The bread was supposed to be the easy part of this meal. I’d opted for supermarket pita over home-made flatbread (even though recipes by both Nigel Slater and Sarah Raven assured me baking the latter is a breeze; I bet they’ve never tried them with a baby lounging on their arm) and was counting on a quick bake-off five minutes before dinner. And then I pulled them from the pack, and three of the five breads had bright blue spots. Mold. Ugh. So falafel sandwiches turned into falafel salads, and the spot I’d reserved in the freezer for a bagful of chickpea nuggets stayed empty. We needed the extras to fill our stomachs.