It’s flatbread. With blackened spinach?
What I did was lightly pan-cook (wilt) some fresh spinach leaves in fruity Ascolano olive oil, a tablespoon of fresh garlic, and a tablespoon of my favorite hot chili powder. Then I spread it on store-bought, rollled-out, garlic pizza dough. I squeezed a little lemon on top (because there was a wedge of lemon on the counter from my tea the night before) then sprinkled some sea salt and parmesan cheese, then baked for about 11 minutes in a 450˚ oven. The spinach was deliciously crisped (think kale chips but thinner and spinachy) and the whole single-serving flatbread was an awesomely savory breakfast.
I had a glass of freshly-squeezed ruby red grapefruit juice with a few ounces of coconut water and a few ounces of ginger kombucha tea for fizz.
Dog and I went to White’s Lane woods for a walk but didn’t get too far. The rained on and frozen over snow is nearly impossible to walk on. You either slip on the slick top of the snow or crunch through 5 inches of granular crystals, and you never know what will happen with each step. We made it to the old quarry before doing a u-turn.
A weather watching friend on Facebook says a system is setting up that could bring four more storms into early March, oh my.