My children pooled their resources and purchased an Aero Garden for my Father’s Day gift. Nine little cones, each with their own seeds, sat immersed in water. Upon every garden planting, I struggle to believe the seeds will sprout, but they always do. Months later I have a jungle of basil and dill and parsley. The basil plants needed pruning badly, so I cut them back and dropped the three-inch leaves into a blender with garlic, parmesan cheese, pine nuts, and olive oil: pesto! This was to top the focaccia dough proofing in the oven, warmed slightly by the oven bulb. Mom and Dad and I savored munching on the aromatic, flavorful flatbread. I drove some focaccia squares over to some Brazilian bread aficionado friends, and we enjoyed a taste of pesto over conversation. Ciabatta, sourdoughs from wild yeast starter, Scottish Struan, cheese bread with Guinness, and Challah—they are all fun to make and more fun to devour. And who doesn’t enjoy the therapy of kneading out one’s frustrations while stretching those gluten fibers?