My favorite health app is: cooking (NHBPM 12)

Cooking: 5 stars

I started cooking around age 7. I had to stand on a chair to be able to see into the skillet, but my dad showed me how to make pancakes and eggs scrambled and fried. My tormented mom objected and made me run drills so I would know what to do the day my long hair would inevitably catch fire at the gas stove.

Correct answer: grab a dishtowel and wrap it around my head, then stick my head under the faucet at the sink.

Anxiety — not just for breakfast anymore!

But in spite of her warnings (or maybe, in part, because of them), I felt like a wizard caught up in an alchemical romance. I could take simple elements — water, egg, bread, cheese — alone or in combination, put them in a metal pan, apply fire, and end up with something entirely new: scrambled eggs or a grilled cheese sandwich.

I held the spatula AND the power.

Ever since, cooking has been something I do to create and to relax. For me, cooking is natural mindfulness. When I’m doing it, I don’t have the resources to think about anything else, and my mind is unusually focused yet aware. I use all my senses, including instinct, to make a steady stream of evaluations and decisions. I flow.

It’s perverse, but I even like that the end product is ephemeral. It helps keep my ego in check and keeps the focus on the process, not any particular outcome.

But. I would still like to share an outcome with you, because I made a lovely cake this week. You might have trouble tracking down one of the key ingredients, though, because it is rarer than rare — leftover champagne.

KK recently received a beautiful personalized bottle of real champagne (from zee Frahnce!) as part of her work anniversary. We waited to open it until a dinner with friends because she kept saying, “We can never drink all that ourselves!”

She’s so cute.

But because nobody wanted to drink all of her champagne, and she couldn’t, we ended up with nearly a cup of it leftover. (Beware those self-fulfilling prophecies.) It kept for a bit in the fridge, but of course wasn’t great for drinking anymore. It was great for cooking, though.

I would say this cake was worth making even if you have to open a fresh bottle to make it. These are the sacrifices we sometimes have to make, you know.

Champagne Vanilla Pound Cake

Inspired by this BHG recipe and this description of real pound cake.
Makes 1 9×5 inch loaf pan (8 servings). Double it to fill a 10-inch tube pan.

For the cake:
Butter a loaf pan. Preheat your oven to 325°F.

Weigh out 8 ounces of gluten-free all-purpose flour in a small bowl. Add 1 teaspoon on xanthan gum and a pinch of salt. Set aside.

Soften 8 ounces of butter (that’s two sticks). Add 8 ounces of sugar and cream until light and fluffy. Beat in 8 ounces of eggs (for mine, 3 large eggs ended up being 7.something ounces and it worked fine).

Add 1/2 cup champagne or sparkling wine and the scrapings from 2 vanilla beans (or 1 teaspoon of vanilla extract, but the beans taste better and look pretty in the cake).

Slowly add in the flour mixture, scraping down the sides to incorporate it all. Pour the batter into a buttered loaf pan and bake for 50-60 minutes until it tests done.

Cool in pan for a bit, then turn it out onto a plate and add the glaze.

For the glaze:
In a small bowl, mix 1/2 cup of powdered sugar with 1 Tablespoon of champagne. Add a few drops more champagne until it becomes a drizzling consistency. Pour over slightly cooled cake.

I served this for dessert with Philadelphia-style Pumpkin Cheesecake Ice Cream (this recipe + 1/2 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice).

KK”s review: “Oh my god, I LOVE pound cake. You would never know this was gluten free. Can I have some more glaze?”

My review: Easy to make and easy to enjoy. The cake had the large moist crumb it was supposed to, and the champagne kept it from being overly sweet. Next time, I will poke holes in the top of the cake and add extra glaze. Because when you’re a grownup, you get to do that kind of thing.

And like the true primary beneficiary on her life insurance, I introduced KK to toasted pound cake with butter, for breakfast.

Things I’m Thankful For Today (NHBPM 6)


I didn’t like any of today’s suggested prompts, so I’m making my own. You call it “phoning it in,” I call it “being a maverick.” Doesn’t matter. I’m comfortable letting history decide.

Some things I’m thankful for today:

gluten-free flour mixes

real butter

warm socks

poodle sighs

dark coffee


the Bill of Rights

pretty paper

old friends

universal suffrage

electric blankets


What are you thankful for this week?

Some things I bookmarked this week #3

  • 27 Gluten-Free Recipe Substitutions | Greatist – This list included several subs I haven’t considered before. Onward!
  • New Taste Journal – Lots of whole foods dish ideas.
  • Walnut-Raisin Baked Apples – Love the idea of mixing a bit of orange marmalade into the filling.
  • Cabbage and Raisin Slaw – I am always looking for good slaw recipes. We’re big cabbage eaters.
  • Creamy Potato Salad – Very much like my friend’s a-may-zing potato salad recipe, which she printed out for me and I lost and am too embarrassed to re-request. I do remember that you’d want to double this recipe for a potluck-sized bowl. omit the dairy products. and add 1/2t of celery seed and a handful of chopped parsley.
  • Spicy Parmesan Green Beans and Kale – I’m thinking this bad boy’s going to make an appearance at our Thanksgiving table: one pan as written for the dairy eaters, and maybe one pan, with sourdough breadcrumbs instead of parmesan, for the non-dairy folks?
  • Orange Kissed Almond Cookies (Gluten and Dairy Free) – I always want to buy the almond paste when it goes on sale after the holidays, but I don’t have a good reason to…until now!
  • Brussels Sprouts with Pecans – This recipe introduced me the possibility of slicing and sautéing brussels sprouts, instead of just steaming them. The extra slicing gives them the loveliest frilly texture. It takes longer to prepare but is totally worth it when you have good fresh sprouts.
  • Eggnog Mousse
  • Baby Cardigan Onesie Tutorial – I want to make some for our friends’ with the baby, but I’m having the damnedest time finding onesies that are cheap, long-sleeved, not pink, not zippered, and don’t have a giant applique across 3/4 of the front.
  • Magic Cupboard | Helen Musselwhite – I want to make one of these and change it every season BECAUSE I DON’T HAVE ENOUGH PROJECTS.

To whit: a picture of my dining room craftermath taken the weekend before Halloween, annotated with (most of) the visible projects and the “Percent Complete” indicated in parentheses.


Not labeled: salt shaker, because we used to eat here.

The rest of my favorite links are here.

Recipe: Fast and Slow Chicken Soup

I’m tempted to call this Chicken Stoup instead, a la Rachel Ray. She’s not my favorite, but I DO love a good portmonteau.

Damp and cool, this rainy fall day. The rain overnight left the sky completely drained of color when we woke up this morning. I felt exsanguinated and uninspired to match. This demanded a soup infusion STAT, before I just caved and went back to bed.

I’d made an overnight slow cooker stock Sunday using a gifted turkey breast carcass from a dear friend’s birthday dinner (genius theme: Early Thanksgiving). And this time, I remembered to leave on the yellow onion skins and was rewarded with 2+ quarts of pretty, golden broth. Fragrant, too, thanks to the parsley stems.

That was the Slow part.

I’d bought bone-in chicken breasts this week, since they were on sale, but I knew the white meat wouldn’t hold up to a poaching and a souping without getting stringy and tough. So I pulled out the pressure cooker, checked Lorna Sass‘ recommendation for timing, and fired it up. A mere 7 minutes of cooking, I had two perfectly moist and tender breasts ready to be boned, chopped, and added to the soup.

That was the Fast part.

The rest of the soup involved cleaning out the crisper and using up odds and ends. That was the Soup part. (Soup art?)


Fast and Slow Chicken Soup

Yields enough for 6-8 servings

In a large stock pot, heat 1 tablespoon of oil over medium-high heat and add

  • 1 medium yellow onion, peeled and diced
  • 2 carrots, diced
  • 2 ribs of celery, diced
  • 1/2 each of a yellow and green bell pepper that you found sliced and frozen in the fridge from the last time you made hummus (when WAS that?!)
  • 8oz package of sliced mushrooms

While those begin to soften, clean, stem, and chop a bunch of kale into postage stamp-sized pieces. Peel and dice a sweet potato. Dice a medium tomato. Add them all to the stock pot and give it a stir.

Season with any or all of the following:

  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Italian seasoning (I like the McCormick’s grinder one the best, and they go on sale all the time)
  • Slap Ya Mama seasoning (my Electra-complex season salt of the year)
  • spoon of chopped garlic from a jar, or 2 fresh cloves, pressed

Stir it all again and add 2 quarts of stock. Slap a lid on and bring it to a boil.

Once it’s boiling, add 1/2 cup of rice and 2 cups of cooked chopped chicken breast. Turn the heat down to simmer for 15 minutes, then turn it off and wait for someone to say they’re hungry.

Recipe: Chopped Confetti Asian Slaw

I decided at the last minute last night that we needed a side to go with the chili. My original plan of “handfuls of store-brand Fritos” had grown to feel insufficient. I would need to come up with something fast, using only what I had on hand.

Why am I such a glutton for punishment?

I opened the fridge and found the quarter of a purple cabbage I’d saved back from making cabbage and apples to go with the schnitzel Sunday night. The die was cast — slaw it was.

This improvised asian-inspired slaw came together quickly and got high marks from KK. I liked the way I cut the veggies, which kept them crunchy through the next day. This made about 6 normal person side servings, or 4 for big cabbage fans like us.

Chopped Confetti Asian Slaw


1/4 purple cabbage
2 carrots
2 celery ribs
handful of snow peas (you could also use raw sugar snap peas if the snow peas were old or flaccid)
4 green onions
handful of cilantro, chopped
1/4 cup cashews, roughly chopped (or, ahem, just squeezed in your fist,  if you’re feeling Hulkish)

1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
a few dashes of your favorite hot sauce
1/2 teaspoon toasted sesame oil (restrain yourself from chugging the bottle when you get a whiff)
1/4 to 1/3 cup light mayonnaise

1. Chop the cabbage, carrots, celery, snow peas, green onions, and cilantro into small pieces about the size of your fingernails. Place them in a medium sized bowl and set aside.

2. In a separate small bowl, stir together the rice vinegar through toasted sesame oil until well combined. (You could also put all the ingredients in a small jar and shake.) Add the lesser amount of mayonnaise and taste, adding more mayo or soy sauce to balance it out.

3. Pour the dressing into the veggies and stir until well covered. Top with the cashews and enjoy.

Did you know cashews are actually seeds (not nuts), are related to poison ivy, and they grow on apples? Now you do.


Some things I bookmarked this week

A recipe that sounds very similar to a panna cotta I enjoyed at the Field of Greens Festival last month, if you sub a fresh or roasted quartered fig for the tomato:

Cooking reference, for when I’m trying to bake The Right Way, with weights instead of volumes:

If I want to stop calling them chameleons, I’ve got to figure out how to say “anoles.” Problem is, there’s not much of a consensus:

The rest of my favorite links are here.

Manic Menu Week in Review

The best things I made this week

Smoky chipotle baba ganoush and blue cheese hummus. What should have been the most autopilot meal turned into my most inspired cooking of the week. I set out to make regular baba ganoush with (all together now) my new grill using a combination of David Liebowitz and The Pioneer Woman’s recipes. But when DL said to sprinkle chili powder on top for a pop of color, I seized the opportunity to dust it up with chipotle chili powder, a great complement to the richness of the smoky grilled eggplants.

But then the plain, boring, can-of-chickpeas-and-seasonings-in-the-food-processor hummus was too plain and too boring. I was out of feta but found the end of a Maytag blue cheese wedge in the cheese drawer. For the first taste, I put a teensy crumble of cheese on my hummus on my celery. For the second taste, I was mashing the rest of the cheese into my hummus and pushing a spoonful toward KK. No longer plain or boring — pretty tasty, really, and a great pair with the chipotle baba ganoush.

Served with: raw veggies for dipping, pita chips for KK, olives, and smug satisfaction.

The best part? Half an eggplant and several peppers in the freezer for later.

Grilled veggie lasagna. The ricotta from Aldi was surprisingly thick and flavorful, and grilling the veggies concentrated their flavors tons better than sauteeing them ever has. Made a quick sauce with a big can of crushed tomatoes, then decided to dice and add a few fresh tomatoes that were getting old, which made for a good texture. I also used about half as many lasagna noodles, and that sat well with our evolved less-bready tastes.
Served with: generous compliments.

Sausage lentil stew (aka failed mujadarra). The sausage was a last minute addition suggested by KK that redeemed this from being one-meatless-meal-in-a-row too many. The sausage was also a pleasant surprise, because it was a brand I don’t usually buy AND 50% lower fat than usual. I added a can of diced tomatoes, a tablespoon of soy sauce, and a few splashes of balsamic vinegar.
Served over: basmati rice (the house favorite) with caramelized onions and a dollop of plain greek yogurt.

I’m not even going to pretend this is a good picture. iPhone + poor kitchen lighting = learning to eat it before you see it.

Pumpkin spice syrup. The syrup was a little more viscous and much darker than the inspiration pic, but the 8oz jar disappeared in about four days because we found so many ways to use it. KK, ever one to gild a lily, added it to her chai tea, and I added it to our oatmeal in the mornings. I even put it in a vanilla protein shake before heading to the gym on Wednesday, and it was delicious.
The lazy version: 1/3 cup canned pumpkin, 1.5 cups sugar, 1.5 cups water, and 2 tablespoons pumpkin pie spice. Mix, simmer, cool. Makes enough for four 8-ounce jars (giving size).
Served with: everything!

Baked eggs with tomato sauce and goat cheese. This is a recipe I bookmarked over a year and a half ago and never got around to making. I’m glad we finally did! I saved a cup of tomato sauce back from the lasagna, so it came together in a snap. A welcome change from scrambled, scrambled, and more scrambled. If we ever entertained, this would also be great for a crowd, because nearly all of it can be done ahead AND they’ll all finish baking at the same time!
Served with: gluten-free orange ricotta pancakes and sliced orange.

And the worst things?

Unfortunately, both Worst Things this week coincided at the same meal.

Beer can chicken on the new grill.  We walked the dog with about 20 minutes left on the timer, but ended up talking with neighbor for about 15 extra minutes. Chicken shards! I felt like Clark carving the turkey in the National Lampoon Christmas Vacation movie.
Verdict: Will repeat, but with a different beer — Stella wasn’t stellar — and with increased supervision.

Broccoli rice casserole. Dullsville. Maybe it needed more cheese, but I’m not convinced even that would have helped. The gluten-free cheese crackers I found at Big Lots and crushed on top, while not terrible, were not as good as the store-brand Cheez-its I remembered.
Verdict: Will not repeat. Back to basic broccoli casserole — no rice, no crackers, more cheese.

I’m about to make the menu for the week ahead and need ideas. What’s the best thing you made, or ate, this week?

Ode to my new grill

On Special Features

After cleaning it, replacing the ignition, and installing a set of the correct-sized Flavorizer bars, I thought I’d gotten completely familiar with my new grill’s features and operation. But the first time I turned it on and loaded it up, I discovered a feature not mentioned in the manual. I can’t find it listed in any of the diagrams, but it must be there somewhere.

Gotten up to temp, there is a device in the top of the grill that causes it to emanate Waves of Awesome while you cook. KK says they’re just the visual manifestation of the unstable heated air refracting light when it hits the cooler air above the grill. But she was an English major, too, and I feel pretty confident in my Waves of Awesome observation.

On Inadequacy

Grill marks, like a cartoon hamburger. My food never had grill marks. I wanted them — otherwise, why not just bake it? I read all the books and watched the shows and tried everything:

  • oiling the food
  • not oiling the food
  • oiling the grates
  • not oiling the grates
  • preheating for two and three times as long as recommended
  • flipping food only onto virgin grate areas

But it never really worked, until I got my new grill.

It has cast iron grates instead of narrow stainless steel or flimsy enameled something-or-other ones. And these cast iron grates heat up and put cartoon grill marks on my food, and it doesn’t matter if I oil or not, or preheat more than 10 minutes, or flip it to any zip code or another. It’s just an essential function of this grill. This whole time, these last 8+ years, I assumed it was an essential dysfunction of my very self that I couldn’t make the grill marks. And the whole time, it wasn’t my job — it was the grill’s.

It’s like when I grew up thinking I could not make rice correctly. It used to dog me  I can make all kinds of lovely, complicated creations, but the rice was always too soggy, too sticky, too scorchy. Sometimes all three at once — how is that even possible? Rice is little more than boiling water and waiting, to hear anybody else tell it.

I read all the books, asked all the grandmothers, and still threw away half-pots of really shitty rice. For years! I was lucky to find Diana Shaw’s baked method in Almost Vegetarian Entertaining, which helped a lot, but there was still a core of secret shame in my kitchen confidence.

And then we rented a house about four years ago, and this house had a gas stove. I had only ever had electric at home, and in the dorms, and in my apartments. And the first time I made rice in the new house, I decided to “just try” it on the stovetop. And it turned out beautiful. Perfect fluffy fluffles of ricey rice, like something from a magazine on perfect rice.


I had done everything right all along, and malicious forces beyond my control were the only things keeping me down. The relief and discovery I felt was not entirely unlike finding the grace of authentic validation after being submerged in an abusive situation.

On Things

Things. I know I get really excited about Things, especially presents and good thrift finds. Really excited. Probably venally materialistic. Distastefully privileged. I know. My primary love language is Receiving Gifts. I would change it to something more magnanimous if I could.

But I can’t.

And I know only love and herpes are forever, and that these Things that excite me so much in the short term are mere short term things. They will not comfort me on my death bed, and they will not be my ticket to any particularly appealing afterlife, were such a thing to exist. It will be the relationships with people and animals and abstract nouns, ironically, that pave the way for anything resembling a legacy.

It’s the things we give away, somebody wise and/or famous probably once said, and not the things we acquire which mean the most. I have no quibble with that generous soul. I’d love a taste of his/her sky pie.

And deep down, I think s/he is right…because I have some awesome Things you might like to have, and if I gave them to you, I would have room for newer, evenmoreaweome stuff.

Field of Greens 2012: My Favorite Farm Field Trip So Far This Year

Two of the SuperPals were kind enough to invite me to tag along with them to the Field of Greens Festival yesterday, and I’m so glad I could go.

Field of Greens power, activate!

Now in its 6th or 7th year, the festival featured 30 of Atlanta and Athens’ best farm to table chefs, as well as activities for kids, live music, and a variety of food and craft vendors.

The festival was hosted by Whippoorwill Hollow Farm, a 74-acre certified organic farm that sells at farmers markets in Atlanta. So in addition to the delicious food and fun activities, we were able to get up close and personal with a few farm animals, walk the trails, and see what was (or had been) growing in the fields.

A pen of goats (and one dirty sheep) just inside the gate was a good way to start. Most of the goats were busy nibbling kibble and were unswayed by my begging to please show us their freaky rectangular pupils.

I did not enter this raffle. As cheap as I am, I’m an even worse gardener and would have felt either sad (for wasting the winnings) or creepy (for trying to give them away).


There were several kinds of chickens on display in a variety chicken incarceration cages, but no signs of what kind they might be, what their names were, or how long they had been POWs.

After a loop around the trails to see the vendors, we headed for the Chef’s Tent. Along with half the residents of the city, who had the exact same idea.

The tent was so big they had to stake it with the biggest tent pegs ever. It felt like a scene from Dumbo come to life.

Because of the jostling crowds and the need to hold food in one hand while grabbing more with the other, I didn’t take ANY pictures of the food. Sad for you, because most of it was plated surprisingly well for what was essentially a mass catered free-for-all. Dabs of sauce, croutons, microgreens, toasted coconut — these chefs did not hold back.

I did, however, eat a lot of the food. And it was nearly all REALLY good. I was proud of myself for eating things I’ve never enjoyed or even tasted before, like beets, lamb, headcheese, kimchi, pig ear, rabbit, and chicken livers. After all those others, I didn’t have enough power left to try the braised beef tongue with green chili sauce. Even in bite-sized chunks, it looks like a tongue.

I did have to snap a photo of a pile of the cranberry-walnut baguettes they were slicing to serve the chopped chicken liver on. I abstained from the bread with a pang of glutenated sadness, but not before they reminded me of the lovely cranberry-pecan bread I used to make so often. (Do the dough in the bread machine, but pull it out and bake in a regular pan for best shape and crust.)

And I got to meet another EJ! E.J. Hodgkinson is the alarmingly handsome chef de cuisine at the Woodfire Grill. KK and I got to eat there a couple of years ago after she received a gift certificate to cover most of the cost. It was amazing, and now I can’t wait to go back.

Other assorted sightings included…

A pomegranate tree! I always imagined they’d have bigger leaves.

The biggest bullfrog I’ve ever seen. This was taken after he swallowed the bull, I presume.

An inexplicably droopy gourd, inexplicably sitting in a chair. And not just for a second — it was there for at least an hour — but why?!

No photo, but while we were relaxing on a grassy bank, waiting for the youngest member of the party to have her face painted, a guy walked by with a friendly medium-sized dog. I petted the dog on his crest, withers, and brisket, and then the man and his dog continued on their way. La la la. Until I went to adjust my glasses using the hand I had petted the dog with, and EWW! SO stinky!

It’s not like I see a strange dog outdoors and say, “Hey, can I fondle your frito feet?” or “What’s that spot under your tail for?” My dog is really only stinky when it rains, and I forget that other people’s dogs (especially big ones) don’t get bathed as often. Or maybe they’re allowed to roll in stuff they find on the farm?

A couple of dairy goats chillin in a pen, most unstinkily. They were offering milking demonstrations, but I never caught one while it was happening.

If you couldn’t guess, the men’s room was on the left, the ladies’ on the right. So much lines.

Look closely — do you see the mini tennis balls stuck on these two goats’ horns? The goatlings were (understandably) getting testy/butty about all the screechy/grabby toddlers visiting their petting zoo area.  Less understandably, a tennis ball application was the solution that the people in charge came up with. I know the people came up with it, because the goats would have thought of something better. I feel safer already!

On the way out, the nibbly goats had eaten their fill and sought shelter from the intermittent misting rain.

For the most part, the rain held off, which I was glad about, since the umbrella I was so proud to remember to bring was totally busted when a Pal tried to open it. Like, hanging-in-metallic-shards-inside busted. Is there a word for when patting-self-on-the-back pride turns into public shame and embarrassment?

The festival overall was lively, but not unpleasantly crowded, and the farm venue allowed enough room to spread out (aside from the Chef’s Tent) that the time we spent there felt restful and restorative.

Nearly all the food was fantastic, and I managed to eat so many tasty pork products that my pee smelled like bacon by the time I went to bed. (That would have been concerning, but it happens every time I judge a barbecue contest, too.) In the end, my favorite three foods were the headcheese, the beets, and whatever EJ Hodgkinson was handing out. (Did I mention he had a superbly firm handshake? And piercing blue eyes? And a gently commanding presence for one so young?)

Next year, we’ll bring a cooler and a blanket and make a day of it. Wanna come?

Weekly Menu: September ending

I shouldn’t complain, but that’s never stopped me before.

The weather forecast: sunny, dry, and disappointing. Sure, it’s not going to rain, but we’ll have highs in the mid-80s all week. My heart and tummy are ready for thick fall fare — meats and veggies simmered for hours in red wine and herbs, rich cassoulets, things with potato crusts, hot apple cider. Things I have to turn the oven on for! But not this week.

Monday – OUT for Chinese
I had just cut the grass in the back AND front yards when KK, returning from her trip, was hyper-oxygenated and astute enough to notice that I deserved to not also make dinner.

Tuesday – Black bean and sweet potato red enchiladas, yellow rice, blue corn tortilla chips with salsa and guacamole
This is easily one of the most colorful meals we eat. And, as a pretty hardcore carnivore, there are very few meals where I could say “I didn’t even miss the meat” without laughing and choking on the bone I’m gnawing on. But this is one of the few. It gets bonus points for convenience, too, because I froze leftover mashed sweet potatoes a few weeks ago, so this will be a layer-and-bake cinch.

Wednesday – Nurenberger sausages, german potato salad, red cabbage
Aldi is starting to get their Oktoberfest foods in, which includes these tasty little Nurenbergers. They’re about the size of breakfast links but much tastier. And I still have half a pack of bacon to use up, hence the potato salad.

Thursday – Beans (pinto) and cornbread, sliced tomatoes, homemade gf chocolate chip cookie dough ice cream 
Can you tell it’s budget grocery week? Beans twice?! Yeah, it happens. This time, though, instead of soaking dried pintos overnight, I’m going to try canned ones. I like the ones at Chipotle better than my homemade ones, and I’m betting it’s at least in part because they use canned while I’m using (old?) dried ones.

Will also be making a larger-than-usual cornbread so I can save half for chicken and dressing next week. And I found a bag of gf chocolate chip cookie dough chunks in the freezer last week, so KK can finally have her ice cream of choice.

Friday – Pizza with the Pals, or OUT
I’m going to try a new gf crust! I hope it’s good. My plan includes a longer-than-recommended parbake during which I might flip it to cook on both sides. My hope is that drying it out will increase the chewy and decrease the spongy.

What are y’all eating this week?