More cooking from the Marie Claire Easy cookbook here! Last weekend I made the Coconut Bread, which was just delicious. I’m not really one for doing things in separate bowls, so I prepared the wet ingredients, poured (I didn’t sift) the dry ingredients on top of them, and mixed. It was fine. I probably could have cooked this for a little longer than the hour suggested, but it was fine as was. The recipe suggests toasting the bread, and serving it slathered in butter. This is a delicious way to eat it, although almost anything tastes delicious when covered in butter. I’ve also finally found a spreadable butter that I like: I’ve been using Olivio, which is spreadable, buttery, and delicious.