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.

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