If you’re on the east coast:
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For a smaller deep-dish pizza, a 10" cast iron skillet works just fine.
When I want to go big, however, I use the Lloyds. I suppose if you had a 12" cast iron pan, that would work just as well.
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I dunno, it looks delicious to me!
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Do you by chance have an electric knife? Tends to cut cleaner.
Probably better than the vodka made from monkey sh*t!
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This…is a thing? I know about the civet coffee.
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I was joking…maybe? I know there’s a coffee that uses beans digested by monkeys or something along those lines but I thought there was a spirit as well.
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I do, but I usually do a much better job, I used the wrong knife.
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Sorry y’all. Will be more mindful in the future. LOL
Those sound/look so good - thanks!
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Dinner out the last 3 nights… wanted to eat something simple at home tonight.
Masoor dal, breaded barramundi seasoned with chilli lime salt, roasted cauliflower seasoned with chaat masala, chapatis, and rice.
The dal, especially, hit the spot.
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Long day. Remembered on the way home that my town’s farmers market was running until 7pm so I decided to stop by since I hadn’t yet been this year. Picked up some Swiss chard, green leaf lettuce, arugula, green onions, a couple of small zucchini, and some local Tewksbury Autumn Honey from 2021 that has a deeper flavor than their lighter Spring Honey. With a full shopping bag, I’m leaving.
:::Screech!::: I saw the Cupcake City food truck on my way out and saw their sign say they have “Key Lime Pie” and “Salted Caramel”. Oh yeah, baby. Dessert.
Poured a glass when I got home and relaxed, trying to think about how to make dinner tonight: a thick-cut boneless pork chop from my local butcher.
It ended up being pan-seared a couple of minutes each side after seasoning with oil, s/p, and minced fresh rosemary and thyme.
After removing it from the pan to a baking pan, I added chopped onions, the rest of the rosemary and thyme, and then some white wine and ginger liqueur I bought from Putney Mountain Winery in Vermont several years ago, along with a peeled and sliced Lori Anne peach I got at Wegmans last weekend. OMG, if you have a Wegmans near you, GET THESE PEACHES! The produce guy convinced me they’re the best that Wegmans carries, and they’re amazing!
Poured the “sauce” over top of the chop and into the convection toaster oven on my counter to finish cooking. Israeli couscous and steamed broccoli alongside.
With more wine. And a cupcake for dessert.
And I get to sleep in tomorrow. Extra extra bonus, that.
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Dinner looks delicious! If you spied a key lime cupcake AND a salted caramel cupcake hopefully you bought one of each?
Nice Linda. I will try those peaches as I have to go to Wegmans tomorrow. Sleeping in is so sweet. If the boys allow.
Practicing slicing tri tip. Have you ever seen such a small one! 1 pound! I told husband this was a single serving.
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Voting for Dish of the Quarter: Summer 2022 (Jul-Sept) Dish of the Quarter - VOTING and Cuisine of the Quarter: Summer 2022 (Jul-Sept) Cuisine of the Quarter - VOTING
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I love frittatas! Do you use a recipe you an share? Or perhaps or a ratio of eggs to dairy and pan size?
