I loved this pizza as a kid. I have doubts I’d like it as much now, but I need to make this sometime.
I too looked forward to pizza day. And they always had that corn they served with it…
Our trays were plastic, tho.
Pizza day was the best. And it was a slice that I would never bother with by my standards today. My second favorite was “grilled” cheese day. Dehydrated, baked slices of white bread with budget American cheese in-between. And a choice of chicken noodle or tomato soup for dipping/re-hydration.
The buttery (“buttery”?) corn was one of the best sides at my school, too.
Wealth!
Wintertime is the best time to use the oven, so…
(Tamale pies are very forgiving and you can pretty much put anything you want in it. Sometimes a useful way to clean out the fridge.)
I’ve done tamale pie where the top is more like polenta (no raising agents) than the kinds of leavened, fluffier crusts in these recipes. Still tasted great.
(Calls for corn tortillas, torn into pieces.)
ETA: punctuation and added links
That aqua blue plastic, or something else?
I don’t remember what our trays were. I do remember drinking the small cartons of chocolate milk.
yuuup. And those ice cream pops with the big crumbs on the outside or ice cream sandwiches.
We had a salad bar in jr. high. As a side item, they sold cups of grated cheese (or, perhaps, cheese food). When rolled up into a ball, said cheese (food) exhibited the same bounciness as a superball. I have no idea who first figured this out nor why.
ETA:
Do not taunt processed dairy food product fun ball.
Did Xmas lunch as per Italian tradition, my wife made lasagna (green sheets, with spinach mixed into the dough), otherwise classic, ragu, beschamel and a dusting of parmesan on each sheet. She also made Patate au Dauphain, roasted some mixed winter veg, a rack of lamb in a herb crust, and made some mashed potatoes too (cuz the Dauphinoise give me heartburn).
I made the lamb and mashed taters, for dessert there’s a zuppa inglese, which is the Italian interpretation of trifle, but we need a break first.
Served it with a bottle of 2014 Barolo…
I always had to have a different drink (usually apple juice) because I had pretty bad lactose intolerance as a kid.
The zuppa inglese, sponge fingers soaked in alchemus, and 50% cream custard, we mixed some 80% dark chocolate into the dark layers…
Yes. And a chickpea salad. I was out of ideias and somewhat tired. I still have no ideias for the Réveillon.
Yum!
I was charged with appetizers in the last 48 hours due to a surprise absence. I put out a charcuterie spread with cured meat, cheeses, and olives and made a new dish I just thought of, that I thought would be easy: rockfish tarts. Store-bought puff pastry with thin slices of fresh Oregon rockfish (similar to snapper), painted with a combination of anchovy paste, lemongrass, and garlic, topped with a paper-thin slice of Meyer lemon. They are quite tart, but the salt of the anchovy and umami of the garlic really worked together.
