Pane Bianco

I couldn't help but be impressed with the shape and layers on this bread the first time I saw it on King Arthur Flour's blog, Baking Banter.  The one on the bottom is mine, filled with sundried tomatoes, basil, and cheese.  The one on the top is better -- I'm annoyed to admit -- and made by Joe.  It's got the same ingredients in different proportions, plus ham and pepperoni.  They're like our pizzas -- I'll scoff when he goes for the meat lover's variety, and I'll choose tomato and basil or eggplant and caramelized onion.  I do love meat, just not a whole barnyard of it.  But this time it just made the bread so moist and flavorful.  Although this bread may look complicated, it's actually a cinch to pull off.  Honest!

Bottom row: The risen dough; after spreading the filling, the dough is rolled up and then snipped to reveal the layers; my loaf is shaped into a figure-8.  Top row: The dough was rolled out and spread with cheeses, sundried tomatoes, and basil; the baked loaf had layers of the filling, pepperoni and ham, and bread.   

I'm not a fan of garlic powder, so we spread half a head of mashed roasted garlic on each bread.  And in addition to the cheese blend, we added chunks of fresh mozzarella.

Roasted Vegetable Tart, Upside-Down Pie, and Ming

Isn't that pretty?  A tart of roasted vegetables and goat cheese.  Here's something not so pretty.

This was a lemon meringue pie that I painstakingly worked on, only to have it flip over in the car!  I had the pie on the back seat and the dome on the floor so the still-warm pie wouldn't steam.  When I braked suddenly, the pie flew and hit the seat in front of it, then fell into the dome.  It was kind of amazing that it made it into the dome, but I was devastated and furious!  Nevertheless, it got eaten at work (it was Pie Night).