There are many ways to make garlic bread and I certainly make it
different ways. But this way is by far my favorite. In Italy, to
celebrate the first olive oil of the season, they make this simple fettunta
- or "greased slice". It's simply grilled bread, rubbed with a garlic
clove, drizzled with the best olive oil you have, and then sprinkled
with coarse sea salt. You won't believe how great it is.
There is a very unique taste you get if you use a raw garlic clove on a slice of fresh bread. If you want, you can add a topping to make bruschetta, but this is my favorite way to make garlic bread to accompany dinner. Many times I buy a whole grain or multi grain loaf to make this with and it's delicious.
As always, with simple recipes with few ingredients you need to use the best ingredients you can - a good, fruity extra virgin olive oil and some outstanding sea salt. This grilled bread is a must to accompany dishes that have a nice broth or sauce to sop up, like a cioppino or a ragu sauce.
Panna Cotta is one of those great desserts that you can make ahead of time. It's so quick and easy and can be served in any pretty glass. When I make this recipe, I always have some mixture left over and I pour the extra into small ramekins. You can also pour this into coffee cups or espresso cups for a really fun presentation. 
My current comfort food of choice is chocolate. It seems to sooth all muscle aches after a long day in the vineyard. Don't worry if you've never attempted a souffle, this recipe is easy and foolproof and it doubles nicely if you want to serve it at a dinner party. The souffle rises very nicely, it was even higher than is shown but souffles do start to shrink if you don't serve them right away.
I like to wake up early, while the house is really, really quiet and have a little “me” time. Generally, I make myself a cup of tea, read the NY Times and the LA Times food and life style section (on line), read my emails and check out my favorite blogs. I love that 1 hour in the a.m. right before all the turmoil and chatter begins.
As I do before posting most of my recipes, I shared this one with my mom. Unlike most of my recipes, she didn't sound exactly thrilled when I read it to her. (She's not that into chocolate. Weird, I know. But whadda ya gonna do?)