8/3: pane e panelle

...kind of.  When Chris visited Sicily a few years ago, he came back with a fondness for chickpea fritters in a sandwich, something that's sold on the streets in Palermo.  We've tried making panelle in earnest, but didn't have great luck with it, and we're wary of doing that much deep-frying in any case.  But I made a bunch of chickpea pancakes that we stacked between slices of LaBrea Bakery bread, and that's a satisfying (and healthier) substitute.  I just have to remember to squeeze lemon juice on the chickpea pancakes next time.