(semolina dough, fried in a cast iron skillet, topped w/ tomato, onion, kalamata olives and soy cheese)
* worked on getting the timing right -- about 1:30 for the dough, then the toppings, finishing around 5:30 -- nice crust on the bottom, not raw/soft on top...
We spent the day taking a boat ride around Lake Erie (crappy popcorn w/ soy margarine), then over to a local mall for some food court inside out vegetable sushi (handmade though!) and french fries -- the kids like them equally ;)
Tuesday, August 17, 2004