Sunday, 28 September 2008

27.09.08: Leftover soup and open-faced bagels

After being generously plied with an excellent pork-roast lunch by friends in the afternoon, we had little energy or appetite for full-on evening dining, so splitting the one bowl of leftover fusion broth and topping up with an avo-tomato bagel half seemed just the ticket. He added another bagel half with Marmite and a slice of mature cheddar just to be sure late-nite hunger pangs would not interrupt a dreamy sleep.

HE SAYS: With ma belly half full this assortment of tastes managed to fill in the blanks of dinner with opposing flavas and textures. It was nice to have a second helping of the great soup from earlier this week and the avo and marmite bagel combo helped tip the balance of washing up vs. taste and satisfaction strongly in the latter's camp.

SHE SAYS: Just enough, and nourishing. I think I've said this before, but this soup is not the kind of thing that improves with a nite or two in the fridge - the flavours and consistency are too delicate to develop much. Still good, and with the highly-prized quality of being a heat-n-eat option. Plus, avocado on toast with a bit of salt has been my idea of perfect food since 1993 - and the addition of some rich cherry toms only gilds the lily.

1 comment:

Michele said...

Thanks so much for stopping by my site and leaving such a lovely comment. The Greek seasoning that I swear by is Cavenders. I don't think that you can find it in the UK. It is a mix of garlic, onion, oregano, thyme, salt and pepper and a light flavor of lemon.
The bagel with marmite and cheddar would be perfect late night food for me. Yum!