I tried to top a focaccia with whole sage leaves. I let the dough rise, spread it with olive oil, dimpled it, and put on the leaves in a pretty pattern. In the oven the leaves got all crispy and delicious. Yum! But when I picked up a slice to eat, all the leaves fell off. The same thing has happened with rosemary, but to a lesser extent. Must I brush the dough with egg-wash? Then how would I get the oil on top? Thanks!

The sourdough bread is cool enough to slice, and the oven is now free to roast the chicken for dinner. The chicken liver, heart and gizzard are sitting there, forlorn and neglected. Don't let it happen! Make crostini! 

Crostini
2 T olive oil 
1/4 cup finely chopped shallot
1 large chicken liver, chopped very fine
1 chicken gizzard chopped very fine 
1/4 tsp dried tarragon
Dash or two of salt
4-6 grindings of black pepper
3 T of Marsala  

 Heat a small frying pan on medium heat. Add olive oil and shallots. Saute until translucent. 

Add the gizzard and saute to brown (2-4 minutes). Then add the liver and saute until no longer pink, mashing the mixture while it is cooking.

Add the salt and pepper and tarragon and mix well.

Add the marsala and let evaporate, mixing frequently, until the mixture is still moist, but there is no free liquid left.

Transfer to a small bowl and serve with thin slices of sourdough baguette.

Enjoy!

David