Bread & Butter

This morning, as I was leaving the house at an ungodly hour to attend a rather useless (in retrospect) "breakfast meeting/professional networking event", I miraculously budgeted myself enough time to have some breakfast. And so I opted for a simple piece of toast with butter. Quick, easy, and a chance to use up the last piece of bread before it went stale/moldy.

Now I already knew this particular bread was good - a Sourdough Boule from Fornax Bakery in Roslindale Village. For those of you that appreciate the foodie details, a sourdough boule is "a Mediterranean inspired sourdough boule, full bodied with a chewy nutty crust and a moist porous interior. Lot's of nooks and crannies for butter or olive oil. Ingredients: High gluten unbleached, unbromated white flour, organic rye flour, organic whole wheat flour, filtered water, salt, and poolish (water, flour and yeast). " I have tried multiple times to post the link to the bakery but am experiencing technical difficulties - google "Fornax Bakery Roslindale" if you need the nitty-gritty.

I also am well aware that bread and good salted butter is a stellar combination. But my, oh my, did I get the proportions right this morning. EVERY little nook and crannie was brimming over with perfectly melted, salty butter. When I put it in my mouth, it was the best thing that had happened in about a week (sorry Craig, Maceo and anyone else I might be offending). And after a crummy weekend (see past posts for the grim details) this one incredible piece of toast was an amazing anecdote to a long and unforgiving week/end.

PS. I did not have time to take a photo - but I took the liberty of finding a close approximation from the photos archives of google. Mine was better. It saved my week.