You might notice that things look a little bit different here today. That there? That’s a little glimpse of my office.
Every morning, after the frenzy of coats and hats and scarves come off, I drop my purse on the floor and my lunch, when I remember to pack it, on my desk. Eventually lunch makes its way into the fridge on my first trip upstairs to the kitchen for tea.
And let’s talk about that upstairs. It’s where the printer is. It’s where the engineers sit. It’s where the real work gets done. It’s where the couches are. It’s where we gather for lunch.
Yup, we’re going to talk about stale bread. There’s so much you can do with stale bread that I sometimes buy a loaf hoping I won’t be able to eat the whole thing before it dries out.
Looking back, I’ve used stale bread quite a bit around here. It’s the star of a salad. Ground into crumbs over another salad. Pureed to thicken cold soups. Rubbed with garlic and floated on a hot soup.
Today’s stale bread works equally well in soups or salads. The trick is to cut it into small cubes, no more than a half-inch on each side. I like to use baguette or a nice boule; you don’t want anything too airy. Toss the cubes with a nice drizzle of olive oil and a few pinches of salt and a few grinds of pepper, maybe even some spices. Throw them on a cookie sheet and into the oven at 300° – 350°F for about ten minutes until they start to color. Or toast them up in a pan on the stove for about five minutes.
Once they cool, they go into a bag and into my office and onto my desk and up the stairs and into a jar and onto a couch and into my belly.
And in case you want a closer look at the soup, here’s a quick picture that I snapped as I packed my lunch in the morning.