I'm not posting this recipe publicly because I really like Cook's Illustrated, and would definitely recommend that people buy the magazine. Luckily, this is my site, and I can lock entries, which allows me to search for them later when I need them. Once a year or so, I have to go rooting through my stash of back issues of Cook's Illustrated to find That Gingerbread Recipe, because now that I've had it, no other will do.

How I managed to forget to document this recipe last year, I do not know, but I did.

This is the bread dip of great evil I break out only once a year: PHE*.  When you read over the ingredients, you'll understand why; our arteries really can't cope with having this dip with any greater frequency.

It's funny; I remember how this tasted when she made it, and I thought it would be much more complicated. I suspect, as usual, that the devil is thoroughly in the details. If I remember correctly, Karen's version also contained homemade pesto, real parmigiano-reggiano cheese, full-fat ricotta and homemade marinara sauce. I'm betting that's probably why we all fought for rights to fall face-first into the baking dish.

I've held off posting this recipe because it's reverse-engineered from a non-public recipe either created or modified by someone I know. This is how I make the drink tech staffers know as 'apple pie.'

All stories aside from this past week (a massive website upgrade, a pulled hamstring, and How I Got Out Of Jury Duty) here's what's on my mind: breakfast at the geekfarm a week from today.There will be a few stragglers staying on past Sunday. I feel this growing urge to stage a geek feeding. Jody was kind enough to point me to this recipe from epicurious.com. I am rapidly beginning to suspect that while this bread is neither French nor toast, it is nevertheless a moral imperative that I make it.

Yet another from the Jody Vault, in his attempts to provide me more interesting ways to serve up the healthily-cooked poultry we seem to be consuming a bit of these days. (Reminds me. I need to do a Penzey's order soon. Mmmm, Penzey's...my personal crack dealer. Any of the locals want to go in on an order?)