Pizza with pepperoni, onions and olives and spinach salad with blue cheese.

 

Tonight, it was CHICKEN PARM. But no ordinary Parm here. It's from a supermarket ! AND - it was DELICIOUS , I mean really, really tasty. I'm talking as good as an Italian restaurant.

Now, don't get on my case. I know, coming from an Italian point of view that sounds like heresy. But I'm not pulling your leg.
NJ has a bunch of great Italian eateries, and I've dined at quite a few. But, I'm tellin' "youz guys" this was Mama-Mia good !

The store is Shop Rite in Belmar, NJ It's a chain here in the North East. They just opened a brand new "Super Store" the size of Ohio !
They have a great Ready-Made Meals dept. catering to the one-the-go crowd. I'm not one. I've come and went ! Retired I am. But I know a good thing when I see it.

So, still drooling from a great Chick-Parm dinner I'll sign off now. Thanks for reading this way-too-long post.

Vinnie Boombatz

 

Great AV & GREAT Post Vinnie

 

^ being very much Italian I never ate that much chicken parm, , we had a it a few times, and I do like it. My family mostly made veal parm. . I make a really good veal parm in the oven, no frying.

 

Shwarma

 

chicken pot pie, a pretty good one, kind of like gourmet , not your typical grocery store stuff.

 

Heart attack on a plate tonight: double cheeseburger, spaghetti with butter and parmesan and spinach salad with blue cheese dressing. Just missing bacon for the full effect.

 

Was supposed to be halibut but it's not thawed so...

 

Home made pizza in my outdoor pizza oven. They come out fantastic, unlike any commercial pizza joint in our area. My wife says I make the best pizza in our City. I've gotten more practice controlling the heat on my pizza oven, and the pizzas come out better every time, practice makes perfect at 900 F. I like mine Margherita style, my wife and son like pepperoni on theirs. I use a cherry tomato sauce, with Fior di latte cheese (soft mozz) and a touch of parm. reg. grated cheese, topped with fresh basil. A touch of red pepper flakes on mine too.

 

"Home made pizza in my outdoor pizza oven. They come out fantastic, unlike any commercial pizza joint in our area. My wife says I make the best pizza in our City. I've gotten more practice controlling the heat on my pizza oven, and the pizzas come out better every time, practice makes perfect at 900 F. I like mine Margherita style, my wife and son like pepperoni on theirs. I use a cherry tomato sauce, with Fior di latte cheese (soft mozz) and a touch of parm. reg. grated cheese, topped with fresh basil. A touch of red pepper flakes on mine too."

Ok, Zero, when are you going to invite us to your place to scarf down your prize winning pizza?
"Home made pizza in my outdoor pizza oven. They come out fantastic, unlike any commercial pizza joint in our area. My wife says I make the best pizza in our City. I've gotten more practice controlling the heat on my pizza oven, and the pizzas come out better every time, practice makes perfect at 900 F. I like mine Margherita style, my wife and son like pepperoni on theirs. I use a cherry tomato sauce, with Fior di latte cheese (soft mozz) and a touch of parm. reg. grated cheese, topped with fresh basil. A touch of red pepper flakes on mine too."

Ok Zero, when are you going to invite us to your place to scarf down your prize winning pizza? [color=#ffffff]