If it Can’t take the Heat, Do Not Put It in the Oven. Polypropylene is really not meant for a hot oven. Take my word for it, just don’t.
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.
This sauce is very simple with only garlic, salt, lemon juice, and water. It is called Toum, a traditional Lebanese sauce that presents similar to a strong garlic mayonnaise.
Since I am accepting money for baked goods, the term baker can be officially added to the various descriptions used to describe who/what I am.
Again with dough, but this is what I go through when hungry. I see what I have and make something with it. It is Pizza Night.
Creamed eggs is a way to stretch the few eggs one has left to feed more people. Sausage gravy is the same. There is no good reason that these two can not be made as one.
It was getting to be 4pm and a long way from breakfast. I usually eat but twice a day, but this time of the afternoon often calls for a snack.
What could be better than something with bacon, sweet caramelized onions, maple syrup and brown sugar? This stuff is amazing.
One day while cutting a focaccia for a sandwich I wondered if it could be made easier if I simply scored the dough before putting it in the oven. It is common for crackers to be scored and I have done it with shortbread.
Next thought is hot and sour cabbage. I have onions, garlic, and chile flake of course plus vinegar in abundance. A plan is coming together.