Leisurely Weekend

[a_boleyn]

Instead of hitting the market on Saturday morning, as I usually do, I slept in which meant that Sunday I was out the door at the leisurely hour of 11am (the farmer's market opens at 10am on Sundays) to pick up my lunch. This is what I ended up with.

Market Day Brunch - clockwise from the top: fresh buns, smoked turkey, pastrami, French double

Comments

[anonymous]

How lovely to have a Farmer's Market open on both days of the weekend. And a leisurely start to a Sunday is so much nicer than an early morning rush. Love what you brought home for your lunch. Looks like it would be great to enjoy outdoors with a crisp glass of wine. xx From http://hotlyspiced.com

[a_boleyn]

The farmer's market is only closed on Mondays. On Sundays they're open from 10am to 3pm and though some of the vendors aren't open, most are.

I did spend a bit extra on the cheeses but that's cause I didn't get the usual 4 or 5 cured meats I buy. I also didn't visit the bakery I usually go to about once a month after I hit the market (there are 3 or 4 places to buy breads and baked goods at the market but I often go elsewhere as well. I'm lucky to be surrounded by great food places. :)

[anonymous]

Whenever Igo to the market, I have a very similar "snacking" lunch! Everything looks delicious.
I have already had some cevapcici in a Serbian restaurant and I loved it. I'm sure the Romanian version is great too. Sissi (http://www.withaglass.com)

[a_boleyn]

Thank you. It's fun having that kind of meal, isn't it? :)

[anonymous]

My all time flavourite meal is a wooden board filled with meats & cheeses! Wonderful fresh lunch.
Eva kitcheninspirations.wordpress.com

[a_boleyn]

Thank you for commenting and sharing. Another weekend is here ... we'll have to see what it brings food wise. :)

[ext_877277]

Those "mici" look awesome - do you make them yourself? I wouldn't mind giving them a try.... hope you'll be posting a recipe maybe? :D

[a_boleyn]

I shaped the sausages but didn't season the meat mixture myself. Even my mother, who was an excellent cook, didn't mix and spice her own ground meat for the mititei but bought the pre-seasoned meat from the same vendor as I did at the city market for the last 20 plus years. I believe it's a mixture of beef and pork although just pork is also used in some areas

[ext_870394]

Wow so nice that the farmers market is open 6 days a week! Ours around here are usually on Saturdays, and some on Wednesdays. But that's it! And usually it's pretty crowded... Love your spicy red miso! Very creative to make spicy miso soup - never seen one before!

[a_boleyn]

Thank you for mentioning the spicy red miso soup ... my local AYCE sushi place makes a version but I think this one is even better tasting and I love the reddish tinge from adding a bit of Sriracha sauce and the carrots.