Alllllll right…..I just picked up my wine club sections for the bi-monthly period at the UPS depot today. They were suppose to make the delivery on the Friday before Easter. But as usual, they didn’t stop by until after 1:00pm and I had already left town by then. Continue reading
I would tend to believe that most of us have had some kind of pizza making experience in our lifetime. Be it a roll of Pillsbury dough from the grocer’s fridge, or maybe a box of Chef Boyardee or Jiffy mix. In my opinion, most store bought pizza dough leaves much to be desired.
I for one love pizza and its many different styles, as well as the endless toppings combinations. So if there were a Top 10 list of cooking accomplishments for any home cook. Making a good pizza at home from scratch would be toward the top of that list. For myself on this pizza making journey, there was a lot of pain and suffering before getting to my current pizza mastery. But it all finally came together with a good recipe for dough. I’ve probably gone through about a dozen different dough recipes until finally concocting the current version that I use. So lets dive in and get rolling: Continue reading
I’m heading down to Ottumwa for Easter weekend. I’ll post more gardening and cooking stuff next week. Especially an update on the seedlings, since I ended up killing some of the flower seedlings from over watering.
Hope everyone has a safe and happy Easter.
Ever since I switched from drip to the French press method of making coffee; I have not wanted to go back. So I was a bit frustrated a few days ago, when I cracked the carafe on my Bodum French press. This being the second time it has happened. I thought that the second carafe would have held up a little bit longer, but alas no. Continue reading
Since it is still lent, I needed to find a good meatless recipe for dinner on Friday. The week before I had purchased a 2lb bag of jumbo (31-40 ct) shrimp, so some kind of shrimp dish sounded good for dinner. The last couple of weeks, I’ve had Kraft Mac and Cheese with lite tuna on the side, but I’m starting to wear out on that combo. Don’t get me wrong, it’s a good combo, but I need something different. Continue reading
Such a simple ingredient list: potatoes, AP flour, salt and egg; but a tricky product to make. That has been my relationship with gnocchi. It’s only a couple of ingredients so what could possibly go wrong? Plenty.
The first and only rule in my opinion for making gnocchi is don’t cook the potatoes in water. If you have ever glanced through an gnocchi recipe online or in a cookbook. They more then likely tell you to boil the potatoes with the skin on to fully cook them. Resist the temptation, and embrace modern technology, that being the microwave. Continue reading