The duck breast was salty and rich, its slow cured flavors released by the intense heat of the oven.
The cheese was so fresh it smelled like baby cows' breath.
The olives, onions and pepper cut through the rich and creamy meat and cheese, blending them together
And the bread soaked up all the lovely juices.
Topped off with rich, oven baked tomato gravy
I ate slow, not wanting the end, but life and its inevitabilities.
At least I got a picture.