Stale bread

The big Saturday farmer’s market/swap meet on Maui is now held in the parking lot of Maui Community College (it’s no longer officially called that, but being of Viking heritage, I’m hard to re-train.) These days, the MCC culinary school has a small booth in the market selling items baked by students and last Saturday I stopped by and picked up a fresh, albeit obviously slightly over-baked baguette—great structure and texture, but that puppy had been in the oven just a few minutes too long. Anyway, it sat in the bread drawer and by tonight, its usefulness for other than as building material or as a club was pretty minimal. That is, with the exception panzanella aka Italian Bread Salad. The bread, soaked for a bit in water and then tossed with tomatoes, basil, garlic, cucumber and onion and finally mixed with olive oil and balsamic vinegar made a fantastic dinner salad.