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www.zidao.com Apprentice harmonizer, for sheer fun. Journeywoman writer, for work and pleasure. Starting point was Iowa, current stopping point on this journey is Switzerland, with frequent pauses around the world to watch and listen to the crowd, and occasionally make comments.

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Monday, February 27, 2006

The golden touch of bread, honey and sun

Our daily bread: Swiss breads



Pain soleil, Swiss sunbread


Sunbread with French honey, made from lavendar
A lovely round loaf of bread caught my eye in the store today. The color was exactly right for February. gold edging towards toasty brown and back to gold. The name was sunbread (pain soleil), and I bought it for that reason. Anyone who has the marketing sense to know how much we need an extra dose of sun in our lives in February, any way we can get it, deserves my business.

I set it on the counter with quince and apple jelly, which I love for its color and tangy autumn fruit flavor - but I suddenly remembered the honey at the back of the shelf, and the goldenness of it, too. Everything seemed a little brighter after this pause in the day.

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