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Traditional Panzanella Recipe for the Tuscan Bread and Tomato Salad that Tastes of Summer in Italy. What to Cook this Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Panzanella Salad Recipe for the Tuscan Bread and Tomato Salad that Tastes of Summer in Italy

This easy panzanella salad recipe makes the delicious Tuscan style bread and tomato salad that tastes of summer in Italy. A bread salad with onions and cucumbers before tomatoes arrived in Italy, it makes use of stale bread, the hallmark of povera cucina, the no-waste cooking of the countryside. A traditional recipe, it’s versatile – just don’t tell your Italian friends!

Some of the world’s most beautiful fresh produce is to be found in Italy – which is why some of the most delicious Italian dishes are made from just two or three ingredients: prosciutto e melon; the fresh mozzarella and tomatoes that comprise Caprese salad; and cacio e pepe, perhaps the world’s simplest pasta, made from cheese and pepper.

Of course, dishes such as these wouldn’t taste nearly as delicious as they do without a liberal dousing of quality olive oil and vinegar, a sprinkle of sea salt and cracked pepper, and handful of fresh Italian herbs with their heady perfumes, such as Genoese basil.

This panzanella salad recipe is one of those quintessentially ‘less is more’ Italian dishes consisting of little else but sweet ripe tomatoes, crunchy cucumbers, zingy onions, aromatic basil, extra virgin olive oil and vinegar, and… stale days-old bread.

Because panzanella also exemplifies another Italian food tradition and that’s la cucina povera – quite literally ‘poor cooking’ or ‘poor kitchen’, which was historically ‘peasant food’ but these days is associated with the food of the Italian countryside, which is rooted in seasonality and a no-waste philosophy.

I’ll tell you more about this panzanella salad recipe in a moment. Before I do, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, please consider supporting Grantourismo by supporting our original, epic, first-of-its-kind Cambodian culinary history and cookbook on Patreon for as little as US$5 a month. Or, you could buy us a coffee. Although we’ll use our coffee money to buy cooking ingredients for recipe testing.

You can also support our work by using links on the site to book accommodation, rent a car or hire a motorhome or campervan, purchase travel insurance, or book a tour on Klook or Get Your Guide; shopping our Grantourismo online store (we have fun gifts for foodies designed with Terence’s images); or buying something on Amazon, such as these award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, and gifts for Asian food lovers. Now let me tell you about this easy panzanella salad recipe.

Panzanella Salad Recipe for the Tuscan Style Bread and Tomato Salad that Tastes of Summer

Our panzanella salad recipe makes what’s probably Italy’s best-known salad after the Caprese salad. If you found yourself in Tuscany on your Italian travels and ordered a Caprese – which originated in Capri and the Amalfi Coast – your waiter probably would have suggested that you try a panzanella instead.

This Tuscan salad is often mistaken as a tomato salad, and while tomatoes have been a key ingredient in recent centuries, prior to the arrival of tomatoes in Italian from the Americas, the salad was made with bread, cucumbers and onions.

Panzanella is in fact a bread salad – ‘pane’ means bread and ‘zanella’ is actually the name of the dish it’s typically served in – as panzanella was born of frugality and a desire not to waste stale bread, which would be saved up until there was sufficient to make into the salad.

If the bread was too stale it would be soaked in water to bring it to life again, then the water squeezed out before the wet bread was combined with the tomatoes, cucumbers and onions, which were then drizzled in olive oil and vinegar and seasoned.

These days this seems to have become a regional or even local quirk, with some Italian cooks insisting the bread be soaked in water, while others argue that it’s enough for the stale bread to soak up the olive oil and vinegar. I like a bit of both, which I explain in my tips to making this panzanella recipe below.

Traditional Panzanella Recipe for the Tuscan Bread and Tomato Salad that Tastes of Summer in Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Panzanella Salad Recipe for the Tuscan Bread and Tomato Salad

Who would have thought that such a simple salad would have so many tips?! My tips to making this panzanella salad recipe are longer than the recipe. While it’s super-easy and comes together quickly, there are some essential things you need to know if you don’t want to risk the wrath of your Italian friends.

Firstly, this panzanella does come together quickly, in around 15 minutes, however, Italian cooks recommend making panzanella at least 2-3 hours ahead of serving and letting it rest in the fridge so the bread really soaks up the olive oil and vinegar. I absolutely agree with this.

We had leftover panzanella the other evening, which I returned to the refrigerator, and it tasted even better the next day. The pieces of bread were a little softer, but still firm, and had soaked up the extra virgin olive oil and sherry vinegar so they were even more flavourful.

That means you can make this well ahead of your spring picnic, weekend lunch in the sun or alfresco summer dinner. No need to leave it until the last minute. It’s only going to get better the longer it sits and you can’t say that for many dishes.

Now as for that bread: Italians, particularly Tuscans, obviously, will argue that an authentic panzanella salad recipe calls for unsalted Tuscan bread. But unless you live in Tuscany you’re probably going to find Tuscan bread challenging to source.

Italian friends and food writers recommend ciabatta as a substitute, but while it’s a completely different style of bread, I recommend sourdough bread in this panzanella salad recipe.

Terence bakes sourdough bread every few days, so we always end up with some stale sourdough ends, and we think they’re fantastic in panzanella – which is why I thought I’d share this panzanella salad recipe in the first place.

Two-day old sourdough is perfect, but even three-day old sourdough works. When the bread is that stale, I usually lay out the bread pieces on a baking tray, sprinkle them with a little water, turn the oven on high, and five minutes later, the bread has freshened up. 

The texture of sourdough in a salad like this is such that it stays firm-ish and doesn’t go soggy and has a delightful chewiness about it.

Traditional Panzanella Recipe for the Tuscan Bread and Tomato Salad that Tastes of Summer in Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

As with any cuisine, but especially Italian, always use the freshest and best quality ingredients you can afford and source. In the case of this panzanella salad recipe, of special importance are the tomatoes – make sure they’re sweet, ripe, plump tomatoes – and the extra virgin olive oil and vinegar. Red wine vinegar or sherry vinegar work better than white wine vinegar.

I’m an onion lover and wouldn’t dream of soaking onion in water to remove that bite that I love so much. For me, it’s essential to a garden salad. But I’m increasingly noticing recipes that call for doing so, so do follow that first step if you’re not such a fan – or skip it.

Unless you’re on a no-sodium diet, do spread the tomato pieces out onto a wooden chopping board or large plate and sprinkle with sea salt, then do the same with the cucumber, and let them sit for 5 minutes. Salt draws out water and enhances the flavour.

You could combine the extra virgin olive oil, red wine vinegar and seasoning in a jar first, but I just pour in the olive oil and vinegar, drizzling them evenly across the salad, then combine everything well.  

We love salt as we’re so used to intense flavours after all these years living in Southeast Asia, so I still add a little more salt and pepper but you may not need it, so do taste before a final seasoning.

Lastly, fragrant basil – Italian preferably, although Italians recommend Genoese basil – is essential. I garnish with a sprig or two and provide more fresh basil on the table, so the basil doesn’t oxidise and blacken in the salad. Italian cooks recommend red wine with panzanella, but my choice is a chilled crisp dry white.

Panzanella Salad Recipe for the Tuscan Bread and Tomato Salad

Traditional Panzanella Recipe for the Tuscan Bread and Tomato Salad that Tastes of Summer in Italy. What to Cook this Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Panzanella Salad Recipe for the Tuscan Bread and Tomato Salad that Tastes of Summer in Italy

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This easy panzanella salad recipe makes the delicious Tuscan style bread and tomato salad that tastes of summer in Italy. A bread salad with onions and cucumbers before tomatoes arrived in Italy, it made use of stale bread, the hallmark of povera cucina, the no-waste cooking of the countryside. A traditional recipe, it’s versatile – just don’t tell your Italian friends!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Course: Lunch, Salad
Cuisine: Italian
Servings: 2
Calories: 754kcal
Author: Lara Dunston

Ingredients

  • 1 large red onion or 4 small purple shallots chopped into wide pieces
  • 6 medium ripe tomatoes cut into pieces around 2x2cm
  • 4 small cucumbers cut into pieces around 2x2cm
  • 250 g stale Tuscan bread ciabatta or sourdough, chopped into pieces around 2x2cm
  • 4 tbsp extra virgin olive oil best quality you can source
  • 2 tbsp red wine vinegar or sherry vinegar
  • ½ tsp sea salt – or to taste
  • ¼ tsp cracked black pepper – or to taste
  • 1 bunch of fresh basil leaves Italian basil preferably

Instructions

  • Soak the chopped onion in a bowl of cold water for 15 minutes if you’re not an onion lover.
  • Spread the tomato pieces out onto a wooden chopping board or large plate and sprinkle with sea salt, then do the same with the cucumber, and let sit for 5 minutes.
  • Transfer the pieces of stale bread to a big mixing bowl, then slide the tomatoes and cucumbers into the bowl, and drain the onions and add those, too.
  • Pour the extra virgin olive oil and red wine vinegar evenly across the ingredients, then combine well.
  • Taste, adjust the seasoning as you like, and add more olive oil and vinegar if you wish, then refrigerate until you’re ready to serve.
  • Combine everything well again before transferring to a salad bowl or plate, garnish with fresh basil leaves after plating, so they don’t oxidise, and serve with a chilled crisp white wine.

Nutrition

Calories: 754kcal | Carbohydrates: 92g | Protein: 21g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Sodium: 1207mg | Potassium: 1957mg | Fiber: 15g | Sugar: 27g | Vitamin A: 3521IU | Vitamin C: 74mg | Calcium: 293mg | Iron: 7mg

Please do let us know in the comments below if you make this Italian panzanella salad recipe as we’d love to know how it turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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