When my sister visiting a couple of weeks ago, we were both too tired to think about cooking at home, so we went to one of my favorite restaurants: Twist on Angell, in the Wayland Square area of Providence's East Side. I love Twist for its funky atmosphere, extremely friendly and helpful waitstaff, and most especially for its gluten-free menu that includes pizza and beer. Hooray!
A small pizza would be no challenge for my pre-possible-eating appetite, but as I'm trying to get by on less food, I forced myself to stop at half-done and take the rest home. (I did have the crème brulée. It was delicious, and I'm not sorry.)
With a salad for a centerpiece, the four remaining squares of pizza made lovely accompaniments for two further meals. For this one, I mixed some torn-up fresh spinach and romaine lettuce and topped them with a handful of blueberries (all of the above being from the local farmers' market), almonds and I think a drizzle of apple cider vinegar.
Now, place the reheated pizza (which had sundried tomatoes, a mixture of smoked and shredded mozzarella, slivers of fresh basil and a drizzle of balsamic reduction) alongside, and serve with a glass of red wine, because hey, yum.
Even Charcoal was looking for a taste!
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