Sunflower Sourdough with Apples and Cottage Cheese = Light, Satisfying Lunch

Sunflower sourdough topped with Brookford Farm's fromage frais (that I folded scallions into), slices from a Cider Works 'Empire' apple, and drizzled with Coppal House Farm's sunflower oil.  Little bit o' Maine sea salt (sold by Seacoast Eat Local at the markets) and freshly cracked pepper finished it off.  Chewy, crunchy, sweet, tangy and buttery.  Yup, yum.

New England Boiled Dinner is on the menu for tonight's meal, which needs a fairly early start time if dinner is wanted at a reasonable time.  While I was getting my goods together I decided I better have a little breakfast first.  That's when I discovered it was already noon.  Before I'm thought of as a lazy slug, no, I didn't just get up.  I'm still messed up with the time change. And, I'm a late eater.  Right?

I always have an assortment of breads in the freezer.  First of all, there are so many incredible bread bakers out there these days that I've become a bread hoarder.  (That's the case for dried beans, too.)  Secondly, as a believer in bread bags and the owner of multiple freezers, I might as well stock up when I come across a wowzie-doozie.

The slice above is from a loaf of sunflower sourdough baked by Canterbury Bread Shop that we pulled out for last night's dinner (huge bowls of mixed greens dressed in olive oil and lemon).   A tough crust, chewy crumb, and packed with good sour flavor, we have a tendency to lightly toast Canterbury's breads before nom-nomming.  The apple provided, naturally, a super sweet, crunchy component, and the hint of scallion and liberal sunflower oil added savory and buttery flavors.  Very satisfying.  Cut your bread on the bias and you'll get a nice big slice of "satisfying."  :)  Heck, cut two slices.