well then we scorpios should be pasta diavolo:
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My brother, also a Scorpio, likes the heat. I don’t. I prefer flavor over heat.
And we’re a Water sign…not a Fire sign; I think it would be appropriate for Leos, though.
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As a Capricorn, I consider lasagna both noodles and a dish.
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Bisquick pizza was a staple in our house when i was very young. we lived waaay out in the boonies, and some things had to be made with whatever.
i know that proper pizza dough is simple and requires nothing special, but mum was not much more than a child then herself, and the Bisquick cookbook made that box of flour-y, self-rising simplicity what she relied on.
biscuits and pancakes were always good though!
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My spouse has been slow roasting a chicken since 2pm. Now he’s roasting broccoli, delicata squash, and carrots.
I’m looking forward to dinner
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Keep in mind that this was in 1949, in Chicago. Not a lot of European ingredients available at the time, especially so soon after WWII. Certainly no 00 flour! The first pizza restaurant in Chicago was Pizzeria Uno (still in existence) which had only opened in 1943. From Wikipedia:
The first Uno’s was established in 1943 by former University of Texas football star Ike Sewell and his friend, former World War II G.I. Ric Riccardo, in the River North neighborhood of Chicago, Illinois…
While Sewell and Riccardo are known as the owners of the original restaurant, a 1956 article from the Chicago Daily News asserts that the original deep-dish pizza recipe was created by chef Rudy Malnati Sr., the father of Lou Malnati. Pizzeria Uno claims to have originated the deep dish pizza.
(Please note: subsequent research shows that what we now consider to be the ground-breaking pizza from Pizzeria Uno was actually developed by Alice Mae Redmond: A pizza’s powerful origin: Alice Mae Redmond | eATLAS).
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These things are so silly. That said, the website said I am ravioli and obviously knows me. 
Thank you, sporked!
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trying to limit my endless doomscrolling, i spent the day in the kitchen.
first up i made the lighter version of my beer bread, using Modelo Especial. while that was rising and baking, i made up the happy hour appetizers for tonight:
i had started the eggs on tuesday, they sat in their marinade for an extra day. today, i coated and air fried them. they came out looking good:
the only substitutioni made was for the MooGloo powder. i used miso paste, instead.
served with sweet chili sauce, to complement the deeply umami eggs.
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wow! wish i had some! going to have to hit Weee! online to order some.
we settled for sriracha and Dragonfly sweet chili.
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Frankly i should have some on hand too, i just haven’t done a Japanese food deep dive yet (but it’s on my list of foods to explore!). Been stuck on Korean food for the past few years. Also the dish looks great
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Praise the Lard. 
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If the recipes can make baloney taste good, I wonder how they’d do with something made from nicer bits, like kolbassa? 
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They look like they eat long pig
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