Please, see the new thread for all wish lists posted as well as games and fun... link below... Blessings, Angela Here is a link that might be useful: Secret Santa Swap, thread 3

Thanks OA, yachter, cindylou, mo13, froufrou, jaybird, SG & marlene...such an influence & "enablers" all of you are on this forum! LOL! Love all the creativity here! This was fun & I never (in my wildest dreams) would have decorated a pedestal cake plate (til coming over here)...so I had fun with it & appreciate your comments. Still decor'ing for Spring...will share pics but getting nicer outside! See some crocus stems poking thru by the house! Yippee! Jeanne S.

So apparently it is the extreme high heat for baking (along with shape) That defines the difference between Naan and any other plain yeast bread? When looking at recipes the other day, I only read ingredients, skipped over the methods. In the store earlier today, I took a close look at some packaged Nann. It looks nothing like your photos. Honestly, it doesn't look like anything I (or anyone else, for that matter) would eat. Yours looks very appetizing. Makes me want to try it. But I think I will stick with our version. "Pan de Campo". Thanks for another 'lesson', Dcarch. Rusty

Virginia, you're so right - I'm quite sure a lot more cream and jam is exactly what the nutritionists have in mind... :-) How clever of you to have a talented baker for a DH - you chose well... Marlorena - aah - mine has a different flower in the centre - I can't quite think what it is now; looks rather hibiscus like, but it wouldn't be that. I must check it out. Fancy you being a Cornish girl! (We learn more about each other on this forum every day!...) As a child we had several blissful summer holidays in Cornwall, and my sister lived there for many years. One year, our family stayed in a farmhouse way down in the south west, where the lady of the house kept us stuffed to the eyeballs with the most enormous home-cooked meals that seemed to arrive roughly every half-hour whenever we were at home. Every meal was accompanied by lashings of clotted cream, and one day Mrs Jeffries invited us girls into her kitchen to see it being made. There it was, in big trays sitting on top of the kitchen range, gorgeous creamy raw milk direct from their cows, gently heating as the cream slowly thickened, separated out and collected in an unctuous golden crust across the top, to be scooped off with a big flat spoon. I was fascinated, and wanted to hang around forever to see and understand the whole thing... I always carried that image in adulthood, as being exactly how food 'should' be - straight off the land in which it grew/was produced, and cooked, baked and served up in a generous, never ending flow from a big, plain farmhouse kitchen by an apple-cheeked farmer's wife!