Skip to main content

Ga Vacation- Day 2

We landed safely in Savannah around 10:30am on Wednesday morning. My sister came to pick us up and filled me in on all the drama in her life on the way to my parents' house.

It took about an hour and half for me to settle in and head for the nearest sushi place. We met my sister at Sushi Zen I ordered enough sushi to choke a horse. I don't even remember what all we had. I'm pretty sure there was a Mexican Roll, because it's fried shrimp and Dev will eat that. I'm also sure there was tuna and salmon involved in some way, as well as eel and avocado.

Dev and I drove around town for a little while, trying to get a sense of what had changed in the year since I'd been home to visit. Not much is the answer to that question!

That afternoon I decided to make dinner for my family. Mom wanted me to use some chicken she had in the freezer- that's easy enough. I defrosted it and began looking around for something to bread it with. I thought I'd make oven fried chicken fingers. Unfortunately, not much cooking goes on in my parents' kitchen anymore, and I couldn't find anything like bread crumbs or crackers. So I did the best with what I had...I breaded the chicken with crushed cheez-its. And I must say, it didn't turn out badly. I served the Cheez-it chicken with smashed potatoes and roasted asparagus.

Culinarily speaking, Day 2 wasn't that bad!


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!