friday's late breakfast included sourdough wheat with quark and a little sea salt, a salad of basil and tomatoes, and sauteed okra with garlic, onion, and spicy red pepper. quark is little like cream cheese, but more adult. initially, i only liked with other vegetables. it took a little while for it to grow on me, but i ate it by itself again today on rye toast. it is an eastern european variety of cheese, traditionally made without rennet, and lower in fat than many other cheeses. i had never seen it before i purchased it at the farmers' market, and it is apparently not very common in america generally.
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