[RiversideLen]

I used the last of my corned beef to make corned beef hash. I had it with green beans and carrots.

[RiversideLen]

I had a corned beef in the freezer for close to a year so I pulled it out a couple of days ago and made it today. So, for dinner I had a corned beef sandwich and broccoli.

The corned beef weighed 3.3 pounds in the package, after I cooked it and removed the fat cap I had 1 pound 6 ounces left.

[RiversideLen]

Can't let a good Pie Day go to waste, I made a peach Pi and a pizza Pi.

I made the peach pie with frozen peaches and a crumb topping. I seasoned it with about a tsp of allspice and a tsp of almond extract. For the topping I used a quarter cup each of almond flour, AP and rolled oats, a tablespoon of sugar and about 3 tablespoons of walnut oil. I burnt the edge of the crust and should have used only 1/2 tsp of almond extract, but otherwise it came out good.

[RiversideLen]

Last night I had a ham and provolone sandwich with broccoli and cauliflower.

[RiversideLen]

I made chicken stuffed peppers. Had one with rice and cauliflower for dinner.

[RiversideLen]

CWC, your dinner sounds delicious!

I took a container of potato soup from the freezer and had it with a bratwurst and green beans and carrots.

[RiversideLen]

Had a burger and fries.

[RiversideLen]

I'm in the process of making a batch of sandwich/burger buns.

[RiversideLen]

I made a pot of cream of cauliflower soup. I had a bowl for dinner with a pork loin sandwich.

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[RiversideLen]

Thanks, everybody, for the compliments on my pizza.

It's been a while since I made a true deep dish pizza, I was following a recipe on KAF and they called for par baking the crust for 10 minutes. When I did that I found the crust starting to develop oven spring. Then the next time I did it, I placed the cheese on the crust hoping that would help keep down the oven spring. If I recall correctly, it did not but it didn't hurt giving the cheese a little head start as all the topping cover it. I think the problem with the KAF recipe is the amount of yeast it calls for, 2 3/4 tsp. If I make it again I will reduce the yeast to one tsp.

[RiversideLen]

I had a pork chop, pasta and broccoli and carrots.

[RiversideLen]

Kimbob, your Shorty is a cutie!

[RiversideLen]

I was thinking the same thing, Mike. I had to roll out the crust fairly thin, more thin than what you expect from a deep dish pizza, but I made it in the deep dish style. I place slices on Provolone directly on the crust, then sliced stuffed pepper and onions. I mixed shredded cheese with the sauce and covered everything with it. I baked it at 450f for about 15 minutes. It came out pretty good, soft crust nicely browned on the bottom. I could have done with a little less sauce but it was good.

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[RiversideLen]

Happy Birthday, Joan!

[RiversideLen]

I made my buns last night but all this pizza talk has given me a taste for it, so instead of making 8 buns I made 6, reserving about 190 grams of dough for tonight's pizza. I have never used this dough for pizza and I expect there will be considerable oven spring so I think I will make the pizza in a cast iron pan.

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