Saw a recipe for Grilled Peach pizza and made my own rendition with the White Nectarines I already had. So here is my- Nectarine prosciutto pizza with Swiss, Gruyère and Brie cheese and a balsamic/honey drizzle.
Not at all. I use the MEATER meat thermometer. Perfect cook every time!
Stuffed with sautéed shallot, garlic and pork sausage, arugula and shredded gruyere/swiss mix. Seared the pepper crusted fat sides, and baked it to a perfect 145° paired with roasted green beans in a French onion sauce and sautéed golden brown gnocchi with garlic shallot and wilted arugula.
I agree with all of this! This season was terrible. The flow was so different from the first two seasons it was almost like a completely different show. The 4th season better BRING it. Really disappointing.
I didn’t say I used a steam vacuum.
That’s a great way to get a quality machine. I would love to know where you find used commercial machines!
I splurged on a Bissell cross wave pet and I can’t believe how amazing it really is. I wish I would have gotten the cordless version but it really has changed how often and easy it is to keep our floors clean!
I also really try to do a “closing shift” every night. And even if I have dishes in the sink, they have all been rinsed.
I wipe down the surfaces in the half bath every time I use it.
And I wipe the hand rails and base boards once every couple of months. We have 4 kids so there is always some kind of “mess” but I’ve gotten so much better about keeping up with the house. And I don’t beat myself up when I skip a day or two.
Italian Sausage, fresh grated Parmesan, home grown fresh chopped basil, creamy ricotta&cream cheese layer, tomato basil garlic sauce all topped with melty golden brown mozzarella.
With NewYork Sirloins, scallops and browned gnocchi. Edited to add the recipe we used : https://tasty.co/recipe/ratatouille
I may be inclined to try it just to compare flavors and crust but this was absolutely delicious as is.