Bread


I want, but instead Passover is in 4 days.

figs… nuts/seeds… crunch.

Why is this bread so beautiful? Seriously. Especially that pink-crusted one. How’d they do that?

I’ve made panzanella a couple times now… first time I followed the 101 Cookbooks recipe for Strawberry Panzanella with my own sorts of ingredients, and last night I made croutons the same style as the Spring Panzanella Recipe using homemade sourdough bread from a couple days ago, green onions and a little fresh mint from the garden, and roasted carrots, beets, & asparagus with celery greens; all tossed straight out the oven with fresh halved cherry tomatoes. I’m not sure how Heidi found the springtime inspiration for this beautiful green palette in San Francisco, but my August Panzanella was all reds and oranges.

Greens:

Springtime Green

Reds:

The onion chutney & red quinoa spring rolls that my brother rolled up were gorgeous, delicious, and vanishing, but there was no internet image fueling that one.

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