I made some Neapolitan style pizza dough yesterday and it is now rising in the fridge after sitting out at room temperature for 10 hours yesterday. We are going to make the pizzas for dinner Friday night in my new Ooni pizza oven.

I used this recipe: Neapolitan pizza dough

Lonejack how do you think the Neopolitan crust compares with the pizza dough recipe that has oil in it? I can't wait to hear how your pizza in the Ooni turns out!!

This evening I will experiment and make calamari in the air fryer. I do hope it turns out because I have calamari pretty often.

Lucille - this is the first time trying this dough as well as using the Ooni. According to Lars you shouldn't use dough with oil or sugar in it when cooking pizza at high temperatures like the Ooni will reach. I plan to cook the Neapolitan style at about 800F. I'm also going to make some of the St. Louis style pizza dough and cook those pizzas in the Ooni at about 500F. That dough doesn't require making ahead of time.

LoneJack, I'm looking forward to seeing your pizzas and hearing more about your Ooni. I have just recently become aware of this pizza oven and am seriously considering buying one. Do you have the gas or wood model? Which size do you have.

Ann - I have the Ooni Koda gas powered oven. I have the smallest one that is limited to 12" pizza. They also have the gas powered Ooni Koda 16" which is almost a couple hundred dollars more IIRC.

It's cooler and raining here today. I'm making a pot of split pea soup for dinner and will bake some corn muffins to have with it. Leftovers tomorrow night...

Easy question. Nothing!

My cooking has been pretty much "catch what you can..when you can", but

today I am making a batch of chili and will share it with DD and SIL. Sounded

good to me...we are going into colder weather now. Debating whether to

make a batch of cornbread too.

Yesterday I made turkey sausage and beef meatballs, served as a meatball sandwich, with plenty of leftovers. Peanut butter cookies.

What is a rivel, Marilyn_Sue?

I steamed and purreed five cups of broccoli for the freezer yesterday. My freezer is small, so I figured that I could flat pack it in cup-sized portions in freezer bags that would be easy to use in soup or pasta. I plan to make some sort of chicken today...tuscan-style or curry...whichever one I have the ingredients for once I check the pantry.

Thinking of an egg in the nest and bacon! Dark, dreary outside and chilly!

I’m curious too, what is rivel?

Currywurst for breakfast today.

I made (and ate) banana bread this week. Also a meatloaf, which unfortunately was not quite up to par. Still good for sandwiches, however. Was planning on a Greek marinated baked chicken recipe I downloaded from PBS for tonite but was invited to my sister's to share dinner with her :-)

From Wiktionary:

Probably from (Pennsylvania German, from) Palatine Rhine Franconian Riwwel, Ribbel, Riebel (compare Volga German Rievel, Ribel, Riebel).

NounEdit

rivel (plural rivels)

1. (US) A kind of small dumpling made from egg and wheat flour, often eaten in soup, especially among the Pennsylvania Dutch and other Germans.

I'm making rhubarb sauce -- just cut rhubarb, sugar, and instant tapioca. My mom used to make it frequently, and I loved it. Still do. It'll cheer me up because it's so tangy and delicious.

Doing a couple prep rounds. Got a couple batches of raw dry pasta cooked up and into the dehydrators to make instant and oven ready, Small shells and lasagne noodles. Got large shells and orzo up next.

A batch of Royal Corona beans and a big dilly rice done up and chilling in the fridge for freezing.

Got the rotation of stuff for stocks into the stock freezer done. All the bones and scrap are now into that spot.. to slowly be converted to it's tasty and less space consuming stocks and broths.

Corned beef and cabbage

Nothing the brag about really- grilled pork chops with sauerkraut and apple sauce, and sauteed zucchini. I also threw together vegetable soup - canned beef broth, tomato sauce, onion, and frozen vegetables.

Making a pot of Gumbo. (more or less) I started with a oven-baked roux so I could do other things at the time. Then the celery, onion and pepper but with several jalapenos and lemon drop peppers (which, of late, I've been putting in everything) then chicken breast, spicy pork sausage, smoked sausage, and shrimp.

As usual I lost my nerve and didn't get the roux as dark as it needs to be, but I still think it will turn out well.

In the past several days I have made corn chowder, a penne-tomato-Parmesan concoction I modified that we really enjoy, and last night a chicken pot pie.

last week I made chicken noodle soup and froze some of it in meal size bags. I was very glad this week that I had them. chilly nights again so I pulled them out 2 nights for dinner. my BIL sent over some chili and I had that one night. tomorrow I'm planning to make spaghetti soup and that will last several days with some to freeze for another chilly night. it's chilly here in AZ after the hottest summer on record! good grief!

vegetable tortilla soup ... tortilla soup w/ carrot/peas and ramen noodles