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So this is actually a recipe that I got from Sara a couple of years ago and I just love it. It tastes a lot like the focaccia bread that you get at Macaroni Grill, only (at least I think) better: warm, soft, a little salty; rip off a piece (no knives here) and dip it in some extra-virgin olive oil with a dash of balsamic vinegar and some freshly ground black pepper and you have a meal!
So I think school is pretty much back in full swing for most people!
Ya know, I hesitate to post yet another bread recipe because Kate and I aren’t too big on carbs…
I discovered this recipe a few years ago when I was kind feeling lost in my life, a few months before Sara and I started this blog. It quickly became one of my favorites, something easy and yummy I could throw together for company and a little different from my old-standby Spaghetti and Meatballs . I’ve tweaked it a little here and there–I’ve made the sauce “saucier” to stretch it out a little further and to increase the whole veggie-to-meat ratio.
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
Now that summer weather is finally starting to peek out in my neck of the woods, I’m pulling out some of my most favorite grilling recipes.
I would never get an award for the best Jew.
We love Chinese food.
We had a wonderfully chilly Labor Day weekend and I spent most of Monday in my kitchen cooking soup and other fall treats.