Sunday 21 June
We didn't realize it at first, but we've been acquiring ingredients for the Vietnamese sandwich known as banh-mi.
Barbara had bought a dollar daikon from the Farmers' Market, and grated it up with a few carrots to make the classic pickled slaw. There was literally a bushel of fresh crisp lettuce in the garden, as well as a forest of cilantro going gradually to seed. And of course, there was still a mountain of pork shoulder begging to be sliced.
Normally this would go on a baguette, but what we had was Holt's pane pugliese. Once slathered with soy-accented mayonnaise, it did the job.