Happy New Year to my Jewish friends and family! I hope you are drowning yourselves in honey cakes and apples and whatever else you usually like to have. I was reading the Huffington Post the other morning, and they had some suggestions for great recipes for your celebration, and um, one of them was a bacon thing. Love bacon as I do, I think I can perhaps provide a better guide. Seriously, aren’t they headquartered in New York? Couldn’t they just go outside and ask anyone?
It’s just me this year, so I didn’t want to make a ton of stuff I couldn’t eat alone, and I came up with this very, very traditional Rosh Hashanah panzanella. I’m not going to lie: this came out better than I had dreamed, and I had pretty high hopes. Everybody knows it ain’t trickin’ if you got it, okay?
The word I most closely associate with Jews is definitely Italy.
A word to the wise: panzanella does. not. keep. Either plan to eat this the day you make it, or keep the component parts separate until you’re ready to nosh.
