My apartment smells of toasting cheese – Comté, to be exact – and scallions. In the oven is a loaf of Dorie Greenspan‘s cheese and chive bread, though I’ve taken her bonne idée, substituting scallions for chives and throwing in a handful of toasted walnuts, as well. Cooking this bread is my way of hurrying the start of my weekend, because as I chopped and stirred and now enjoy the warm scents drifting through the apartment, I am thinking of tomorrow night, when this bread will be the accompaniment to a well-deserved glass of Friday-night scotch for an overworked, carbohydrate-loving doctor I know.
oysters and arugula 
March 4, 2011 at 1:42 am
Sounds like a fabulous friday night.
Hadn’t thought of scotch with this bread… hmmm. Might have to give that a try…
March 4, 2011 at 9:17 am
I’ll let you know how the combination works!
March 4, 2011 at 7:55 am
I love how cooking can relax us and give us so much satisfaction. Hope you guys enjoyed it!
March 4, 2011 at 9:19 am
So true, Sanya. And I love your idea of baking the bread as muffins – I plan to try that next time around. Great photo, too!
March 4, 2011 at 8:30 am
Dad would love the scotch and bread. I’ll take the bread! Have a great Friday night.
March 4, 2011 at 9:19 am
Thanks, Mom! We’ll have it when you’re in town!
March 4, 2011 at 12:28 pm
Scotch. Hmmm. I was thinking a good dark beer, but change-ups are always welcome as long as they lead to Friday!
March 4, 2011 at 12:32 pm
We had beer with ours, Birra Moretti…I highly recommend it!
March 4, 2011 at 9:12 pm
How was the bread with the scotch? We had ours with a glass of white wine.
March 5, 2011 at 12:47 pm
I was laughing at your “reward” for a carb and scotch lover 🙂 My hubby can easily described by this phrase and I know he will be looking forward to a nice single malt when he returns from Brazil. Now I have a “side dish” too 🙂
March 5, 2011 at 5:48 pm
I hope the over worked Doc. loves this bread! It looks amazing!
March 6, 2011 at 1:27 pm
Happy to report that the bread/Scotch combination was a tremendous success! But perhaps more successful still was its appearance, toasted and buttered, with Sunday-morning coffee and the paper. We did come to the conclusion that, for our taste, the bread works better with stronger beverages – scotch and beer – than a glass of wine.
March 6, 2011 at 11:40 pm
How nice with a glass of scotch. Love the title of your blog. Two of my favorite things.
March 8, 2011 at 9:17 pm
It definitely is true, you do learn something new everyday. I had to look up what Comte’ was, excited to learn another French word. You bread looks beautiful!!!
Take care,
Terra