[Shut Up And Cook]

Because of how my life has been going lately, I’ve taken to measuring my successes on a small scale. Take today for instance:

* Upon waking, my hair only moderately resembled a rogue bonsai.
* I did not once sign one of the 200 work emails I fast and furiously sent out with ‘xoxo’. (this is a deep seeded fear of mine, even though it has only happened once).
* I successfully managed to wear one of those chunky chic necklaces that are so popular right now without anyone openly mistaking me for a kindergarten teacher.

Yes…today was a good day.

The real triumph of the day however, undoubtedly, and per usual, came in the kitchen.

My tomato plants, having been seriously stunted by our lame summer, finally kicked into gear and produced a whole slew of beautiful, tomatoes. Add to that a bit of stale bread in my freezer, and a shameless desire to recreate the oh-so-delicious panzanella salad I recently had at Rowhouse and we were in action.

This is very easy and quick to make, and is beautiful when presented. A perfect way to use the last of summer’s bounty.

Panzanella Salad with Kalamata Olives, Garbanzo Beans, and Basil

Recipe here: http://wp.me/puWta-7p

Anyone have any other good takes on Panzanella? I always seem to have too much stale bread kicking around my freezer, and there's only so many stratas and bread puddings you can make.
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The life, trials, tribulations, and adventures of the every woman in the kitchen; the Attainable Gourmet.

www.TheAttainableGourmet.com