If you have not yet tried Quark, you are missing out an a truly fabulous eating experience. Quark is delectable. So delectable that the only reason there is any left for this lunch is because I hid it in my super secret hiding fridge. To translate - - in my house, any food that is not in the front row and precisely at eye level remains unseen, and effectively, hidden. This is great when I want to hide something, like, for instance, a giant birthday cake. This is not so great, when I realize that more containers of milk have been opened in one day than a family of five can drink in a week.
I digress.
Back to the Quark. The quark in this lunch is Lemon Quark from Spring Hill Cheese Co. in Petaluma, Ca. It is a German style cream cheese and the Spring Hill website states that it is made with Meyer lemon zest and a TOUCH OF sugar. Just a touch. I don't believe it. It just tastes too good, like lemon cheesecake meets sweetened ricotta. I could eat it by the spoonful, and I do, I just pop a strawberry into my mouth after in the hopes of alleviating the guilt.
Organic strawberries stuffed with Lemon Quark (both from the Farmer's Market and stored in lidded laptop lunch container); Crunchy, salt-free, organic almond butter on Mi-Del whole wheat graham crackers (wrapped in a wrap-n-mat, shown underneath); organic banana (from god knows where); Sigg bottle filled with Silk soymilk.
waste generated: none :)
Organic whole wheat, oat raisin pumpkin bread slices (I threw in a third slice at the last minute because the lunch looked a bit skimpy); pirate sword skewers of organic smoked jack (from Spring Hill Farm) with chunks of organic pear (dipped in watered down lemon juice to keep from browning); organic plain Silk soymilk in the SIGG bottle.
