Oreo Cooking Blog

Micah and I are back in Iowa now, and are able to shop at our favorite Fareway, a Christian grocery store. This store has class, employees are required to wear white shirts & black ties..they even take your groceries out to the car for you & load the car. They have the most marelous meat department where they wrap your purchase in butcher's paper! What's not to love?

So, my dear hubby got us some wonderful thick cut bacon. We're talking real bacon here folks...no doubt from Iowa pigs...not that paper thin stuff you can just get anywhere.

I love the smell of bacon frying in the skillet. It reminds me of overnight stays at my Grandma J's. If you got up early in the morning with Grandpa Doyle, a horse breaker by trade, then you got fried bacon, eggs fried of course in bacon grease with the wonderful crispy edges, & toast. If you slept in, you got cereal with my aunt MaryLee. Needless to say, I woke up before the sun as soon as I smelled the bacon drifting through the farm house.

So tonight I tried a new recipe for pizza crust mainly because our standby pizza recipe is burried inside the mountain of boxes that is now our garage. I used Valentino's Pizza Crust off of allrecipes.com but I doubled the recipe an used the flour that we had open...which was whole wheat and self rising white. Anyway, the recipe doesn't call for the dough to be rolled out or anything...so we just patted it down like it said. This produced a very thick biscuit like crust for our pizza. The picture is of the calzones that I dropped as they came out of the oven...so tomorrow I get the pleasure of cleaning out the oven. All still edible but not so pretty. Pizza is a little harder to get a good blend of cheddar & mozzarella when the cheese shredder is lost in the mountain of boxes as well. All in all it was not too bad of a fix for left over meat sauce from the night before...which is a
story in itself. I think overall this recipe would have been better if we would have rolled it out thin.