Emma Thackery said...

>
> I felt like treating myself today so I pulled a small (7") Kinnikinnick
> (gluten free) pizza crust out of the freezer. First I smeared a bit of
> olive oil on it and then covered it with a chiffonade of fresh basil.
> Then thin slices of garlic and plentiful diced sun-dried tomatoes
> (drained of oil). I topped it all off with slices of fresh mozzarella &
> a bit of kosher salt, popped it into a cold oven set at 400 F convection
> for 15 minutes. Oh my gosh, it turned out great!
>
> And yours?


A bowl of Barilla linguine tossed with a couple tablespoons of Rondele
"garlic & herb dip" with a good pinch of dried basil and some grated
parmesan regiano and then two Dannon Activia strawberry yogurts for
dessert.

Similarly as good,

Andy