The first post on glorious dippable bread was more rich than usual. This is a better picture of how I eat bread on a regular basis.
The bread is neo-Tuscan boule. The olive oil is layered with red pepper flakes, grated parmesiano-reggiano, black pepper, fresh oregano and basil. The wine is a shamelessly cheap cabernet sauvignon.
On a light day, this can be dinner. With guests, it's a side dish or appetizer. Any day of the week, it's a good thing.