"Ken Fortenberry" wrote ...
The Dining & Wine section of the Times on November 8 had an
article and recipe on a novel way to make bread. I've never
had an aptitude for baking of any sort but I've made three
loaves now and this method makes absolutely gorgeous bread.


Saturday looks to be a gout-inducer. The plan is dolmades (thanks, Wolfgang
and Chuck, we're hooked,) bruschetta, assorted stinky cheeses, olives, and
bread during the initiation of the new, fancy Scrabble board (it spins --
cool!) Thanks for the bread recipe -- we rarely get the results we want, but
this seems pretty straightforward, and should fit in quite nicely.


And it's the third Thursday of November !! BEAUJOLAIS NOUVEAU !!
Woohoo. They're saying this batch is the equal of the 2003.
We'll find out tonight.

Oh, yeah! Love the stuff. To be honest, I'm not too sure why. Truth be told,
it's not the greatest wine out there, and it's certainly not the cheapest
(although it's not expensive.) But, for some reason, it's always a fun and
enjoyable wine. We usually pick up a few bottles, saving one for Easter (or
is that Saturnalia?) :-)

Thanks again for the tip....
Dan