I must apologize for not writing much lately. I am in the last few months of my senior year in college, furiously working to finish my thesis and making sure that I leave the university with everything in order. I have been baking bread the past few weeks, but have not been doing much experimenting, sticking to the old recipes that are familiar and comforting to me. I promise that by the beginning of May I will be finished and will return to my regular updates on new breads from my oven.
Amidst all this work, I find relaxation in preparing simple, satisfying meals. Basic, but rich and flavorful ingredients are what my body and mind seem to be craving at the moment. The other day as I was poking through the freezer, figuring out what winter leftovers needed to be cleaned out, I came across a bag of saved bits of bread that had gone stale before we had a chance to eat them. I recalled a simple meal I had in Florence years back of tomato-bread soup or Pappa al Pomodoro and decided at once that I was going to try and recreate it.