Nov 27: The Country Deli; Lamb Loin Chops with Crispy Sheet Pan Gnocchi and Veggies


Circumstances had us in the vicinity of The Country Deli so we stopped their for lunch for an average of $22.34 per serve.


Since we still had some of last night’s Gnocchi and vegetables, we grilled lamb loin chops and served with the reheated gnocchi, although we forgot the parmesan tonight.

  • Lamb loin chops were $13.10 or $6.55 per serve
  • The gnocchi and vegetables, without parmesan is $2.60 per serve.

While the gnocchi and vegetable bake was good, it was better with lamb loin chops. A good meal for $9.15 per serve.

Nov 26: Panini Roll with Egg Salad & Sprouts; Crispy Sheet Pan Gnocchi and Veggies


For meatless Monday we reverted to the egg salad in panini roll with sprouts.

  • The panini roll is 63c per serve
  • The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  • The nanoshoots cost $2.50 and we shared about ¼ or 31c per serve.

We enjoyed this roll a lot for $1.86 per serve.


For dinner we found a new recipe – Crispy Sheet Pan Gnocchi and Veggies – that looked tasty and was meatless.  We used our regular cauliflower gnocchi, which may have been a mistake as it did not crispen up as expected.

The recipe made four serves.

  • The gnocchi was $2.69 or 67c per serve
  • Mini peppers were $3.59 or 90c per serve
  • Grape tomatoes were $2.49 or 63c per serve
  • A jumbo red onion was 54c or 14c per serve
  • Rosemary came from our garden
  • Garlic adds 5c per serve
  • Add 20c per serve for oil and seasoning
  • The parmesan was $5.49 but we used ¼ or 69c per serve.

A tasty meal for $3.29 per serve, that would have been better with potato gnocchi.

Nov 25: Creamy Pork Chili; Gordon Biersch


We decided to finish the Creamy Pork Chili and served it on a slice of toast.

  • Bread is 14c per serve
  • Butter is 25c per serve
  • The Creamy Pork Chili is $3.10 per serve.

A good lunch for $3.49 per serve.


It was time for our monthly meeting with another developer so we headed for Gordon Biersch where Foodie Philip had the Gorgonzola Rib Eye, and Foodie Greg had the Sausage Platter.

Dinner cost $24.60 per serve with tax and tip.

Nov 24: Spinach & Garlic Frittata; Roast Cod with Cannellini Beans and Green Olives


Since it was the weekend, we could do something a little more involved for lunch. Not that spinach and garlic frittata is a lot of work!

  • Pastured eggs are 50c each or $1.00 per serve
  • Garlic adds 5c per serve
  • Baby spinach was $1.99, or 50c per serve.

A tasty lunch for $1.55 per serve.


Fishy Friday on Saturday night called for Roast Cod with Cannellini Beans and Green Olives.

  • The beans were $1.00 per can or 50c per serve
  • The cod fillets were six for $12.99 or $2.17 per serve
  • The jalapeño was five cents, or 3c per serve
  • The olives come in a $4.49 jar, and we used half, or $1.25 per serve
  • The lemons were $1.78 or 89c per serve
  • Add 30c per serve for seasoning and oil
  • Black rice adds 44c per serve.

A pretty decent meal, with good variety, although we did not deseed the jalapeño and we should have! Still, tasty and filling for $5.58 per serve.

Nov 23: Chicken Breast & Swiss; Lamb Meatloaf; Snap Pea Salad with Burrata


Again some simple toasted sandwiches for lunch: sliced chicken breast with Swiss on the sprouted sourdough bread.

  • Sprouted sourdough bread cost $3.99 for 32 slices, or 25c per serve
  • Swiss slices are 12 for $3.99 or 34c per serve
  • Sliced chicken breast is $7.99 for 8 oz and we each had 1 oz or $1.00 per serve
  • Add 35c for garlic spread and butter.

Another decent but uninspiring sandwich for  $2.94 per serve.


Although it’s supposed to be “fishy Friday” we’re postponing that until tomorrow. Tonight it’s Lamb meatloaf using the same recipe as for the  Soutzoukakia but without the sauce.

Served with a salad made of sugar snap peas and fresh burrata it made a great meal.

  • The ground lamb was on special for $4.99 or $2.50 per serve
  • An egg is 50c or 25c per serve
  • 16 oz Panko breadcrumbs are $2.99 and we used 8oz or 75c per serve
  • Add 35c for onion, garlic and seasonings
  • We opted for all mint, no parsley, which came from our garden
  • Parmesan cost $5.75 but we used about 1/8 for this dish, or 35c per serve.
  • Red wine adds 25c per serve
  • The burrata was $8.99 or $4.50 per serve
  • Sugar snap peas were $2.49 and we used about half or 63c per serve
  • Mint for the salad came from the garden
  • Add 30c for other ingredients.

The burrata and sugar snap pea salad was good, but the burrata wasn’t as good as the price would have suggested.  Still, it worked well with the meatloaf, which we finished completely! A good meal for $9.88 per serve.

Nov 22: Sardine & Avocado; Thanksgiving Feast


Toasted avocado and sardine sandwiches were an early, light meal ahead of Thanksgiving dinner!

  • Sprouted sourdough bread cost $3.99 for 32 slices, or 25c per serve
  • The avocado was 35c per serve
  • Sardines are $1.99 or $1.00 per serve
  • Add 30c for garlic spread and butter.

A nice light sandwich ahead of the feast for $1.90 per serve.


We were hosted by friends who had a large Thanksgiving gathering and ate a lot of very good food surrounding a perfectly cooked turkey. Foodie Philip got tasked with making gravy, and did a decent job, although lacking some of the preferred ingredients.

The recipe would be pan drippings, retaining enough fat for six tablespoons of flour (targeting six cups). Make the roux and scrape all the fond from the pan for maximum flavor. Add two cups of red wine, a little soy for umami and some Worcestershire for a little acid and spice. Top up to desired thickness with about three cups of chicken stock.

It needs to simmer for 10 minutes or so to cook out the wine a little.

Nov 20: Egg Salad win Panini Rustic Roll; Creamy Pork Chili


With egg salad purchased before our trip in the refrigerator, we decided to  – once again – do egg salad in a par baked panini rustic roll, with spicy sprouts.

  • The panini roll is 63c per serve
  • The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  • The nanoshoots cost $2.50 and we shared about ¼ or 31c per serve.

We enjoyed this roll a lot for $1.86 per serve.


After the travel and convenience meal, it was time to try something new, which turned out to be an adaption of a Creamy Chicken Chili to a Creamy Ground Pork Chili.

The recipe makes six serves.

  • The pork came from our Keller Crafted Ranch meat delivery – 1 lb of ground pork cost $8.31 or $1.39 per serve
  • The chicken broth was $1.99, or 33c per serve
  • For the corn we used Trader Joes Fire Roasted frozen corn to get grill flavor, which cost $2.49 for a pound, and we used half a packet,  21c per serve
  • A can of “store beans” was $1.00, and we used two, or 33c per serve
  • Butter is $2.99 for 8 ounces, and we used 6 or 19c per serve
  • Add 25c for onion, garlic, celery and bell pepper
  • Add 40c per serve for seasonings and flour.

While a strange Chili it was pretty darn good for $3.10 per serve.

Nov 19: Red Scooter Deli; Vegetable Gyoza with Ginger Miso Broth


The Foodies decided to travel home via 101 instead of the more efficient 5 Freeway, which put lunch at Paso Robles. A quick Yelp search on the trip had us at the Red Scooter Deli, just off the park in downtown Paso Robles.

We’re glad we did, because we just beat the rush, and had two great sandwiches, again with really good bread. Foodie Philip opted for a BBQ Beef and Foodie Greg, the Reuben for $12.39 per serve with tax and tip.


After traveling most of the day, a simple and easy to prepare meal was called for, so we returned to our stand-by favorite: Vegetable Gyoza in a Ginger Miso Broth.

  • 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.

A great tasting, simple and quick meal for $3.70 per serve.

Nov 18: Le Boulanger; Sizzling Gourmet


For lunch we returned to Le Boulanger Foodie Philip had their Beef Bacon melt while Foodie Greg chose a Pastrami Melt. Again the bread was exceptionally good, toasted perfectly with tasty filling and a nice coleslaw on the side.

Good food for $10.19 with tax.


We have a friend who has a talent for finding interesting restaurants and among a sea of chain restaurants Sizzling Gourmet on a side street in Cupertino was a definite find. This is Hunanese cuisine rather than the more common Cantonese version we see in “Chinese” restaurants. There are many regional variations to Chinese meals and this was a delicious one.

The sizzling pot has much less liquid than other variations. Our duck and chicken combination was exceptionally good. A bok choy fried rice was a perfect accompaniment. We had pork belly and pot stickers as appetizers, which were again very good.

No-one left hungry in our group of five. The average cost per serve was $18.55, which was great value.