Hi everybody! I hope you're all surviving February and the crazy weather most people have had. We've had about ten times more snow than we usually do and several ice storms. Here's a picture of my kids literally skating down the road.
Yes, it's dark. I wouldn't let them do it during the day because I thought if anyone was out driving, they probably didn't know enough to stay home, and therefore were not good drives. LOL
The flakes are so pretty against fuschia. :)
I love this little church across from our library! I've take this same photo in all weather and all sorts of light. (And I fully expect Ruthy to declare this little church her writerly property and it will show up in a book ASAP!!)
So, now to the breadsticks. We love making these when we want a little crunchy, spicy something added to our salads.
First, 1/4 tsp red pepper flakes. You can add more or less, but I'm putting the very least in mine because I like the heat but not the melt-your-face-off heat.
Add 3 TBS of olive oil, 1TBS of minced garlic, and
4TBS of finely grated parmesan, and
3TBS of grated parmesan. Mix together thoroughly.
Using your favorite pizza dough recipe, or pizza dough from a can, twist the bread into strips and slather on the spicy cheese oil mixture.
Pausing our recipe to ooooh over my pizza from last week. We like to make personal pizzas and I had a hankering for a spinach, chicken, fresh tomato pizza. Ahhhhhhh..... I brushed the edges with the red pepper/garlic/ cheese mix and it was AMAZING.
Bake at 425F for 8-12 minutes. I start checking at about 8 minutes. Some we take out at 10 minutes so they're softer but I like mine a little crunchier so I leave them for the full 12 minutes.
A random shot of the chocolate cake a friend brought over for my daughter's birthday. DELICIOUS
And my kids were jealous that the regular school kids got a snow day, so we took one, too. Here is our puppy dog looking oh-so-enthusiastic. :)
Have a wonderful weekend!
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