[Magdalen] BLT.

[Jay Weigel]

Sounds pretty good to me, Marion! I'm not allowed to fry eggs when S/O is
home as he can't abide the smell of them frying, so I save that treat for
when he's away. My lunches these days consist of fruit-based smoothies made
with almond milk (I'd use soy, but digestive system can't tolerate it),
brown rice protein (2 scoops), a teaspoon of mixed seeds (flax chia,
sesame), and whatever fruit I have on hand. Like as not, the fruit is a mix
of frozen chunks of something or a frozen banana plus cut up fresh
something. Sometimes I put greens in the mix if I have them. Sometimes I
substitute peanut powder or almond butter for the brown rice protein. This
is 5 days a week until I get below 130 lbs again. I'm on liquids until
dinner. Weekends are "free but reasonable". I eat what I want but in
reasonable amounts.

On Fri, Nov 4, 2016 at 2:34 PM, Marion Thompson <marionwhitevale at gmail.com>
wrote:

> I agree with both Mike and Scott for texture and crunch (flavour, sadly,
> doesn't count).
>
> My go-to lunch these days (children, avert your eyes):   a mix of sauteed
> mushroom and 2 organic eggs with Omega 3, large or X-large, broken up and
> all fried up together with butter in the pan, well seasoned with Piri Piri
> .  On a large white tortilla place a bed of shredded Tex-Mex cheese
> (currently Black Diamond), Put the egg mix on top.  Roll the whole and
> enjoy.  Muy gusto! Lettuce would spoil it.
>
> Marion, a pilgrim ... today my sail I lift ....
>
>
> On 11/4/2016 12:16 PM, Scott Knitter wrote:
>
>> I do like Romaine, somewhat for flavor, but the texture and crunch are
>> also in the forefront of the experience.
>>
>> On Fri, Nov 4, 2016 at 11:07 AM, M J _Mike_ Logsdon <mjl at ix.netcom.com>
>> wrote:
>>
>>> Lettuce, at least in a sandwich, is only there for a cool crunch, not
>>> flavor.  All other lettuces are (like raw spinach) worthy of a gas-powered
>>> leaf blower.
>>>
>>
>>
>>
>>
>