We remember our veterans this time of year, and a special date comes to mind. Nov. 11, of course – the day World War I, the Great War, ended. In remembrance of all of our veterans, I’m sending a shoutout and a big “Thank You,” and hope you had a Happy Veterans Day.
“I think I was born with a rolling pin in my hand,” I declared as I wielded the instrument of flat destruction across the pizza dough, flattening the lump into one, very thin cover for a Stromboli extraordinaire. We were making a Stromboli — my sister-in-law, Denise, and me. It would be our family’s last visit to Atlanta to see Nanny, my husband’s mother, who was in at-home hospice at Denise’s house. Denise wanted to learn how to make Stromboli. But who can do that without a rolling pin? A previous phone conversation had disclosed that we would be without that necessary tool, so I brought mine along on our trip from Philadelphia.
Hello, Northeast Philly readers. Welcome to my kitchen! Come in, sit down, stay a while and let’s talk about good food. It’s been some time since I last wrote the weekly food column for the Northeast Times, and although I haven’t been writing about food in the Times, I certainly have been collecting recipes and cooking. It’s déjà vu – with great classic recipes and many exciting, new ones.
I was planning dinner and thinking about how I could transform some leftover, grilled chicken sausages and bell peppers into another meal. Then it hit me: Pizza! Dinner dilemma solved. I decided to slice the sausages, chop up the peppers, combine them with some mild salsa and cheeses, and use it as a topping for homemade, deep-dish pizza.
When most people think about planting a garden in the spring, they think about the fresh vegetables they will be eating all summer. While vegetables are packed with good nutrients, a garden provides many other benefits as well. This year, make planting and tending a garden a family affair, and everyone will harvest the benefits.
Everything pizza: Brian Dwyer thinks his collection of pizza related stuff might be the world's largest. He hopes to make the items part of Pizza Brain, a restaurant and pizza museum he plans to open on Frankford Avenue.