Even hell is starting to feel the pains of recession...I hear they started paving their roads with BAD intentions...

Lots of new stuff happening lately. Have been making a lot of changes at the bakery. we are starting to bake a lot of "Miches", which are round 1 kilo loaves of bread that look super cool and if purchased will make you the envy of everyone else in near vicinity. We proof them in baskets which give them a really cool design and then slash and bake them. They are baked a little longer than normal which gives them an excellent crust and also more lasting power. many people also believe that the flavor of the bread actually changes and improves over the first few days. if you haven't been in in a while, be sure to stop in and check out the new stuff. Have been working on a take and bake croissant process also. Did a few today at my house and they were awesome. I just set them (frozen croissants) out overnight on my countertop (on a sheet pan and brushed with veg. oil) to proof and when I woke up this morning, they were ready to go. they had great oven spring and lots of great layers when cut open. Flaky, buttery, goodness has never been easier to achieve! which is good, because flaky, buttery sadness...well, that road just leads to loneliness...

Also picked up a trainer for wifeshow and I to hook up to our bikes so we can ride inside during this crummy weather. I had to do something...was starting to get pretty crazy. It's been a really great addition to my reg. workout and I already can't imagine not having it. i like to watch dvd's of tv shows (arrested development, currently) while i am riding, an episode is just under 30 minutes, which is a decent amount for an indoor ride. Also, picked up (and received) some new kitch gear recently. sur la table in omaha had some all clad mc2 stuff on clearance and I also picked up a Shun santoku knife. I love both of them equally...simultaneously. I have been really impressed with the shun stuff that I have and would definitely recommend them to peeps. Also received an all-clad grill pan from my pal nick. used it to make some pork chops and was really impressed with the even heat it produced. have a feeling that it's going to get some major usage in the months to come. Have also been reading quite a few books lately. Most notably, the girl with the dragon tattoo. was a great thriller, pick it up for a really good read.

ok, getting too sidetracked...FOOD! I can't say enough about jamie oliver's new cookbook. everything i have made from it has been so good. the meatball dish was a little spin-off of his recipe for "pot roast meatloaf". the combination of smoked paprika, tomatoes, bacon, and chickpeas makes for one crazy delicious end product. please try this one out, you won't be disappointed. other dish is a vegetable jalfrezie that I served with papadum and rice. also from the same cookbook. can't say enough good things...

Pot roast meatloaf: (adapted from Jamie's food revolution) serves 4 hungrys or six regs.

2 onions

olive oil

sea salt and fresh ground peps

1 level teaspoon ground cumin

1 heaped tsp ground coriander

12 cream or plain crackers

2 tsps dried oregano

2 heaped tsps dijon mustard

1 pound ground beef 1 large egg 2 cloves garlic

1 fresh red chile

1 tsp. smoked paprika 2 tbs worcestershire

1 can chickpeas

1 28 oz can tomatoes 2 tbs balsamic vinegar

2 sprigs fresh rosemary

12 slices bacon

1 lemon

for meatloaf:

preheat oven to 475. peel and chop one onion until fine. place in frying pan on med heat with olive oil, salt and peps. add cumin and coriander. stir every 30 seconds or so until they get some color (around 7 min.) transfer to bowl to cool.smash up the crackers and add to the onions along with the mustard, oregano, and ground beef. crack in the egg and a good pinch of salt and pepper.mix well with clean hands (yours or a willing partner's). once mixed, mold into a football shape and rub with a little oil. can be cooked now or wait and refrigerate until needed. when ready to cook, place meat in dutch oven (or baking pan), uncovered. put into preheated oven and turn down temperature to 400F. bake 30 min.

for sauce:

peel other onion and chop fine. peel and slice garlic. finely slice red chile. place onion, garlic, and chile in a large pan over med high heat with olive oil, paprika, and salt and peps. cook around 7 minutes again, until goldy-like. add unpronounceable sauce that starts with a wor, chickpeas, tomatoes, and balsamic. bring to boil and then turn heat down to simmer for about 10 min. taste and ad more salt/peps if needed.

to finish:

pick off rosemary leaves from stalks and put into little bowl. remove meatloaf from oven, and pour off fat into bowl of rosemary leaves. spoon tomato sauce around the meatloaf. lay slices of bacon on top of meatloaf and sauce. scatter over the beefy,rosemary leaves. put dutch oven (uncovered) back into oven for 10-15 minutes or until the bacon is done to your liking and sauce is bubbly and thick and delicious.squeeze some lemon wedges over finished dish and snarf. parsley chiff looks good here...

DISH recommends:

all clad mc2 cookware. loves it...hard. hefty, consistent, and easy cleanup. apparently the things that I love about cookware are also the things I love about trashbags.

shun premier santoku. Love the sharpness of this wifeshow sized knife. actually bought it sort of for her but have been using it a lot:) still love my mac, but shun has moved up in the ranks for me...

Jamies food revolution. A very popular cookbook around our house right now. pick it up, it's well worth it and really easy to follow.