Hello Lars: I made a few. There are any number of creations, that your mind can come up with. I hope this will be of some help. Stromboli is similar to the " Tiella " I posted a while ago, only it half the size. I use my 10 inch Pizza Pans, which hold about 10 ounces of Dough. It should be at least the thickness of 3 pennies, or it may rupture. Oil the pan and lay the dough in up to the edge. Place your filling on half and fold the dough over and seal it. You can dampen the edge slightly before. It should look like a large Ravioli. Try a lower heat 425 Deg. this may help, not to rupture. Don't use a dough that is too soft. When I was building my home here , we would stop at the local Bar Pizzeria and order Strombolli's. I always ordered The Sausage Strombolli On time I asked if he could make a Steak Strombolli. He said ,he didn't know how. It wasn'ton the menu. So I asked if I could come around and we will make it together. All he had to do was swish the steak around on the grille with the cooked Onions. Then lay it on the dough.Salt and pepper, a Spoon of Pizza Sauce and Provolone. He made a Pizza Steak Stromboli. Then he didn't know what to charge me. Because it wasn't on the menu. He could have given me a discount ????? You can make up any number of fillings. Seafood, Surf and turf. Escorele; which you like, with shredded Cod or Other Fish. Sausage chopped and simmered, with some sauce and Cheese. I know you have a Dough recipe but here is mine ,just in case. Pizza Dough An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

Chacun a son gout, Linda. Would anyone ever compare a Woodbridge Zinfandel with a premier grand cru? Of course not. I judge inexpensive wines on the lack of offensiveness. While I certainly don't expect greatness in this price range, I find it pleasant and drinkable; your mileage may vary. One problem with most red wines is that the finer ones do require aging to allow the tannins to become less astringent. Aging costs money, and a lot of reds are on the market before they reach their peak. A too-young red is often responsible for people saying, "I don't like red wine." On a related note, the man who introduced the Zinfandel grape to California was a colorful Hungarian immigrant named Agostin Harasthzy. He was the first Sheriff of San Diego. He died from being eaten by alligators in Nicaragua in 1869.

mimi_2006, What a beautiful table! I love the legs. If I could have found one that wasn't round, I would have gone that way, but almost everything I found in antique shops in the year or so that I was looking was the round table, usually with the claw feet, and the other thing was that the leaves were normal, versus quartersawn, oak. The antique salesman told me that was because the table was usually covered with a tablecloth when pulled out, but I can't imagine covering beautiful wood, so that was a sticking point for me. I love how your leaves pull out of the ends. I looked at several tables like that (I can't remember what that is called) and REALLY like the style. You found very nice chairs to match the table. I think they work great in your space. If I do decide to buy that rug, I'll probably use it in the attached living room instead of under the table. I just can't imagine spaghetti and such on the rug for the next few years at least. The dogs are good cleaner uppers, but still... :) flowerchild, You are right. It wasn't that long ago, mid July if I remember correctly, because we hoped to have them around the 4th and they were finished about a week after that. The waiting, in retrospect, wasn't that bad, but at the time, with the GC and DH breathing down my neck, it was pretty tense. But, definitely worth all the headaches and anxiety. We might not have the same style (although we do have the same front door) ;-) but I love seeing your posts also. Your home is beautiful and I love you master bedroom. The bed is beautiful and to have a fireplace in the room and the great "bones", to die for.

Guess a lot of people eat out on Sundays, huh Glenda? What's inside the #38 wrap? You'll probably be getting some of the rain since they're predicting the storm will head west and land in Texas or Mississippi (at least, that was of this morning). Jas, hope you get the rain you need. It sure is a welcome site here. I would think the forest fires have all fizzled out and those hard-working firemen can go home and rest. Have you posted your wild rice salad? I have some already cooked in the freezer I'd like to use. Shirley, all the lawns around here really need mowed--if it'd stop raining long enough to dry out a little. I sure enjoy easy dinners--were your baked beans already baked? I like cottage cheese over tomatoes--or even better, with a little strawberry presrves over the top. Throwback from childhood. Hope you and DH are feeling better, Raven. I don't know which is worse, being sick at the same time or first one, then the other. Hopefully, dinner will help that ole' bug go away!