iaint

By iaint

Flavours

Monday has come and gone. 

Work was calm. So was I.

Dinner was a highlight. Without really meaning it, I produced a real flavour fest. 

Tomatoes, mozzarella, basil, olive oil, balsamic vinegar, salt and fresh black pepper.  I had forgotten how good it is, as well as being quick and easy. I know it is not a genuine insalata Caprese with vinegar in it, but I don’t care. 

With it came one of Dr Karg’s famous crispbreads (tomato and mozzarella flavour) all the way from Schwabach in Bavaria, and what was left of the not-so-famous Talsu Ritulis cheese, all the way from Talsi, Latvia. The butter is from Wales. Calon Wen is an organic milk cooperative.  

The smoothie was made from blueberries, cucumber, ginger, basil and coconut water. It was an experiment. It worked. 

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