Stella's Social Club

[The Sheriff]

Agreed, but with bread instead of pizza dough.

It is kind of a cross between bread and pizza dough. I am making another bath of the dough right now to make sure the first one wasn't just a fluke. I think I will turn this batch into garlic bread sticks like they have at the pizza joints. The ones you fill up on and then don't eat the pizza.

When my ex's aunt made goudarooni it was so delicious! She served it with spaghetti and her unbelievable red sauce. She brought it to every family gathering. She was 100% Italian, had a big mouth, most of the time with a foot in it! I loved her. I just found out via Facebook

that her husband, ex's Uncle Sonny passed away three weeks ago. Resurrecting goudarooni was like paying my respects.

 

[The Sheriff]

YES, we do have lots of places for breakfast but IHOP was mentioned specifically, so that's what I responded to. PS I hate breakfast - I usually eat lunch or dinner things if I happen to be up for breakfast.

Oh Mary, Ore Ida hash browns have no sodium which is why I buy them and also negatively why I dump BBQ sauce on them. Gutless, fruitless behavior I know.

Oh forget it. I am not even coming for the visit. I love breakfast and I am not going to sit around waiting for someone to wake up so we can have breakfast. Oh, wait, I do that everyday! Nevermind, thaw out some hash browns Diva. But, could you have some high-end cooking magazines laying around so I don't waste any time. I'll be visiting muttsfan when I leave your place.

 

[ronott1]

Agreed, but with bread instead of pizza dough.

Pizza dough is bread dough--It is usually made with olive oil and either no or very little sugar. It should be "ripened for 24 hours in the fridge or 12 hours on the counter in a zip lock bag. The difference will be in the taste and a bit less rising.

 

[The Sheriff]

Don't know if I mentioned this or not but I am downsizing from 5 coops to 3. I am keeping the big one in the middle and the ones on each end. I am removing #2 and #4. We'll have less work and will be able to have a better view of the chickens. We don't really get to enjoy them here as much as we have at the other places because the row of coops obstructs the view.

Michael wanted to sell the coops but I wanted to move them to the goat pasture and set up little apartments for Laverne and Shirley. Michael said that it would "junk the place up." Yesterday he said maybe he would reconsider and move them! He doesn't want people coming in to move them and tearing up the backyard. The ground is soft with all the gopher holes and we would end up with a mess. I think we can move them without much damage to the underground irrigation pipes and fencing. Anyway we will wait until Michael is 100% healed. I can move the goat's dogloos into their apartment and that will leave more room in the 3 sided shelter. We'll see. Michael's decisions are subject to change at a moment's notice!




Last night I moved the 6 juvie cream Brabanters into the coop with the four older ones. There is a little jostling for position this morning, but so far nothing major. The large cockerel steps on the little ones to establish his position as flock leader.

 

[The Sheriff]

Pizza dough is bread dough--It is usually made with olive oil and either no or very little sugar. It should be "ripened for 24 hours in the fridge or 12 hours on the counter in a zip lock bag. The difference will be in the taste and a bit less rising.

yep, except this isn't ripening but I do that with pizza dough.

 

[mlm Mike]

Sounds like you and Michael have a good plan, Mary.

 

[The Sheriff]

Thanks Mike!

I just heard a lot of noise from the back yard and went out. Didn't notice anything except most of the chickens were inside the coops. I looked up and a huge hawk flew out of the tree over run #1! This was big, not a Cooper's hawk. I better go out and make sure the netting is secure.

 

[mlm Mike]

Good luck Mary! I hope everyone is safe.

 

[Eva2012]

Hi guys, Diva forced me to come here (she said there are loads of food pictures - she wasn't lying). My name is Felix, and I'm the token Finn around BYC. I like to cook too, so I think I will fit in nicely here. I love eggplant, as long as it's properly salted before use. I usually grill it in halves or discs, or then I fry it in olive oil and layer it with mozzarella, tomatoes and basil and pop it in the oven for a while.

The cupcakes look lovely too.

Hi Felix, how lovely to meet a Finn on BYC. I am born and raised in Vienna, Austria and live in the US since 34 years. I live in Perris, California.

So nice that you share your eggplant recipe. Eggplant lowers cholesterol and is an arteries scrubber. It is very healthy.
I am probably one of a handful -if that - on this thread, who appreciate eggplant.

 

[1muttsfan]

\ Michael's decisions are subject to change at a moment's notice!

I got one like that too