I just can't seem to quit my sourdough baking...so I give stuff away every week. I recently joked to a friend that when we retire we'll open a little bake shop. I'll do bread and she'll do pies.
On the menu this weekend: Green olive sourdough bread sticks and (probably) sourdough flaxseed baguettes. The breadsticks have a ton of olives and a bit of olive oil in the dough...I can almost eat them without too much insulin.