We had pizza bread for supper.
I made 3 loaves of Vienna bread today.
Ground beef stroganoff
Spaghetti here tonight.
I think if you had put the tube of frosting in warm water for a few minutes, it would have been easier to squeeze out.
Some people with Northern European ancestry have a gene that causes cilantro to taste like soap. My wife has that gene, I do not, but I'm not that fond of it in general.
Came out a bit sweeter than I expected, my wife thinks I should have added some pickle juice. My home-brew potatoes au gratin came out a bit watery, but edible.
We had theatre tickets this afternoon, so we had Blaze Pizza for lunch, and then had it again for supper, since it was a long show (3 hours).
I second the request for a recipe for pimento cheese. There's a good locally made pimento cheese in Nebraska, but it has garlic in it, and my wife shouldn't eat it. The Kraft pimento cheese in a jar is OK, but kind of expensive.
Yesterday we had steak and potatoes, today we had a broccoli beef stir fry with the rest of the meat.
Looks like you wind up with more bread than sauce/filling. I know some people think the bread/crust is the most important part of pizza, but I've always been more of a thin crust fan.
I do like the triangle holders, though.
The team from Denmark won, their 2nd win in the history of the event.
My mother wasn't a fancy cook, but in a half hour she could whip up dinner for her and my 5 siblings that tasted good. She slung hash in a small town restaurant for a few years, so she was efficient.
In "American Pie", Peter Reinhart talks about pizza places in Italy that make a pizza that's about 3 meters long, they have to fold it (like an accordion, I guess) to get it in the oven. You order it by the centimeter.
We're probably not having anyone over for the Super Bowl this year, I don't know that I'll much cooking that day.
I've always thought putting parsley on a plate was stupid, and the judges on Chopped (all great chefs) seem to agree.
Anyway, Arthur Hailey said it best in one of his early books, Hotel, when he had the sous chef say: There's too much parsley on the plate and not enough in the soup.
