I haven't died, and I certainly haven't starved to death!!

Yes, I still have been cooking, but no I haven't been blogging. Cooking is dang fun, blogging is only semi-fun. So much has been going on, so blogging is at the bottom of the list. Cooking however, is NEVER at the bottom of the list!!

A few highlights from the last couple months . . .

1. Got swine flu over thanksgiving, didn't cook a thing.

2. Christmas time was great, but did more skiing than cooking. Didn't open one present, it was so nice!!!

3. Went to NYC with my mom and sisters. Ate at Bobby Flay's restaurant, believe him and his throw downs, it was incredible!!! Went to a taping of the Rachael Ray show, they told me they probably aren't going to do "Hey Can You Cook?" What a bummer!! After watching her tape her show, I can frankly say, Martha Stewart was right, Ray Ray is a poser. Bobby Flay, not a poser, his restaurant was some of the best food I have ever had!! Also note, raw oysters are now officially my favorite food.

4. Went on a 5 day ski trip with my entire family in Telluride. The final party before my mom and dad move to Africa. It was a blast!! I cooked all the food (32 people), and witnessed my 6 and 8 year old ski double black diamonds and huck some pretty big jumps.

Anyhow, I am still cooking and still obsessed with this recipe but I have rigged me the master bread cooking system.

this
/div>

plus this

equals this

My enormous magnalite pot is my pride and glory. I bought this french bread pan at Williams and Sonoma. I took it to my dad's manufacturing plant and had them shave down the ends so it would fit perfectly inside the pot. So instead of making two round loafs, I can make two beautiful french bread loaves. So I raise the bread in the french bread pan, and when it is ready, I drop the whole pan straight into the hot magnalite pot and replace the lid.

I did make a small modification to the recipe since I posted it, My bread was always coming out a little flat. I think it was because the oven was too hot. So now I pre-heat at 450 degrees. After I put the loaves in (still in the Williams and Sonoma pan) I keep it at 450 the whole time, including when I remove the lid to let it brown. Lid on, 25 minutes, lid off 15 minutes.

This is darn good french bread. The crust has the crackle, and the bread is soft and chewy.

Anyhow, don't hate me if I don't blog. Oh wait, no one is reading anyway, so I should be good!