I can Google myself! Found this post on The Fresh Loaf and can add a pic too! "There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again." Herbed Panini Rolls 1 t. yeast 1/2 t. sugar 3 1/4 cups all purpose flour 1 1/4 cups lukewarm water 1 1/2 t. salt 3 TB Olive oil 2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs) Put yeast, sugar, 1 cup of flour and all the water in a bowl. Stir well to dissolve yeast and sugar and mix in the floiur. Add in the salt, olive oil, and herbs and blend well. Stir in rest of flour to make a soft but manageable dough. Knead for about 8 minutes on a floured surface. Put into an oiled bowl and let rise until doubled in bulk. Divide dough into 6 pieces. Knead dough pieces lightly on a floured surface, then press or roll out into ovals about the thickness of a pizza base. Repeat with the rest of the dough then place the panini onto a floured surface, cover with a clean tea towel and leave to rise for an hour. Preheat the oven to 375-400 degrees. Bake the rolls for about 7 minutes or until puffed but not too brown. To grill the panini: Cut in half lengthwise keeping an edge attached like a book. Fill with a mixture of your favorite cheese, meat, vegetables, and herbs. Do not stuff the rolls too full; four ingredients is really enough. Heat an electric sandwich grill or a cast iron stove top grill and toast the panini until golden brown, cheese is melted and the sandwich is hot. I lay another small cast iron pan on top of my sandwich to get those nice grill marks, then turn the sandwich over to grill on the other side. Here are some good combinations: pepper turkey, white cheddar, roasted red bell peppers and parmesan or asiago mixed into some mayonnaise Monterey Jack, cheddar, tomato, mayo, and fresh pepper soft cream cheese, ham, Genoa salami, provolone or colby smoked turkey, 1000 Island, cheddar cheese, and slaw or saurkraut turkey, cheddar, mayo, and cranberry chutney roast beef, provolone, roasted red peppers, and chopped green olives tomato, salami, spinach leaves, red onion slices, and provolone

Yes Mustangs! I have not forgotten our Trader Joes date either, life has seriously gotten away from me since I moved back. I have either been at the doctors which I spend a lot of time at, sick or recently and upcomming hosting friends who I haven't seen since I moved away 20 years ago and catching up on the activities I have missed so much like going to the State Fair last weekend and enjoying the Strawberry festival which will be here soon. I also plan to go to the MacDill airshow which was something my grandfather and I did together when I was a child. In April I have 3 straight weeks of company coming 1 set comes in first week of April leaves the 9th and the next set comes in the 10th of April leaving the 20th whew. I will be attending the Food and Wine Festival at Busch Gardens first week in March do you go to that at all? Also going to the Bands, Brew and Que at Sea World next weekend. The last weekend in March I do plan to do a Wholefoods and Trader Joe shop in Tampa I believe off of Dale Mabry to prepare for the incomming company I will have maybe we could plan to meet up then, do some shopping and have some lunch?

The one thing that is set in stone is engraved shot glasses for my friends wedding. Actually more straight sided so they fit tea lights. Over-ordering so they will be used for veggie cups, probably a chocolate mouse for the 'cake' tier, and table lighting...possibly a gazpacho. They want enough for all to take home a few. No cake. A big tiered affair we are making. Petit fours, various chocolates, mini this and that...massive amount. (we are making the tier) another friend is making and organizing all the sweets. We did a no-no list. No heating or re-heating on site. All fresh do-ahead. No pineapple, no mayo, (except fabanaise), No melon baller, lol. No dips, no bagels, no humus. No charcuterie platters. Yes to mini scones. Maybe to mini frittata. No dance floor, loud music or band. Friends will bring instruments for impromptu music and a few good singers among us. (later around sunset bonfire) A few toothpick items...caprese, watermelon/fetta/cucumber/olive, (square). One all fruit and one all veg/fruit. They want all squares or triangles. Classic crustless tea sandwiches. And probably a club and a pastrami, cubed and toothpicked. For kids, chocolate almond butter and jelly, honeyed cream cheese and Nutella on raisin bread, (so good). Maybe a pinwheel or two. I'm making spring rolls. One rectangle table for tea/coffee tea at two pm. Tea sandwiches, etc. One rectangle table other side of tent for misc veg snacks One round table for 'cake' and misc sweets 3 round tables for sit down, lots of extra chairs service at five pm 2 food stylist/caterers early to prep, (they are fast and precise)...they leave around 2-3pm but will make soup and salads before they leave. Salad in small white Chinese take-out containers. Big kitchen island for prep and oven/stove can be used but trying to avoid too much of that. Everything at the same location/waterfront. A friends home but stipulation was a tent and an executive port-a-let...very nice one. After service not decided. Probably a small catered Bbq/clam bake/bonfire Fhew, first time I wrote that out. I've been doing shopping lists and loose budgeting.... Oh, they booked and paid for 20 rooms at a great spot nearby for mostly flight travelers and will host an open bar after party there. Invited 110, probably final tally will be 85-90

sushi, thanks for the link..in the late 70’s, many large bakeries closed, the comforting smell of baking bread contributed to smog... I now know The bread I knew as French Bread was French not Italian, even though I first experienced it at the home of Italians. So, maybe S.F. style French bread is American....maybe after 170 years?, not Italian. When does something become authentic? I remember focaccia bread, we called it “pizza bread”, sold in Italian Delis.