Brad, Thanks for the lemonade recipe and tips. DGS and I have found 3 meyer lemon trees in the woods where we hike. He always wants to make lemonade when we get home so I need a Grammy worthy recipe. At Peppi's urging, I documented my grandmother's recipe for spaghetti sauce that she brought from Italy and I have been eating since---maybe birth. I'm sure it's not to everyone's liking but in my family it is THE SAUCE. Anyway on subject--in an effort to save this family treasure on something other than a recipe card and in an effort to decorate with purpose (learned that from RiverRat), I am handwriting it and having it aged, enlarged, matted, and framed or put on canvas.

Annie, I can't speak to the perforated pan, since my method is to use parchment paper. If you use my crust, it's easy to make the thinnest crust pizza just using your hands. It's only technique, but for myself, I like the parchment paper on the stone and liken using a stone as a quick sear method to help set the crust. If the pizza is thin enough, and you don't overload it with ingredients, the middle won't be soggy. At the high heat, it also comes out with the browned crust you expect from a pizza parlor. I always make the outer edge of the crust a little thicker, with the middle as thin as I can make it. Try using half the amount of ingredients you normally would and see if it makes a difference. (I know, it goes against my basic nature to use restraint, but it really makes a difference!) One recipe of my crust will cover the bottom of a half sheet pan (on parchment), which lets you know how much the dough should stretch. I've tried Ann's method of using an peel and sadly I am obviously not coordinated enough to manage it. It seemed that in order to get them to move, my crusts always had too much flour, and the cornmeal always burned and smoked in my oven. I'd really like to watch her do it, so I figure out a new technique! My pizza crust also has an olive oil coating (top and bottom), which helps create a crispy exterior and flavor that I like. It's impossible to move anywhere after you oil the dough, spread it out and load it, which is why I like making it on the parchment. This is only a theory on my part, but I think when you make your crust in a pan, the tendency is to overload the toppings since you have a pan to support the crust. The pan will take time to heat up with the pizza in it, which is why the top burns before the bottom gets done. There are many ways to make pizza, however I know this is the only way I can make mine turn out! Since I'm also a fan of thin and crispy (St. Louis style) pizza, that's the style I wanted to learn to make. I am dismal failure with anything else...

The recipe called for room temperature butter. I should have questioned that. Now I have too many variables to do a single test. 1) Cold Butter 2) White sugar, but suggestions are that it doesn't make a difference. 3) No convection, my mother's stove did not have convection. Life is tough, how many Crisps do I have to make, and eat, in order to get it right? I will have to revise the recipe for two portions instead of eight. I remember, as a kid, that my mother purchased one of every chocolate cake box mix she could find and we certainly enjoyed the taste test.... I believe the winner was the Stop Rite store brand. As for location? I inherited the house and property on which I went through my childhood. My mother designed it, my father built it. How cool is that?

Phillog -- I think it is posted but for ease here it is: HUNGARIAN TOMATO SOUP 1 c. chopped onion ¾ c. chopped carrot 1 c. shredded cabbage 4 c. beef or chicken stock 1 pound fresh tomatoes or 1 (1 pound) can whole peeled tomatoes, quartered 1 small bay leaf 1 clove garlic 1 t. Lemon juice 1 t. Sugar ½ c. sour cream 1 t. Hungarian paprika 2 t. Flour Salt and pepper to taste 2 c. spaetzle (recipe follows) Combine onion, carrot and cabbage with stock in soup ot. Bring to a boil and simmer for about an hour. Add tomatoes, bay leaf, garlic, lemon juice and sugar. Simmer another hour. Remove bay leaf. Puree soup mixture in a food processor. Return to soup pot and bring to a simmer. Combine sour cream, paprika and flour well. Stir several spoonfuls of soup into sour cream mixture. Pour back into soup. Season to taste with salt and pepper. Heat to serving temperature. Add spaetzle to soup just before serving. SPAETZLE: 1 c. flour ½ t. Salt Dash nutmeg Dash pepper 1 egg ½ c. milk Combine flour and seasonings in mixing bowl. Stir to combine, then make a well in the center. Pour egg and milk into the well and beat to blend, then stir in dry ingredients until well blended. Batter shold be rather stiff. Bring a large pot of salted water to a boil. Pour batter into a colander. Use a rubber scraper to force the batter through the holes in the colander into the boiling salted water. Cook spaetzle until they rise to the surface of the boiling water and stay there for about 30 seconds. Drain. Rise with cold water and drain again thoroughly. NOTE: These can be made ahead of time to add to the soup just before serving.