| Thursday, February 15, 2007 |
| Peach + Vanilla = Yum |
Not much epicurean delights to post today unless of course you are interested in seeing pictures of my potato pumpkin gnocchi and spinach in bbq tomato sauce, or the Caesar salad I ate for dinner. Even if you wanted to see those things, you can't. I didn't take pictures of them. All I can tell you is that they were good. I'm rediscovering my love for spinach lately. I know love is a strong word, especially when it concerns a substance that is green and turns rather slimy when you cook it, but I like it, for whatever weird reason. I haven't had Caesar dressing in the longest time either. I knew I would feel too guilty if I smothered my salad in it, so I resisted the urge to do so and used it sparingly. I'm sure my body will thank me later.
So the one thing I can show you is the date scone I ate for breakfast. This, in itself, is not fascinating despite how wonderful and simple date scones are. It was the peach vanilla preserve that I lightly smeared onto the scone that is the crux of my post. I spied this intriguing condiment in the supermarket yesterday and decided I must try it as I plucked it from the shelf. It is a peach jam with a subtle but definitely discernible (I say subtle because it wasn't overpowering) vanilla flavour. I liked it. It was a nice change from my strawberry jam. Next time I'm gonna slather it on thicker.Labels: breakfast |
posted by Lauren @ 6:13 PM  |
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| She Who Eats |
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Name: Lauren
Home: Auckland, New Zealand
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