Yesterday the photographer from the St Louis Post Dispatch was at the restaurant photographing our Strawberry Applesauce Bread. She arrived at 3 PM and because it was in the middle of the lunch and dinner I was able to spend quite a lot of time with her. She took lots and lots of pictures. Some of whole loaves, some of slices, some with whole loaves and slices, some with slices buttered, some with slices stacked, some with slices fanned. Some photographed from the top-looking down, some from across to get a side view. Some with a tablescape, but mostly she kept a tight focus on the bread. There were some roses, a coffee cup, a bread basket, some whole strawberries and cinnamon sticks that she played with as props.

I am not a very good photographer-as you can tell from some of my pictures. I think I learned alot from the photographer. Whether or not I am ever able to take beautiful pictures remains to be seen. She was an interesting young lady Her name is Katherine Bish. She photographs alot for the Post Dispatch as well as St Louis magazine-which has alot of beautiful glossy pictures. She just finished potographing a cookbook based on the Greek and German cuisines of Chicago and Milwaukee. You can visit her web site to view her work by clicking www.bishculinaire.com

Richard, if you're reading this, there is a picture of you shaking Wolfgang Puck's hand. Katherine did a big photo spread for L'Ecole Culinaire when Chef Puck paid a visit. Puck operates the catering operations for the art museum, the science center, and the new modern art gallery in St Louis. I think it's kind of embarrassing that St Louis feels it needs an out of town chef celebrity to fill its high profile catering needs. There are several excellent top tier caterers here who handled the job before he blew into town-but that is another topic.

Katherine's photos and the recipe for our Strawberry Applesauce Bread will run in the February 14th edition of the paper in the "Let's Eat" section. This bread recipe has been around a long time. I first made it at Richard Perry Restaurant in the 1980's. It probably showed up at Orchids and the DeLuxe in Cincinatti. I know it was also served at Lindel Terrace, and probably for a while at the WS Hotel. And now I make it at Gallagher's in Waterloo. I have to admit it is not one of my favorite recipes because it can be fickle to work with. There is alot of sugar, so it will burn easily, and the crumb structure is delicate so that if it is disturbed in the oven before it sets it will collapse in the center, but people love this bread. Often people ask to buy a whole loaf to take home.

6 cups applesauce

2 cups strawberry preserves

10 eggs

8 cups sugar

10 3/4 cups cake flour

3 1/2 cups raisins

1 1/2 cups chopped pecans

1/2 cup melted butter

3 tablespoons baking powder

3 tablespoons baking soda

3 tablespoons salt

2 tablespoons cinnamon

1 tablespoon ground cloves

Combine all ingredients in mixing bowl and stir with the paddle until all ingredients are combined-do not overmix.

Spray bread pans with release spray, line with parchment paper. Spray again and flour lightly.

Fill the pans to a little over half full and bake at 350 degrees for 40 minutes or until the bread tests done.

Makes eight 9 by 3 inch loaves