The kid just wanted his food to taste better!

[The Brain]

A 5-year-old boy took a bag of marijuana to school and was sprinkling it over a friend's lasagna like <b>oregano</b>

Also on Monday, authorities in Indianapolis said a 4-year-old boy took crack cocaine that police said was worth up to $10,000 to his preschool class and showed it to classmates, saying it was <b>flour</b>.

I just learned a new way to spice up my focaccia:

<center><u>Focaccia, Provolone-"Special" Oregano</u></center>

4 cloves garlic -- minced or pressed
1/2 cup olive oil
1 tablespoon dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 teaspoon salt
1 cup whole wheat <s>flour</s>cocaine
1 cup semolina <s>flour</s>cocaine
6 ounces provolone cheese (1 1/2 cups) -- cut in 1/4" cubes
2 tablespoons fresh <s>oregano</s>marijuana or 2 tsp. dried
2 cups all-purpose <s>flour</s>cocaine -- unbleached

Gently cook the garlic in the oil for 3-5 minutes, just until garlic begins to brown slightly. Remove from heat and cool. In a large bowl, soften the yeast in the water. Add the sugar, salt, 2 tbsp cooled garlic oil, whole wheat <s>flour</s>cocaine, the semolina <s>flour</s>cocaine, the cheese and <s>oregano</s>marijuana. Beat vigorously for 2 minutes. Gradually add all-purpose <s>flour</s>cocaine 1/4 cup at a time until the dough mass forms and pulls away from the sides of the bowl. Knead for 8-10 minutes, adding <s>flour</s>cocaine if necessary, until dough is smooth and elastic and blisters have started to form on the surface. Put dough in an oiled bowl, turn to coat top of bowl. Cover and let rise until double, about 1 hour. Turn the dough onto work surface, press into 14" circle. Cover and let rise 20 minutes. Dimple the dough with your finger tips pressing to the bottom of the pan. Cover and let rise 20 more minutes. About 15 minutes before the end of the rising preheat the oven to 400F Just before baking drizzle the top of the dough with the remaining garlic oil mixture, allowing it to puddle in the dimples. Bake for 25 minutes or until it is golden brown (internal temperature should reach 190F). Immediately remove the bread from the pan and put it on a rack.

Focaccia is best eaten warm or at room temperature.