The more things change . . .

I've just not had the desire to sit down and write something for you all lately. So let's try going to back where things seem to have started -- food!

New Year's Eve, Pukka and I went to Fired Up for a little nosh and glazing action. We took a bottle of Pukka's new favorite wine (wrong vintage, but I can't find the right one, so close enough), as well as some Balsamic Mushrooms and my latest concoction (see "recipe" below). Pukka glazed a bizarre and user-friendly mis-shapen cup while I gussied up a bowl for my newest niece. A good time was had by all, and really, what more can you ask for?

a bread and pesto kind of thing

a couple of packages of refrigerated crescent roll dough
3/4 c. ish pesto (homemade if you've got it -- it's like summer all over whenever you eat it)
some grated parmesan cheese

Create a layer of bread dough in the bottom of your casserole or baking pan. Cut to fit to fill in your cracks. Mush together the seams so your pesto doesn't escape.
Coat with a fairly thin layer of pesto (don't want to overpower anyone) and sprinkle with parmesan cheese.
Make a second layer of bread dough. No need to worry about the seams so much this time. Coat with pesto and sprinkle with cheese.
Top with a last layer of bread. Sprinkle with cheese.
I cooked mine at 350 for about 20 minutes. It was fine, but probably could've used a few more minutes. Your cooking time may vary depending on the size of your pan. Oh, and the cheese on the top tended to fall off, so maybe a wash is in order next time.
Cool and cut into squares. Yummy!