August 17

Internet, I am so sorry.

I have nothing for you today. You see I had all these plans of photoshopping pictures, and writing such a lovely post about my visit with Julie Beth and her husband yesterday, but something happened.

You see I married a man with a special talent. A most particular, special talent. Superman is the King of picking out the weirdest movies made, and bringing them home for us to watch. He presents these little treasures to us with such eagerness, such hope, such joy on his face that we just can not say no. Heaven help us…we can not say no.

Last night was no different. Superman and the boy had gone out to investigate the festivities going on here in Pothole (Canal Days). To do this, they had to walk past the library.

Superman rushed inside, because he hasn’t watched every. single. ‘B’. movie. ever. made., and maybe, just maybe he might have missed one. He did.


He came home and presented me with “The Librarian: Quest For The Spear”. It was Indiana Jones, meets National Treasure on a very, very, very tiny budget. The only redeeming qualities of this movie was that it starred Noah Wyle, and Bob Newheart.

So, dear Internet, my brain cells were sucked dry. I had nothing left in me to remotely think about uploading, photoshopping, and trying to type. It was futile.

I think after last night, Superman’s library card will mysteriously disappear.

August 16

If you have been reading here long, you will remember me bemoaning the fact that Pothole, Ohio does not have Ginger Preserves. A most compelling ingredient for my Peach Galette.

Well, Eckmama from This Place Looks Familiar found some and sent me a jar. From 1,500 miles away. What a sweetie.

I couldn’t wait to open it up and give it a taste.

Ginger preserves is more like a ginger marmalade. It has these beautiful hunks of ginger, surrounded by a wonderful ginger jelly.   I am already thinking of all sorts of things I can make with this.

I plan on using it today because Julie Beth from Expatriate Buckeyes is popping over for a visit.

I had better get moving, she will be here soon.

How would you use Ginger marmalade preserves?

August 15

It’s Friday and I am nosy.

If you learned today, that you were going to die tomorrow, what 3 things would you do?


  1. I’d visit everyone that I loved and tell them.
  2. I’d eat chocolate till I was sick, then…
  3. I’d eat fried chicken skin till I was sick.


August 14


For months I have been going almost insane with the craving of stromboli, craving it like I was 8 months pregnant.

I have been Googling recipes like a mad woman.

In my researching, I found that the process is basically the same, but the fillings were all slightly different.

This is the one that I liked the best. It had the most detailed instructions, and the best looking picture. So I followed it…loosely.

Here is my process.

First ya gotta make the dough. Now you can use frozen bread dough, store bought pizza dough, or your own home made version.

I totally love Pizza Hut’s dough, so I found a copy cat recipe, dumped everything in my bread machine and let it do its thing.

Then I began to prepare the filling.

The recipe suggested hot Italian sausage. I’m not fond of hot Italian sausage, so I used just regular Italian sausage that had been mouldering in my freezer. You could use regular sausage, or maple sausage, or hamburger. It really doesn’t matter.

It looks like it is going to be way to much meat, but it is the perfect amount.

After you fry the sausage, drain all but about a tbsp. of oil from the pan. I didn’t have any oil left in the pan, so I had to add some.

Add a cup of sliced onion, ½ a cup of green pepper, and ½ a cup of yellow pepper. You could use red pepper, or all yellow, or all green. It really doesn’t matter.

After about 4 minutes, add a healthy amount of garlic and a tsp. of Italian seasoning. Take off the heat and cool.

By that time, your dough has done its thing, and is ready to be used.

Cut it in half, setting one half to the side.

Let the dough rest while you order your photographer to get all your toppings out of the fridge. He’s closer to the fridge, anyway.

Divide your meat in half.

Roll out your dough.

Spread ½ your meat/pepper mixture onto your dough leaving a 1 inch border.

Now it looks like there isn’t enough filling.

Grab your provolone. Having never purchased provolone before, I thought that a quarter of a pound of cheese would total a bit more than 3 slices. Silly me.

Note to self, next time get more than a quarter pound of provolone.

Next is the pepperoni.

And the ham.

A healthy dose of mozzarella and some parm.

Egg wash all round your 1 inch border, and roll up jelly roll style.

I tried to make a little animation, didn’t work.

I asked a friend for help. She did a wonderful job, but it wouldn’t upload, (Sorry Donna) so you are just going to have to imagine me rolling it up.

It will be heavy and unwieldy, so you will need some help getting it to your parchmented pan.

Repeat with your other dough.

Egg wash the tops, and bake for 20 minutes at 375º. Pull them out, and sprinkle the tops with some parm, and bake for another 10 minutes.

It would be right around this moment that your photographer will point out to you that you had forgotten to put on an apron. Please don’t make this mistake.

Cool slightly.


Stromboli was everything that I had hoped it would be, and more.

Go make some, then come back and tell me what you put inside of yours.

Pizza Dough Recipe~~

Pizza Hut Pizza Dough

  • 1 1/3 c. hot water
  • 2 tsp. sugar
  • 1 1/4 tsp salt
  • 2 tbsp. olive oil
  • 2 tbsp. corn meal
  • 3 c. unbleached flour
  • 1 tsp. baking powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 1 ½ tsp. instant or bread machine yeast

Add your ingredients to your bread machine in the order of the manufacturer.   Set to ‘dough’ cycle.

August 13

Several of you have asked for an update the house across from me, and I refuse to disappoint.

After the roof was finished, the house sat silent for almost a week.

Well over a week.

I was getting worried that I would have to look at that awful porch and peeling paint for the rest of my days.

Then last Thursday, I heard this awful banging. It had been going on for some time, but I was totally unaware of my surroundings,  engrossed in blog reading.

Once I came out of my internet hole, the noise was quite loud and obnoxious, and being the nosy one I am, I went out to investigate.

Mr. Owner and his wife had pulled the railing off.

I was so happy…noise?  what noise?

By the end of the day, they had ripped off the flooring, pulled off screen doors, and had gutted the underside of the porch roof.

I love seeing the old foundation.

I wonder who laid the brick. Was he nice, was he old, was he happy to have a job, what year was it, did his wife make him a sandwich to take to work, did he wear old baggy pants with suspenders, did he have 8 children, what kind of sandwich did his wife send him?

Mr. and Mrs. Owner worked steadily over the weekend, and the house again stands silent.

One can only hope that they side it.

Maybe I could start a petition.

August 12

Anyone who knows me well, knows that I am not really a fan of fruit desserts, unless it is apple pie. (My mother makes the best apple pie I have ever had)

So, when I joined up with TWD, all I could envision was 465 different ways to make some sort of chocolate dessert.

I was wrong. Oh. so. wonderfully. wrong.

I have made more with fruit in the last 2 months than I have in the last 20 years, and I am loving it.

Way to much.

When I saw the recipe for this weeks recipe, of Blueberry Sour Cream Ice Cream, all I could think was 1. where is the chocolate, and 2. sour cream? in ice cream?…uhhh…alrightythen.

One cup of blueberries, some lemon, sugar, a shattered glass blender jar, a messy food processor, sour cream, heavy cream and some time spent in the freezer later, I had THE most wondrous ice cream.

Blueberry cheese cake flavored ice cream.

I love me some good cheese cake, and the part that I love the most on cheese cake is a nice thick graham cracker crust.

So I made some up and topped the ice cream with it.

I think I need to invest in a stair master.


Thank you Dolores of Chrinicles in Culinary Curiosity. If you want to eat some amazing ice cream and invest in a stair master along with me, check out her blog. She has the recipe.

August 11

As I stated the other day, the girl and I have been spending a lot of time together. Mostly on the Veranda doing absolutely nothing.

Nothing appeals to me more than sitting on a Veranda doing, well, nothing. (Except maybe a butler to bring me some tea and scones)

Yesterday, the chips were at a youth function, so Superman and I were outside on the back deck other Veranda snoozing waiting for our tea and scones, when all of a sudden Gargantuan’s older and larger brother, Humongous, decided to pay me a visit.

He had heard that I had put a hit out on his brother and was all What’s up with that, and He didn’t do anything to you, and You better leave my family alone.

So I repaid his visit with ear piercing screams and orders to Superman to “kill it…kill IT…KILL IT!!!

Superman doesn’t move so fast when he is coming out of a sun induced stupor.

While Superman stumbled into the house to retrieve the green killing m machine, Humongous landed a foot away from me.

Intimidation gets me every time.

I didn’t move, except to call to Superman in my most urgent of voices to HURRY UP ALREADY!

Finally said nasty flew away, and I breathed a sigh of relief.

It was at that time that I decided that maybe sitting out on the back deck Veranda doing nothing, waiting for tea and scones, isn’t all that it is cracked up to be.

Since I didn’t have my camera out there with me, I asked Google to find an appropriate image.

This is the closest image that I Google could find. Only Humongous was much, much bigger with white spots on it’s wings.

So as not to leave you terrorized, I will offer you with this latest photo of the girl.

That’s much better than Gargantuan’s older brother any day of the week.