a simple "tentempié"

This year my lunch breaks seem to be much shorter than ever before. Luckily this does't happen everyday, but I find it's still a little bit of a problem, which requires an urgent solution. 


So, obviously this is not a proper luch, but it's more than a tapa, at least from the intellectual side of things. In Spain I would call it a "tentempié", which could perhaps be translated like "something that allows you to keep standing up".

Yesterday the easiest option was a cold left over mix of fish stock, together with some hybrid formula between what could have been a soup or a "gazpacho", but clearly with different ingredients. And all of it combined with fresh rye caraway sourdough, plus a very nice glass of 2009 Yarra Yering chardonnay.