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.
My job was to stand outside on the patio where I would wash and soak the corn husks in hot water.
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.
It is the Sunday after Thanksgiving and there is pumpkin pie to be made, or at least set up to make in the morning.
I really didn’t need another pan but it called to me from the shelf at the discount store. The shape was unusual and it did fill a gap in my working collection.
My favorite way to make chicken is not for everyone. In fact, unless you knew me very well, and trusted me explicitly, I wouldn’t even share it with you.
I purchased a few of the often maligned pieces of tasty meat and will cook them in green chile. Another episode of Ugly Food follows.
Pickles are a great way to add an acidic bite to any meal. The tartness helps cut through the taste of richer foods. Many vegetables are good candidates and Jicama is one of my favorites.
When I started my sourdough journey I went to my pantry and looked at the glass jars that were available.
It is time for another go at Baba Ganoush with Chinese Eggplant. Once again, the serving size is one, but since I am one, it will likely work out.