For the record: we had a brussels sprout and potato frittata for dinner. The real story, however, is clearly the pictured bread, which is from a recipe in Nancy Silverton's Breads from the La Brea Bakery. It's really just a normal sourdough, with the addition of cocoa, chocolate, dried cherries, and a little butter. It's delicious, and will, I predict, be better in a few days when the chocolate has bloomed. I like Silverton's book a lot, but wish she'd given measurements in grams rather than ounces. Bakers go metric for the same reason drug dealers do: when accuracy matters, it's the only way to fly.
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