What's for dinner?
5 years ago
I wanted something quick so decided to make a crustless mini pizza. I baked it in my 6 inch iron skillet. I used the last of the fresh mushrooms I had in the fridge for the base, too much pizza sauce, onions, bell peppers, pepperoni, mozzarella cheese and basil from the garden.
After I took this picture I poured it into a bowl to eat. It's more like pizza soup but tastes good. Next time will use a lot less sauce.
What's for dinner at your house?
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What's for dinner?
Comments (15)We went out to eat! Daddy had a French dip, Lola had well cooked salmon with sweet potato fries and slaw, Ben had chicken tenders with a cookie (ain't it fun to be young!), April had a club sandwich, I don't know what Mark got?, Susie and Tiff had fish tacos (I had them last Tuesday so I didn't want them again) barramundi, one had slaw on the other had red beans and rice, and I had chicken tenders. If it helps, yesterday I had, umm, actually I don't know what you call it, it was peach moonshine and passion fruit puree, with tajin on the rim. Kitty photobombed...See MoreWhat's for dinner #423
Comments (111)Thank-you! That is informative, but I still can't imagine it (though I did know about turning it out and setting it on fire from TV). I did find a local (SoCal area somewhere) brewery that makes barley wine (Guiness stout is readily available at most grocery stores), and the butcher at the snooty market has jars of beef tallow and lard, so I don't think they'd faint if asked for suet, but it might have to be a special order. But, please, what is "whole candied peel"? Oh, never mind. I googled it in quotes and it showed me packages. We have chocolate chip cookies... ;) But seriously, I've read about Christmas pudding so really enjoyed seeing it in the basin. ("pudding basin", right?) Does it get frozen, or is this like some fruitcakes which sit out in their wrappers and get fed bourbon once a week?...See MoreWhat's for Dinner #426 2026
Comments (102)It was my birthday on Thursday, and DD asked what I wanted for my birthday dinner. Lamb radiatore, I said. This is a dish that I ordered all the time at our favorite local Italian eatery, until they cruelly discontinued it, never to reappear again. This keeps happening to me. Three years ago our local brewery dropped their “Luscious Lupilin” beer, that I’ve been drinking for a decade, and have refused to restore it, no matter how much I whine and wheedle. My radiatore has gone the same sad way. This is hard. I’m old, and don’t like change. DD questioned me about the dish. We decided to use half lamb, half pork, and to use ground meat rather than hand chopping. Plenty of umami from anchovies and suchlike, not too much tomato, long slow cooking, and radiatore pasta bought from that same eatery’s little market. It was almost the same as my long lamented dish, and the next day, a bit of heavy cream into the leftovers closed the gap. Served with a radicchio salad, carmelized leeks, olives, a cheese platter, and creme bruleé. Another birthday. Sigh. But I’m creeping closer to Medicare eligibility, and that’s good, because what is happening to the ACA is making that coverage expensive indeed. SWMBO got on Medicare last year, and she enjoys taunting me about it :-(...See MoreWhat's for Dinner #427 2026
Comments (51)NiCO, I hope your new phone is doing as it is supposed to. Somehow mine never does, or maybe it does and I just don't know it, LOL. Jack, it finally cooled off here and we got a little rain. I've been canning and gardening and canning. The cattle are enjoying the respite from the heat and the little bit of green that's coming back from 6 weeks of no appreciable rain. I even cooked because my nephew was here working on fence. I made a pot roast, fried green tomatoes, some garlic bread and an apple pie. The crust was from SharonCB's recipe, the Nathan's Never Fail Pastry. I make a batch in the food processor, divide it into 6 portions, wrap in plastic wrap and then freeze it. The frozen portions are then put into a zip lock bag and I have pie crust when I need it. The last time I picked up a grocery store pie crust it was nearly $5 for 2 crusts and I just refuse to pay that, so I make my own and freeze it. I like the recipe very much, and use butter as the fat. I always smile and think of Sharon when I pull that chunk of dough out of the freezer. I didn't think to take pictures, though. Annie...See More- 5 years ago
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