I just love Melissa Clark and her recipes. Why I bought David Tanis' book instead of hers, I'll never know but bygones. I'll just have to get MC's too! Just look at this, my rendition of her Italian schiacciata con l'uva, a Tuscan flatbread baked in the oven with olive oil and salt and, in this case, grapes. The grape version emerges around harvest time when wine grapes are abundant. When I took Jack to Italy when he was 15 months old, schiacciata (pron: ski-ah-chata) was all over Florence as it was late September. My sister (who lives in Florence) has a real fondness for it, so we tasted around at various panificcios. So, I'm toasting you tonight, my dear sister. Cheers!