So yes, I guess I am ready for Beef Noodle Soup.
Here's the bread recipe. You might go a little lighter on the herbs if they're ground instead of leafy. They got a tad bitter, though I could still taste the buttery crispness underneath.
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My daughter returned from her vacation with four slabs of fudge, all for her mother, whom she loves very much. Which made me wonder, Why am I making more fudge?
I may not have eaten up those four flavors, but we know they won't last forever. That last bite could bring on fudge bereavement. Isn't it comforting to know that, with a few always-available ingredients, we can whip up a new batch in no time at all?
The recipe for Sea Salt Chocolate Fudge never mentions buttering that foil-lined fan. Oh, be wise! Butter generously! I've got a fight on my hands, freeing the rest of the fudge from the pan.
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Tune in next week for a discussion on a book that I'm sure you've heard of. (And hopefully, a repaired website.)