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Cheesy herb bread is a tasty treat

Computers and I have never been what I'd call intimate friends. I've been using them for 20 years, but some things about them remain a mystery to me. I've had the same kind of relationship with TV remote controls, but that's another column.
   I got a digital camera for Christmas, and that presented some new challenges with my computer. I wanted to e-mail photos right away, so I got the software loaded, and it was easy to transfer photos off the camera and onto the computer. E-mailing them, though, became a source of frustration for me.
   The software asked for things I didn't have a clue about, things like, was my mail server a POP3. Huh? Then there were questions about incoming mail server and outgoing mail server. I asked my son, the computer genius, about this and he told me I needed to get these things figured out. Hey, a little help here; didn't I teach him how to tie his shoelaces?
   I finally saved the photos to a CD (which presented a whole other set of problems) and e-mailed them to the kids from my computer at work. They got them all right, but my son then informed me that it's a good thing he has a fast connection because my files were huge. He told me to reduce the size of the photos next time.
   Well, sure. I'll just jump right on that when I have, say, an extra three hours or so to figure that one out! I'm embarrassed to admit that I just now figured out I had plugged the speakers into the wrong port when I had to redo some things at the back of the computer. No wonder I didn't have any sound!
   I told my son about the speaker mix up. He sighed and said, "Mom, the wires are color coded. You just look for the same color on the back of the computer." I could see him rolling his eyes. Yes, I know they're color coded, but the light must have been bad or maybe I was looking through the wrong part of my trifocals when I plugged it in and in the blurriness I aimed for the wrong hole. I'm sure that's what happened.
   I know the world can't exist without computers, and they've made my life easier in many respects. I'll probably never understand everything I should about them. I know just enough to get myself in trouble, but that's what sons are for, to straighten out our computer mishaps. Next time I'll just need to remind him about those shoelaces.
   I'm pretty comfortable in the kitchen, though, and I can usually follow a recipe fairly well (the noise you hear in the background is my husband laughing because he's been witness to some of my kitchen mishaps). This one is so easy anyone can make it. The next time you buy a loaf of French bread, dress it up a little and enjoy some megabites of flavor (a little computer humor, ha ha).
   Sharon Vail lives in Powell Butte. She's happy to say she manages to e-mail her column to the newspaper every week with nary a hitch in the gigabytes. Readers may contact her at This email address is being protected from spambots. You need JavaScript enabled to view it.. "Cooking from the heart of Oregon"
   Cheesy Herb Bread
   Preheat oven to 400 degrees
   1 loaf French bread (I like the fat loaves with a soft crust)
   1 clove garlic, crushed
   1 teaspoon dried marjoram leaves
   1/2 cup softened butter
   1/4 cup finely chopped fresh parsley (Italian parsley would be great, but regular will do)
   1 cup grated Parmesan cheese (not the stuff in the green can, please)
   Slice the bread into 1-inch slices. Lay the slices out on a piece of aluminum foil big enough to wrap up the loaf when you reassemble it back into loaf shape.
   In a small bowl, combine the garlic, marjoram, butter and parsley and mix well. Spread this mixture over one side of each slice of bread. Sprinkle the slices with Parmesan cheese. Put the pieces back together in a loaf shape (you'll have to do this a few slices at a time), wrap up with the foil and bake at 400 degrees for 10-15 minutes, until warm and the cheese has melted.
   Makes 8-10 servings, depending on the loaf size
   Adapted from a recipe in "Colorado Cache Cookbook," by the Junior League of Denver