I have tomorrow off – it will be easier to do that sausage post tomorrow. I’m letting myself off the hook for now.
In the meantime, and in the interest of writing SOMETHING food-related, here’s one of the nibbles I put out last night for our tree-trimming snacking. (No sit-down dinner last night, just snacky food. Our favorite food group.)
We’ve got tomatoes ripening…and plenty of basil. I decided to make a batch of mozzarella, too. And I used some of the tomatoes to make a sauce. And we had some gorgeous eggplant that needed to be picked.
I spent Friday, Saturday, and Sunday morning either baking or cooking or cleaning in preparation for the party we had for Julia on Sunday. Someday when I'm rich (hahahahaha) I would like to pay someone else to clean for me. I don't like cleaning. I don't mind laundry, or all the cooking and baking. But vacuuming? Ugh.
Oh - and this will be random thoughts because I no longer remember the order of everything. I suppose I could consult my lists, but they're in the other room and I prefer sitting in this chair to getting up right now.
I made a double batch of my favorite home-made pizza dough the other day, just because of this contest and all the different approaches take when making pizza at home.
I got this recipe from the Providence Journal ages ago, when Chef Brian Kingsford - either a former or current chef at the time - at Al Forno Restaurant was interviewed about grilled pizzas. He shared this recipe with the paper and I am sharing it with you.
Well, even though the repair guys from Sears came out on Thursday to fix the fridge, over the weekend, things have gotten WORSE - now in addition to random things freezing in the fridge, now things on the door are freezing too. And supposedly everything is fixed. HA! And also - the water line in… Continue reading Pizza Making
Took two 16 oz packages of store-bought pizza dough out of the fridge about a couple hours before my projected dinner time. Set them out on a counter - still in their packages - to come to room temperature.