This week’s theme is foods with double consonants. In that spirit I have two Italian offerings for you. This week’s pastry project is a simple-but-elegant Italian stand-by known as
This week’s bread is the same as last week’s because well, I did absolutely nothing with it.
I promise I’ll make more headway this time around. I just get so distracted. One thing that these two recipes have in common is that they’re both relatively new inventions. Neither has much history attached. But never fear, I never have much difficulty running my mouth.