Sat. Feb. 10
A reprise of a light meal we had before Christmas.
The main difference was the croutons: not duck bread this time, but Holt's own Pane Pugliese, made from the recipe in Carol Field's The Italian Baker - outside of the cruise and the Kitchen Aid, the smartest gift I ever gave Holt, as I enjoy its products as much as he does. He had some heels left over, and as I waited for the bed to be delivered on Groundhog Day, I cut the larger parts up for croutons, froze them, and ground up the smaller bits as breadcrumbs for the meatloaf. It always pays to have good croutons and breadcrumbs in the freezer. The dressing spread its anchovoid goodness nicely in between the romaine leaves. Crossed with two more anchovies on top of the croutons.
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