[RiversideLen]

Thanks, Chocomouse and Joan. It tasted pretty good too, had the leftover for today's lunch. I usually make pizza on the baking stone but every now and then I do the cast iron. The nice thing about cast iron is I don't have to preheat it like I have to do with the stone.

Tonight's dinner will be pasta with the remaining meat sauce and asparagus.

[RiversideLen]

On Tuesday I made meat sauce with mushrooms and had it with pasta. Yesterday I made a small cast iron pizza. I put a thin layer of cheese on the dough and then baked it for about 5 minutes. Then I put some of the meat sauce on and topped it with a sprinkle of parm and then a layer of mozzarella. I had it with some chicken veg soup.

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[RiversideLen]

I made a stir fry. Carrots, celery, asparagus, kale, mushrooms, a chicken thigh and shrimp. Seasoned with fresh grated ginger, some garlic powder, soy sauce and sesame oil. Had it with rice. It was yummy.

[RiversideLen]

Last night I had roasted salmon seasoned with a fair amount of grated fresh ginger and a light sprinkle of garlic powder. Also, noodles with sauteed mushrooms and broccoli and carrot.

[RiversideLen]

Never heard of it.

[RiversideLen]

Happy Easter! I had my brother over and we had ham, rice with Amy's vegetarian chili and fresh asparagus.

[RiversideLen]

I made pasta with shrimp and kale.

[RiversideLen]

I'm going to have a hamburger and chicken veg soup.

[RiversideLen]

For Saturday's dinner, I made a pizza.

[RiversideLen]

Yesterday I had leftover fried chicken and I made rice and broccoli.

[RiversideLen]

If it isn't one thing, it's another. With the crowded conditions the chickens are raised in, disease spreads easily.

[RiversideLen]

I had Popeyes chicken, to go with it I made pasta with a veggie sauce (carrot, celery, onion, mushroom, garlic and a little sauce from a jar).

[RiversideLen]

I had pasta with a veggie meat sauce and a salad.

[RiversideLen]

I use a pizza stone, which I preheat for about an hour at 500 degrees. I roll out the crust in between 2 sheets of parchment, lightly oiled (it makes a difference). I reduce the oven temp to 450 or 475 before putting in the pizza, I use a peel and slide the pizza with the bottom piece of parchment, I set a timer for 3 minutes and then gently slide the peel just a little under the pizza and use a gloved hand to slide off the parchment. This might sound involved but it's not. The pizza continues to bake directly on the stone with no dusting flour or cornmeal. It will not stick to the stone at this point. If I'm using mushrooms I always sauté them first to remove the excess water (there is plenty in mushrooms) and concentrate the flavor (even with canned mushrooms). I always pre cook the sausage to reduce the grease and excess moisture.

Aaron, to reduce the Boboli effect, reduce the yeast, by a lot. The reduced yeast works but it needs more time, so make the dough early in the day or earlier.

[RiversideLen]

I made a batch of my sandwich buns but withheld 2 buns worth of dough to make a pizza. So, for dinner I had pizza with roasted bell pepper, mushrooms, onion and sausage.

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