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.

Kihei kickback

Hanging out in Kihei, HI, today and working on the TdF Euro 2010 slideshow and maybe even going to get the ‘blog’ done. Hard to belive it’s been two months since the Grand Departure from Rotterdam. I could use some frites avec mayo.