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Peggy's Pizza: Part 1 of 2023

Submitted by Bethany on Tue, 01/03/2023 - 14:26

The last week of 2022, hard to believe! It has been a slow week. I did start a new puzzle…2000 pieces. I had to get a bigger puzzle board. This one is going to be the biggest challenge yet. Although there is a color pattern, the water droplets have no pattern. So far, I have averaged 8-10 pieces a day. (Approximately two hours a day.) At this rate, I should finish it by the end of the year, lol.

Later in the week, Matthew and I finally found our way back to the kitchen…

Thursday in the Kitchen with Matthew: Leftover Christmas Ham Poutine… tater tots topped with smoked cheese curds, ham and cheese sauce then garnished with green onions.

On Friday, I wrapped up my pizza series of 2022, Styles and Variations of Pizza in the U.S. We made Pizza Cones. They originated in Rome and were brought to Boise, Idaho after a couple visited Italy in 2015. They have have become quite popular across the U.S.

Friday Pieday: Kono Pizza (Pizza Cone) is a favorite street eat in Rome…a cone shaped crust filled with sauce, pepperoni, mushrooms, onion, peppers, black olives and mozzarella.

On Saturday we finished out the year with a tradition some believe will bring prosperity in the new year…eating black-eyed peas or split peas!

Saturday in the Kitchen with Matthew: Split Pea Soup with leftover Christmas ham and homemade rolls. Here’s to a Prosperous New Year!

On Sunday we began a New Year that will be filled with more time in the kitchen and many more creative ideas for pizza.

Sunday’s Creation: Ham & Cheese Pizza…thin crust topped with a Honey Dijon sauce, Parmesan, Swiss cheese, ham, thin slices of pear and mozzarella then garnished with fresh rosemary.

Happy New Year!

~Peggy Palmer-Johnson