So *That's* Where all the Flour Goes

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I have been baking through the 200 (Non-Contiguous) Days of Bread. "Been", I think, being the operative word at this point. I had a little hang up with Pita bread, and an anal-retentive mental block that wouldn't let me post this sequence out of order, but I've gotten over it.

Mostly because I want to post pictures of bread and food. Can you blame  me?

Breadsticks are a little further into the book than I meant to go, but one night we had this clam chowder (since I got those clams on sale):

 

And they called to me, those bread sticks did. They said "Hey, make us. We're warm and soft and delicious. And you can put Parmesan cheese on us".

So I made them.

Again, can you blame me?

 

And then, wouldn't you know it, Brie went on sale. (Possibly the best thing I've ever typed. Ever.)

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Are you ready? Get ready. Sit down or something, because this is going to be awesome:

 

Oh yeah. Flatbread with Brie and Carmalized Onions. The book is worth buying for this alone. I resented every piece that went into anyone's mouth but mine.

(You can just assume that's the case about every food unless I tell you different, okay?)

And then I made crackers.

Not in the book. From this recipe.

Meh.

They were okay with cheese, but I need a better recipe. Over to you.

Oh, and courtesy of Mr, now you can see where all the flour goes.

 

Your life-long dream fulfilled, I'm sure.

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