Skip to main content

Pandemic Pizza: Part 18 of 2022

Submitted by Bethany on Mon, 05/02/2022 - 13:23

It’s hard to believe that Bethany’s 10 day visit is over already. The time went by too fast.

We started this past week with making homemade macaroni.

Monday in the Kitchen with Matthew & Bethany: Roasted Asparagus and Grown-up Mac & Cheese with homemade macaroni, Gruyere cheese, cheddar cheese and blue cheese.

We spent some of our time together going down memory lane by sorting and cleaning out…

A 4-drawer file cabinet full of drawings, writings, report cards, college essays, etc was pared down to one drawer. We practically filled up the recycling dumpster.

Five large Rubbermaid containers full of Barbies, American Girl Dolls, stuffed animals and toys were paired down to three. Several bags full were donated to Goodwill.

We sorted through quilts made by Grandma Ruby Johnson and decided to share with some cousins.

We sorted through dozens of quilt pieces made by my paternal Grandmother Lessie. One quilt piece was large enough that we took it to someone who makes Clerical Stoles. It is going to be made into an Easter Stole.

While we watched movies in the evening, I stitched several pieces together that will become a table runner. I am stitching by hand and I think Grandma Lessie would be proud. My stitches are pretty evenly spaced like hers.

Matthew & Dad showed off their outdoor cooking skills on Wednesday. Also, Matthew made Cheesy Potatoes and Bethany roasted more asparagus.

We finally had a beautiful day and we were able to enjoy some time outdoors.

As our visit was coming to a close, we discovered it was National BLT Month so…

Thursday in the Kitchen with Bethany & Matthew: Bethany chose Jalapeño Bacon BLT’s (Bacon, Lettuce & Tomato sandwiches). for our last meal together.

On Friday she left at 4 am to head back across the ‘pond’. We are missing her! (Ten days was too short for this Mama!)

In doing my pizza research, I discovered there’s more to Chicago than deep dish pizza…

Friday (Saturday) Pieday: post-prohibition Chicago Tavern Style Pizza…a rolled cracker thin crust with a sweet fennel tomato sauce, Italian sausage, pepperoni & mozzarella spread all the way to the edge. It is square cut for snacking with a beer at the bar. (We loved this one!)

Sunday’s Creation: Moroccan Seafood Pizza…my pan crust topped with Ras El Hanut seasoned tomato sauce, feta cheese, Parmesan, a seafood medley of Calamari-shrimp-mussels-octopus-crab, green olives, mozzarella and garnished with basil and a drizzle of garlic olive oil.

After making dozens of pizzas in the past couple of years, I made one that my hubby didn’t care for. Matthew and I liked it though. Overall, I have a good track record, Lol.

See you next week as we celebrate more National Food Months and of course Cinco de Mayo.

~Peggy Palmer-Johnson