at home with ann

I like Rachael Ray.  I've liked her since the early Food Network days when she would pour gallons of EVOO in every pan (I guess that hasn't changed), and I'll occasionally watch her daytime talk show.  The reason I like her, aside from the breakneck speed with which she whips together 30 minute meals, is that her recipes always give me ideas.  I'll often make something of hers once, and then get the idea to change 12 things about it and make a whole new recipe.   This is another great make-ahead recipe.  It's eaten cold or at room temperature, and I think it would be a great pot-luck or picnic addition.   Spicy Moroccan Bread Salad from Rachael Ray 1/2 cup olive oil 1 clove garlic, grated or very finely chopped 1 teaspoon cumin 1 pound loaf of bread, cut into 1/2 inch pieces salt and pepper 4 ribs celery, chopped 1 cup chickpeas 4 ounces swiss or jarlsberg cheese, cut into 1/4 inch cubes 1/2 cup slivered almonds 1/4 cup red wine vinegar 1/...