Friday, November 5, 2010

Hyperlocal Food News: carbohydrate codependent edition

There is fresh bread in the bakery the culinary arts program runs downstairs. The counter was swarmed. I picked out the closest thing that wasn't sweet -- olive fougasse*. It was a good choice, if you like your bread crusty, chewy, and studded with strong olives. As it happens, this is very much the sort of thing I like, especially at three dollars a loaf.

I'm thinking that I'll have it toasted and slathered with cream cheese for tea.

*Fougasse is apparently French for foccacia. The in-browser spell check does not like either of these words.

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