Thursday 18th August 2011
Bread can make or break anything that is put on it or in it. Brown bread for toast every time. It’s like a meal in its self. You almost needn’t put anything on it.
White thick sliced ‘Mother’s Pride’ for a bacon sarnie. Tomato ketchup is optional.
Palma ham must be in a crusty baguette. That goes for salamis & any hard, cured sausage based meats.
Ciabatta works best with the soft cheeses like brie or camembert as well as avocado or pâte. Warm if possible.
Soda bread is good with soup. It’s dense & solid and yet soaks up the liquid perfectly.
Anything nutty or with seeds is good for the hard cheeses like manchego or a strong cheddar, as do the German rye breads.
This was a dark, seeded granary.
My son, Zephyrus, ate the egg on top & left the yolk sodden toast. Luckily, my wife was in the right place at the right time.
“Do you not want this Zeph? It’s the best bit.”
Each to their own, I suppose. 😉