Hopefully, we are having our last blast of summer, 90+ degrees Fahrenheit temps. I am so ready for fall temperatures. But, I’m not sure I’m ready for pumpkin spice just yet. Matthew and I did get a pumpkin spice frappuccino this week, but I just wasn’t ready for the fall flavor!
I thought this meme was pretty funny for my pumpkin spice-loving daughter…
I do know there are some people decorating for fall already! Not to mention any one person specifically, (Bethany)…
This was a slow week in the kitchen. Between Matthew working two days a week and his other activities, we didn’t have much time to cook.
He attended the Iowa DD Conference that is held every year. The mission of the Iowa DD Council is to ‘Create change with and for persons with developmental disabilities so they can live, work, learn, and play in the community of their choosing.’
This year’s two-day theme was Make Your Mark!
I spent the week working on transferring photos from my phone to the computer, from our 22-day vacation in March & April. We were traveling with friends, so between what Roy, Jessica and myself took; I have over 1000 photos. I am organizing them so we can go back and enjoy a slide show of our adventures.
On Friday, the Styles and Variations of Pizza series continued with…
Friday Pieday: Pizza al Trancio is baked in a sheet pan (Trancio means slice)…a focaccia-like basil crust topped with crushed tomatoes, garden fresh sliced tomatoes, fresh ground salt & pepper then garnished with dollops of ricotta, fresh basil, and a drizzle of olive oil.
Matthew came over on Saturday after he got off work…
Saturday On the Grill with Matthew: perfect for a hot, late, summer day…Bratwurst patties (from Fareway Stores Clive West), sweet corn, cole slaw and strawberry lemonade.
Sundays Creation: Why not turn one of our favorite salads into a pizza? A Classic Wedge Salad Pizza…thin crispy crust topped with blue cheese dressing, parmesan, mozzarella, bacon, fresh garden cherry tomatoes, red onion and fresh cracked pepper then garnished with shredded lettuce, blue cheese crumbles, more tomatoes and a drizzle of balsamic glaze.
Till next week,
Peggy Palmer-Johnson