So! Pics of soup making.
After picking through all of the bones for meat (because SOMEONE ate the meat I reserved for soup...)
So the recipe (bare bones though it is) for the bread is as follows:
I started with this recipe for garlic soda bread and leaped off from there. I used 50/50 WW flour/white flour, and regular skim milk (in lieu of buttermilk). I then threw in grated sharp provolone and parmesan, fresh rosemary, fresh basil, and some herbs des provences for good measure. Mixed it all up in the bowl, didn't really bother kneading, and threw it in a greased round cake pan, and topped it with more grated cheese and course sea salt for good measure. Baked for a little over 20 mins, et voila! Tastiness achieved!
Best part about it? Mister was pleasantly surprised and said it was really tasty (although too much salt on top) -- the last thing I threw together breadwise was a spectacular failure :-\