That really does sound like a great dinner, Laurie, LOL, and all leftovers from the frig! Haven't made the torte yet, I have quite a few recipes bookmarked in this book that I'd like to make. Haven't gotten to any yet. She's a little wordy on a lot of the recipes, and I've made recipes from her other books that all turned out really well. Here's the apple torte recipe, let me know how it turns out! Looks good! Apple Torte with Bread Crumb and Hazelnut Crust (Torta Di Mele Di Carnia) Lidia Bastianich (Lidias Italy) Apples grow well in the Carnic Mountains, in the northern part of Friuli, and are used in many desserts. This delicious double-crusted tart reflects the deep-rooted frugality of cooks in this tough mountainous terrain. The crust is made with bread crumbs taken from stale bread, probably because of the scarcity of white flour and the time it takes to make a refined pastry dough. But the results, in the Carnic spirit, are delicious. Makes a 9-inch tart, serving 8 or more For the bread crumb crust: 1/2 cup hazelnuts, toasted 1 1/2 cups fine dry bread crumbs 6 tablespoons sugar 2 teaspoons freshly grated lemon zest 3/4 cup milk 6 tablespoons butter, plus a bit for the tart pan flour for rolling out the dough For the apple filling: 2 pounds (or a bit more) tart, firm apples such as Granny Smith 1/2 cup sugar, or more to taste 1 cup hard (fermented) apple cider or dry white wine Whipped cream or sour cream or ice cream or powdered sugar (optional) Recommended Equipment: A wide, heavy-bottomed 3- or 4-quart saucepan, with a cover A 9-inch tart pan with a removable bottom A pizza stone or oven tiles, if available To make the pastry dough, chop the toasted hazelnuts into small bits, about the size of barley or rice grains, using a chef's knife, or pulse in a food processor, in short bursts to avoid pulverizing. Mix the chopped nuts with the bread crumbs, sugar, and grated lemon zest in a big bowl. Heat the milk and butter in a small saucepan just until the butter melts. Pour over the dry mixture, and stir until evenly moistened. Let the very sticky dough sit in the bowl for about 15 minutes, so the liquids are absorbed by the crumbs. Scrape dough onto a large piece of plastic wrap, enclose it, and press into a disk. Refrigerate the dough for an hour or more, until it is quite firm. To make the filling, peel, core, and slice the apples; you should have 6 to 7 cups of slices. Spread them in the saucepan; pour the sugar and the cider or wine on top; cover the pan, and set it over medium heat. Cook covered for about 10 minutes, gently turning the apples every few minutes, as they wilt and release their juices. Uncover the pan; adjust the heat to keep the liquid perking and slowly reducing. Turn the slices over frequently but carefully, so they stay intact. When the liquid has all evaporated and the apples are soft and nicely glazed, turn off the heat and let the apples cool. When you're ready to form the pastry and bake, arrange a rack in the middle of the oven (covered with a baking stone or tiles, preferably) and heat it to 375°. Lightly butter the tart ring and removable metal bottom. Cut off a third of the chilled disk of dough for the top crust, and set it aside. On a well-floured surface, roll the remaining two-thirds of the dough to a 12-inch-diameter circle, almost 1/4 inch thick, more like a cookie dough than a pie crust. Flour the rolling pin and work surface as needed to prevent sticking. Lift the round and lay it, centered, on the tart pan. Press the dough down so it lines the pan bottom and sides, and trim the edges so there's an even 1/2 inch of dough over the rim of the tart ring, all around. Spread the cooled apple slices on the bottom crust, in an even layer. Roll out the smaller piece of dough into a 9-inch round, the same thickness as the first. Lay it loosely over the filling, and trim the outside edges to fit snugly inside the bottom crust, covering the apples like a lid. Fold the overlapping bottom crust over the top piece, and pinch and smooth the dough layers together, sealing the apples inside. Place the torta in the oven, and bake for an hour or longer, until the top crust is deep golden brown and the outer crust has separated slightly from the side ring. The top crust may crack open, and you should be able to see the apple filling bubbling inside. Set the pan on a wire rack to cool. When the torta has cooled and the crust has firmed up, remove the side ring. If you wish, use a long metal spatula to separate the bottom crust from the metal disk, and slide the torta onto a board or cake plate. Serve cut in wedges, warm with ice cream, or completely cool with powdered sugar and some kind of cream.

Mercy: I get bags of day old Italian Rolls from my daughters next door neighbor. Cut them in pieces and put them in a warm over, until they are dry. Then into the blender and pulse them. Or you can put them in a gallon Zip lock and beat the hell out of them with a rolling pin. Then roll them until you get what you want. Only takes a minute. If you put pieces in the blender when they are just starting to get hard, you will get crumbs , plus small pieces. Perfect for Meat loaf. I dry all my crumbs and put them into air tight containers, or Zip lock bags. The Food Market here gives me Gallon Mayo containers from the Deli section. They even wash them for me. I give them something in return , like a small bag of Pizzelles. Lou PS : I usually turn the oven on till warm. Don't walk away from the oven, when drying the bread or crumbs, like I do every so often. I realize this too late , when I smell something burning. Lou

These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.

It also depends on what kind of bread. A dense, heavy crust on a loaf of Italian bread or sourdough will not "crumb" as evenly as a baguette. You could cut the crust off, especially at the heels. If you want dried crumbs then toast or dry the bread in the oven, Then the crumbs will all be tiny and uniform. But if you want "fresh" bread crumbs then either expect disparity or deal with the crusts.