Not as exotic as ironed pizza but leftover veggie curry from last night with some Indian lime pickles we made over summer from our lime harvest.
It saves me 50% off a footlong, but there are other “coupon codes” out there that are active right now that would give me “any footlong for $6.99”, so I paid $15 (or whatever) to save $1/sandwich. 
So eat 25 sandwiches, profit = $10
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September is 30 days long! Let’s go for the full $15!!!
A big bowl of rich, meaty, beany chili.
Smoked chicken sammich and some broccoli
taco salad from leftovers
Nine days in, how many feet of Subway sandwiches have you eaten?
It was actually last night, but I finally got around to hitting up the poutinerie that opened by me. They offer some variations, but I got a standard poutine, which they referred to as “The Montreal”. I was a little surprised by their gravy. In all the previous (American) versions I’ve had, the gravy has been a very standard brown gravy. This one was a bit thinner and had a bit of a vinegar-y bite to it. Is that a standard Canadian poutine gravy? It (and the fries and cheese) was good, in any case. I was the only person there, which was discouraging. I’m feeling obliged to keep them in business.
Trust me, there really is no obligation to support poutine, eh?
Wife bought me a hotdog from Costco - that’s a lot of O’s in one sentence. Also had a cucumber with hummus and fish dips.
IFYP
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I did not order one on the 3rd & the 4th.
Sometimes, I share them with my wife…once…maaaaybe twice.
Here’s your frequency chart:
Chicken & Bacon Ranch (2)
The Monster (2) (Steak w/ bacon)
The Benissimo (Chicken w/ pepperoni (didn’t really care for the pepperoni))
The Champ (Chicken w/ a double serving of cheese)
The Turkey Vert (Turkey w/ avocado)
I also just noticed that the location by my work is less expensive than the location by my house.
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Thin and vinegary does not sound like the standard poutine gravy to me.
Thin and vinegary is more of a diss than it deserved. But to be honest, I had to work to avoid dissing the standard brown gravy (like you’d get in a can or, if you went upscale, a jar?), too. Even though I"m a huge fan of gravy.
Doing a quick search, I see vinegar is not an uncommon ingredient: “Poutine has a good amount of Tang to it. Usually in the form of added Vinegar. Gravy does not have this or at least it is unnoticeable.”
The gravy from last night didn’t seem to have as much of the starch sheen that most poutine gravy pictures seem to show. So, yeah, I"m guessing is was a little thinner than typical. It held up well on the fries and cheese, though,
Some salmon mousse on crackers and a bowl of my beany chili!
left over chicken enchiladas, from a leftover roast chicken
chili and baked potato
Leftover phad thai. That’s what’ll be for lunch tomorrow too.