Bore?
Although you mispelt boar I like your compliment!
Thanks, Tintin. 
Since this is about photos and you didn’t provide one, let me help you out:
(this guy above is only a very distant cousin of mine)
Tonight’s salads:
-
Cauliflower with Coop’s Vermiceli
Recipe (free style made up).1 -
Plain old cucumber salad (prepped yesterday).
Recipegoofishlyreligiously followed Fooby: Gurkensalat - Rezepte | fooby.ch
I won’t do this dish again as all the recent Asian inspired Gurken salads were so much nicer.
This one tastes like one of the ones you would maybe pick for lunch when in a hurry picking up a prepped lunch at your local Coop.
1 Cut one (or two) cauliflowers into small pieces. When the weather is hot, pre-cook them: put them into a bowl, add a couple of spoons of water, maybe some salt on top, microwave for about 4-5 minutes on max power.
Rinse the microwaved cauliflower of any water, dry them additionally on a baking sheet, pour them into a large enough bowl, add some neutral oil (maybe sunflower, rap seed), toss, add additional salt if necessary, bake in the pre-heated Umluft oven at maybe 200-220° C for about 5-8 minutes (I ended up baking for about 15 minutes), let cool.
Rinse any water again. Add the vermiceli rice noodles (prepped as instructed), add the sauce (see below), toss, chill in the fridge some more. Maybe sprinke some chopped peanuts on top as well (I did not have any).
The sauce:
- 3 parts soy sauce
- 2 parts acid (use any of lime juice or rice vinegar) I used a mix
- 1 part sesame oil (the roasted one)
- ½ part of something sweet, e.g. honey – I used acorn syrup
- 1 part peanut butter or tahin (I used the latter now that it is part of my storage)
- additonally: fresh ginger and garlic (I omitted both)
Finally toss black sesame seeds on top, mainly for visual effects.