What's for lunch?

[Hoot Crawford]

Tortilla chips with some sort of 5 layer dip, and a couple of slices of Gruyere cheese. I can't really taste the cheese anymore, but it's a pleasant memory of a Switzerland vacation about 40 years ago that included a stop in the village of Gruyeres.

 

[Hedi Mitchell]

Very long time to have had this - beef baloney and Velveeta cheese sandwich with mayo and honey mustard-
and about 1/4 c of some pinto beans he is cooking. So tasty!

 

[John Brunner]

I found a hunk of pork roast in the freezer I cooked using the sous vide method. I sliced off a bunch, put it in a saute pan to sear with beef tallow and threw some BBQ sauce on it. It was pretty good.