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Old 01-21-2013, 08:02 PM   #21
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Saw Pizza yeast in the store, somehow I never seen it before, so I had to pick it up and and check it out. It had the recipe on the back. In half an hour I had two Pizzas, was surprisingly good dough. Everybody loved it.

Interesting concept. And I am glad it works and tastes good. They have instant yeast and rapid rise yeast and what all. Next I wanna see Gramma's Cinnamon Roll Yeast. The real deal.

Don't Laugh. I have one of her fingernails currently that has ridges that run cuticle to tip that remind me of her hands and fingers. Maybe it's a sign to bring out the old crockery bread bowl.

Well, today it was baked fried chicken. Simple shake in season flour, drizzle with butter. Bake until done. Made enough for something chicken lunch tomorry. Not much drippings for gravy, but I made creamy milk gravy anyway. Added a little chix stock before adding in some milk at the end. Mash potatoes. Spoonful of corn and a sliced tomato with pepper. A 2nd tomater sliced and sprinkled with a little sugar for dessert. Also Love Love love Compari tomatoes in winter.
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Old 01-21-2013, 08:59 PM   #22
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Cavatelli, meatballs and gravy topped with toasted seasoned bread crumbs and grated parmesan and romano cheeses



First run of the Coconut Custard Pie (waiting for it to cool)

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Old 01-21-2013, 09:13 PM   #23
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Houston we have a problem. After browning my meatballs and adding my sauce I thought it would be a great idea to add a can of drained spinach to the mix. Now I have some exceptionally ugly looking sauce that has meatballs floating in it baking in the oven. I'm going to let it bake for a while and then decide whether to add some cream or maybe a dollop of pesto. Which could just make it worse. I have an hour to decide. So much creativity. =o(
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Old 01-21-2013, 09:18 PM   #24
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Houston we have a problem. After browning my meatballs and adding my sauce I thought it would be a great idea to add a can of drained spinach to the mix. Now I have some exceptionally ugly looking sauce that has meatballs floating in it baking in the oven. I'm going to let it bake for a while and then decide whether to add some cream or maybe a dollop of pesto. Which could just make it worse. I have an hour to decide. So much creativity. =o(

Depends on what the sauce is you started with. A dollop of pesto won't change the color much, and will bump up the flavor. You can always cover it with grated Cheese and don't look. It will taste great.
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Old 01-21-2013, 09:28 PM   #25
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First run of the Coconut Custard Pie (waiting for it to cool)


O just blow on it to cool down. If it is as good as it looks, please post the recipe somewhere. It looks like a baked custard pie.
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Old 01-21-2013, 09:51 PM   #26
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My breakfast for dinner cooked on my CI stovetop griddle. The only time I've been able to lift a couple eggs off of it intact... a double yolker even
PF, I took the pic shortly before adding the ketchup on my potatoes... just for you
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Old 01-21-2013, 10:03 PM   #27
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Depends on what the sauce is you started with. A dollop of pesto won't change the color much, and will bump up the flavor. You can always cover it with grated Cheese and don't look. It will taste great.
It was a basic red/marinara sauce. I think you might be right. It actually doesn't smell bad, just kindda spinachy. And the color is well, swampy looking.

I think lots of parm and my usual standby explanation when dinner becomes squirrely. "Nobody has to eat here, you call all go somewhere else....." closely followed by "spent the best years of my life cooking for ungrateful people," concluded with "and I never did like your mother."
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Old 01-21-2013, 10:41 PM   #28
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We had cocktail sausages and scrambled eggs.
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Old 01-21-2013, 11:18 PM   #29
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We had tomato, mozzarella and gluten free pasta... shrimp would have made it much better :)
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Old 01-21-2013, 11:22 PM   #30
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Houston we have a problem. After browning my meatballs and adding my sauce I thought it would be a great idea to add a can of drained spinach to the mix. Now I have some exceptionally ugly looking sauce that has meatballs floating in it baking in the oven. I'm going to let it bake for a while and then decide whether to add some cream or maybe a dollop of pesto. Which could just make it worse. I have an hour to decide. So much creativity. =o(
I had a problem tonight too I did porcupine meatballs, boiled redskin potatoes and coleslaw.
For some reason some of the meatballs didn't hold their shape and the sauce all but disappeared......I had to make extra sauce (DH likes to put it on his potatoes). I think the meatball problem might be the really lean ground beef, probably need all thy good ol' fat to hold them together. Oh well it really had no effect on the taste.
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