Wandering Adventure Party

Thanks! Must have been the evening light, and the angle? Maybe also the color palette and the composition giving a “vase of flowers with pear” effect

half can pineapple chunks, chopped 1 small red onion, finely diced 1 small red chilli, finely chopped handful fresh coriander, chopped juice of a lime salt and pepper to taste

You’re absolutely right, I got the two types mixed up. That’s what I get for going off of memory. I do use boudin sometimes, but I always go half and half with a chunkier sausage that holds together. Thanks for the note.

Hashbrowns, eggs, cheddar, chopped giardiniera as a no effort salsa. Cost per person: $1.25

I would eat the hell out of that.

BBQPorn! Seriously, looks absolutely amazing!

I’ve come to love this recipe. It seems like an odd mix of ingredients, but it comes together nicely. Ingredients: 2 tbsp traditional olive oil 600 g sliced leek 1 chicken stock cube 1 courgette 400 g tinned artichoke hearts 300 g fusilli 20 g fresh parsley 1 lemon 240 g sardines in water 180 g Taggia olives 1 tbsp dried tarragon 250 ml cooking cream Directions: Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat. In the meantime, wash the courgette, halve it lengthwise and cut into ½ cm wide slices. Cut the artichoke hearts into quarters. Scoop the leek out of the pan into a tall beaker. Heat the oil in the same frying pan and fry the courgette on high heat for 6 minutes. Stir regularly. In the meantime, bring a large pan of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente. In the meantime, finely chop the parsley. Scrub the lemon clean, halve and squeeze half of the fruit. Cut the other half into slices. Drain the sardines and olives, remove any bones from the fish and cut into pieces. Drain the pasta, but reserve 150 ml of the cooking liquid. Add the reserved cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cooking cream to the leek and puree with the hand blender until smooth. Season with pepper and salt if necessary. Mix the pasta with the leek sauce and divide over the plates. Divide the courgette, artichoke hearts, olives and sardines over the pasta. Garnish with the rest of the parsley and the lemon slices. Serve immediately. Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1186816/fusilli-met-artisjok-preisaus-sardines-en-olijven

I’ve been doing this for a while, but it’s a problem I’ve never solved. Dunno if it’s my crust recipe or something I need to do during construction. The recipe is as follows: 1c water, 120°F 1 packet dry active yeast (2.25tsp) 1Tbsp granulated sugar 2Tbsp olive oil 3.5C white flour 1tsp salt Mix the yeast and sugar in the warm water, wait to bloom Add everything else and mix into dough. Knead, proof Roll out, transfer to pan Second proof (optional) Preheat oven to 425°F Construct pizza with favorite toppings Bake at 425°F for 15min or until cheese is sufficiently browned Step 7 usually has jarred marinara, meats (except pepperoni), spices, and cheese, and all the veggies (and pepperoni) go on top. Still, the very middle part of the pizza ends up a little doughy, just where the sauce meets the crust. The outside of the pizza is just fine, but the only thing I can think is that the sauce is adding too much water. Do I need to add a layer of oil before the sauce, or should I try to reduce the sauce before adding it? Should I reduce the temp and increase the time? Thanks!

There is a lot of flour for the yeast to munch on in this recipe. Skipping the syrup here will probably still make a great bread. Some additional fluid might be needed if the dough is too dry.

My mom makes these bierocks. I make just the filling (they’re good without the cheese, too, if anyone’s got insides that hate milk sugars or proteins). There are less kiddie bierock recipes out there, too, if ketchup doesn’t appeal. https://www.food.com/recipe/stuffed-hamburger-cabbage-buns-runzas-or-bierocks-50809