As you know, I’ve been known as the Hotel Room Gourmet for being able to whip up amazing breakfasts, lunches, and dinners while I’m on the road for work.
It’s been awhile since I’ve blogged, but I’m back on again.
Every year around my birthday, I come up with a new goal for the year. Last year, it was a photo-a-day, which didn’t last too long because there are only so many photos of my husband and dog that I can post without losing interest.
This year, I decided to choose one recipe a week from the current Food and Wine and try to make it at home – or on the road, if the possibility exists.
This week, I’m trying the Bacon and Egg pizza from the October issue.
As soon as John bit into it, he said, “Hmmmmm, it tastes moldy.” (Thank you brie.) I was also not excited with it. I know that part of it was my error of not tossing the crust thin enough, so it ended up like Chicago style pizza, but the flavor was just plain BORING. I added salt and pepper, and that helped things a bit. As we were cleaning up, we discussed what could be done to make it better. John’s suggestion – Extra Sharp Cheddar. I think I might try that, but quite honestly, I probably won’t make it again.