... I'm not about to reach for a packet of Cadbury Favourites. A friend's birthday, a busy day and no time to shop, except for in the fridge, a seemingly endless source of goodness.
Sun-dried tomatoes from last year's crop, giardiniera (or pickled vegetables) from the Italian's next door's last year's crop, and salted, dried olives courtesy of yours truly and a generous tree on the nature strip around the corner. They not only leave them to fall to the ground, they also recently planted another tree. Woo hoo. Lucky me!
The 'element' (to use a word that's oh so fashionable on the cooking shows - yawn) that brings it all together is Lebanese bread, known in my household as Leb bread or laffa, which technically applies to the rolled-up-around-juicy-shawarma version.
At our place, however, laffa may equally apply to Leb bread ripped straight from the pack and unceremoniously chewed, Leb bread smeared with vegemite and rolled, or lathered with Nutella and rolled, which squishes out nicely either end. Of course, that was before we discovered that Nutella's full of nasties. Sad face. Onward, it goes equally well with lightly melted Valrhona chocolate. Lather your lips around that!
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storytellerwww.foodlit.com.au
Because Food Sans Story is Bland
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