Sunday, April 8, 2012

He Is Risen!

He is risen!  And after about 20 minutes at 425 degrees F, He'll be perfected!  Crunchy, chewy, golden brown crust with a soft, deliciousness concealed inside!

Happy Easter Everyone!

I celebrated with the appropriate rite of spring.  ;-)

FYI, towards the latter half of the month, I will start posting a series spawned from reading "The History of the Devil."


  1. Looks tasty!

    With a title like "The History of the Devil", I felt compelled to check it out.

    There is a documentary with the name from someone named Dave Flitton.

    There are several books with the title, even one from Clive Barker and an 'illustrated' one (kind of like a Life magazine version for people like me that don't rede too good...)

    Which one have you read?

  2. @Andrew
    You should have seen it when it was done baking! Mmmm, it was good too.

    If you haven't stumbled across it yet, Andrew, check out the Internet Sacred Text Archive. It's got an incredible amount of free information regarding mythologies of all flavors. Aside from wanting a modern perspective, you would not need to buy another resource book ever! I was so impressed that I bought a DVD for handy reference. :-)

    The book, its full title being "THE HISTORY OF THE DEVIL
    AND THE IDEA OF EVIL FROM THE EARLIEST TIMES TO THE PRESENT DAY," was written by Paul Carus back in 1900 C.E. It is available at It's impressive and thought-provoking, indeed, this is going to be a long series.

  3. I have come across ISTA but I'm ashamed to say I haven't used it. For all that's offered by the interwebs, I'm a real slacker and slowpoke. You know my problems with 'motivations'...

    Carus is quite the writer. Definitely looking forward to your upcoming series! (I will try to at least scan the Carus's 'History' so as to keep up with you.)

  4. @Sabio
    Caught that curve, did you? It's really just a standard baguette (or actually a pair of short baguettes, as you can just barely see the second one poking into the frame on the right), but I had to bend them a bit to get them on my round baking stone. But it is kind of a cool shape.