There haven't been any recipes lately because...WE'RE NOT COOKING. Between the winter-time crud and too many hours at work and holidays and elections...who has time?
But when I looked back over the week I realized...y'all need to make sure you have the baked ham and cheese squares, the ones with the crescent rolls, in your repertoire. For real. Too, too easy and too, too good. We throw them together for dinner once a week...leftovers go great in lunchboxes. (Did you know lunch at the private school is THREE DOLLARS AND SIXTY CENTS? By the time you buy drink and ice cream? It's only $1.25 at the public school but it's inedible.)
The other dependable, and this one we do three to four times a week, is the artisan bread. I just keep it going, in an inverted cake carrier, in the refrigerator. Haven't washed the carrier yet...you just keep mixing in the same container and the little yeasties get better and better. Artisan Bread in Five Minutes a Day. Well worth the price of the book, but you DO need a baking stone.
Maybe after this holiday weekend, we'll get back on schedule.