Eastside Road, Healdsburg, June 30, 2009—
WE EAT A LOT of bread, we do. A slice or two, toasted, at breakfast. Another slice or two, often toasted and spread with almond butter, for lunch. And today as I was washing the lettuce I noticed that the sound of Lindsey slicing bread is one of the nicest sounds I hear. The scalloped edge of that bread knife against the firm crust…
I didn't know until a few minutes later what she was doing: making onion sandwiches. Crusty Pugliese bread, buttered just enough, with sliced spring onion inside. Broccoli. Green salad. Nagelkaas, that delicious medium-old farmer's cheese the Frisians like to stud with cloves.
Côtes de Luberon, white, "La Ferme Julien", 2007