Let's see if I can make less "busy" this blog post with some cooking ...

Summer bread cream
Ingredients:
for bread cream
1 liter of water (4 cup)
7 ounces (200 g) of dry bread home without salt
some garlic cloves
1 leek cut into rings
1 onion cut into rings
3 eggs
4 ounces (100g) of grated cheese like Grana Padano
pepper, salt and chili to taste
for garnish
4 ounces (100g) of cooked white beans
4 ounces (100g) of cooked chickpeas
4 ounces (100g) of cooked lentils
some fresh ripe but firm tomatoes, cut into little cubes
some basil leaves
extra virgin olive oil
pumpkin seed oil cold pressed

Take 4 cup of water and put 7 ounces of homemade bread unsalted Tuscan style dryed.
When the bread is softened, blend with a hand electric blender, until creamy smooth.
Add a few cloves of sliced garlic, leek and onion rings and put on fire in an earthenware pot.
Bring to a boil and cook 15 minutes, adding water because the cream will remain thick but not firm.
Turn off the heat and let cool.
Beat 3 eggs and a 4 ounces of grated cheese and stir in cream bread.
Add salt, pepper and chili.
Get 4 ounces of beans, 4 ounces of beans and 4 ounces of cooked lentils: those are good also in jar (prefer glass ones)
some fresh tomatoes, ripe but firm and fresh basil leaves
Dress these vegetables separately with a little salt and pepper
Pour the cream melts in some bowls, add two spoonfuls of beans, two spoonfuls of cickpeas and two of lentils and two of tomatoes cut into cubes in each bowl.
Garnish with basil leaves and seasoned with extra virgin olive oil and pumpkin oil paid to the wire.

The green of the olive oil and brown of the pumpkin ones will create designs on the yellow bread cream that will prepare your palate to taste the delight of its taste!

This is a dish that will satisfy not making you feel heavy.

You can drink with it a good centrifuged carrot, celery and tomato diluted with water acidulated with lemon or, if you're not health fanatics fundamentalists, with good ale of low strength.

Bon appetit!