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Pandemic Pizza: Part 26 of 2022

Submitted by Bethany on Mon, 06/27/2022 - 13:56

We had a week of 90’s with 100+ heat indexes to usher in the first official week of summer.

All I can say is that I am grateful that Willis Carrier invented air conditioning.

The heat reminded us it was time for some homemade ice cream. It was one of my favorite things about summer when I was growing up. Back then the ice cream freezer was a wooden bucket that required ice, salt and muscle power to turn the crank for thirty minutes or so to turn the liquid into a frozen delight.

It was often the midafternoon dessert after Sunday Dinner. I remember my Dad, uncles and friends taking turns cranking. And all of us kids would take turns sitting on the bucket. As the ice cream started to freeze, the bucket needed weight to stabilize it as it got harder to turn. Those were the days.

When we first got married 40+ years ago, I bought an electric ice cream freezer. It still required ice and salt, but it could sit outside or in the sink relatively unattended until it yielded the frozen deliciousness. I admit I didn’t make it very often, as it was still a lot of work with the ice and salt.

Nowadays I have a wonderful invention that sits on the countertop. The Cuisinart Frozen Yogurt-Ice Cream & Sorbet machine is so easy. A quart-sized gel-filled bowl is kept in the freezer, ready to use whenever we want ice cream. I actually have two, so that I can make a half-gallon of ice cream. It takes about 30 minutes. And then the bowls take 24 hours to refreeze.

This past week a local grocery store had strawberries, raspberries and peaches on sale really cheap. So, Matthew and I made 4 quarts of strawberry ice cream, two quarts of raspberry, one quart of peach and a quart of sweet corn ice cream for Roy. We did share some strawberry ice cream with our neighbors.

Now mind you, we haven’t eaten it all. I found these wonderful containers on Amazon that keep the ice cream perfect in the freezer. We are prepared for the heat of summer!

Since one can’t live on ice cream alone, we did take time for some other cooking…

Monday in the Kitchen with Matthew: A 100+ heat index called for crockpot cooking…Mississippi Pot Roast with potatoes & carrots.

A nearby restaurant with seven varieties of poutine inspired us on Wednesday. We know it’s not traditional poutine. But any kind of potatoes with cheese and any kind of gravy on top is delicious. 

Wednesday in the Kitchen with Matthew: Breakfast Poutine…Tater tots topped with cheddar cheese, sausage gravy, crumbled bacon, garlic chives from the garden and sunny side up eggs.

Having grown up in Indiana, I decided to recreate one of my favorite pizzas… 

Friday Pieday: Copycat Indiana Pizza King…a crispy thin crust with chopped toppings of Italian sausage, pepperoni, onions, mushrooms, green & red pepper, mozzarella and a sprinkle of dill cut into squares.

Matthew wanted a hot Italian sausage sandwich from a local place for $4.99. Instead, I bought a package of 5 for $5.87 and a package of 6 sausage rolls for $2.88. I’m sure his grilled sausages tasted a lot better. We then stuffed the leftover mushrooms from Friday night’s pizza.

Saturday in the Kitchen with Matthew: Grilled hot Italian sausage sandwich topped with mozzarella & zesty red pepper relish, air fryer stuffed mushrooms and Ceasar salad.

I don’t like to waste food, so…

Sunday’s Creation: Bacon & Potato Pizza… my pan crust topped with garlic olive oil, leftover twice-baked potato casserole, cheddar cheese, crumbled bacon, mozzarella, and garnished with fresh chives from the garden.

See you next week!

~Peggy Palmer-Johnson