In which the bread is rising, and BaltiCon is coming

So, I’m trying this new (to me) bread recipe — quick no-knead bread.  It’s rising now; and I’ll let y’all know how it turns out.

I know I’ve mentioned here once or twice that BaltiCon’s 50th Anniversary is coming up at the end of May 2016, and that the concom has invited all of the previous Guests of Honor who wish to do so, to come and party with you, along with this year’s GoHs, George RR Martin, John Picacio, Shirley Avery and Martin Deutsch, Bill and Gretchen Roper, and Alexandra Duncan.  This is a monstrous — not to say expensive — enterprise, and BaltiCon has a number of ways in which you can help make this Vision happen.  Here’s the link to the webpage that Explains All.

Past GoHs who will be attending BaltiCon 50 include:  Steve Miller and Sharon Lee (BaltiCon 37), Charlie Stross (43), Sheila Finch (26), R.A. MacAvoy (19), Michael F. Flynn (26), John Varley (15), Jody Lynn Nye (46) — and more.  Check the link above for a complete list of returning GoHs.

I do want to point out that one fundraiser — a Special Edition BaltiCon 50 t-shirt — has only three more days to run.  So, if you want to support the con, and! be a fashion statement, now is the hour.  Here’s your link.

As the bread rises, I and my red pen will be going through The Manuscript As It Stands So Far of The Gathering Edge, the. . .20th novel in the Liaden Universe®.  Word count, BC (Before Carnage) is 34,876, or a little over a quarter of a novel.  For those who have been patiently, and not-so-patiently, waiting for her reappearance, yes, Theo is in this novel.

And so — to work.

EDITED TO ADD:  Because I know you’ve been sitting on the edge of your chairs, waiting to find out how the bread turned out.  The answer is that — it tastes great, but it’s very dense.  I think substituting buckwheat for cornmeal was a mistake, but Steve’s allergic to cornmeal, so that wasn’t an option.  Next time, I’ll use oats.  So, not a Complete Success, but this was a loaf dedicated to Science! from the first, since I couldn’t for the life of me see how this recipe would even work.  It is, IMHO, a Busy Person’s Bread, what with the four hour rising time.  I’d rather, I think, just do the traditional knead-and-rise and have my loaves cooling on the rack in three hours, tops.

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