Of course I was so anxious to try it, that I had it started before I even got your prompt reply. My oven is small, and would not accomodate two of my large baking stones, so I put in the first loaf and just took it out and popped the second one in. I am impressed. It has a nice texture, and I have two slices in the toaster as I type. Hubby just tore off a chunk and says..........MMMMMMMMMMm that's good. I am eating the toast now with a big dollop of butter and homemade peach jam. Yes.......it's a nice bread. No, I stand corrected. It is a VERY nice bread. Here are some things I noticed. The dough was entirely too stiff when I added the measurements suggested in the video. I don't know if I mis-counted as I was drawing up the water or flour, but I had to add more water to make it mixable, and even more to make it the consistency of the dough in the video. I also added about 1.5 tbs of sugar, because I've found out of experience, it helps the yeast to work. I let them rise on the pizza thingies (can't remember what they're called) dusted with cornmeal, but had too much trouble sliding them over to the heated stones. The first loaf deflated a little, but like said in the video it rose some more in the oven (I didn't think it would, but it did) and turned out fine. I moved the second loaf over to the stone as the first one was baking, and it too deflated a little, but rose again when it was time to stick it in the oven. The next time, I'll put them directly to a cool stone to rise and just shoot it intact on the stone into the hot oven. I did use rapid rise bread machine yeast, and it works fine. But, if you use that, remember it really does rise rapidly, so found the rising time to be about half of what the video says. Thanks, coconut. This one is a winner, and I'll prolly put on another ten pounds. LOL.

I've had the same stuff from the garden that Carol has had, except I don't grow Chinese Cabbage, and we've had strawberries, blackberries and lots of tomatoes. (Carol, you'll have that first BLT soon!) We eat BLTs about 3 days a week, but I usually use Turkey Bacon on at least 2 of those days. We've also had one batch of new potatoes, and every now and then I pull an onion and use it as needed even though they aren't mature yet. We're having a pepper, tomato and plum explosion this week. I have approximately 23 lbs. of plums sitting on the kitchen counter to process this week, unless I send some more to DS at work on Friday, and I might. I gave him several lbs. last week, and anything he takes to the fire station is devoured the same day. I won't have a problem with processing the 23 lbs. of plums, but the tree that produced them has produced 37 lbs. so far and still has at least 12 or 15 more lbs. I need to pick today or tomorrow. Then, there's a peach tree and two more plum trees heavily loaded and the second tree's plums are beginning to ripen, and the peaches are as well. I'm not complaining because there's so many years there are no plums or peaches, but it sure is a lot of plums to process at one time. (And in case you're thinking I didn't thin them, I did...I removed 20 to 25 plums for every one that I left on the trees.) I hope to get the fruit finished pretty quickly because the peppers and tomatoes are about to hit the kitchen in large numbers. We're getting more squash than we can eat, so I'm freezing that as well. When it rains, it pours. Tim is going out of town in a few days....do y'all see how he timed his business trip so he'd be away at the peak of the June harvest? He has an uncanny knack for knowing when to leave town. lol (I'm not mad---I'm laughing about it.) As heavy as the June harvest is, it's a piece of cake compared to August or September. I think July will be relatively easy because by then the fruit will be behind me, although I'll likely be digging potatoes which is a bit time-consuming, and harvesting corn if it pollinates. It is tasseling now and the temps are pretty hot, so I'm still not sure we'll get a good corn crop. (Won't the raccoons be disappointed!) Dawn

Moni, I love the aroma of pineapple sage. I bet your house smells delicious! i noticed yesterday that we still had lots of different herbs still growing and I hate it that tonight's cold temperatures will kill the ones, like basil, that aren't winter-hardy. I spent most of yesterday harvesting what was left of the garden, which had rebounded nicely from the summer drought conditions with above-average (finally!) rain falling here in October. We still are in drought, but everything had greened up so much that it didn't really look like we still have drought conditions, at least until you noticed the cracks still in the ground beneath the green plants. I spent most of my time harvesting hot and sweet peppers....roughly 15 gallons of them, so I will spend the day, and likely the rest of the week, in the kitchen processing peppers. Many will be blanched and frozen for use in cooking all winter long, but I have a lot of poblano peppers that I'm going to cut up and put in the dehydrator. I'll also be making a lot of pepper jelly, but today I may just wash and chop up the peppers for pepper jelly, and then freeze them and make the jelly on another day. I thought my canning season had ended back in late July or early August, but apparently it hadn't. It might take all day just to get that much of the prep work done, and I think I'll have to buy pectin before I can make jelly because I have only a few packages of it stashed in the pantry. I also harvested dozens of winter squash, but they don't have to be processed quickly like the peppers, so I left them in Rubbermaid storage bins out in the garage. We moved about 35 or 40 molasses feed tubs filled with plants to the greenhouse, and that included some tomato plants with quite a few tomatoes on them. I ran out of time and daylight yesterday before I had harvested any herbs or cut any flowers for bouquets, but will have a chance, I hope, to do that today since we shouldn't have freezing temperatures here until sometime tonight. We had an onslaught of honey bees and ladybugs congregating near the doors to any and every building yesterday afternoon, looking for a warm place to shelter from the cold. We always have ladybugs swarming near the doors right before the first hard freeze, but this is the first time the honeybees have congregated around the back door to the house that way. Every time I came into the house, I had to sort of swat them away from the door because the bees were trying to come inside the house with me. The bees and lady bugs made it into the greenhouse, garage and sunroom, and I hope those places keep them warm during this little cold spell. Some ladybugs may have made it into the house, but if they did, I'll vacuum them up with the hand vac today and release them into the greenhouse. I hate seeing the growing season come to an end when everything was looking so good, but it happens every year, and it is nice to have a bit of a break from all the yard work for a few months. Dawn

I'll be more than happy to share the recipe, but will tomorrow, after it has been tasted. I had one identical to it at a tea room, but will only know tomorrow if it is.