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Old 07-03-2008, 09:59 AM   #11
Head Chef
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Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Some of my variations..
Bruschetta (tomatoes, olive oil, onion, basil.... on french bread slices)..

French bread and a hunk of cheese, usually swiss.

Yogurt with granola

2 or three mixed salads.. macaroni, potato, slaw.. etc(make it a meal).

A fruit plate with cheese.

A cheese plate, with a little fruit...

sashimi with ginger and wasabi.

meat rollups...

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Old 07-03-2008, 10:46 AM   #12
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Join Date: Jul 2006
Location: Mackay Queensland Australia
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One of my apprentice carpenters used to make sandwiches with these, different days, different flavours. Quick and easy and not to bad for a change.

We are happy little Vegemites, happy as can be
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Old 07-03-2008, 11:03 AM   #13
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Join Date: May 2007
Location: Southeastern Virginia
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When I cook chicken, I try to make more than we will eat, and use the leftovers in a wrap - grilled chicken with a slice of Havarti or provolone, roasted red peppers, lettuce, fresh tomatoes if I have them, light mayo, and mustard. I also make tuna pasta salad or add diced cooked chicken to other pasta salad recipes I have. Then I have a piece of fruit and a yogurt. I also often make enough dinner for four, so I have leftovers for lunch for the next day or two.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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Old 07-03-2008, 01:52 PM   #14
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Location: da 'burgh
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you could put food into a thermos & make chili, chix stew, etc.

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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