Fougasse

More precisely, a beet-root and coriander fougasse, procured early this afternoon at the Hungry Ghost bakery. It was fun to eat--much depends on what you spread on it. I had strong English marmalade from Chivers, giving it a sweet note. Marylee had avocado on hers.   Nothing else of note to report.  It was a beautiful spring day, although a bit windy.

Fougasse--a French term--is a type of bread mainly associated with Provence.