We're keeping lunch light today because we have plans for a lamb stew tonight.So, simply: halved pluots (which I used to think were prounounced French-style, like Hercule Pluot, the detective), Saint Benoit yogurt, toasted walnuts and quartered strawberries. All from less than 100 miles away.
It looks like breakfast, but it tasted like dessert.
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7 comments:
Hercule Pluot!
*spits coffee on keyboard*
cc, you have just made my day.
P.S. Your lunch looks delectable. I would damn near kill someone for a yogurt. I haven't been able to get to the store with the local-ish yogurt, and I normally eat several cups of the stuff per week.
Aw, shucks.
Can you make yogurt? This stuff I had today is made with whole milk from Jersey cows, and it's -- Oh, right, you're yogurt-deprived and I'm sitting here boasting. Never mind. :D
(Sam has a post on the stuff over at Becks & Posh.)
I like the little green froggie on the plate too.
G.
Miss MM: Maybe not well known, but you certainly would know!
Greg: Boing!
I could make yogurt if I had a yogurt starter to start from. ;-)
I'll get to that store soon enough. It just feels a little rough right now to be cheeseless and yogurtless! (I am about to do something about the cheese, too...)
Oh, right: yogurt starter. Forgot.
Please tell us about your cheesemaking! Most I've attempted is a sort of goats' milk paneer.
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