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.
Hercule Pluot!
ReplyDelete*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.
ReplyDeleteAw, shucks.
ReplyDeleteCan 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.
ReplyDeleteG.
Miss MM: Maybe not well known, but you certainly would know!
ReplyDeleteGreg: Boing!
I could make yogurt if I had a yogurt starter to start from. ;-)
ReplyDeleteI'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.
ReplyDeletePlease tell us about your cheesemaking! Most I've attempted is a sort of goats' milk paneer.