[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.

[RiversideLen]

I had a hamburger, mashed potato and broccoli.

[RiversideLen]

Joan, sorry about your misfortune with the rug.

Mike, that's a fine looking pizza!

On Sunday I made a couple of pork tenderloins on the BBQ. So, I've been eating from that all week.

[RiversideLen]

I had a repeat of yesterday's dinner. I have an open package of cheese that I want to use up.

I also made a pint of blueberry compote. Seasoned it with a little allspice.

[RiversideLen]

That looks good, Joan! I've never had that.

I picked a few peppers today even though they were a little small. I split them down the middle and made stuffed peppers. Had it with 3 ingredient mac and cheese, cauliflower, green beans and mushrooms.

[RiversideLen]

I had rotisserie chicken with green beans and carrots.

[RiversideLen]

I made a stir fry with bbq pork tenderloin, carrots, cauliflower, onion and sugar snap peas.

[RiversideLen]

The same as yesterday except with mashed potatoes instead of the mac.

[RiversideLen]

Even though my pepper plants are completely shaded by the tomato plants, I see several peppers that might not be too far away from becoming candidates for harvest. Plus there are a number that are really small yet.

I'm starting to see more tomatoes too.

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[RiversideLen]

Yesterday I cooked a couple of pork tenderloins on the bbq grill. I had it with 3 ingredient, one pot mac and cheese, recipe from The Hillbilly Kitchen on youtube (you cook the mac in milk, no draining, stir in the cheese and you're done.) Had it with fresh green beans, cauliflower, carrot and mushrooms (gotta have your veggies!).

I used a pre-shredded cheese blend that is labeled Mac and Cheese Blend that has Cheddar, American and Swiss. In spite of what all the TV cooks claim about pre-shredded cheese not melting well, you can see that it melted very well.

I got a beautiful orange cauliflower from Amazon Fresh on Sunday.

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[RiversideLen]

BA's talk about Hamburger Stroganoff gave me a taste for it. I didn't have any sour cream on hand (rarely do) so I made Hamburger Almost Stroganoff last night. Will have leftovers tonight.

[RiversideLen]

A good sign, I see a cluster of small tomatoes on my Champion plant.

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[RiversideLen]

That's a nice looking dinner, Mike!

I made a small pizza, sausage, mushrooms, red pepper, onion and calamata olives. Oh, it was good!

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