Bread - from Cornbread to Pizza
Bread - home, sweet-smellling home. No other kitchen task is as sensual as
baking bread. We knead it, knot it, keep it toasty warm. It rises, expanding
with air, knitting strands in inner complexity. The unmistakable aroma
rises as soon as bread is in the oven. Of all good cooking smells, nothing
equals bread.
Bread can be fat
or thin. It can be broken,
sliced, grated, turned into puddings and stuffing. It can be sweet or
sour. We can butter it, spread it with jam. We can spread it thin and call it pizza, wrap it around ingredients and call it calzone. Best of all, we can dunk
it into the savory juices of stews and sauces.
We are so grateful
for versatile bread that we don't mind that the slang word for money
is 'bread.' The edible bread fills our senses, though, while the folding
kind sits around waiting to be spent. Spend it, then, on a movie, and
make your own edible bread.
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