Tuesday, March 26, 2013

Ploughman's... With Flowers?

While the so-called, "Ploughman's Lunch," may be a concoction of the Cheese Bureau in the late fifties, it doesn't mean it's not delicious. We periodically make one up when an easy supper or lunch is called for. This past Sunday I may have gotten a little carried away... Perhaps it was Spring's tentative arrival that inspired the creation of flowers...

Featured above is an olive-cilantro loaf from the St. John's Bakery, Pingue prosciutto and bresaola from Niagara Food Specialties, boiled duck eggs from Fresh From the Farm, spicy pepperoni, cheese, and butter (out of fame) from the Montfort Dairy. The pickles, beets, and asparagus are our own, and the olives are Turkish.

We've been asked to do a pickle plate for Easter as well, so there may be more, "flower," arrangements to come...


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