My cousin Debbie is a great cook, but being hampered by a tiny kitchen, she doesn't cook that often. So, I was intrigued when she called me last year, asking if I had Deborah Madison's recipe for Cheese and Nut Loaf. There was a note of desperation in her voice, which is unusual. She had just returned from the Tassajara Zen Mountain Retreat and one of the meals featured the loaf, (actually a terrine). As I listened to her rave about how delicious it was, and how she HAD TO HAVE IT AGAIN, I started to crave it myself. I knew it must be a fabulous dish, if she was going cook it in her postage stamp sized kitchen. So, I promised myself that I would prepare the loaf someday. But I never did, until now. Yesterday I made it, even though it meant I had to turn on the oven and bake something, which breaks my summertime rule to never cook anything for longer than 20 minutes. Sometimes you have to turn on the oven.