A lamb chop and eggs.

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Various spices, mostly tarragon cinnamon and ginger.  Honestly it seemed right.  Eggs were, well, eggs.  You can do interesting things with eggs.  As to taste and texture eggs will always, and just, be eggs.  You can make them more or less palatable.  You simply can't turn the drawbridge into the grand keep.  Still, something to bolster the other, really.

Still hungry.  I have the roast counter-curing.  Lettering salt, pepper, and a few other herbs and spices soak in as it gets to room temp.  It helps beef, from the finest steaks to the cheapest roast.  Salt, pepper, and garlic if you can keep in American.  A few others if you know what you are doing, or don't.  With the roast, potatoes, onion, cabbage, and rutabaga.  I keep thinking of mashed potatoes but it's too much, especially just for me.

I would like to sleep but I am too hungry.  That bite of a chop and eggs just didn't cut it.
Too little, too mild.  I won't swear to it but, save for the veggies, I feel as if I could eat the whole roast.  I'd sure like that, save for the overfull sensation which doesn't allow good rest.  No, I'll have a good portion of all, far less than my eyes say, and have three or four meals yet from it.

Good night.