We could live on toast if the bread was always as good as NYC’s Sullivan Street Bakery’s. We’re making our way through a big loaf of their addictive truccione saré—two slices at a time—for breakfast with salted butter and our new batch of peach jam. And for lunch today with fresh ricotta and cherry tomatoes with lots of olive oil, parsley, mint, and salt and pepper spooned on top, and for dinner tonight…not sure just yet, we’ll see what we are peckish for after the sun is over the yardarm. But it will probably involve toast.

 

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