Sunday, 8/4/19

Dinner with Jennie and David, who are finally back from Spain. Jason made bread, of course (just plain---he had bread troubles this weekend but this one was nice). I made a crostada from the NYT. Melissa Clark's recipe used a homemade blackberry jam, but I just used some raspberry that I had on hand (Jason was greedy and wouldn't let me use the jam he made). It is very easy---a pate sucre crust, a layer of jam, and a crumb topping made from some of the reserved dough. I found it a bit sweet, but you could use any number of jams in there to good effect.