Instant Pot® Pickled Pork Sliders

Pickled pork sliders combine bacon, ground pork, and pickles for a savory sandwich. These are terrific with coleslaw or over rice. Use the Instant Pot® or make it on the stove top--with only 5 everyday ingredients, this recipe is easy to make and fun to eat.

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Disclosure--this post is sponsored by the Ohio Pork Council. The more I meet with Ohio hog farmers the more inspired I am to create recipes showcasing their hard work. Pork is a versatile protein and I always have some in my freezer. I'm glad to show you an easy way to enjoy ground pork!

I've been using my new Instant Pot to make new versions of old favorites. In this post I'm updating my Pickled Pork and White Bean Sliders recipe with a new-and-improved version, using bacon instead of beans, and cucumber pickles instead of yellow squash pickles. If you're looking for the old version, scroll down to the bottom and you'll find the stove top directions.

When I embraced making pickles--thanks to the clear directions and approachable small batch recipes in Marisa McClellan's book Food in Jars (Amazon affiliate link) and on her eponymous blog--I did so with gusto. I pickled cucumbers, beets, peppers, green beans, squash, and turnips nearly as fast as I could accumulate mass quantities of them from my Community Supported Agriculture (CSA) farm share. I soon had jars of quick-pickled vegetables in my fridge, and water bath-processed jars of pickled vegetables in my pantry. I had a family who unanimously loved cucumber pickles--at least on sandwiches and burgers.
What I didn't have were kids who would embrace different types of pickled vegetables.

Pickled beets?  Um, they're beets, Mom. Pickled turnips?  No, thanks. Pickled peppers?  Too hot! Pickled squash? Just . . . . why? Dilly Beans? Ok, none of us really cared for them, though I tolerated them in a nicoise salad.

Peach Gooey Butter Cake

A delightful summertime dessert, this gooey butter cake is topped with fresh peaches. It starts with a boxed mix and is ready for the oven in no time!

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Half this year is over. I think it's time to set a few goals. One of my goals is to get better at actually using fresh fruits when they are ripe and abundant. Not to toot my own horn, but it is my blog and I do work to pay my hosting fees and all so . . . I'm pretty good at putting up fruit by freezing it.

shown here: peach jam, peach salsa, frozen peaches, shrimp gumbo, shrimp cocktail, shrimp salad . . .

I'm also pretty good at using that frozen fruit in a wide variety of ways. From Blueberry and Sweet Corn Waffles to Cheater Margarita Smoothies, I figure I've got a handle on the endless pints of blueberries I freeze each year.

What I lack in decent photos of the finished product, I make up in messy kitchen photos. My life!

For fresh fruits I make a variety of savory dishes. I've shared Black Raspberry Goat Cheese Crostini, Cherry Peach Salsa, Sweet and Spicy Chicken, Peach, and Chile BBQ Pizza, and Beet, Blueberry & Goat Cheese Appetizers on this website as a few examples.

No, what I need to work on is using fresh fruit, in season, as dessert. Last night I made (and ate,and didn't photograph) a peach and blueberry cobbler using the last of The Peach Truck peaches and some blueberries from the Community Supported Agriculture (CSA) farm share. [I got a fruit share this year. Score!] Tonight I'm going to make a patriotic Cherry Blueberry Cobbler to eat with the vanilla ice cream my son made this afternoon. I'll try and remember to take pictures so I can share it.

Today I want to share a tasty dessert that I have lousy photos of. See, along with using more fresh fruits while they are in season, I need to work on making more desserts for my family. Dessert seems to be something I make for other people, not for just us. After I get the entree and any sides going, I just don't have the energy to make a dessert. When I take a page from Alanna's playlist, and cook something every day, I have leftover sides a plenty and can take the time to make a dessert.

Best Thanksgiving Recipe Round Ups

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Since I grew up with a mom who said 'let's make it look like a great plenty', I decided to have a monster round up of Thanksgiving Recipe Round Ups. I asked my blogger friends for their best round ups, and boy did they deliver! There are hundreds of recipes aggregated below. To help find what you're looking for, I've broken them into category. You'll find sides, mains, desserts. You'll find low carb, vegetarian, and healthy. You'll find slow cooker, pressure cooker, and no bake. I hope there is something for everyone. I'm going to start with my newest clickable collage. Please feel free to click on the image to go to the link.  Now dive right in!

Overnight Sweet Potato Pecan Monkey Bread

A colorful brunch bread using purple and orange sweet potatoes in an enriched dough. This bread is made in short sessions--make the dough and assemble the bread one day, bake when you're ready.

Apologies to Esther Dean** but, . . . na na na come on. Na nana nana come on, come on, come on

Cause I rarely bake, but I'm perfectly good at it

Yeast in the air, I don't care, I love the smell of it

Baking stones make break, so Ode, but preferments excite me

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I'm much happier when my kitchen sessions happen in small chunks--make the pesto one day, freeze it, use it throughout the winter. Caramelize onions in the crock pot, use them in quick meals. Make pizza dough when I have time earlier in the week, enjoy a homemade pizza on Friday night. An entire book devoted to this method, Make Ahead Bread by Donna Currie, is a great idea. I've ordered my copy--to donate to my local library so more folks get to play than just me. You can see more info about the book via this Amazon affiliate link.

There is just something soul-warming about tearing off a hunk of sweet bread and stuffing it into your mouth. The way it seems to melt on your tongue as you begin to chew is so satisfying. I imagine all of the recipe testing involved in writing a book about bread would be an interesting mix of pleasure and chore, and kudos to Donna Currie for slogging through the chore aspect to create this achievement.

As we most often eat Multigrain Sourdough bread, I relegate the chore of preparing our standard loaf to my bread machine. I consider our daily bread to be more utilitarian in nature and don't really think about the craft of baking bread. When I heard about the movement to mark the first anniversary of Make Ahead Bread, (Amazon affiliate link) with a virtual book party, I knew I wanted in.

To drum up interest in a newly-released book, publishers will encourage bloggers to choose from a carefully-selected group of recipes for their posts. When I saw Donna's Sweet Potato Monkey Bread on the list I figured I'd use my purple farm share sweet potatoes in it. At the next Community Supported Agriculture (CSA) farm share pick up I was describing my plans and Cara of fairly simple suggested making the monkey bread with a mixture of orange and purple sweet potatoes. Great idea!

Because I was making 2 doughs at the same time, I figured I'd use my mixer for one and the dough cycle of the bread machine for the other. Since the temperature of my kitchen ranges from really cold in the winter to really hot in the summer, using the bread machine year round provides a nice climate controlled environment each and every time. The dough in the machine rose twice as fast as the dough in my straight sided bucket.

[Note for new bread bakers--if you've got a straight sided bucket it makes the whole 'rise until double' thing easy to see. Simply dump in the dough, grab a ruler, and stick a piece of tape where 'double' should be. Then keep an eye on the dough until it hits the tape mark.]

This photo shows the Whole Wheat and Parmesan pizza crust as well as the monkey bread doughs.

For more recipes using sweet potatoes, please see my Sweet Potato Recipes Collection, part of the Visual Recipe Index by Ingredient. This page is a resource for folks like me eating seasonally from the farm share, the farmer's market, or garden abundance. Organizing by produce type appeals to my "I've got _______, what can I do with it?" mentality. I've got a board devoted to potatoes on Pinterest, and I'm sharing the latest from the kitchen and garden on my FB page. Want to know how to use this blog? Click here.

Spicy Corn and Sweet Potato Chowder

A creamy soup of corn and sweet potatoes cooked in corn stock and spiced up with chorizo. A wonderful way to enjoy the bounty of late summer vegetables.

For other recipes using corn, please see my Recipes Using Corn Collection. For other recipes using sweet potatoes, please see my Sweet Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, or the bounty of the garden.

One of my current failings with raising kids is my lack of follow through. [There's a corn cob connection here, but I'll meander first. Skip ahead to the recipe if you're squeamish.] I've got the "give your children chores" part down, I'm not always thorough on the follow up to see that the chore has been completed. Some chores are easy to follow through on--taking out trash, putting away clean laundry, clearing the table, walking the dogs.

My kids are in charge of emptying the compost bucket into one of the compost bins outside. Because an empty bucket comes back into the kitchen, I assumed the task has been satisfactorily completed.

Then I took Robert Barker on his morning walk and noticed what appeared to be chewed up corn cobs. Guess what? Corn cobs don't get digested, either. [That's the squeamish part, I'm deliberately being vague.]

Still, I didn't put it all together until my girl told her brother "just don't throw the compost, put it in the bin!" Aha! Apparently the raspberry canes had grown so much that he stopped bothering to lift them out of the way like she did. I sent him out with trimmers and now the path is clear and the compost is going into the bin.

Follow through--something I need to work on.

How We Eat in the Summer

 How do food bloggers really eat in the summer? I polled a bunch yesterday and created a round up of favorite summer dishes to help you through the dog days of summer!

Originally I was going to write a post about how I eat in the summer. The plate above is a prime example--a bit of beet and goat cheese spread, some garlic scape pistachio pesto hummus, and a yellow squash version of zucchini pancakes. All are made ahead of time, and combined with some quick pickled vegetables, olives, cheese, meat and crackers.

Then I got to thinking--this will be a pretty boring post if it's just my favorite sampler plates [above is potluck tabbouleh, grilled green beans, hummus and mini naan bread with salami, feta, olives and the first sun gold cherry tomatoes from our Community Supported Agriculture (CSA) farm share]. Since my goal is to be a resource for folks eating from the farm share, the farmer's market and generous gardens, I figured I should offer a wider array of options. So I asked a few food blogger friends to share their favorite summer dish, and I've got them for you below. Such a colorful array of food! [links appear below the collage, left to right, top to bottom]

Spiralized Zucchini with Pesto Tomatoes and Corn by Laura of Mother Would Know

Tomato Salad with Thyme and Honey by Donna of Cookistry

Lemon Asparagus Pasta Salad with Cucumber and Feta by Jenn of Peas and Crayons

Kale Pesto by Gwinn of Swirls of Flavor

Grilled Zucchini Tacos with Mexican Street Corn Salsa by Taylor of Greens n Chocolate

Paleo Shrimp Scampi by Lindsay of The Lean Green Bean

White Acre Pea and Corn Salad by Robin of Simply Southern Baking

Korean BBQ Zoodle Stir Fry Bowl by Margaret of The Plant Strong Vegan

Grilled Green Vegetable Salad by Kelly of Tasting Page

Vegan Summer Pizza with Sweet Corn, Tomatoes and Basil by Karen of Kitchen Treaty

Low Carb Smoked Turkey 'Sandwiches' by Tracey of The Kitchen Is My Playground

Healthy No Bake Cheesecake Cups by Arman of The Big Man's World

Peach Caprese Salad by Joy of The Joyful Foodie

Fruit Salad with Tomato by Dorothy of Shockingly Delicious

Salmon and Heirloom Tomato Farro Bowl by Meredith of In Sock Monkey Slippers

Rainbow Sherbet by Rachel of Baked by Rachel

Vermont Meets New Jersey Ultimate Cobb Salad by Brianne of Cupcakes and Kale Chips

Egg Potato Green Bean Salad by Tara of Noshing with the Nolands

Time of the Tomato by Meghan of Clean Eats Fast Feets

Savory Sweet Summer Rolls by Kristina of SpaBettie

Creamy Corn Penne with Basil and Cherry Tomatoes by Izzy of She Likes Food

Creamy Sweet and Spicy Corn Salad by Christine of Cook the Story

Coconut Cream Fruit Dip by Amber of Dessert Now Dinner Later

Cherry, Grilled Corn and Quinoa Salad by Liz of Floating Kitchen

Grilled Stuffed Zucchini with Shrimp by Taylor of Food Faith Fitness

Thai Green Curry with Summer Vegetables by Laura of The Spiced Life

Broccoli Salad by Michele of Flavor Mosaic



I was delighted to notice that the majority of dishes are vegetable-centric. Eating food when it's picked at the point of ripeness and especially if it's been grown close by means that you're eating food  with as much flavor as possible. And that's always a Good Thing.

I have to admit, though, that your first corn on the cob after you get your braces off is one of THE BEST summer dishes. Ever! Just ask my girlie.

There ya have it--a round up of summer dishes that us food bloggers crave. What do you crave?

For even more recipe ideas, please check out my Visual Recipe Index by Ingredient. It's arranged from Acorn Squash Recipes to Zucchini Recipes and many types of fruits and vegetables in between.

Wondering where my Friday Night Pizza Night recipe is? Check out the Visual Pizza Recipe Index for inspiration since I'll be grilling up something good for my honey tonight.

Wanna know how to Use This Blog? Click here.

Fall Color Vegetable Appetizers {Sriracha Pumpkin Hummus}

Pumpkin, carrots, beets, tomatoes, tomatoes, olives and artichokes form a fall color palette in this array of appetizers, including Pumpkin Sriracha Hummus.  Combine the dips for a layered autumn vegetable appetizer--another Awesome Veggie App and Snack (link to my Pinterest board).

If you're rolling your eyes at the thought of a pumpkin recipe already, I'd like to share with you a photo of me that my daughter took on August 6th.

This 42 pound pumpkin was the first volunteer (meaning, I didn't plant it--it came from the compost) I harvested this year. I've since harvested another large one and 5 little ones, including the one shown in the ingredients photo below. I've got 2 more large ones on the vine.  So even if you're not ready for pumpkins, the pumpkins are ready for you. Props to me for exhibiting the restraint to wait until after the autumnal equinox before posting.

Even though it is easy to whip up and awesome vegetable appetizer in the summertime, such as this fattoush dip with kale hummus or this layered summer vegetable appetizer, the slight extra work involved in the Fall (i.e., turning on the oven to roast autumn vegetables) is not unwelcome.  In fact, though I'm happy to warm the kitchen up on a cool fall day, some of these Fall recipes involve nothing more than a food processor or blender. We're now celebrating Fall (and looking forward to more Fall vegetables in the Community Supported Agriculture (CSA) farm share, so here's a suggestion (or 3) of how to enjoy your produce.

Since the beets in my farm share are prolific (yet I still cannot get enough beet greens) I wanted to keep rockin' the beets [get it?  Rockin' the beets?] but I also wanted some nice fall colors to pair with the beets.  I whipped up some Orange-spiked Beet and Walnut spread and thawed a jar of Fresh Tomato Pesto. When I saw this incredibly easy pumpkin hummus over at Naptime Chef I decided to whip that up, add a teaspoon (or more) sriracha to half of it for a bit of a kick, and have the assortment of dips shown above. That pumpkin hummus tasted so good that I grabbed one of my pie pumpkins and did it again from scratch (my Sriracha Pumpkin Hummus recipe is below).

Layer all of these flavors on a platter, add some preserved and fresh vegetables for different textures and flavors, and you've got yourself a feast for your eyes and your belly--and that of a male as well.

Now, this is not a comment on 'girl food' vs 'man food'. Far from it! More like an observation on changing perceptions or stereotypes of gender-related food choices. I participate in a photography group on base, and last week we were hanging our photos for display on the wall of the club. The theme was 'wild color' so I submitted the first photo of this post. An elderly veteran and his wife came in and were commenting about all our photos. They asked what was in that picture, and I told them. Then the gentleman commented "and your husband eats that"? "You bet", I told him. He loves a plate piled high with vegetables--though technically he was deployed when I fixed up the plate for me and snapped the photo. His plate would be more piled and less photogenic since 'it's all going to the same place'.

Sriracha Pumpkin Hummus topped with Fresh Tomato Pesto, Orange-spiked Beet and Walnut Spread, olives, and artichoke hearts--a veritable feast.

Now matter how your pumpkin arrives--in a can from the store, or rising like a Phoenix out of your compost, you can enjoy this dip--and layer it with other ones to enjoy Fall colors in your meal.

28 Recipes Using Garlic Scapes {Recipe Round Up}

Got garlic scapes? Need inspiration? Here's a round up of more than 30 recipes, from appetizers to main dishes to side dishes, using that mild seasonal treat the garlic scape.

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One of the reasons I started this blog was to provide practical support for local eating.  

Eating locally means you're eating foods in season--when they taste the best! It also means you're introduced to new foods. At the start of the farmer's market and CSA season these funny looking garlic scapes are many folks' first experience with a new food.


I'm so pleased with this Garlic Scape Recipe Round Up! Right here in one a single place I've gathered more than 28 recipes using this wonderfully versatile and locally available plant part.

Pin this for later!

The garlic scape is indeed a plant part! Like I use unwanted onion skins and celery leaves in my frugal freezer Soup Stock Packs, while saving the main part of the vegetable to use/eat directly, the scape is the {unwanted} flowering portion of the garlic bulb. After cutting off the scapes and using them in one of the dishes below, you'll still harvest the Main Attraction, the garlic bulb, a few weeks later.  How cool is that?

This amazing photo is from Stephanie of Garden Therapy

My fellow food bloggers and I share what you can fix if you have scapes from your garden (it's easy to grow your own garlic), your Community Supported Agriculture (CSA) farm share, or your farmer's market. Garlic scapes are ready to harvest all at once, only once a year, so it's a good idea to have a mess of ideas in your toolkit so you can plan ahead in the kitchen.


I've broken down the recipes by category [because cataloging recipes seems to be something I like to do on this blog]. I've got pestos, starters, sides and mains.  There are garlic scape recipes for breakfast, lunch, and dinner.  There are gluten free and vegan recipes using garlic scapes.  There are recipes for stove top, oven, microwave, and grill.

For even more recipes using garlic scapes, please see my Garlic and Garlic Scape Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

My favorite way to use garlic scapes is to put up a mess of Garlic Scape Pistachio Pesto. I freeze it into small cubes and use it year round in salad dressings, Chicken Garlic Scape Meatballs, pizza sauces, Herbed Garlic Scape Cream Cheese Spread/Dip, my Cheesy Garlic Scape Pesto Flatbread, Grilled Garlic Scape Pesto Smashed Potatoes, Shrimp and Garlic Scape Pesto Scampi, and this hummus. I've got a quick video how I make it, and you can find the Garlic Scape Pistachio Pesto recipe specifics here.

Pin my Garlic Scape Pistachio Pesto recipe here!

While there is no single garlic scape pesto recipe, my favorite is my Garlic Scape Pistachio Pesto recipe. While arranging all the links these bloggers have thoughtfully provided for me, I found a wide variety of pesto recipes.  Each recipe below is different--using a variety of leaves, a variety of nuts, but always using the mild garlic scape.  I thought I knew all there was about putting up pesto, but there's a wealth of information, tips, and tricks in these posts.





The Starters category covers appetizers, dips, and soups. When the weather is warm I like to eat lighter, and having appetizers for a Dip Dinner keeps my kitchen cool and my family happy. Dip dinners with a big plate of whatever's handy from the farm share makes it a fun way to eat a lot of vegetables.





One of my goals this year is to increase the number of side dish recipes on this blog--here are some ideas for all of us to use this summer.  I'm currently inspired to try Sarah's Garlic Scape Vinaigrette in a pasta salad or as a marinade for grilled vegetables. For more inspiration check these recipes out:





The Main Dishes with Garlic Scapes category covers breakfast dishes through dinner meals.  I remember touring a garlic farm in Japan where there was garlic wine (I was pregnant and didn't taste it though the spouse said it was . . . interesting) but I don't recall a garlic dessert.  I'm glad.




In addition to these Clickable Collages [I learned how thanks to Anyonita's tutorial] I've also added a Garlic Scape Recipes board on Pinterest, where I've pinned each post and will continue adding as I find more recipes using garlic scapes throughout the internet.  If you missed my many calls for garlic scape recipes and would like me to pin yours to my board, please feel free to leave the link in the comments and I'll add to the post. Thanks!



Since I'm still finding links I'd been squirreling away, let's make this 28+ recipes! :)

Susan's Fresh Primer: Green Garlic and Garlic Scapes

Casey's Feta and Gruyere Pizza

Lindsey's Garlic Scape Powder

Lindsey's Pickled Garlic Scapes

Peach Pie with Ginger Crumble Topping

Summer peaches nestled under a snappy ginger oat nut topping make a surprising crumb-topped pie.

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I blog about seasonal eating--using the produce from my garden and Community Supported Agriculture (CSA) farm share to feed my family.  It's March, it's Pi day, so why am I sharing a recipe featuring peaches?

One of the primary ways I make the most of our seasonal produce is by putting the abundance up for winter use.  Last summer, when our peach tree was laden with vanishing fruit courtesy of the Certified Wildlife who must have read the Habitat sign Carla posted about making--and putting up--peach pie filling.  Since my daughter and I had been over to glean a friend's heavily laden tree, above,  I had a bunch of peaches when I read the post.  I followed Carla's clear and simple directions and put up several peach pies' worth of filling.  In the winter time, we can enjoy a taste of summer (and enjoy the additional heat in the kitchen) while we're continuing to eat locally.

I really wasn't planning on sharing this recipe today.  Even though the weather swings from sunny and 67 degrees Fahrenheit to accumulating snow back to sunny and 50s over a 3 day period, I'm thinking Spring!  I've got a roasted asparagus pizza and a radish pizza on deck for future Friday Night Pizza Nights.  But yesterday morning, when babbling about what to post today, my neighbor Dawn said 'but it's Pi day' and I thought, you know, I *do* have a pie recipe to share.  Besides, I've got so many peach pizza recipes for this summer you'd get bored with another peach recipe in August, right?

If you'd like a more savory pie for Pi Day, I gotcha covered.  Last year I shared the food of my spouse's home** in Pasties, A Meat Pie for Pi Day.  I've also shared a Beef and Bok Choy Pie that we enjoy when we've got Bok Choy from the farm share and beef from the freezer.  I'm still chicken on the concept of homemade crust, though.  My achilles heel.


If you came here looking for a Friday Night Pizza Night, I gotcha covered there as well.  Here's my Visual Pizza Recipe Index, and it's broken up my categories that make sense only to me:  recipes for pizza dough, recipes for pizzas with fruit, recipes for vegetarian pizzas, and recipes for pizzas with me.  Homemade pizza crust?  So NOT my achilles heel.


For more recipes using peaches, please see my Peach Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Orange Oatmeal Secret Ingredient Chocolate Chip Cookies

A tender and tangy twist on the classic chocolate chip cookie--with freshly squeezed orange juice and zest, some oats, and cream cheese.  This is a wonderful cookie.

Welcome back to HashtagOrangeWeek here on the blog.  While oranges aren't exactly a local, farm fresh, food to me in Ohio, we've been enjoying cases of citrus shipped up from Florida as part of the Band Fruit Fundraiser.  Why did the band sell fruit?  To raise money to travel to Florida and march in a parade down Main Street in the Magic Kingdom! Where am I now?  In Florida, watching the band march in a parade down Main Street. See how the circle comes around?

On Monday I showed you how I treated myself--and the kids--to Orange Olive Oil Date Muffins. On Friday I'll throw oranges on a pepperoni pizza--and live to tell the tale.  But for now, while I bask in the sunshine of the Sunshine State . . . I present you with Orange Oatmeal Secret Ingredient Chocolate Chip Cookies.

I'm realizing that I treat my son's sled hockey teammates, and their families, better than I treat my own family.  I'm sure that's a symptom of something--taking those closest to you for granted and being kinder to complete strangers.  In addition to eating more avocados in 2014, I shall resolve--at this late date--to make more treats for my family.

I had it in my head that I wanted to make chocolate chip cookies with cream cheese in the batter.  I tried a few cookbooks looking for recipes without success, but a couple of minutes on the laptop and Boom! I found Kelly's Secret Ingredient Chocolate Chip Cookies.  I wasn't content to merely make a tried and true recipe to share at the team dinner.  No, I had an idea to use one of the Band Fruit Fundraiser oranges to add an orange-chocolate twist to the cookies.  Apparently cooking something for the first time for an audience--who don't have to like it--is getting to be a habit.  Oopsie.  Thank goodness for amazing food bloggers!

Kelly's directions are clear and easy.  I was able to make her recipe, including my orange & oatmeal adaptations, one afternoon while dinner was in the oven.  Then, like I always do with cookies and often do with pizza dough, I stuck the dough in the fridge to bake the following day.

Imagine my surprise when I got online for Chef Dennis Littley's weekly Good Day Google Plus Hangout on Air--and one of the panelists is Kelly!  It was pretty cool to be able to say "hey, I've got your dough chilling in my fridge".  I know whenever someone tells me they've made one of my recipes it makes me feel good!