Brie with pear and apple. MMm!

Seriously back in the winter I was having a discussion about pumpkin-spice with a coworker over lunch. “Pumpkin pie,” I said, “not just the spicing from the pie. I’d like to see that in a few more things. Like pop-tarts. I mean the pie filling would be perfect in a pop tart, amirite?” She…

I have dedicated kitchen scissors for herbs. They get a warm soapy water wipe and a paper towel wipe to dry. Done. 

I have my mother’s accessories for her classic cornflower blue corningware, including the trivets and the clamp-on handle.

I’ve gotten McDonald’s a few times during the quarantine, usually on the way back from the veterinarian. (My cat ... has chronic disease that needs management. He’s ok right at this moment). Anyway, I was suprised how fast the drive thru went even at a sorta middling performing location. This explains a lot. I also…

This sounds delicious but mostly what I’m taking away from this is a reminder to cook with more garlic, more often. Like, right now I could go for skewering some garlic along with veggies and roasting it all on the grill. 

Pretty much the minute my sprained knee is fully healed (it’s taking a while it keeps re-injuring) the PS2 is getting hooked up to the spare TV and one of my foam core dance pads is coming out of storage cuz I really need the exercise.

School breakfast pizza? Interesting! I still kind of miss those special rectangular cardboard-doughy pizzas the lunch ladies served us back in the 80s. They were kind of like the Michaelina’s pizzas, actually, but larger.

I can’t roll a breakfast burrito to save my life because I always overstuff them, so it’s great for me! :)

And now Nadiya Hussein has taught us you can make egg roll (ups) using them! You start making an omelet then slap on a tortilla while it can still bond to the eggs, flip it and toast the tortilla, then roll it up when it’s out of the pan. Easier than stuffing a breakfast burrito! 

That looks an awful lot like a Red Baron breakfast pizza (biscuit crust, country gravy sauce, bits of sausage, scrambled eggs, and lots of cheese) except for the shape and lack of personal pan pizza crust on the edge. But, it’s not a breakfast pizza is it? Just a pretty sausage one??

I have been making personal pizzas using La Preferida white flour tortillas. Throw a tsp or so of olive oil on the pizza pan and zhush it around then drop on the tortilla. Add your favorite sauce and toppings and bake about 10 minutes at 400. Golden crispy and very tasty. ooh I have an insta of this too, third picture…

I can’t cook anything until all the pots are clean again. I might just go outside and start scrubbing the big pans on the lawn with the garden hose. That way I can cry about dishes and no one will ever know. 

It’s actually worse, the call itself can ding a fee of about $6 regardless of if there’s not an order. Plus, somehow, Grubhub often manages to get their number put on the Google Maps listing instead of the actual house line; it also tends to show up higher in search rankings.

Bacon, yes! I initially seasoned my hand-hammered wok with an entire package of the cheapest, greasiest bacon available. It’s been in storage for a very long time but last week I pulled it out and was reminded exactly how well I did that originally: the surface is black like my phone turned off, mwahaha. Anyway I just …

I looked it up and we do not have that item in America. At all. The closest you’d get here would be to take genuine mayonnaise and thin it down. Instead we have a large number of different flavors of creamy salad dressings. 

It’s NOT all of this cookware. It’s only certain colors. I picked a different color than teal and the price went up to $129.

It’s NOT all of this cookware. It’s only certain colors. I picked a different color than teal and the price went up…

My new favorite recipe for whole wheat banana bread uses baking soda and it does leave it with a faint metallic flavor. I’ve been questioning if I’m doing something wrong or if this is just how it goes whenever you use baking soda. But now I’m wondering, where is the acid in my ingredients? Would it be the mashed…

Miss Vaaaaanyaaaaa *backs away slowly out of the post*

Things like onions, mushrooms, bell peppers, spinach, and (drained) olives should be fine in a pizza oven before putting them on. If you’re going into broccoli, eggplant, zucchini, and artichoke territory those I think would need a good cook first. 

The words “organic milk” completely invalidated everything she said. There’s no chemical difference!!

You can up the healthiness of pizza the same way you can a sandwich: use whole wheat, multigrain or at least half whole wheat flour; don’t overdo it with high fat and salt toppings including cured meats; include some…