I was able to come up with three legitimate reasons to start baking at 9:00 last night. What's my excuse now? In preparation for portobello mushrooms and sweet onion paninis that I hope to make for dinner tomorrow, I decided to start the no-knead dough process again tonight (it can take up to 20 hours for this dough to rise, in case you haven't checked out the recipe yet). This time, my third go at the recipe, I mixed some chopped black olives into the dough and used a 50/50 combination of white and wheat flour. Tomorrow's dinner can't come fast enough.
If the winter temperatures have got you in a hibernating mood, check out Julie's lovely post regarding winter (you'll like this one, Ma). Then head over to Erin's blog and get all warm inside as you celebrate the thrill that is her work being published!