[RiversideLen]

I made a pork roast yesterday. Tonight I made eggplant parm and had it with leftover pork and a salad.

[RiversideLen]

The last two nights I pulled some meatballs from the freezer and had it with spaghetti. Last night I had it with green beans and carrot and tonight I had it with a salad.

[RiversideLen]

Sunday, my brother came over and I made salad and pizza. Sausage, green pepper and mushrooms. It was really good.

Not sure what tonight will be, I'm in the middle of doing some yard work so I think I'll be looking for an easy option.

[RiversideLen]

Yesterday I cooked a couple of boneless chicken breasts. Tonight I'm having the leftover one with a little spaghetti and a salad.

[RiversideLen]

Nice looking tomatoes, Mike.

Tonight I had a hamburger, baked potato and a salad.

[RiversideLen]

ItalianCook, thanks for the compliment!

I freeze the dough after the first rise. I measure it by weight, form into a ball, put the ball in between a sheet of lightly oiled parchment paper, then I press down on it with a lightweight cutting board (a skillet or fry pan would work just as good) to form it into a hockey puck style disc. You could freeze it as a ball, but the disc will thaw faster. Then I tuck the overhanging parchment under and place it in a freezer bag. Sometimes I thaw it overnight in the fridge, sometimes I just pull it out and put it on a counter the day I bake it. Once thawed, I'll put it in between 2 sheets of lightly oiled parchment paper, press it out some more (that's one of the ways I get it to be round) and then roll it out to the desired size. It doesn't matter too much if it's cold or room temp although room temp will be a little easier. After it's rolled out, I keep it covered on the counter until I'm ready for it. Before I sauce it, if I remember, I dock it to prevent the crust from bubbling.

I hope this helps.

[RiversideLen]

I made pizza and salad. The pizza had Italian sausage, red onion, bell pepper and mushrooms. I thought about putting eggplant on it too, but then I thought I had enough veggies.

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[RiversideLen]

Those look yummy, Kimbob!

[RiversideLen]

I'm continuing to forage through my freezers, I wanted spaghetti and meatballs but I have some Bubba Burger patties that have been in there for a couple of years, so it was spaghetti and a burger patty. Not bad at all.

[RiversideLen]

Sorry about your fall, BA.

Today I made stir fry using celery, carrot, sugar snap peas, cauliflower, leftover pork roast and a couple of shrimp. Had it with rice.

[RiversideLen]

It was leftovers for me, pork roast, the last of the eggplant parm along with fresh sugar snap peas and carrots.

[RiversideLen]

Yesterday, I made eggplant parm and had it with a hamburger.

A few days ago, I pulled a pork roast from the freezer that's been in there for about a year and a half. I roasted it today, it was fine. I had a pork roast sandwich, cauliflower and some leftover eggplant parm.

I have a lot of stuff in the freezer that I need to start rotating out.

[RiversideLen]

For breakfast today, I made chocolate waffles with oats. I used Arrowhead Mills pancake and waffle mix and added a half cup of oats and a quarter cup of cocoa powder. Delicious with a fair dose of pure maple syrup!

Have enough left for tomorrow.

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[RiversideLen]

Joan, that cake looks fine to me!

Earlier in the week I made pizza with eggplant, sausage, bell pepper and mushrooms. I thin sliced the eggplant and then brushed it with oil and baked it until tender. Then, when making the pizza, I put a layer of sauce on the crust, then the eggplant, then topped it with more sauce. Eggplant and sauce goes together very well.

I didn't take a pic after it was baked because I was hungry! I had enough for two days. But I had some sausage and another small eggplant on hand, so I made eggplant parm. Again, I first baked the thin slices until they were tender. I had it pasta and had enough for two days.

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[RiversideLen]

Happy Birthday, Kimbob! That pizza sounds interesting!

I made pizza today, using the dough recipe from ATK for Chicago style thin crust. That's really a good recipe. In place of the water, I used leftover beer from a couple of days ago. Also subbed in some whole wheat (about a third) and some semolina (about 15%). It took the substitutions very well. I used 25% of the dough for tonight's pizza. I will probably make another one tomorrow and freeze half the dough for later use.

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