An early dinner for me today:
Roasted paprika/garlic-rub chicken, griddled courgette, and two types of squash with very different textures… one green with a dark yellow cheddar-like crumbliness interior to it, the other pale yellow and soft and fleshy.
The first pumpkin I mentioned is definitely an acquired taste… but it’s mature cheddar-like interior does grow on the palate.
Lol… did you need to call an ambulance after?
I’m not good with carbs… I think they’re being mis-sold to us as wholly vital, so that someone can make a quick buck from our bang… for want of a better word. 
no way bro. i’ve got an adamantium lined stomach. i can eat anything but snails. for religious reasons, which i don’t want to get into.
yeah i got no problem with my carb intake. i’ll burn that reuben and cheese-fries basket off in less than an hour, no prob.
as for marketing, the way to figure out what’s going on is to pinpoint who’s profiting from some bit of data, whether it’s a lie or the truth. if you’re experiencing a ‘carbs are bad no wait carbs are good’ argument somewhere in the media, most likely the ‘carbs are bad’ is the truth… but it’ll be exaggerated, because those nutritionists are also getting paid to publish these reports, somehow, somewhere.
Currently eating my way through cuts off of subtlety-seasoned roasted shoulder-of-lamb, 3 types of nuked squash, and pan-fried courgette… washed down with an Organic Tempranillo… 
the reuben is the brainchild of a jewish lithuanian grocer and his fellow poker players - known as ‘the comittee’ - in the state of nebraska. the unique but strange idea for the sandwich is quite apropos, since we are given to ask of a lithuanian jew grocer poker player; ‘wtf are you doing in nebraska, anyway?’ perhaps it is true that novel circumstances give birth to novel ideas. one must wonder what kind of sandwich would be conceived by a protestant nebraskan wheat farmer should he have residence in iceland and take up the sport of curling. i can only speculate.
Indeed…
I have had the pleasure of having had a lamb chilli-con-carne… with diced carrots and sweetcorn instead of tomatoes and kidney beans, and brown rice, for the last two days. It was too tasty.
…and for today. 
Currently consuming an aromatic courgette-soup… would also work with pumpkin, carrot, cauliflower, greens, asparagus etc. etc.
I once knew a Lithuanian girl. Track scholarship. 80s hipster style. Denim jackets and vinyl pants type chick. At least 10 years younger than me. Good times.
So when I go to these upper class restaurants I always stare dumfoundedly at the menu because I don’t know what half the shit is on it. I usually end up defaulting to what has never failed me and is always reliable; the burger. They call this one a Hawaiian burger. Not entirely sure what it is, but I know what Hawaii is and I know what a burger is, thus I am confident it’ll be somehow familiar.
I ate a Chinese dish called Beef with Garlic Sauce.
Tucking into… I guess what can only be called a goulash, of carrot and pumpkin and courgette and chicken, and seasoned with garlic and paprika and a mild sliced green chilli. I have to say… it was very good.
A green tea for afters. 
Sounds delish.
Mine?
I’m afraid whatever I can find in the fridge, after what remains my son in law didn’t throw out.
I read your initial post… why change it? it was fine… 
Yeah, it was very fitting… fitting for my tastebuds.
…used to cook it for the fam when a teen, but served it with tagliatelle and creme fraiche… back when I weren’t intolerant to such foods. Dad… who was a trained chef (as well as other things) approved it… as well as everyone else, so I always made enough for seconds all round.
I do hope that you can find something decent enough left, to muster a decent dinner…? Hope everyone’s getting on? Here, everyone’s still remaining in line so I can get on with being me.
Not worms, that’s for sure :-& the cat is repaying me in kind for feeding him on-demand lately, and endearingly brought a worm for my consumption, as a thank you.
Thanks but no thanks, Hunter… a cute gesture, but worms make me squirm.
I’m actually having a yet-to-cook generic-Asian green curry. I’ve taken to eating dinner at night… perhaps it’s a thing i.e. a reasoning behind it. Google! 
A whole sea bass, with baked mooli and baked pumpkin… all Organic and nearly ready, and simply seasoned with E.V. olive oil, salt, pepper, and fresh lemon.
No appetite… well no appetite to bother to cook, so a huge cup of black Clipper tea and a large orange will have to suffice.
…added a carrot and a medium hot chilli to the bowl of orange segments… because… why not.