Lunch

Weekly Photo Challenge: Lunchtime

Time to show us your lunchtime.

We ate it a bit late in the day, but it was still the meal that followed breakfast…

I used a Basil and Pepper flour for the pizza base. A home-made tomato sauce was topped by mushrooms, pickled jalapeños, pepperoni and mozzarella. Mr L added a pinch of a  Nomu Dukkah to the salad to perk it up a little.

The wine came from the Virgin Wine Bank (and very good it was, too!)

More lunches

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Recent movements of the: Deux Escargots

second test

post by mail. who is this user Beth Loft 86390, France

October 29, 2020 at 12:12PM

It’s mass migration time! #livereportingfromtheroad #france #autumn2020 #thelockdowndash

14 Comments

  1. March 16, 2013
    Reply

    I like the way you have presented the food.

  2. March 16, 2013
    Reply

    It looks deleicious! How do you cook your pizza? on an oven stone? It looks like top restaurant quality!
    Thanks for the visit and pingback over at CTB 😀

    • March 17, 2013
      Reply

      Thank you – yes, I use a pizza stone. And it was delicious, but neither authentic nor restaurant quality LOL

      • March 17, 2013
        Reply

        Looked awesome. Something hard to get here is good pizza (we live in Shanghai). Pizza with strange and fishy things just isn’t the same.

        • March 18, 2013
          Reply

          oooh… nooo, not fish. DH likes prawns on a pizza sometimes but that’s just plain wrong… as wrong as Pineapple and Ham

          • March 18, 2013

            Here pizza just smells and looks funny. Only a few places do it OK. There was a great Italian place with thin crust pizza… and the guy was from Italy. It was awesome. He closed down a few months after we arrived here. We really miss it 🙁

  3. March 18, 2013
    Reply

    Ohhhh that pizza looks good! You made it yourself?! Way to go! I’m never ambitious enough to make my own crust. I live in South Korea and agree with CanadianTravelBugs….it’s hard to find ‘normal’ pizza.

    • March 18, 2013
      Reply

      Yes, I make my own – and I always over-load it, so it never cooks quite properly. I have no restraint at all! The crust is easy, as I bake a lot – I have a bread-baking blog ajugofwine.wordpress.com

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