[Mike Nolan]

When we were in Grand Rapids MI, we ate at a Wolfgang Puck's Kitchen, and had pizza.

Their sauce had garlic in it, but they were able to make one using marinated tomatoes (tomatoes, a little sugar, a little olive oil, chopped basil.)

Squeeze it so it is fairly dry before putting it on the pizza. All the sauce that pizza needed!

[Mike Nolan]

We had chicken cacciatore made with some of my tomato sauce and some of the pre-packed rotisserie chicken white meat from Costco.

[Mike Nolan]

I'm having leftover pizza, Diane's having leftover cold cuts.

[Mike Nolan]

The banana nut muffins were a success, the banana bread not so much. My wife didn't tell me not to add cinnamon, and it probably wasn't fully baked. It's edible, it's just not what she wanted.

[Mike Nolan]

I'm planning to make bananaa bread and banana nut muffins on Saturday.

[Mike Nolan]

We had tomato soup with fried cheese sandwiches on honey wheat bread, a satisfying fare on a cool damp fall evening.

[Mike Nolan]

I had the last 2 pieces reheated tonight, they were still pretty good.

[Mike Nolan]

Yes, this is the Neapolitan crust recipe from the King Arthur Pizza book.

What I've been doing is rolling it out, then I let it sit for a while to rise. Then I put some sauce on it, throw it on the pizza steel in a 500 degree oven for 3 minutes, take it out, put on the rest of the toppings, put it back on the steel for another 3 minutes or so, then move it to a baking sheet and put it under the broiler until the cheese is melted on the top.

Comes out pretty close to a wood-fired pizza for texture and taste, but without any wood smoke flavor.

I cut it into 6 pieces, each piece is 30-40 carbs depending upon toppings.

[Mike Nolan]

Another pizza, this time I put on some diced ham, diced mushrooms and diced peppers in addition to the sauce, marinated tomatoes and mozzarella cheese., with chopped fresh basil on top.

It was the best pizza I've made this year.

I sent the photo to my older son. Here's his response:

That looks a lot like the pizza we had tonight from a place here in Troy [NY].

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[Mike Nolan]

We had corned beef Reubens again tonight.

[Mike Nolan]

I got enough tomatoes for another batch of sauce, and there are still lots of tomatoes on the vines, but the season is starting to wind down, today may be the last day the temp breaks 90.

I'm making Reubens for supper, starting with making my own Thousand Island dressing.

The Reubens were great, and we both had a salad with the fresh Thousand Island dressing.

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[Mike Nolan]

I should probably have picked tomatoes last weekend, but was busy, and then it rained for several days. I got 10-15 pounds of tomatoes, but I probably threw away 3 tomatoes for every one I picked, because many of them were overripe and the bugs had gotten to them.

[Mike Nolan]

Pizza!

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[Mike Nolan]

We wound up postponing the pizza, not sure when we'll do it at this point.

[Mike Nolan]

I did make pizza tonight but tried a different way of doing it and the bottom came out way too dark. It was mostly edible, though.

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