Just finished some marinaded Tuscan-herbed feta cheese I bought 3 weeks ago. The remnants (oil, herbs &feta crumbs) will contribute to a marinade which I'm using for tomorrow's BBQ lunch. The 3rd Wed of every month is BBQ day at the Men's Shed. I can't eat the sausages that get cooked up for the rest of the lads, so I bring my own scotch or eye fillet steak, with toasted sourdough rye bread instead of the horrid white bread others can eat.
Actually I can eat those items but they don't stay down long: my lapband stomach rearrangement means stuff like sausages, sticky rice, soft white bread, watermelon pulp all sit in a big soggy mass on top of the oesophagus. And leads to a choking sensation. And violent , messy regurgitation.
Unpleasant and so unnecessary. So I bring about 80 grams of very fine steak & a slice of rye bread for toasting.