauce. The salad and rice were good backup flavors, but the salad needs something more. All up a good meal for $9.39 per serve.



Apr 13: Bahn Mi; Poached Egg with Vegetable Gyoza in Ginger Miso Broth


We needed no excuse to get a Bahn Mi.  As always, it’s a great sandwich for $8.50 per serve.


Although we had planned meatloaf, the day got away and we ran out of time. Our fallback combo is mostly from Trader Joe’s: Frozen Vegetable Gyoza and Ginger Miso Broth. We poached an egg in the broth for protein and unctuousness.

  • The Miso Ginger broth was $1.99 or $1.00 per serve
  • The gyoza were $3.99 and, 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.

Apr 12: Lamb Gyro; “Grazing” Table


On our way back from Las Vegas we typically stop at The Mad Greek in Baker CA for a yeros (kebab). This time we chose the leg of lamb meat with rice as the side.

As always The Mad Greek did not disappoint and we had a great meal with very little wait* for $12.89 per serve.

*We were visiting at 10 am so the cafe was almost deserted.


Back home we celebrated the successful NAB ‘week’ with champagne and a spread of roquamole, grapes, triple cream cheese, salamis and parma ham.

  • A serve of the roquamole is $1.08 and we each had two or $2.16 per serve
  • The grapes were $3.99 and we shared half or $1.00 per serve
  • The meat selection cost $4.99 or $2.50 per serve
  • The French triple cream cheese (brie style) was $5.07 or $2.54 per serve
  • Organic blue corn chips with quinoa were $2.99 and we used half, or 75c per serve.

Dinner tonight was suitably celebratory for $8.95 per serve.


Apr 11: Turkey/Italian Sub; Southwest Chicken Salad/Eggs Benedict


Back to our regular lunch schedule because circumstances precluded breakfast. Today we had a Turkey Cranberry and Stuffing Sub and an Italian Sub.

The subs came to $10.02 each with tax.


Last day of the trade show for us, and after packing up we got back to our hotel room and slept! We opted for the Peppermill again, when our first choice – FireFly – was booked out.

Foodie Greg had the Eggs Benedict this time while Foodie Philip had the Southwest Chicken Salad. Both were very generous serves and both pretty decent without being spectacularly good.

The Peppermill is always a great place to eat in Las Vegas.

Tonights meal cost $19.19 per serve (average) with tax and tip.

Apr 10: Breakfast Sandwich; Eggs Benedict/Pastrami Sandwich


For breakfast we repeated the breakfast sandwich, without cheese today.

Breakfast cost $9.74 per serve.


Our strategy really didn’t work, with seriously low blood sugar by the time the evening came around, so today we purchased two Italian subs for $10.02 per serve with tax.


After early evening activities we ended up at the Peppermill restaurant for a real meal. Foodie Greg had the pastrami sandwich, while Philip had Eggs Benedict.

The Peppermill is a Las Vegas tradition, and a great place to eat. Portions are generous!

Tonight’s dinner cost $18.68 per serve with tax and tip.

Apr 9: Breakfast Sandwich; Fajitas and Meatballs, etc.


Our strategy for dealing with the outrageous conference floor food prices is to have a large breakfast and skip lunch. Today we enjoyed a breakfast sandwich: egg, bacon, avocado, cheese and arugula. We felt the cheese was superfluous.

Breakfast today was $9.74 per serve with tax.


Dinner was part of a sponsored party (although in truth collectively we were two of eight sponsors) and consisted of roulades, meatballs and on-demand cooked fajitas.

The fajitas – at the Embassy Suites in Las Vegas – were cooked al la mode and were very good. The beef and chicken had experienced a long marinade and were very tender.

Dinner was sponsored so had no direct cost.