I live right on the Hudson River, and as I was walking my dog last week I thought to myself, “Someone should teach yoga or something like that here.” And then I thought, “Hey I’m qualified to teach something like that.” So now I am teaching a Sunrise Stretch class at 6:15 on Thursday mornings. It was so beautiful this morning. I hope this is the start of running my own business of some sorts. I love teaching little ones, but I’m not sure I can do it forever.

I got some tomatoes at the farmer’s market last weekend, and I wanted to make a salad, but as is the case lately, make it dairy free. Since Three Baker’s GF bread was on sale, I made panzanella. If you are going to have leftovers, only put enough bread in for the current meal. Since GF bread is so dry, you can add it as you eat it and it will soak up the juices without getting too soggy in the fridge.


  • 2-4 slices GF bread (I used Three Baker’s)
  • 2 large tomatoes (about 1 pound), cut into chunks
  • 3/4 cup sliced unwaxed cucumber
  • 1/2 cup sliced red onion
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

This entry was posted in Salad, Side Dish, Tomatoes, Vegan. Bookmark the permalink.

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