Hey, folks, it’s bargain day at FOODalogue. I created 4 recipes for this party dish, one for each layer. But each could stand alone and be used in a variety of ways. I encourage you to play around and have fun! I always do!
My original title for this post was “In the FOODalogue Test Kitchen”. Why? Well, it’s complicated…but I’ll try to explain.
Well, just a few words…
In the 2+ years I’ve been blogging, I’ve been aware of an event called Weekend Herb Blogging. I’ve admired the posts I’ve seen because, by edict, they include any herb, fruit, plant, flower, or vegetable. “I can do that”, I often thought. And then the moment passed.
This week, the WHB host is Cinzia of Cindystar who is also one of my constant companions on our Culinary Tour Around the World. How could I not support her? Plus I made a delicious lunch for myself this week that fit the criteria perfectly. Continue Reading
Before I became a blogger and started photographing my food to share on the internet…before I learned the beauty and difference of farm-to-table…before I developed my FOODalogue style…before I realized ‘every’ finished dish is not really finished until it is taken to the next level…before I became a ‘somewhat’ thoughtful cook…
Before all that, and a long time ago in a galaxy far away called Staten Island, NY, I used to make a delicious rolled pizza. The recipe actually came from my friend Liz’s family. It was fairly simple and didn’t need many ingredients. You started with rolled out pizza dough, added drained crushed tomatoes from a can, drained pimentoes from a jar, and packaged mozzarella from the dairy section of the supermarket.
Everyone loved it. We served it at parties. We’d make it for dinner with a tossed salad. And we’d eat it while drinking wine and playing cards till the wee hours.
But it was all so ‘black and white’ (figuratively).
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