I had the garden flatbread pizza with tomato confit, cremini mushrooms, Gruyere cheese, pine nuts and wilted spinach. It was topped with chunks of avocado after it was baked. I don't normally choose a flat bread, but the veggies combo was intriguing to me. I sent a picture of the recipe data collection for my pizza making friends. For dessert, I had the lemon tart. What made this unique was the layer of cherry jam under the lemon curd. (Lemon is one of my favorite flavors and they do it well here.) It was gorgeous and delicious. I can say that I enjoyed my lunch here and spend longer than 20 minutes, my usual lunch quota. I linger with a cup of coffee and determinedly drank the carafe of water they left behind.
Challenging myself to write every day! Seeking six is about the pursuit of the ideal. It is the perfect number for diabetics, but the secret is all about finding balance to get there. Balance in teaching, balance in life.
Friday, March 22, 2019
Food for Thought: Lunch
I had the garden flatbread pizza with tomato confit, cremini mushrooms, Gruyere cheese, pine nuts and wilted spinach. It was topped with chunks of avocado after it was baked. I don't normally choose a flat bread, but the veggies combo was intriguing to me. I sent a picture of the recipe data collection for my pizza making friends. For dessert, I had the lemon tart. What made this unique was the layer of cherry jam under the lemon curd. (Lemon is one of my favorite flavors and they do it well here.) It was gorgeous and delicious. I can say that I enjoyed my lunch here and spend longer than 20 minutes, my usual lunch quota. I linger with a cup of coffee and determinedly drank the carafe of water they left behind.
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What a cool name of a restaurant! The Glass Knife! I love the idea of lunch dates for yourself. What a way to celebrate spring break.
ReplyDeleteNow I’m getting hungry!!!!!
ReplyDeleteScrumptious slice! I also love lemon. Happy Spring Break slicing!
ReplyDeleteLove, love, love— hoping we can go together this summer. I wanted more corn soup details— texture? creamy factor? Do tell!
ReplyDelete