Today we built ourselves sandwiches for lunch—Crossroads Bake Shop heirloom wheat bread, Prosciutto di San Daniele, fresh ricotta, this summer’s tomatoes preserved in olive oil, salt and pepper, crushed red pepper flakes, and a liberal anointing of olive oil. A perfect way to end the week. Remember to cook something delicious for yourselves this weekend, dear friends.

 

Comments are closed.