an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, November 4, 2011
Our dining companions, clearly more sophisticated than us, for we scanned right past it on the menu, ordered it. Out came the oven-toasted flatbread, covered with slivers of cooked pumpkin, feta cheese, prosciutto, arugula and a scattering of toasted pumpkin seeds. The pumpkin was tender and slightly sweet, a terrific foil for the bitterness of the greens and the crunch of the seeds. An evening of good wine, food and friends, but even now all I can think about is that unexpectedly delicious flat bread.