Thank goodness I haven't the foggiest who Tony L is or does. I think I'll keep it that way.

My company is the land of weird names sometimes. I think it's because English majors and literary people bring their children up to work in publishing. Names of real fellow employees have included Satanius Stamper, Ashley Fantasia, Berry Swilling, Nazaris Devine, Ryan Pstrong and Ashlee Chhe.

Oh wow, I think Gabrielle is the most exotically named employee at my company. Though we did have an "Anastasia" at one time (who was exactly as unusual as the name implies)...

I need a coffee bib this morning.

Did anyone try Mark Bittman's no-knead bread recipe in the Times? (I think Nutty reported trying it.) How was it? Considering it for this weekend.

Pstrong

Is that a silent P?

Oooh, I forgot 'Celestyne Cooke'. (I don't know if she was a whiz in the kitchen, but she took an Instamatic picture of her kid each day for the first three years of life. Flipping through the photo albums was like a speeded up film of those plants growing.)

Is that a silent P?

So far as I know, yes.

I'm still trying to figure out if Jhoann Rebolledo's parents hated her a lot.

Did anyone try Mark Bittman's no-knead bread recipe in the Times? (I think Nutty reported trying it.) How was it? Considering it for this weekend

Yep, twice. The consensus among people I've talked to is that, if you have ever made bread before, it's a snap. If you're a complete bread novice, it's possible to screw it up, but only if you allow the instructions to overwhelm your own sense of reasonableness.

I.e., when the recipe calls for "let it rise in a 70F room," don't put the bowl on top a radiator; just make sure your house is reasonably warm, or put it in a warm corner like on top the middle of the stove above the pilot light.

For all it's called kneadless, there is actually one very messy step in the middle. With ordinary kneaded bread, you handle the bread twice or thrice, but it's reasonably solid and flour-y, so not that messy. With kneadless bread, you handle it only once, but it's the consistency of a jellyfish.

I found out today (when he emailed the help desk) that a guy I went to high school with is the assistant dean of the school of the environment here. (Nobody I knew, that I recalled; he just had a memorable name, and I googled.)

Now I feel inadequate, though.

Also, my mother's cat emailed me a picture of himself this morning. He's cute and all, but I'm a little worried for my mother.

What Nutty said.

The timing works really well, actually, because you can throw it together before bed one night and have it ready just in time for dinner the next. I'm going to try it with whole wheat this weekend I think.