Everyday Lunch Post

[Reporter]

My foods aren't fancy but natural. The ground beef is from a freshly-slaughtered cow. The pumpkin tips were picked just this morning.

Brown rice only, of course.

I made this myself.

[tRouBLe]

One of my favorite sandwiches, BLT with avocado. Yummy!

[theking]

[Reporter]

I used real chicken to flavor up my pumpkin soups.

[ProudLao]

Have you ever tried acorn squash instead of pumpkin?

Did you put a dab of pa dak? 

[Reporter]

Have you ever tried acorn squash instead of pumpkin?

Did you put a dab of pa dak? 

I haven't cooked acorn squash this year. I'll see if the farmers have them at the flea markets.

Also, no pa dak added so far. Where can I  get some?

[Reporter]

Nice tropical passion fruit from San Jose, California.

[ProudLao]

I haven't cooked acorn squash this year. I'll see if the farmers have them at the flea markets.

Also, no pa dak added so far. Where can I  get some?

Any Asian grocery should have it. It gives a delicious unique flavor.

[ProudLao]

Nice tropical passion fruit from San Jose, California.

I tried it and didn’t liked it.

[theking]

Shredded pork skin and udon noodle soup:

[ProudLao]

that’s looks good, shredded pork skin.

[Reporter]

I'll check the stores out later this month. I still have a lot of young pumpkins around that need to be eaten. lol

Any Asian grocery should have it. It gives a delicious unique flavor.

[Reporter]

I'm stashing for the early winter.

[Reporter]

Don't envy this bowl of pho. It tasted so bad that I'm now almost becoming pho-hater.

$11.00 for this portion and that terrible taste.

I won't name the restaurant. I'll let it be. But I'm not going back there again.

[Believe_N_Me]

I saw a pho restaurant in the area. Okay, I won't eat there either.