My dear sister has asked that I post the Socca recipe, and of course I will. Sorry for the delay. It’ll be in Em-i-lis Recipes momentarily.
It was hot as balls here today, so I put the plaster of Brie outside thinking it would finally dry enough for excavation. Well, the inside burst through a crack in the exterior making it look like a really extraordinary, top-shelf Brie, a Brillat-Savarin or the like. Tom actually asked if he could have a bite. Fortunately I was home to steer him away from the blob.