Friday Foodie Word ~ JAGG….

Hello Campers!

Happy Friday!

It has been a gorgeous day here in the south east of England, albeit a bit humid, with a lovely breeze coming in from the North Sea.  Chef P just got home from work a short while ago and surprised me with the fact that he’s decided to take off on Monday since it is going to be such a nice weekend.  Woo hoo, three day weekend!

On the down side, I’ve been sitting here waiting for a tradesman to show up to fix one of my oven doors.  He called at 10:30 this morning and said he’d be here between 12 and 2….it is now nearly 2:30.  Had I known he wasn’t going to show up on time, I could have made good use of my time and perhaps baked more brownies or whoopie pies for the market or even made one of my jams or chutneys.  Also, as it’s pizza night here at Terri’s Kitchen, I could have gotten my pizza dough made.  It’s even more annoying since I asked him if he was going to show up closer to 2:00 and he said ‘no, I should be there earlier’…aargh!

Well let’s get back to the subject of this post, the Friday Foodie Word!  As I haven’t been around to ask you to give me a page number and word number, I’ve decided to select one at random myself.  I just flipped through the book and stopped at a page and then, without looking, put my finger on the page.

I selected page 295 and my finger landed on the 20th word…

{{{{{{drum roll}}}}}}}}}}}



South Asia

1. A crude brown sugar made from the sap of coconut or palmyra palm trees, sold in round cakes or lumps.

Also called gur, palm sugar

2. Brown cane sugar, often sold in round sticky balls.

So there you have it, your Friday Foodie Word.

Have a nice weekend and enjoy my selection for the Sunday song.  Try not to swoon too much….

♥  Terri  ♥


Friday Funny ~ The FBI and Pizza

Only in America – Allegedly True Food Story From The USA

FBI agents conducted a raid of a psychiatric hospital in San Diego that was under investigation for medical insurance fraud. After hours of reviewing thousands of medical records, the dozens of agents had worked up quite an appetite. The agent in charge of the investigation called a nearby pizza place with delivery service to order a quick dinner for his colleagues.Allegedly a true story from the USA: Pizza order

The following telephone conversation took place and was recorded by the FBI because they were taping all conversations at the hospital:

Agent: Hello. I’d like to order 19 large pizzas and 67 cans of soda.

Pizza Man: And where would you like them delivered?
Agent: We’re over at the psychiatric hospital.

Pizza Man: The psychiatric hospital?
Agent: That’s right. I’m an FBI agent.

Pizza Man: You’re an FBI agent?
Agent: That’s correct. Just about everybody here is.

Pizza Man: And you’re at the psychiatric hospital?
Agent: That’s correct. And make sure you don’t go through the front doors. We have them locked. You’ll have to go around to the back service entrance to deliver the pizzas.

Pizza Man: And you say you’re all FBI agents?
Agent: That’s right. How soon can you have them here?

Pizza Man: Everyone at the psychiatric hospital is an FBI agent?
Agent: That’s right. We’ve been here all day and we’re starving.

Pizza Man: How are you going to pay for all of this?
Agent: I have my checkbook right here.

Pizza Man: And you’re all FBI agents?
Agent: That’s right. Everyone here is an FBI agent. Can you remember to bring the pizzas and sodas to the service entrance in the rear? We have the front doors locked.

Pizza Man: I don’t think so. *Click*


Have a nice weekend!


It’s what’s for breakfast…and lunch…and…oh well, maybe not much of a dinner, but a great snack!

This is a recipe that would work well on Phase 2 of South Beach Diet.  It consists of whole wheat pita bread, low fat ricotta cheese or cottage cheese, tomatoes, olive oil, basil, oregano, salt and pepper.

I first made this when I was still living in the states and would use the low fat ricotta cheese.  Unfortunately, I’m unable to find that here in the UK so have switched to using low fat cottage cheese instead.  I use an electric hand blender to give it the same consistency as ricotta cheese and when all is said and done, I really don’t notice much of a difference once it’s cooked. I highly recommend that you do not skip this step of blending it.

I also used to cut open the pita to have two ‘pizzas’ but don’t bother with that anymore and I use the small sized pita bread, but feel free to cut it to your liking.


1 small whole wheat pita bread

2-3 Tbsp low fat ricotta cheese or cottage cheese

1 medium tomato, roughly chopped

1 Tbsp extra virgin olive oil

1/4 tsp dried basil or 2-3 leaves of fresh

1/4 tsp dried oregano

salt & pepper, to taste

Preheat the grill/broiler.  Place the pita bread in an oven-proof pan or on a small baking sheet covered with foil and set aside. (I use a small cast iron skillet)

Put the chopped tomato in a small bowl and mix in the EV olive oil and herbs.  Season to taste.

Spread the ricotta or cottage cheese on the pita with the back of a spoon.  Carefully spread the tomato mixture over the cheese.

Place under the grill for about 2-3 minutes or until hot and bubbly.





As many of you may know, every other Friday here at Terri’s Kitchen is PIZZA NIGHT.  We don’t order out for a pizza like Garfield and Jon do, but I make my own, crust and all.

I usually make the dough with a mix of strong white bread flour and whole wheat flour, salt, water, olive oil and of course, yeast.  The tomato sauce I use is also my own homemade and then there are the various toppings that we like…

chili peppers
spinach (preferably fresh)
cooked chicken

There’s been many a time when all or most of these items go on the pizza…we like it LOADED!

However, I’m looking to try something different, so I’m turning to you, my darling readers, to please give me some suggestions on pizza toppings.

Tell me what your favorite topping is or even what your least favorite is…it may be something we really enjoy.  Have you ever had a pizza with unusual toppings?  I want to hear about it.  How about a favorite combination of toppings?  Tell me all about your pizzas, the good, the bad and the ugly.

After receiving all of your suggestions (and I do hope I receive lots!) I will decide who will be crowned ‘Best Pizza Topping Suggester’.  The winner of this prestigious award will win…um…the honour of being named in my blog as the winner!  OK, so it’s not the best prize but you get your 15 seconds of fame!

As we just had pizza this past Friday, this gives you all plenty of time to come up with some great ideas.  Looking forward to hearing all of your comments!


Pizza, glorious pizza!




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****////****////****////****////****////****////****////****////****////**** For the past 2-3 years, every other Friday has been pizza night at our house.  And I mean REAL pizza.  Not home delivered by the local pizza joint or even from Pizza Cut*, Dominion’s*, Mama Joan’s* or Weeny Teaser’s*.  And definitely NOT anything in the way of a frozen pizza.  You may as well eat the box it comes in as it may taste better!  Now granted, I will not deny that I’ve never eaten a frozen pizza, but now that I have the opportunity to eat fresh, homemade pizza whenever I want, I will not eat pizza out of the freezer again, unless of course, I would ever become stranded on a deserted island and all that is available to me is frozen pizza, then I would have no choice now, would I?  However, now that I think about it, if it’s a deserted island, then that means no electricity, hence no freezer, therefore…NO FROZEN PIZZA!!  Whew…I’m so glad I won’t have to worry about that then!  Now, we return you to your regularly scheduled program…

No, when we do pizza, we do it right.  I make the base by hand with the usual ingredients: flour, water, yeast, salt and olive oil…which reminds me, I need to get going on making that shortly as it needs 3 hours to rise…OK, the yeast is in the warm water (105f) and is in the process of foaming or basically, coming back to life.  The flour is all weighed out and the salt has been added along with the olive oil; extra virgin of course.  I even added a bit of dried basil for a little sparkle…The dough is now mixed, kneaded and set aside to rise.

Our toppings have been pretty much the same over time.  The basic tomato sauce (homemade of course) along with minced shallots, garlic and chili peppers.  We also add a mix of salami/pepperoni/chorizo, whatever P feels like getting when he’s at the store. I also add spinach (fresh if we have it, if not, I thaw out some frozen), anchovies, mushrooms and to top it off, slices of mozzarella with a sprinkling of basil and oregano.  It all usually tastes pretty good, but I think it’s time we add some new things and possibly remove some others…or perhaps just add the new things and keep all the others.  Talk about a loaded pizza!

Risen Dough

(The dough was risen even more by the time I made the circle…and um, please excuse the tail and rear end of the cat in the upper portion of the picture.)

Last evening, we were watching one of the many cooking shows that are on TV.  We normally watch some of the quiz shows that are on in the early evening, but Wimbledon is on right now and screwing up our TV watching…sorry, but I don’t like watching tennis.  Anyway, we were watching a show called Daily Cooks Challenge.  In a nutshell, there’s a celebrity chef host along with two other celebrity chefs who do the cooking.  There’s a TV celebrity who comes on and acts as judge.  The two chefs who are cooking make dishes and the celebrity judge decides on which one they like, thus awarding points to the chef.  The chef with the most points wins at the end of the day and they go on for the whole week, thus making one of the chefs the winner for the week.  It’s a lot more interesting than it sounds.   You can see more about it here   So again, I digress. One of the chefs, Gino D’Acampo, made a pizza using chicken livers, which was the star ingredient, chosen by the judge.  Hubby and I decided that since it was pizza night, we should do something different so we decided we’ll use chicken breasts (not livers…yuck).  We also decided to add some bacon, cheddar cheese (along with the mozzarella) and black olives.

Hubby just got home from the store…here’s what he picked up for the meat…

I can’t wait to have pizza later!  Now I just need to make myself a proper martini to help wash it down…….

I meant to take a picture of the whole pizza but I forgot until we were just about done with it, so you’ll have to settle for a picture of just two slices!

Last two lonely slices

*names have been changed due to trademark/copyright use…but you know who I mean. 😉


Terri’s Tasty Tip…

As with most fine things, chocolate has its season.  There is a simple memory aid that you can use to determine whether it is the correct time to have chocolate; any month whose name contains the letter A, E or U is the proper time for chocolate – Sandra Boynton