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Leftovers from yesterday. Meatloaf, mashed potatoes and Chicory with onions and a tiny splash of cream. Better than yesterday 
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Always better the next day! Looks so good.
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Thank you 
The way I cooked the Chicory yesterday was not edible haha, the taste was a nightmare. But like this: 
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Beauty in a bowl! 
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Took a crack at a homemade seafood chowder with no recipe. Mirepoix, diced potatoes & a rich dark veg stock (as I had no chicken stock; thus the lack of white creamy colour). Mussels, shrimp, Atlantic cod, boneless smoked sardines. A bit of cream cheese, splash of 5% light cream. I intended to use bacon as the smoky flavour but had a can of the smoked sardines which added a nice smoky flavour and more protein/omega-3. I had clams & Nova Scotian scallops but decided to save those! Enough seafood to suffice the dish. A big batch cooked up that no one will eat but me! 
I’ll admit it’s tasty but next time I’ll grate my potatoes
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This looks like a dream! I bet it tastes wonderful and you had better send me a bowl since it’s only you eating it.
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Another noodle bowl miso broth, thin sliced pork, red peppers, mushrooms, asparagus, scallions, topped with nori, sriracha and sesame seeds. Tried out our new eating arrangement on a low coffee table sitting on floor cushions - it was so lovely being able to enjoy a meal in my favorite room, the living room with all my plants around and the best ambiance. Delightful.
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Finally found my connection for weekly farm egg purchases in town, organic pasture raised. I’m psyched!
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I am experimenting with whipped cottage cheese mixtures as a healthier alternative to store bought dips and cheese spreads and my first attempt is good! Kind of a lemony garlicky green goddess thing going on with chives and scallion tops. I need tons more herbs next time but this is exciting!
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You’re sweet. I can’t stop eating this stuff! I shouldn’t overdo it, either, but I’m glad it’s got good protein and low fat.
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The eggs are beautiful, congratulations on finding that resource.
Your dip looks nice!
I love the Labneh that I make.
I can re-post the real recipe which is strained yogurt.
I have a Lebanese friend who told me she doesn’t strain the yogurt, she just adds the garlic, salt, olive oil and herbs of her choice to Greek yogurt.
That’s what I do even though I have special cheese cloth I ordered from Vermont.
When I make it I don’t measure anything, I just add what I want to add. It’s delicious. Olive oil in the yogurt is very tasty.
This is a kind of crummy pic of mine, using dried herbs and not fresh which I have plenty of. Plus you stir the olive oil in more. or as much as you like. Anyway the point is the way I make it it is more like a dip and less like a cheese.
Editing to add: Looking at the recipe I have/posted, there is no way I would add that much salt or that much olive oil either most likely. I just make a few cups, eyeball it, and add some of this and some of that and it always turns out 1000% great.
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Thanks! I’ve been meaning to try labneh also. I did put a drizzle of high quality EVOO in this dip and that was a nice touch.
Edit to ask if you think lemon would work in the yogurt? Maybe lemon zest?
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I think anything will work in it. Once you make it once you will see how you can add anything you wish.
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Okay! I’m going to try it soon! Thanks Alisa 
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