My son, showing you his technique for reviving hard bread (a traditionally-fermented sourdough baguette from Olga’s Cup & Saucer in Providence that had been frozen): by dipping it into warm lentil broth (homemade bone broth and vegetable broth I’d cooked lentils in).
He wanted to add that it would be helpful to eat the bread over the cup (and maybe even put the cup on a plate), so you wouldn’t drip on your clothes, especially when eating a big piece because your mom neglected to saw it up smaller.
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