Dinner: What Is a Ciabattine? (aka the Breakfast at Tiffany’s Sandwich Post)

photo-16Not exactly a sandwich bread — the ciabattine  turned out to be a little tough, would have made excellent olive oil dipping bread — I was so excited about the rosemary I could see caught in its crevices (the ciabattine) that I bought it anyway. 

I keep calling the bread a “ciabattine” because I called it a mini-baguette at the bread counter at Agata & Valentina and was promptly corrected, and of course I don’t want to intentionally mislead anyone. (Unintentionally is another matter.) Of course, I came home and immediately Googled “ciabattine” in search of illumination: There are plenty of Italian references, not many in English, and one very interesting use of “ciabattine” as a Flickr tag for photos that have nothing to do with bread (as far as I can discern).

photo-15… Back on track now. The ciabattine still served its purpose as the basis for my brie, basil and strawberry sandwich, which is a trifecta I would repeat any day, although maybe next time on a softer roll.

There’s just something special about brie and strawberries — a little bit of decadence on an otherwise ordinary day. Strikes me as very Audrey Hepburn in Breakfast at Tiffany’s … while relatively simple, it gives off the air of having grandiose plans. 


Lunch: The Surprising Success of the Salad that Was an Afterthought

photo(2)I paused, passing the kitchen on my rush out the door this morning, remembered I had some salad greens in there that needed eating, grabbed them, along with a bit of chicken and some onion that needed eating, and ran to work.

At work, I remembered that I had the end of a container of Wakim’s Foods garbanzo salad (which I’ve blogged about before, here and here), and some couscous.

I sensed something Mediterranean-ish transpiring, so I picked up some cubes of feta, marinated artichoke pieces and red onion (forgetting I had onion) and a hot pepper at the corner deli salad bar.

photophotoSomehow, all these forgotten elements conspired to make a really excellent salad: chickpeas in a lemon-y, herbal, olive oil dressing, plus rotisserie chicken, feta cheese, sliced onion. I love when an afterthought leads to a revelation.

Breakfast: Liquid Infusion

photoI believe in eating when you’re hungry, which I’m apparently not this morning, so I’m easing into the day with some of the sweetest-tasting orange juice I’ve had in a long time — actually the flavor and bright orange-y color lead me to believe it is, in fact, not orange juice at all but tangerine juice.

I love periodically picking up these little bottles of fresh-squeezed juice from the corner deli (they’re sold everywhere in New York) because the bottle is a perfect 8 oz., exactly one serving size of fruit juice. I’ll wash and reuse the bottle a bunch of times before recycling. (This post will make my mother happy.)