Bread / Baguette
It's bread week
We looked at noodles, now let’s have bread. White and fluffy; crisp and crusted; flaky and buttery; solid, stolid whole grain; leavened with wild or cultivated yeast, sourdough or unleavened; steamed, fried, or baked in pan or oven; made with flour from wheat (spelt, enner, einkorn, kamut), rye, barley, corn, oats, sorghum, millet, or rice. Born 30,000 years ago, fresh today at your local bakery. Staff of life. Bearer of trendily dread gluten and carbs. Too delicious to censor.
Top: The legacy of France’s occupation and rule of Indochina produced little good, with the exception of crusty bread and one of the world’s great sandwiches: bánh mì inVietnam, num pang in Cambodia, and Khao jee pâté in Laos. Here a Lao vendor at a street market in Luang Prabang sells the key ingredient.
Below: The French, unlike Americans, rarely walk and eat, but these fashionable Parisians, leaving a bakery, tear right into their fresh baguettes.
Wow! not called the staff of life for nothing! Love most any kind,with anything(or nothing) on it!
Thanks for the rec! I love the verb “slathered”!