Focaccia and olives and a glass of wine

On Wednesday, I was home in the afternoon (waiting for AT&T to come over and shift our phone line back to them, so we can finally get our DSL back ...) and I made Carol Field's focaccia from Liguria, that has white wine and olive oil in it, and left it rise in the fridge.

When I got home from class at 8:00ish, I put it in the oven, and ate it warm for dinner with a glass of red wine, room temperature herbed goat cheese (left out since 2:00 p.m.), and Willy Street Co-op's green feta-stuffed olives, and the little black wrinkley oil-cured ones.

Best dinner ever. I had to have another glass of wine, to follow.