I made this!

I love to cook, but baking bread has always scared me. The recently discovered NY Times no-knead recipe converted me with its ease and fantastic taste and interior texture, but the loaf still looked a bit amateurish. Cooks Illustrated "almost no-knead" to the rescue (hat tip to M.O.)! It went quite nicely with tonight's white bean and kale soup in homemade chicken stock, if I do say so myself. Pizza at Howie's tomorrow night!