Pizza may have origins in Napoli in the southern Campania region, but it's one of the few dishes you will find served in all of Italy's 20 regions, and one that
Should dogs eat steak bones? Here is why feeding your pup steak bones could actually pose a choking hazard or health hazard.
For those who’d rather something more vanilla come Mother’s Day, these are the cakes for you (with some chocolate ones thrown in for good measure).
Made with Love (& Chickpeas), Gluten Free, Source of Fibre, Suitable for Vegans, Kosher - KLBD
The best paw paw cheesecake you'll ever have. Yield: 1 8 inch springform pan, or roughly 12 servings.
Being told you should like a nice guy who you don't find attractive is the literal worst. I have been on 11 dates (11 DATES) with a guy I couldn't bring myself to kiss more recently than I want to admit because 1) he was really interested, 2) I…
The PhD student embarked on the mission to 'explore the power of her vagina'
Because I really did eat a quarter of the pan in one sitting, and it would be mean not to share some with you.
Lynne Truss's 'Eats, Shoots and Leaves' injected new life into the long-standing arguments over rights and wrongs in English usage. Now David Crystal brings together his own distinctive style and unique expertise to provide the first thorough-going assessment of the ongoing debate. With a lively, humorous, and accessible approach, Crystal charts the battles past and present, illustrating the characters and attitudes involved from a wide range of written sources. He combines a chronological survey of key influences in the area of usage with discussion of particular themes such as punctuation, spelling, and pronunciation. And he looks ahead to the future in the context of recent education policy shifts. A positive and compelling case is made for variation in usage of English based on appropriateness of situation, arguing that 'zero tolerance' in relation to language is a profoundly flawed approach. Crystal offers an original and authoritative counter-argument to the prescriptivist agenda that has been expounded in many accounts of English usage over the years. The debate has continued with the recent publication of John Humphrys' 'Beyond Words', and 'The Fight for English' is the book that everyone concerned with English usage should read.
Vegan, but unsure how to get enough protein into your day? Here are the 12 healthiest vegan protein sources to add to your diet (and the 2 worst).
Not only is this chicken dish made with only 5 ingredients, but it is made in the slow cooker. Dinner doesn't get much easier than that. Looking for some other quick meal ideas? I have
My first thought as we ate the pizza I made for dinner the other night was that it was really good and maybe I should post it to my blog. My second thought was that even though it was good, it was just a simple pizza...and I had posted other pizzas...and well, maybe I would just let it pass. Then I thought about the comment I made in my final post of 2016 about sharing more of the simple and basic dishes that appear on my table day in and day out...even if they aren't unusual or "chef-y". And suddenly this simple pizza seemed like a good way to kick off the year. Since Christmas, I have not been as focused as I usually am on food. I have had a little extra time off and have been trying to use that time to attend to things that have fallen by the wayside for too long. Dinners have been simple, hurried, pantry affairs almost every night. I make a trip to the store occasionally to make sure I have some basics (seasonal vegetables, fruit, bacon/sausage/ham, grains/pastas, canned tomatoes/beans, eggs/dairy/cheese) and wing it from there to make a pasta, a soup, a salad, a pizza..... If pizzas aren't on your list of easy, weeknight meals, they should be. Because they can be topped with almost any cooked ingredient, they are a great way to use up odds and ends of vegetables and cheeses. If you have foods on hand that you like to eat, odds are you can come up with a flavorful combination for a pizza. Just make your dough (more on that in a minute), choose a sauce (plain or seasoned olive oil, tomato sauce, reduced cream, seasoned ricotta...even a vegetable purée) and prepare/cook your toppings while the oven heats. If you think your oven won't produce a good pizza, think again. If you have a pizza stone and your oven will hold a temperature of 500° F, your oven is capable of producing a respectable pizza. If you don't have a stone, you should take some of your holiday gift money (doesn't everyone get gift certificates these days?) and buy one. It is a very small investment...and one that you won't regret. While you're at it, pick up a peel (not strictly necessary—I made good pizza for years without one—but using one will produce a superior crust). Then, stop at the grocery store on the way home and buy a bag of semolina flour (you can of course dust your peel with flour...but a semolina dusted peel is pretty much stick proof). With practice you will be making consistently delicious pizzas in no time. As for the dough....if you know how to use your food processor, you can make delicious pizza dough. I have been making pizza dough for years the old fashioned way—mixing and kneading by hand. But a couple of years ago I started to make it in the food processor because it's just so quick and easy. I still occasionally make it by hand....but there is really no reason to other than that I occasionally want to slow down and enjoy the process of kneading. (I give directions for both methods in the recipe.) If you are still dubious about making your own, you can probably find a grocery store that sells freshly made dough in their prepared foods department. I know that Whole Foods does this, and I'm sure there are others. As I said, last night's pizza was particularly good. And since it included ingredients that I always have on hand during the fall and winter months (a chunk of winter squash...a Pink Lady apple...shallots...sausage...Dubliner cheese....), I know I will be making it again. I hope you will make it too...or better yet, come up with a new favorite of your own using the ingredients you like to keep on hand. Winter Squash, Apple & Sausage Pizza 10 to 12 oz. butternut squash (half of a small to medium squash), peeled, seeded and cut in a 1/2-inch dice (you should have a scant 2 cups) 1 small sweet-tart apple (I like Pink Lady), peeled and cut in a half inch dice (about 1 cup) Olive oil Salt & freshly ground pepper 1 medium shallot, peeled and thinly sliced using a mandolin pinch of pepper flakes 1/ 2 t. minced rosemary 1 3 to 4 oz. link cooked sausage (see note), halved and sliced 1/4-inch thick cross-wise on a slight diagonal 1 ball of pizza dough (see below), rested 5 oz. Dubliner cheese (see note), coarsely grated Place the squash and apples in a bowl and drizzle with just enough olive oil to coat. Season with salt and pepper and toss well. Transfer to a small baking sheet (a quarter sheet pan is perfect) and roast in a preheated 450° oven until tender and beginning to brown—about 20 to 25 minutes. When the vegetables are done roasting, scatter the shallots, rosemary, pepper flakes and sausage over and toss to combine. Increase the oven temperature to 500°. Build the pizza: On a lightly floured surface, roll or stretch the dough out into a 12-inch circle. Transfer the dough to a pizza pan, baking sheet or pizza peel that has been dusted with semolina (or flour...or cornmeal). Spread a thin layer of oil over the crust. Scatter with half of the cheese, followed by the topping mixture, followed by the remaining cheese If using a pizza pan or baking sheet, place the pizza in the pan on a pre-heated pizza stone in a pre-heated 500° oven. Bake until the crust is golden brown on the bottom and the cheese is bubbling, about 12 to 15 minutes. To insure a crisp crust, slide the pizza off of the pan and directly onto the pizza stone as soon as the crust is set (after 4 or 5 minutes). If using a peel, slide the pizza directly onto the preheated baking stone. Bake until the crust is golden brown on the bottom and the cheese is bubbling—about 8 to 10 minutes. When the pizza is done, transfer to a cutting board and cut into wedges and serve. Note: I like Aidells Roasted Garlic & Gruyère Smoked Chicken Sausage, but any favorite cooked sausage that will go with the squash and apples would be fine. Kielbasa would be excellent. You could also cook a fresh Italian sausage link and cut it in a similar fashion. I love the nutty taste of Dubliner and I always have it on hand. It is a great snacking and melting cheese. It is particularly good with the squash and apples on this pizza...but there are other cheeses that would work well. A good, sharp Cheddar...Fontina...low-moisture Mozzarella...etc. Printable Recipe Pizza Dough 1/2 cup (115 g.) warm water (100º-110º) 1 1/8 t. instant or active dry yeast 160 to 180 grams (1 1/3 to 1 1/2 c.) unbleached all-purpose flour 1/2 t. salt 1 T. olive oil Place the water and yeast in a small bowl and let sit until the yeast has dissolved. Place 160 grams (1 1/3 cups) of the flour and salt in the food processor fitted with the metal blade and pulse to blend. Add the oil and yeast/water mixture and pulse until the dough is homogenous. Pulse 3 or 4 times until the ingredients come together. Begin to run the machine in long pulses (10 to 15 seconds each) until the dough is cohesive and elastic—it shouldn't take more than a minute. If the dough seems wet and sticky, add flour a tablespoon at a time, pulsing after each addition. If you like, turn the dough out onto a lightly floured counter and give it a few kneads by hand. Place the dough in a lightly oiled bowl and cover the bowl with plastic wrap. Let the dough rise until it has doubled in size—about 1 hour. Punch down the dough and turn it onto a lightly floured surface and form it into a ball. Cover with a towel (or turn the bowl it rose in upside down over the dough) and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped and cooked or frozen. (You may also make the dough 12 to 24 hours ahead. Place the bowl of dough in the refrigerator where it will have a nice long, cool rise. Roll, top and bake as usual.) Traditional mixing method: Place the water in a large bowl and add the yeast. Let soften for a minute or two. Add 1 ½ cups of the flour and whisk until smooth. Add the oil, salt and another cup of the flour. Stir with a wooden spoon to form a soft dough that holds its shape, adding more flour if necessary. Sprinkle some of the remaining half cup of flour on a smooth surface. Scrape the dough out of the bowl and sprinkle with a bit more flour. Knead the dough, adding just enough flour to keep the dough from sticking, until the dough is smooth and springs back when pressed lightly with a finger—about 5 to 10 minutes. Transfer the dough to a Variation for a Whole Wheat Crust: Instead of unbleached all-purpose flour, use 3/4 c. bread flour and 1/2 to 3/4 c. whole wheat flour (any whole wheat flour will work, but I like “white” whole wheat flour). Printable Recipe
A friend recently brought me this loaf of pumpkin bread when she visited me. We ate it with my Pumpkin Butter. This recipe is partly what made my pumpkin butte…
Because reading a retrospective on the most sensible salads that San Diego ate in 2013 would be about as much fun as eating a sensible salad, here is an epic look back at all the glorious fatness that graced our palates and gullets this year. If we survive to see the end of it, 2014 should be even bigger.
An opinionated guide to the different style of Burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a big swaddled baby, and everything in between.
How far you should tip your storytelling hand about an important character's fate.
That Mac Sauce drip is insane.
A hearty bean and chicken stew flavored with chorizo and chipotle chilies. It takes a little time for the flavors to come together, but the process is easy and the results are worth the wait.
PLEASE NOTE: This is a digital PDF counted cross stitch pattern available for immediate download. Another version of this design is available here: https://www.etsy.com/bananyastand/listing/738586421/pattern-its-probably-fine-inspirational Just ate a whole bag of chips in one sitting? It's probably fine. Had a second (or third) glass of wine with dinner? It's probably fine. Put off a 5 page paper until the day before it's due? It's probably fine. When you're stressing over a deadline for work or school, doubting the choices you made, or just need some general encouragement, let this serve as a reminder that everything will probably be fine. ~~Pattern Specifics~~ - This pattern assumes basic cross stitch knowledge and a familiarity with reading patterns. It uses the basic cross stitch only. - Suggested fabric: 14 count Aida - Number of DMC colors used: 5 - Grid size: 45 stitches wide x 45 stitches high - Finished Size: 3.2 inches wide x 3.2 inches high on 14 count Aida. - Fits best in a 4 inch hoop (as shown). Upon payment, you will receive a digital PDF file that contains: Page 1: Cover page with a photo of the completed design. Page 2: General details and tips about the pattern. Page 3: Grid depicting the pattern with colored blocks. Page 4: Grid depicting the pattern with black and white symbols. Page 5: Color and symbol key for the DMC embroidery floss you'll need and pattern-specific tips and details. ~~About Instant Downloads~~ You should a receive an order confirmation via email with a link to download your pattern. You can also find the download in the “Purchases and Reviews” section of your Etsy account. If you need help accessing your file, just send me a message. More information about digital files on Etsy is available here: https://help.etsy.com/hc/en-us/articles/115013328108 Due to the digital nature of this product, refunds cannot be issued once the pattern has been downloaded. Feel free to contact me with any issue, comment, or question about this pattern. I’d also love to see a photo of your finished project! © 2020 Anya Helsel Patterns are intended for personal use only. You may not copy, share, or sell the pattern. Selling the finished products is also not permitted. Thank you for supporting my small business! http://bananyastand.etsy.com
This man finds out that his allegedly pregnant girlfriend called her friends and ate his entire pastry order for $1K, kicks her out in outrage.
