Although it seems like a forgiving dough - I can taste that I cheated on the overnight ferment. Sorry your casserole dishes aren't big enough. I bake in a toaster oven so when my bread rises it burns on top. Another reason P a L'A is good - it spreads out more than up. I brush the bread with some slightly salty water right before it goes in the oven. But I lose that lovely floury rustic surface. Do you have a pizza stone? That helped me get a better crust back when I last had an oven - now I use it in my grill to make pitas. Also I read somewhere or another about using a SS restaurant dish lid as a cloche though I've never seen one large enough. I am currently jealously watching a neighbor build a stone wood-fired bread oven by his pond - the ultimate bread oven. He says he will advise me when I am ready to build one - and I definitely do not lack for rocks. However right now my 'yard' is festooned with logs, brush and firewood piles. Hopefully in the near future the logs will become a woodshed and I can move the firewood inside. Then maybe a bread oven - which will entail moving rocks. I'm tired just thinking about it all. Making some tea and toast and taking a nap.

Well, if I have to tell the truth. Have been sick with strep throat for the past few days.Today I was watching cooking program that was showing truck stop food. I must be feeling better, I got out of bed, went in and defrosted steak, it was cubed, so I used a saucer and pounded it with flour , salt, and pepper. Fried up the steak as chicken fried steak, made gravy, peeled potatoes and made mashed potatoes, cooked some green beans. Got to thinking about donuts, haven't eaten one in probably 20 years, pulled up a recipe, made donuts with a sugar glaze. The really strange part is that I hardly ever cook. We live very close to our daughter and son in law and they cook just about all of our meals. They cook very healthy, so doubt if I have eaten anything with that much oil in years. Bad part is that I can't taste food right now. Hubby said it was really good.

Followup on the Mexican Pot Roast recipe. Ended up not being too hot at all, interestingly. I am guessing that by shredding the pork the pepper had to be absorbed by much more product, thus reducing the heat level. Also, shredding the meat made this a very dense, there was very little broth left, so ladling it over the cornbread made it really thick. It was very tasty though. Am not sure I will make it anymore, though I might make it using 1-2 pounds ground pork or 1-2 pounds ground beef. The ground meat may be a better vehicle for the rest of the ingredients.

I have pizza dough in the fridge that I made a couple of days ago, and so I will be making one pizza and one stromboli. I also have some leftover grilled tuna from last night, and I will be making a tuna salad with that, possibly a Salade Niçoise, or some variation of that. I do have Niçoise olives, and I cooked some green beans last night to have with the tuna. I would not be cooking the pizza and stromboli if I had not already made the pizza dough, but I went shopping yesterday (for my senior discount at Bristol Farms) and could not resist the tuna. The tuna was from Fiji, where I will be going this winter, and so I wanted to get a previous of Fijian food.