1.11.2009
I need some sort of title about tomatoes and pizza and learning new things, but it's not coming to me
It's already tomato and strawberry season. I do love Louisiana's early springtime. We got tomatoes at the farmer's market both of the last two Saturdays, so we've been having a lot of salads and vinegars and mozzarella and such with our lovely tomatoes. Next week, I think I'll get enough to make fresh salsa, because we've found some awesome tortilla chips that would be great with homemade salsa. A random increase in the saltiness of our old favorite chips (On the Border's brand) drove us to try El Milagro chips. Saltiness is a big thing for me, and since these aren't salted at all, we've been microwaving them to get them warm and release some of the oils, and then when we sprinkle a bit of salt, it sticks. They're thin and crispy, just like Mexican restaurant chips. Perfect.
We had frozen pizza twice this weekend, because The Strep has led me to want a lot of pizza. It's been good. Kent figured out a new, better way of eating pizza tonight, so I thought I should share it.
We had frozen pizza twice this weekend, because The Strep has led me to want a lot of pizza. It's been good. Kent figured out a new, better way of eating pizza tonight, so I thought I should share it.
- Remove cheese. Eat it last.
- Hold pizza slice by the tip, right side up.
- Flip pizza slice toward you, still holding tip, so that it is upside down and you can start to eat the crust.
- Flip it back while you're chewing.
- Repeat steps 3-4 as desired.
Labels: Kent, kitchen adventures