More Unsolicited Advice About Cheese

If you ever find yourself in a jam, lunch-wise, with nothing in your refrigerator except a few eggs and some blue cheese, do NOT be tempted to combine them into an omelette.Blue cheese + eggs = unmitigated disaster.I know. It doesn't make sense, right? Separately they are both wonderful ingredients. But for some reason when you combine them, the result is almost traumatizing. You know that smell from your basement that you can't quite place and you hope will go away on its own some day, but it never does? That's what a blue cheese omelette tastes like.Thankfully, this discovery was made today along with another happier one. Our oven broke unexpectedly, leaving me with some beautifully risen dough and no way to bake it. Woofy came to the rescue with some butter and a cast iron pan. What follows is a bread recipe that will shock and delight you:Combine 2 cups of white flour, 1 cup of wheat flour (just 3 cups of white flour is fine too), 1 1/2 teaspoons of salt, one package of dry active yeast in large bowl. Add approximately 1 2/3 cup of water and mix with your hands until it's combined but shaggy. Do not knead. Cover with plastic overnight (up to 18 hours if possible). Then scoop it out of the bowl onto a floured surface, sprinkle with flour and fold it over a few times. Let it sit for 1 1/2 hours covered with a clean dish towel. Cut the dough in half. Take one half and flatten it with your hands to about 1/2 inch in thickness. Melt a tablespoon of butter in a cast iron pan on medium heat. Put the flattened dough in. Cover with foil. Flip after 7 minutes. Cook for another 7 minutes. Repeat with other half.You're welcome.