Soon, I'll start my weekend as one should, by driving to the Japanese bakery in the suburbs
so I can get a loaf of shokupan
for my Saturday afternoon BLT. Specifically, I'm on the hunt for a milk bread, because I am so dang tired of watching people squander all their sandwich potential on rustic, crusty breads. A good shokupan
is light and fluffy, yet flavorful enough to complement what's inside. Even plain old sliced white bread as sandwich bread works fine for me (as long as we can toast it with a little mayo first).
But a thick cut of rustic sourdough needs only butter and jam. Or take last weekend, when we spent an afternoon at the beach, ripping hunks of crusty baguette to top with fresh mozzarella, tomato, prosciutto, basil, olive oil and flaky sea salt. It was as idyllic as it sounds. (And don't worry, we had a little knife for the cheese and tomato. This isn't Yellowjackets
.) But adding a second slice of crusty bread to a perfectly good toast? Good luck tasting what's in between. Enjoy spending your whole afternoon chewing. Is this getting too heated?
Tomatoes might be a safer topic. Have you ever had a ceylon
? It looks like a beefsteak tomato, but it's tangerine-sized and just the right combo of sweet and tart. I had my first last weekend (see beach day above for context), and I'm hoping there will be plenty more tomorrow at the farmer's market. Not only is it going to make a great sandwich tomato, it's the perfect size for snacking. You better believe I'll be planting a few of thoes seeds next year.
Jury is still out on where the bacon and lettuce will come from, but I really do have to get going. Can I let you know next week?