lol
61 - 80 of 101 Posts
Well, I've bookmarked the whole thread now - everything looks amazing! Love the pics, tips, and ideas... and @beagleboy , I appreciate the recipe for morelballs, please thank your wife as well. 
No pics this time, but we did use our last frozen bergamot bread dough thingy for pizza, this time with half-free morels added. My husband sauteed them in butter first, then we cooked the whole pizza. Having never had half-frees before, we found the morel taste more subtle than we expected. I don't know if that's typical, but there were quite a few on the pizza, so we were surprised. Nevertheless, it was wonderful, and we had NO complaints!
No pics this time, but we did use our last frozen bergamot bread dough thingy for pizza, this time with half-free morels added. My husband sauteed them in butter first, then we cooked the whole pizza. Having never had half-frees before, we found the morel taste more subtle than we expected. I don't know if that's typical, but there were quite a few on the pizza, so we were surprised. Nevertheless, it was wonderful, and we had NO complaints!
She said you are welcome. Today for lunch I took some of the leftover meatballs and put them in a roll with some parmesan cheese and pasta sauce and made a morelball sub. It was great.Well, I've bookmarked the whole thread now - everything looks amazing! Love the pics, tips, and ideas... and @beagleboy , I appreciate the recipe for morelballs, please thank your wife as well.
No pics this time, but we did use our last frozen bergamot bread dough thingy for pizza, this time with half-free morels added. My husband sauteed them in butter first, then we cooked the whole pizza. Having never had half-frees before, we found the morel taste more subtle than we expected. I don't know if that's typical, but there were quite a few on the pizza, so we were surprised. Nevertheless, it was wonderful, and we had NO complaints!
61 - 80 of 101 Posts
