Yesterday, for a bit of exercise and change of pace, we drove down to South Carolina Lee State Park. It was a beautiful day at a beautiful park. The dogwoods and azaleas were in full bloom.
I found the artesian wells interesting. The water wasn’t as cold as I thought it would be but it sure tasted good.
The trail we wanted to go on was muddy and flooded so our walk ended up more of a stroll. We did work up an appetite, and that gave us an excuse to drive over to Lugoff to eat at our favorite small town restaurant, Lugoff House Of Pizza & Subs.
They have a large menu and offer much more than pizza and subs. I usually order a Greek salad, sometimes with Spanakopita. It has been decades since we have eaten restaurant pizza, and the tomato, spinach, black olive and feta pizza, along with a small salad from the salad bar appealed to us. We took home the leftover pizza.
To make room in the refrigerator I modified some of the leftover pizza for breakfast. I beat a couple of eggs with salt, chili flakes and dried chives and saturated pizza slices with it.
The slices barely fit in my largest skillet.
For additional toppings on the pizza I blanched some spinach and asparagus from the garden.
I drizzled the remaining beaten egg over the top of the spinach and asparagus and slid the skillet into a 350ºF oven.
Paper plates seemed appropriate enough for leftover pizza.