Saturday, February 04, 2006

Upper Crust

We went to the monthly market in a local town nearby. Brick'a'brack, arts & craft, and olives and bread. Sampled the olives and bought an assortment, and went to the bread stall to purchase a loaf for lunch.

"Have you seen the footballers?", said the stall owner to our 3 year old, indicating the gingerbreadmen in football shirts. "Yes, but I have not seen the boats. There is water but no boats", was the reply.

When we walked towards the market we had to cross the creek and the white gazebos which the stalls where under, looked like sailing ships from a distance. The bread guy promised to bring sailing ships next time.

We didn't buy a gingerbread man, but got ourselves a medieval loaf, with the story of why we say the upper crust and why the bread is baked as a round bread with a smaller round bread on top, the upper crust.

"The bread was placed as a raw lump of dough, straight into the bread oven. With no bread tin, it just sits on the floor of the oven. The oven is heated by the adjacent fire and is very hot at the bottom. When the bread is done baking and taken out to cool, the base of the loaf is overcooked black and also dirty. The top of the loaf is done just right, and still clean. The bottom of the loaf is for the servants to eat, while the upper crust is for the master of the house."


Blogger web_loafer said...

Just revisting some who have visited my blog in the past. And lo and behold you were talking about breads...and before that about Denmark. How bizarre, all day today I was craving an apple danish and starbucks. Yes, sitting down and drawing on that pipe of Danish Tobacco while I think about the world gone crazy. It isn't the Danes that are nutso.
Good day fair lady, may the door be unlocked when the doorbell isn't working.

7:36 am  

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