again. This time I used the rustic bread recipe and just added about four heaping tablespoons of dried Rosemary, rubbed into smaller bits between palms.
The highlight of the week was an alaska salmon my mother herself caught! I poached it in milk with a bit of flour stirred in to make it creamy and flavored simply with dried Dill I grew last summer, and fresh Tarragon from my windowsill. It was so good I only got a picture when it was cooking in the pan; we ate it promptly (but also slowly, to enjoy the flavor more!). Thanks, Mom!!!