Now what am I supposed to do?

With my brother and sister-in-law in town I baked a few semolina-fennel seed-golden raisin-toasted pine nut baguettes (that's a mouthful - in more ways than one) and then followed that up with a batch of Vermont SDs.

On our way down to Miami for a fantastic dinner at Jamon Iberico Pata Negra restaurant, we stopped at the equally fantastic Laurenzo's Italian Supermarket, which I've mentioned here a few times.  Brother and wife had heard me talk Laurenzo's up and had to see it.  I packed up one of each of the baguettes to give to David, the owner.  I try to drop off a bread or 3 every time I stop in - this is the place where I get my buckets of semola rimacinata.

Against my sincere protestations, David insists on me not walking away with my hands empty.  He has recently been getting his bread wholesale from the < year old Miami outpost of the Sullivan Street Bakery.

The lineup here, parts of which have already been shorn off or disappeared completely are (from top to bottom):  Filone, Pugliese, Stirato, Ciabatta, and then my two (the semolina is already missing its right half).  The filone was gargantuan and the stirato was as long as a policeman's night stick before they were attacked in the name of peeling off some to add to what we gave to our dining out companions - my cousins.

This is a little over the top...

alan