I actually typed up a bunch of recipes just before New Year’s, but apparently I forgot to post them . . .

I made Spinach & Ricotta Stuffed Shells for Christmas dinner, which included making homemade tomato sauce, which got me thinking about Deep Dish Pizza (because my tomato sauce recipe was developed, over 30 years ago, from one included in a recipe for Deep Dish Pizza).

I should mention that it’s been a few years since I made this Deep Dish Pizza, but I used to make it quite a bit. Growing up outside Chicago in the 60s and 70s, Deep Dish Pizza was all the rage. Making it yourself takes all day, but the result is INCREDIBLE! The crust, from a buttery egg dough, is so yummy that many people prefer to save it and spread it with butter as a separate treat. A great party can be had from doubling the dough recipe and having guests bring their favorite topping ingredients. Back before I owned a pizza stone and deep dish pizza pans, I used to bake these pizzas in any oven-safe frying pan (cast iron is good, or anything that doesn’t have a handle that will melt in the oven). Using different size pans also allows you to personalize the pizzas for different guests.

Nothing else much new on the cooking front, though I just placed an order from King Arthur Flour, so my search for the perfect Italian Bread recipe will be on again soon. I ordered Duram Flour, Semolina and a special Italian Style Flour in the hopes that some combination of these will do the trick!

Of course I’m very excited about the recent inauguration of President Barack Obama. I have to refrain from singing “Oh Happy Day!” everywhere I go I posted lots of inaugural links to my Facebook page, but will try to include some of them here for those of you not on Facebook.

But all this writing about food has made me hungry, so I must go get some lunch!