I wish I didn’t know how easy these were to make.
Quarter canned biscuit dough into quarters. Then fry and shake in a bag of cinnamon sugar.
These happen to be made with Grands Flaky Layers. They also were made over a Coleman stove on a 38 degree morning at a campsite in southern Michigan.
The lengths we’ll go to for fried dough.
Stop 50 Wood Fired Pizzeria :: Michiana Shores, IN
My wife might have thought of this as the last supper, in a manner of speaking. We took in Stop 50 before a two nights of tent camping at nearby Warren Dunes State Park in southern Michigan. She doesn’t like camping. She does like this pizza. So do I, and you will, too.
Stop 50 was doing pizza in the neapolitan style - make-it-thin-cook-it-hot-and-fast style way before we were blessed with great joints like Napolese and Pizzology in Indianapolis. In fact, it is still a chore to find pizza like this and this good outside of Naples, Italy.
BTS - Fuji FinePix X100, cloudy sunlight approaching from large windows on the right and rear of the food.
Italian Creme Cake
I was about to throw this past-its-prime-pome when the slightly wrinkled skin caught my eye. I thought it worked well with the warm yellows and reds against the black background. Best viewed in high-res.
best viewed in high-res
Spice rubbed and slow-cooked on a Weber charcoal grill. As much as I really enjoy the brined versions sold in the US, fresh ham is an awesome change of pace.
Nice cookin, Dad.