It has been pointed out to me that my waistline correlates quite well with my lunches. Being one who pays attention to such subtle advise as this, I appropriately responded. As you can see, I have eliminated all tomatoes in this lunch to make up for the 3rd slice of bread.
In addition to the mozzarella and prosciutto I added some cooked beets, because beets are good for us, and I was determined to enjoy a "good" lunch as well as a delicious one.
Completing the healthy repast is a small glass of red wine, not seen in the photo.
This is a lunch to be savored, eaten slowly, and followed by a refreshing 30 minute nap.
Josh’s Ciabatta bread is
the foundation for a series of mid-day meals, as well as an occasional “fix
your own” dinner (when neither P or I want to cook.).The bread, along with several other common ingredients can
be used to create a variety of delicious lunches.I will occasionally use other breads from the Kirchhoff’s
ovens, but Ciabatta is the bread of choice.
The bread is lightly
toasted, drizzled with olive oil, salted and peppered, and covered with a small
helping of basil pesto.
The broccoli florets
have been steamed in the microwave and salt, pepper, and fresh lemon juice
added at the table.
The tomatoes drizzled
with olive oil and small amount of fresh lemon juice.Not shown in the photo was the grated cheese – Grana Padano - that was added.
With only a few changes, using many of the same
ingredients a variety of “Ciabatta lunches” can be created, each of them
Introducing a new
occasional series on food, celebrating that mundane mid-day meal we call lunch.For as long as I can remember, and for
reasons unknown to me, lunch has been a meal I refused to miss; No matter what
I was doing or where I was doing it, I had to stop for lunch.The rapidly accumulating years has done
nothing to diminishmy ardor for
the noontime repast, and in fact have enhanced it..My friend Harvey is confident that if he calls at noon, he
knows I will be sitting down for lunch; I am that predictable.
I hope to post once or
twice a week, but do not expect any rhyme or reason to the posts regarding time
I should probably post a
disclaimer now regarding Ciabatta bread.I have no vested interest in Kirchhoff’s bakery.It just so happens that I
think Josh Ryan’s Ciabatta is the best of the best, which is why it appears in
so many of my lunches.I missed it
even during my month in Italy.
1-26-13…a typical “Ciabatta
lunch” with tomatoes, asparagus, olive oil, lemon juice, grated Grana Padano cheese,
and of course, lightly toasted Ciabatta bread.