Molletes are a wonderful way to use veering-on-stale bread without turning to sickly sweet French toast. They satisfy a need for breakfast, while being totally filling and delicious. We used to eat them growing up, I remember mornings in California visiting cousins and grandparents, awaking to bean-slathered molletes crisped and warmed in the oven. My take on these was a thin layer of bacon fat spread on bread, topped with refried beans, sliced tomatoes, sliced cheddar, melted to perfection in the oven, and topped with salsa verde. Easy, crunchy, and wonderful to eat!
I went for my annual check-up at Village Eye Care in Little Italy. My eyes look good, and the doctor even told me I look good! I was able to humble brag about all of the working out I've been doing and the un-Sandy-like races I've completed. It was pretty amazing. I tried upwards of 20 pairs, but this was the first pair I gravitated towards. They were a bit of a splurge, but I adore them.