And now we have..........this.

Our title refers to an event where my niece, whom I think was around 7 at the time, was playing a game of charades with a group of adults. One of these adults she had a little crush on, so when she was announcing that man's wife she said "and now we have........this."

Appropriate for our meal tonight, which is the first straight up bomb since I started this experiment. I don't think it would be fair to skip the mistakes. Please enjoy this lovely photo of all things that look like puke:

 That was supposed to be a butternut squash soup with bacon cornbread.  Sounds good, right? Oh, but in the words of Phil Collins, something happened on the way to heaven.  In analyzing the aftermath, I'd say the squash was too small and not very tasty, thereby producing a thin, bland, but amazingly still salty product.  I've made this recipe before too, and it was great. Not so much tonight.
The cornbread I have no explanation for.  It was COOKED IN BACON FAT for chrissakes. And it was terrible. Dry, crusty, tasteless. A brown/orange tasteless meal.



I've been sick. Really.

.....and, we're back.

What I Made for Dinner has been offline for some time. This is somewhat due to the fact that when one has newborn twins, what one makes for dinner consists of "the casserole that someone brought that my mother-in-law heated up that might be ziti or maybe chili and I just don't care, and that just didn't seem like great reading for the audience. However, the twins now have teeth and are also caring what I made for dinner, so it's time to get back to a little of my previous life. Please excuse if some recipes now include weird leftover purees or rice cereal.

So, for our inauguaral episode....pizza! So boring and sounds like what was going on when the casseroles ran out, but this one is homemade. This has become a go-to at our house, just because it's easy and quite simple. No pizza stone, no special pan. Hell, you can even buy the dough if you want, but why bother when it's easy to make. Plus you save yourself a trip to the store. I use Mark Bittman's recipe for food processor dough, which consists of:

1tsp yeast
3 C. flour
1 1/4 c. warm water
2 TSBP oil
tsp of salt

Throw the yeast, salt and flour into the food processor.  Turn on the motor and add the oil and 1c. of the water through the tube.  Add a little more water until the dough forms a ball (this won't take longer than 30sec.)  Give it a couple turns on a floured board to make a smooth ball, and let it rise anywhere from a 1/2 hr to 3.

I don't need to tell you how to do the rest, but I will tell you that the cheese in this one is homemade.  If you're of a scientific mind and enjoy dealing with rennet, I highly suggest checking out www.cheesemaking.com.  I ordered the husband a mozzerella kit for his birthday, and he's been slinging it out ever since. It takes about 30 min, and it's very good.

"Oh, if you're coming, don't bring cheese. We make our own".

What a douche.