This lunch turned out to be quite memorable. Yesterday I did my Nissan-Thermos vacuum bottle trick with some little wheel-shaped pastas. Thirty minutes, and just under a cup of noodles (half of a seven-ounce bag) and two cups of boiling water filled my pre-heated three-cup Nissan-Thermos vacuum bottle to the brim with lovely little wheels to add to some chicken / vegetable soup that was in the making. Some bits of chicken, toasted buns with cheese, red peppers and tomatoes rounded out the lunch.
So . . . TODAY . . . The soup had an added attraction – the olive pizza. Last night when I made the bread for dinner, I made a very thin crust, empty, “pizza”, or probably more accurately, a focaccia. It was only about a half-inch high, so made the perfect ad hoc pizza for lunch today. I cut pie-shaped slices and covered them with tomato pesto, then Muenster cheese, Italian herbs, oregano, and then topped with the olives. What a winning combination. I had to do the “pizza” thing again while eating the soup, as we both wanted more o’ dat! It was so very delicious.