[RiversideLen]

Yesterday I cooked a couple of pork tenderloins on the grill.

Tonight I made a grilled tenderloin sandwich on rye with pepperjack cheese.

[RiversideLen]

Thank you, Joan and BA!

My green bean patch is looking good. 15 seeds have germinated, I think there were 2 failures. Hopefully I will have some beans later.

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[RiversideLen]

It's nice that you have space for all that, Mike. A nice setup.

I'm starting to get tomatoes, I've had a few over the past week or so but today was a nice harvest. One of the bad tomatoes rolled off the table onto the ground. When I went back out there a few minutes later, I saw one of the rabbits had eaten a good portion of it.

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[RiversideLen]

I made Sloppy Joe and cauliflower.

[RiversideLen]

BA, the capacity of my toaster oven appr 12.5" x 11". The pizza pan I use is appr 11"

[RiversideLen]

Dinner was fairly simple, a hamburger, broccoli and carrot.

[RiversideLen]

I made a pizza in the toaster oven. While I still prefer baking pizza in the regular oven on a stone, I use the toaster over when I don't want to heat up the kitchen. As I mentioned the last time, my method for doing this has evolved a little. I thought I'd show pics.

I cook the bottom only of the crust on a griddle. This gives the proper color and crispness. It takes about 3 minutes.

Then I put the crust on a parchment lined pizza pan and build the pizza. Last night's pizza was sausage, onion and homegrown bell pepper. I had two open packages of cheese, a little mozzarella and a mac and cheese blend, so that is what I used.

I baked it at 450f (the max temp of the toaster oven) on convection. After 3 minutes I slide the parchment off and let it finish baking. It doesn't take long, maybe a few more minutes.

As you can see, the bottom of the crust is just about perfect. It's not limp and perfectly baked through.

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[RiversideLen]

That does look good, Joan!

I had leftover bbq pork tenderloin with rice, cauliflower and carrot. I used Amy's Mushroom Bisque as a sauce.

[RiversideLen]

I had leftover pork tenderloin, mashed potatoes, carrots and cauliflower.

[RiversideLen]

I made pork tenderloin on the BBQ grill. Had it with cauliflower and carrot, and one pot mac and cheese.

[RiversideLen]

On Sunday I made scalloped potatoes and had it with a burger. Same thing yesterday.

[RiversideLen]

I don't use it often but have used it for broth, chuck roast and ribs. I've never heard of making bread in it.

[RiversideLen]

I did that last summer. It was OK but the edge of the crust tended to dry out.

Par cooking the crust on the griddle on one side has the advantage of only browning off the bottom while keeping the top soft and tender. I really liked how it turned out.

[RiversideLen]

The leaves on the squash plants have been turning yellow and now they are dead. Too bad since they showed so much promise in the beginning. But I know squash in the container might be a challenge. I'm going to pull them and plant green beans.

[RiversideLen]

I made a pizza in the toaster oven. Toaster oven pizza isn't quite as good as being baked on a stone in the regular oven, but I've been thinking about ways to improve it. I decided to par cooked the dough, on the bottom side only, on my electric griddle that I usually use for pancakes. A pale bottom crust has been the weak point in the past. It just took a few minutes to get some golden browning on it. Then I moved it to the toaster oven pizza pan, topped it and baked it on the convention mode. It came out pretty nice, that's the way I'll be doing it from now on.

The toppings were sausage, mushrooms and a homegrown bell pepper.

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