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Peggy's Pizza: Part 8 of 2023

Submitted by Bethany on Tue, 02/21/2023 - 14:34

It is getting to be the time of the year when the weather is unpredictable. Is it springtime or is it still winter!?! Well, on Monday we had a taste of spring, 50+ degrees. Definitely an opportunity to grill. 

Matthew is the griller in the family. So, he preheated the grill while I got the potatoes and Brussels sprouts in the oven. There was a problem though when he went to put the steaks on. The grill was cold…out of propane! Fortunately, there was a propane tank in the fire pit. A quick change and the grill was hot in no time. 

Monday on the Grill with MatthewBacon-wrapped filets, twice-baked potatoes, and balsamic glazed roasted Brussels sprouts.

Wednesday in the Kitchen with Matthew: In my opinion, Macaroni & Cheese is pure comfort food. But you can take it up a notch by adding corn…Cheesy Corn Mac in the crockpot and green beans. (Of course, you can’t go wrong with a pound of Velveeta and a 1/2 cup of butter.)

By Wednesday, we had a snowstorm predicted. So, we put soup together in the crockpot and then I turned it on Thursday morning. We got a total of six inches. The snow had stopped by midafternoon and the roads were cleared. So, Matthew came for soup…

Thursday in the Kitchen with MatthewCrockpot Chicken Bacon Ranch & Rice soup garnished with parsley and served with garlic Texas toast. Perfect for a cold, snowy day. 

On Fridays, I am continuing to explore the styles and variations of pizza in Italy. This is the third style that you will find in Rome…

Friday PiedayPizza alla Pala Romano (Pizza on a Paddle) is a long, oval-shaped flatbread characterized by a thick crust and a tender, fluffy interior. The crust is topped with garlic olive oil & sea salt. After baking, it is transferred to the wooden paddle called pala, then topped with fresh ingredients. I topped it with prosciutto, arugula, Burrata cheese, cherry tomatoes and Kalamata olives.

Thanks to my friend, Jean Swenson for sharing this 1500-piece 1970’s puzzle! It brought back lots of memories. I started it during the Superbowl and finished it on Friday. This was puzzle #76 that I have completed since the start of the CoVid pandemic in March 2020. 

After a busy day of Matthew and Dad trying to replace his microwave (more on that next week), we threw together this quick and easy dinner…

In the Kitchen with MatthewSpaghetti Carbonara with bacon and peas then garnished with shredded parmesan and parsley.

A couple of weeks ago I made a garlic knot pizza. Today’s version was even better as the garlic knots were stuffed…

Sunday’s CreationStuffed Crust Garlic Knot Pizza…mozzarella stuffed garlic knots made from the edge of the pizza and brushed with garlic butter then topped with red sauce, oregano, parmesan, Italian sausage, black olives, onion, cup ‘n’ crisp pepperoni and mozzarella.

Till next week,

~Peggy Palmer-Johnson