Lunchtime at work

February 7, 2008

For lunch I decided to try the velvet tomato and orzo soup with an egg salad sandwich on flaxseed bread. The sandwich itself was uneventful but good none the less. The soup didn’t exactly get me rubbing my tummy, but, much like its egg, mayo, and bread counterpart, it was palatable.

As I scooped-up and consumed each spoonful, eventually arriving at the bottom end of my bowl, I wondered to myself, “What is orzo, exactly?” I noted the slightly crunchy yet malleable texture of cooked onions, its opaque centre yet translucent membrane, and its vaguely oblong shape. “What other things possess the same physical characteristics?” I asked.

I no longer wanted to know what orzo is.