Serious Eats - seriouseats.com

I slowly slowly lowly cook thin slices of garlic and sliced almonds in olive oil and butteruntil they are just barely browned, and finish the last few minutes with a good shake of seasoned salt and sugar.

They are the perfect delicious yummy crunchy topping to any mixed green salad. That, plus a sweet element, like grapes or berries or diced apple, makes a good salad great for me.

You can buy real organic Ceylon cinnamon at Amazon. You don't have to go around the world and pay through your nose to get the product. A company in California will ship you the product right away. I found this on the web
http://www.indusorganics.com/camparison.php

check the amazon.com
just search for organic Ceylon cinnamon at Amazon.com or click on this link
http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=organic+ceylon+cinnamon&x=0&y=0

The organic farm is drowning us in huge quantities of broccoli, lettuce, boc choy, kale, spinach, Kale, collards, radicchio and escarole! I'm not complaining, but I'm trying to keep things interesting while we eat all these greens.

Current fave: any combo of lettuce, sliced strawberries, chopped red onion, walnuts, chevre and poppyseed dressing thinned with a little milk - don't like it too thick. You can throw in some white beans, too, if you like.

Also: lettuce or greens of any kind, thinly sliced pears, craisins, and a good-sized slice off a log of chevre, rolled in chopped pecans and baked until warm. Dijon mustard dressing - heaven!

My favorite chopped salad: lettuce, onions, tomato, avocado, walnuts or almonds and any type of vinegarette. Love, love, love tomatoes and avocado together.

I just saw this posting yesterday and tried it tonight. I used Mark Bittman's Basic Pizza Dough. I used 2 cups KA bread flour and 1 cup KA white whole wheat flour. I heated my cast iron skillet in the oven while it was preheating (I don't quite understand why you would put it on the stove and then put it in the oven). Then I slid my pizza in and my gosh! This was gorgeous. Thin in the middle with a nice thick brown crust. The bottom could hold its own and it was cooked so fast. I will never go back to cooking pizza on a cold pan again at a low heat!

Happy PB&J day!

Just a note: you can buy griddles designed to cover two eyes of the stove at once. They are reversible, with grill marks on one side and a flat surface on the other. If you used one of these, you could do 2 8-inch pies at once!!! Search "cast iron griddle double reversible" on Amazon, and you'll see some good results. Many are also available for about $20 at Macy's and the like during specials. You can find them at ross and other discounters also.

Homemade dough is *not* a pain. I use Mark Bittman's recipe/technique (I found it in "How to Cook Everything Vegetarian"), which uses a food processor to knead the dough. If you can measure ingredients and push the button on a food processor, you can have excellent dough in as little as an hour. The actual dough-making takes all of 5 minutes, then you just let it rise for an hour (or more, if you can spare it). Roll it out and throw it into the oven, and voila, a damn tasty, perfectly textured crust as thick or thin as you like it.

Try it and I swear you'll never want to buy a pre-made crust (or pizza) again. And it's at least as pain-free as the skillet/broiler finagling.

I do this with the walmart deli pizza, and add a few things, amazing how good they are, thanks for the tip!

mmmm....let's see...a toasted cinnamon bagel with peanut butter smeared on top (so it melts slightly because of the warm bagel), a sliced banana, and drizzled with honey. filling, nutritious, and delicious.

Smoked cheddar bagel, toasted, with green olive cream cheese. Pumpernickle, not toasted, with plain cream cheese, lox, capers, red onion and maybe tomato.

i like the salt bagel toasted with just the right amount of butter....

but has anyone ever had a bialy????? also good toasted with a lite smear of cream cheese and butter.... also great egg & cheese sandwich.

kossars bialy shop way down the lower east side..... near the donut plant.

Pumpernickel, cream cheese, lox & tomato - please!