Tomorrow, October 27th (Thursday),
I have some unavoidable business to attend to, so I'll be taking the day off.
I apologize for the inconvenience, and thank you for your understanding.
As a side note, the last Saturday of the month is also a day off.
So I thought about taking Friday off as well,
but I have wheel handovers scheduled, so I couldn't close that day either.
A while back, a customer (sort of) gave me
some sandwich bread from Frouin-dō.
This is someone who has brought me Frouin-dō bread several times before.
In an earlier post I wrote (→here),
if I counted correctly from the top,
it appears in the 165th image.
If you just drop in without a reservation, you often can't buy any,
but apparently they managed to buy two loaves because the timing worked out.
That's exactly why I'm saying we should stop doing this kind of thing!
That's the whole point of the linked article!
I brought it home.
It's huge.
Before I got it home, it was hanging on
a hook next to my desk in the office,
and the whole time, the aroma of bread was wafting around.
I usually like to just slice it and toast it lightly
and eat it with milk or orange juice,
but this time I thought I'd try making it
like bruschetta by toasting it with sauce on top.
From the pasta maker Olicenero,
tomato and aromatic vegetable sauce (which, come to think of it, was also a gift)
is characterized by chunks of carrots, celery, and other vegetables
mixed throughout.
I reduced it down to a fairly thick consistency,
spread it on sliced bread,
then topped it with dried tomatoes and cheese before baking.
The reason I cut the bread on the thicker side is
because the dried tomatoes have a strong salty taste.
The bean-like things are capers
that come packaged with the dried tomatoes.
Next, I topped basil sauce (pesto) with cheese and anchovies
and baked it.
Depending on the brand, basil sauce
can be quite salty,
but out of the three types I keep on hand, I chose the one with the least salt.
However, since anchovies are already quite salty,
I cut the bread thick again.
↑Before baking, by the way
A different customer (not the one who brought me Frouin-dō bread)
suggested that baking it with soup stock inside would be delicious.
Since I didn't have soup stock, I cut it tall and scooped out the center a bit,
and made a white sauce with sautéed bacon and king trumpet mushrooms,
heavily seasoned with white pepper, and poured it in before
baking it.
The bread height is just barely enough to fit in the oven.
It might look like there's plenty of room,
but the height of the rack changes when I swing the door open and closed,
so this is genuinely cutting it close.
It baked quite a bit.
It was delicious, but it was hard to eat neatly.
This took three days, and I've only gotten through about 3/4 of the first loaf.
The remaining 1/4, I just toasted plain and ate it.
Conclusion: Two loaves is too much
↑This doesn't mean please buy just one next time, just so we're clear.
I have some unavoidable business to attend to, so I'll be taking the day off.
I apologize for the inconvenience, and thank you for your understanding.
As a side note, the last Saturday of the month is also a day off.
So I thought about taking Friday off as well,
but I have wheel handovers scheduled, so I couldn't close that day either.
A while back, a customer (sort of) gave me
some sandwich bread from Frouin-dō.
This is someone who has brought me Frouin-dō bread several times before.
In an earlier post I wrote (→here),
if I counted correctly from the top,
it appears in the 165th image.
If you just drop in without a reservation, you often can't buy any,
but apparently they managed to buy two loaves because the timing worked out.
That's exactly why I'm saying we should stop doing this kind of thing!
That's the whole point of the linked article!
I brought it home.
It's huge.
Before I got it home, it was hanging on
a hook next to my desk in the office,
and the whole time, the aroma of bread was wafting around.
I usually like to just slice it and toast it lightly
and eat it with milk or orange juice,
but this time I thought I'd try making it
like bruschetta by toasting it with sauce on top.
From the pasta maker Olicenero,
tomato and aromatic vegetable sauce (which, come to think of it, was also a gift)
is characterized by chunks of carrots, celery, and other vegetables
mixed throughout.
I reduced it down to a fairly thick consistency,
spread it on sliced bread,
then topped it with dried tomatoes and cheese before baking.
The reason I cut the bread on the thicker side is
because the dried tomatoes have a strong salty taste.
The bean-like things are capers
that come packaged with the dried tomatoes.
Next, I topped basil sauce (pesto) with cheese and anchovies
and baked it.
Depending on the brand, basil sauce
can be quite salty,
but out of the three types I keep on hand, I chose the one with the least salt.
However, since anchovies are already quite salty,
I cut the bread thick again.
↑Before baking, by the way
A different customer (not the one who brought me Frouin-dō bread)
suggested that baking it with soup stock inside would be delicious.
Since I didn't have soup stock, I cut it tall and scooped out the center a bit,
and made a white sauce with sautéed bacon and king trumpet mushrooms,
heavily seasoned with white pepper, and poured it in before
baking it.
The bread height is just barely enough to fit in the oven.
It might look like there's plenty of room,
but the height of the rack changes when I swing the door open and closed,
so this is genuinely cutting it close.
It baked quite a bit.
It was delicious, but it was hard to eat neatly.
This took three days, and I've only gotten through about 3/4 of the first loaf.
The remaining 1/4, I just toasted plain and ate it.
Conclusion: Two loaves is too much
↑This doesn't mean please buy just one next time, just so we're clear.