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Friday, August 5, 2011

BACK BY POPULAR DEMAND

so lately people have been like:
"michelle, what's up with your blog,
there hasn't been a post in like a million years."

and i've been like: "yeah. i know. sorry.
what, you actually read this piece of $h..."
anyway.

well, see, the reason is that i
kinda lost my little digital camera.
the one what i take all the pictures with.
so i haven't been taking any pictures of
all the extravagant food i've been making.
but for now i will get creative so as to keep you entertained.

UP NEXT:
CHOCOLATE SHEET CAKE REDUX


PASTA


i made some pasta.
like, the noodles themselves.
with sauce and stuff.

and it was delish.
but hell if i remember what all was on it!

sure looks purdy though, don't it?

TACO PIZZA

so, i've made this twice in the last month or so.
and both times everyone that ate it was like:
"OMFG THAT IS THE BEST PIZZA I'VE EVER HAD, NOM NOM NOM."


(p.s. i love pioneer woman but who needs that many pictures?
it's a little over kill doncha think?
it makes me feel pretty dumb when i read it.
especially the ones of her just adding salt or pepper or something.
it's like, yeah, i don't need a diagram on that. thanks.)

an here's the thing.
it's not like this is hard to make.

"but michelle, i've never made bread
and this involves making dough.
i don't think i can do thaaaat."

shut up. yes you can.
it's easily the easiest part of this whole operation.
and did i mention you can make the dough at any time,
and store it in the fridge for up to a couple of days?
yeah.
that's right.
no excuses.

it doesn't feel right to call this pizza.
it's a taco. on a pizza crust.
pizza taco?
tomayto / tomahto i guess.

pizza-cooking tips:
1. oil and cornmeal the pan.
2. pizza likes to be cooked HOT and FAST. so don't use
a fancy aluminum, even-bake cookie sheet like stupid me did.
use something thin that cooks hot.
3. cook at a min of 375. 400 is better.

the best part is all the fresh stuff you put on later...
just like a real taco!