[cwcdesign]

I actually baked this week! Some of it was probably therapeutic due to the fact that my elder son was hit by a car early Sunday morning. He was walking and the car drove off. He was with a friend - yes they'd been drinking, but they don't drink and drive and they were off on Sunday. He walked home, showered and then called me to take him to the ER 2:30am). As everyone in the hospital said, the drinking probably saved him from worse injury. After running 15 tests, there were no internal injuries and no broken bones, but lots of nasty road burns. He is so much better today and should be back to work by Wed.

Anyway, I made cornbread on Tuesday to go with chicken salad and 2 batches of Toffee Brownie Crackle this weekend.

[cwcdesign]

On Tuesday, I made our favorite chicken salad with grapes and cornbread. On Thursday, I tried a recipe for spinach artichoke dip quesadillas - ok but not great. I think the author used smaller tortillas than I did, not enough filling in them. I think I'd do it again with a different recipe for the filling.

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Just got the message that the server stopped responding

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I still get the Sunday Recipe Round Up and last week there was some promotion about different things getting so much off each day, but I didn't see that one

[cwcdesign]

It won't even load on my iPad right now. Haven't been able to get in for a few days. And, it happened last week as well.

[cwcdesign]

I made my pizza. (See pizza thread)

[cwcdesign]

Rottiedogs, you are amazing! Thanks for all your efforts on our behalf.

I have one of the threads I saved and edited. That includes reversing the comments so the oldest is first. I also deleted duplicate comments and got rid of the extraneous KAF headings. Do I just copy and paste it into a new thread?

[cwcdesign]

The pizza was a success and the baking steel was much easier to use than I anticipated. We liked the dough, but I'm looking forward to reading Peter's book and recipes for tweaking. We all liked his pizza sauce, too. I divided the dough in 6 pieces since I wanted to start with smaller ones. We have 3 balls of dough in the freezer as well as some sauce. Will took pictures and they're in my email. As soon as I get them from there to the iPad I'll post.
Thanks you all for your help.

[cwcdesign]

I made a Greek Panzanella Salad from Barefoot Contessa and it was really good. I liked that she toasted the bread like croutons instead of using stale bread. Next time I'll bake the croutons rather than sauté them. I also baked some really nice cod, sautéed summer squash and tried one of Ina's recipes for risotto cakes. They were really disappointing. So much so that it's a recipe that's not even worth trying to fix. Oh well, most of her recipes we've really enjoyed. I also roasted a batch of vegetables.

[cwcdesign]

I've ordered the book - it should be here on Wednesday. I made the dough, but already missed one step - I forgot to leave it on the counter for ½ hour, but I figure that's not too bad. Don't know yet whether we're having pizza tonight or tomorrow.

[cwcdesign]

Sorry I missed your post the other day, Cass. Thanks for the link to the Neapolitan pizza dough. I found the Roman dough at this site http://flamingobear.com/2009/05/roman-pizza-dough/
So I am going to try it first. After I submit this, I think I'd better order American Pie from Amazon.

Thank you all for your help. I'll keep you posted.

[cwcdesign]

It was the Roman crust that I was thinking of. I'll check out Peter's site. I do like one of KAF's recipes, but it's the beer crust pizza that you make within a couple of hours of making the dough and I want to find something a little different. Thanks.
Mike, when you weigh flour for these recipes that might only give cups, what do you use for ounces per cup?

[cwcdesign]

Thanks BakerAunt. I searched pizza and it brought up nothing. So I must be doing some wrong in my searches. I need to get some cornmeal so will probably make the dough tomorrow. Can't wait!

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Thanks for posting this one, rottiedogs. Somehow it caught my eye today. Since I'm a New Englander living in the land of biscuits (coastal GA), proper biscuits are a big deal, so I'm going to have to try these. Now, I have to get some round cookies cutters and a new pastry blender.

A question for anyone who's made these. Can you use salted butter? And, if so, would you reduce the salt? The reason I ask this is that Harris Teeter carries the most amazing Amish butter (compares favorably to KerryGold and other European butters) but so far it only comes salted and I have a large block in the fridge.

Thanks!

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Thanks for the giggle Italiancook. I find summer.to be a tougher time of year with weight and lack of exercise because it is too d*** hot! I didn't bake anything either,but I thought and read about it.

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