Living by Bread Alone

For an agricultural school with acres of huerta [vegetable gardens], we sure eat a lot of starch! Just thought this little illustration would be amusing. This is “pan.” They’re little rolls we purchase in the town down the road. [Pretty sure we keep at least 3 bakers in business single-handedly.]

This is how much pan we go through in a single day.

We each have two or three for breakfast [with our cocido con leche], the kids in the campo have two for mid-morning snack [again, with some cocido con leche] and we all get two in the afternoon for merienda [you guessed it, with cocido con leche.] On Sundays, we have the same thing for dinner. They’re made with white flour, kneaded to death with very little yeast, and almost flash-cooked in a huge brick oven. The outsides are hard, but not crispy and the insides chewy, yet somehow insubstantial. They’re also quite dry [hence the omnipresent cocido] but otherwise tasty—thank goodness, as each of us consumes somewhere between 4 and 8 of them a day!

One response to “Living by Bread Alone

  1. Let’s just say it is a good thing that bread isn’t good…like crispy on the outside and soft in the middle…or I’d have packed on some serious pounds so far. If they are going to make those kids eat so much bread, it is a shame it isn’t even good bread!

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