Keeping with the theme of this blog, which seems to be No Theme At All, I decided to add in a couple of recipes…

I read this piece in the Globe & Mail on Wednesday and decided I’d try making this nan recipe.  After all, I said to myself, “Self, if 50 kids and one chef can do this, how hard can it be?’

And guess what? It really is easy. The one thing I did wrong and I know it will work better next time…is to really get that oven hot, hot, hot. It was browing a little fast and not quite baked through. But I could certainly recognize the potential. I was very close. Now I know and no you know too. Preheat that oven at it’s highest setting. But other than that, it’s just so lovely to have a fresh hunk of hot dough ready to chew in about an hour or so.

A very nice change from my usual NY Times overnight recipe, which has been my bread of choice lately. It has an excellent chew and is wonderful for mopping thick coatings of X-Virgin olive oil. Yum.