You’re all in our thoughts. I was at Union Square in SF when the '89 quake hit. Scary shit. Take care.
Thank you. I have a dear dear friend who’s house is old, imperfect but way loved - and the two new quakes caused new damage. Sigh.
I think I am going to have to bake her a lot of biscuits as medicine.
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As a Southerner, one can never have too many biscuits. Our SF house went through '06 and '89 with no (known) damage. I used to think they were kinda fun before that. No more.
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He said it’s a long video with the recipe at the end. (Having another one tonight. It says the dough can stay in the fridge for up to three weeks.)
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Four days is plenty . It just becomes more lactic after that .
Oh, he meant at any point up to three weeks it can be used. I hope he got this right 
I’ve got all the toppings ready!
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Awesome. Thank you! Your dough (okay, your hubby’s dough) looked beautiful.
What’s the interior we’re looking at And yay!
What was different? Mozzarella. Red bell peppers, mushrooms, Vidalia onons. I’m missing something 
! Oh right a leaf of kale on t. Mmm.
Just our fridge at home. Looks like the stocks are sharing space with Lillet, some ginger beer syrup and Japanese pickles
love doing a martini with Lillet instead of vermouth. got that from Father’s Office iirc
That’s a fantastic idea, especially because we’ve had that bottle for quite a while now and need to use it up
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Oh, and mayo and Katz’s deli mustard.
I’ve never seen country ham sliced so thin!
True! It’s actually Edwards Surryano Ham which is made by an American company but in the style of a European ham so you consume it as you would prosciutto or serrano ham. It’s amazing stuff
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