Essential tools for bread-cutting

I love artisan bread, so it made sense to purchase kitchen-products that aid in bread consumption. (Sawing into hearty, robust loaves of bread took a lot of effort, but whenever the stores sliced it, they always threw in an extra plastic bag to wrap around the now-cut bread. And no, the stores wouldn’t accept bags brought in from home; believe me, I tried.) So, we set out to assemble what we needed to duplicate sliced-bread convenience but without the extra waste: the Cuisinart electric bread knife, CEK-30; the Bambusi Bread Slicer with built-in-cutting guide; and Dowellife Cut-Resistant Gloves. The items work great: the electric bread knife works effortlessly to saw through the bread, and cutting guides along the sides of the bread board help me line up my cuts. As for the gloves, I’m purposely trying to avoid cutting them in the first place, so I’m not able to relate how they work when cut with an electric knife. So far, one glove has sustained one cut (with a manual knife) and, while the knife-blade cut into the glove, the cut did not reach my skin.

Sauerkraut and jalapeño on vegetarian burger

For years, I restricted myself to eating burgers that are “plain and dry,” so I thought I’d share news of notable progress via the food-chaining route. Here’s a vegetarian burger patty, paired with Dave’s Killer Bread. To it, I added sauerkraut and slices of jalapeño. These added items are cold (a long-standing problem texture for me), but the warmth of the heated vegetable patty and the toasted bread enfold them and reduce their intensity. I trace this progression from being able to select ingredients at a build-your-own sandwich franchise. I would ask that wait-staff heat those toppings along with the bread and the protein.

Bouchon olive and walnut batards

Olive batard from Bouchon Bakery

Caught up on correspondence that was interrupted by the northern California firestorm: a thank-you note for my receipt of a gift card to Bouchon Bakery in Yountville.

The gift card arrived just before the fires broke out and my family ended up being evacuated. During the aftermath of our return and subsequently moving into our own apartment, the card got temporarily overlooked.

Bouchon Bakery supplies fresh breads to the grocery store in Calistoga.

Since moving from Oregon back to California, briefly staying at the family homestead, I really enjoyed routine access to Bouchon’s olive and walnut batards.

The breads have a musky aroma and flavor, punctuated by the “nuggets of goodness” that are olives and walnuts. I look forward to using my gift card to purchase olive and walnut batards.

Wonderful breads at Ashland Food Co-op

Check out the wonderful variety of this shelf-ful of artisan breads at the Ashland Food Co-op. I love breads, especially those that are unique to a community.

Hearth bread ... mmmm

Bread is the indulgence I savor instead of sweets. Shown here is basic hearth bread, from Rose Levy Beranbaum's Bread Bible. Finished at last and ready for eating.

Dave’s Killer Bread, whole box-ful

My definite highlight for the past week has been enjoying a box of Dave’s Killer Bread that the company sent to the Lake County Record-Bee: hearty wholegrain breads abundantly rich with seeds.

One of the greatest pleasures in my life is enjoying wholegrain breads. I love the delicious multigrain boule created by Main Street Bakery in Kelseyville and the seeded sourdough created by Village Bakery in Calistoga. I am always delighted to discover new sources of wholegrain seeded goodness.

The Dave’s Killer Bread arrived just before Veteran’s Day and I managed to make it last one week: delicious, hearty breads bearing names like Good Seed, 21 Whole Grains, Powerseed and Blues breads.

After spending a week savoring these breads, I think that they are aptly named. The ingredients lists for the various breads include such delicious components as organic whole wheat, flax, sunflower, sesame and pumpkin seeds.

Seriously, $5 for a quarter loaf?

Jonathan and I met a guy selling organic bread for $5 at the Berkeley Farmers' Market. There were quartered loaves on display that we thought were intended to show off the interior characteristics of the bread. We offered to buy some bread and he whisked out a bagged quarter-loaf. We protested what we believed was unfair pricing and he emphasized the bread is "organic." But organic or no, when we buy bread, we get the entire loaf. That man will not have our custom!