Hmmm...thanks for digging that up. So that's a confirmation from six years back that I've asked that DG people don't copy any of the work and it was ignored. Oh yeah, along the way I learned about copyrights, method, patent, etc. I've got a bunch of registrations right here on the wall behind me. WS has been a huge learning experience. Publishing onto a .org website has been the fastest way for me to freely share the information with the widest audience. This is from my the front page of my website--FRONT PAGE--so it's clearly there: The contents of this site are protected with registered copyrights. Permission for duplication of our Winter Sowing information, graphics and photos is granted for educational and/or non-profit purposes. Direct linking to this website is encouraged. Paraphrasing of any of this website's content, and/or paraphrasing of any GardenWeb FAQs authored by "Trudi_d" is discouraged unless credit to Trudi Davidoff, Trudi_d, and/or WinterSown.Org is given. Now, as to that work of mine that was copied and published on DG, a for-profit website, without my permission....I'd like it all removed. I didn't ask before. But I'm asking now that Dave remove all of my work from his website that was added without my permission from his website. (Of course if Dave has already started this I do understand his point of view.) I'm sure DG's adept members will be able to tell him where it all is. Start with the people who copied it and ask...did you ask Trudi first? And if so, do you have a copy granting permission? If not, you know what to do. To remind you of the policy in use at Dave's I ask that you please look at DG's acceptable use policy and see section 8. Here is a link that might be useful: DG TOS

OK, here's the recipe for that Onion Braid, which I need to make again soon. Braided Onion Loaf (King Arthur Flour) This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Dough 3/4 cup (6 ounces) hot-from-the-tap water 1/2 cup (4 ounces) milk 4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour 1/4 cup (1 3/4 ounces) sugar 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup (2 ounces) butter or vegetable oil 1 egg Filling 1/4 cup (2 ounces) butter, melted 2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions 1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic 1 teaspoon paprika 1/4 cup (1 1/4 ounces) Parmesan cheese, grated Topping 1 egg yolk mixed with 1 tablespoon water 3 tablespoons poppy, sesame, caraway or mixed seeds Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sautthe onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. Nutrition Nutrition information per serving (1/16 of large loaf, 85g): 201 cal, 8g fat, 5g protein, 25g complex carbohydrates, 3g sugar, 1g dietary fiber, 32mg cholesterol, 307mg sodium, 104mg potassium, 75RE vitamin A, 2mg vitamin C, 2mg iron, 43mg calcium, 73mg phosphorus. For Becky, would you please add this to FAQ, Ann? Annie

roselin: Great idea. Our local county FoodBank will have it but I'm hoping that they'll share it with food banks throughout the country. Joe

Even before the move to Houzz, a lot of the forums had become underpopulated, and they're there now more as an archive than anything. Chowhound for recipes and pan discussion Pizzamaking.com for a discussion of flakiness Blog reporting on said pizza with lots of photos, and good explanations for why you'll never be able to duplicate it at home (though you might come close on the crust if you work hard at it).