From: rusty.hinge@foobar.girolle.co.uk   
      
   riburr wrote:   
   > Steve Peek wrote:   
   >> Best of luck to you.   
   >>   
   > Thanks.  Seriously, my family is blessed.  The home in the forest and    
   > motor vehicles are ours.  My wife is secure in her job as a nurse.  If   
   > we can pay the property taxes and my son's college tuition, that's the   
   > bulk of our expenses.  We heat with wood from our property, and can cook    
   > on the woodstove.  In the near future I'll post some pictures of    
   > sourdough bread, baked and toasted on the woodstove, topped off with    
   > some sauteed oyster mushroom.  I'm starting to feel guilty about how    
   > good life is.   
      
   May I recommend mixing dough with strong flour, using a good dollop of    
   olive oil as shortening. Allow to rise, lightly brush top with tomato    
   purée, then and grate cheese over the crust to-be.   
      
   When the bread is cooked but not fully browned, take out of oven and    
   brush with (more) olive oil, then return to finish.   
      
   You can add pieces of cheese to the dough just before shaping and    
   proving. Sorry I haven't worked any mushrooms in, but I'm working on it.   
      
   --    
   Rusty   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)