Second week

So, the second week went well. The bread is baked starting at 9 in the morning. Kate arranged fennel fronds, mint, and chives into bouquets, and I began baking rhubarb tartlets.

The first time I rolled out the pie dough I borrowed a rolling pin from Eat This. The second time I used a bottle of my '09 pinot.

For dinner Thursday: popcorn, gruyere cheese, dollops of butter, and Tapatio sauce.