One of the good things about making one personal size pizza at a time is that there is no more to gorge on. On the other hand, making one personal pizza at a time means there is no next piece even if it tastes great.
I have never baked fresh bread just to get stale or make croutons but today I did just that to make Strata
I also had some leftover macerated apples and blanched sweet potatoes from the galette. The custard base with raw eggs needed to be cooked so everyone in the pot was the idea.
I had some Granny Smith apples bought specifically for pie use and a sweet potato in the drawer so my mind was made up.
When I saw a package of thinly sliced top sirloin for almost half off, it practically jumped into my cart. Immediately I thought chicken fried steak.
I grew up in a Jewish American home and was aware of knishes. Actually I was aware that my parents and brother ate them. I however hated onions and whatever they were added to.
Since I just made some bacon jam, deviled eggs are on the way even though a picnic is out of order in the continuing Covid era.
I ordered #8-Platillo Salvadoreno, Dos huevos, plantanos, frijoles, crema o queso or 2 eggs, fried plantains, rice and beans with sour cream.
For later iterations, I properly roasted the eggplant over the gas flames of the stove top and used breakfast sausage for the meat portion.
Clofoutis is a thick custard made without a crust and when prepared, thin like the recipe below, resembles a custardy pancake.