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Jan/11
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Jan/11
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Believe it or not, Americans eat 75 acres of pizza a day

Pizza is a favorite dainty of millions people on the Earth. Pizza can be additional dish to main menu or main course. It helps to serve everyday and holiday tables very nice and mouth-watering.

Pizza is baked from different types of dough (yeasty, puff pastry, unleavened dough and short pastry). There is a special recipe of filling in Italy, it is passed on from one generation to another.

This dish can be cooked with ham and meat, fish and seafood, with mushrooms, tomatoes, with squashes and with paprika, with different herbs and spices, fruits, olives and other products. Pizza with pineapples became very popular among gourmets.

To taste specialty Italian, original American, refined French pizza, you can spend a good time in complain of friends and colleagues with goblet of dark wine or mug of frothy beer in one of pizzerias. For those who couldn’t find “his” pizzeria, I’d like to offer California Pizza Kitchen (CPK).

California Pizza Kitchen works since 1985. It has a chain of about 250 casual-dining restaurants that can offer you gourmet pizzas that are famous for unique filling combinations, including duck, barbecued chicken, and grilled shrimp. In CPK you can taste Neapolitan pizzas from Italy, as well as American-style pies. Also you can find different pastas, tasty soups, nutritious salads, and light desserts in menu. You can find CPK (http://california-pizza-kitchen.pissedconsumer.com/) restaurants in more than 30 states. Also they are found in about 10 other countries. Company has more than 200 locations. Company earns .6 million and its income grew up on 47.1% compared to last year.

You can find small cravings, appetizers, soup and sandwiches in the menu. Maybe you want some salad or specialties? Or you may prefer pasta? And of course big choice of pizzas. For example description of Pear & Gorgonzola pizza says “Caramelized pears, Gorgonzola, Fontina and Mozzarella cheeses, caramelized sweet onions and chopped hazelnuts. Topped with field greens tossed in our Gorgonzola ranch dressing.” Is your mouth watering when you read these?

On the California Pizza Kitchen site you can find information for vegetarians, vegan and gluten-free people. There are information in what dishes what products are okay for you and what you should avoid.  Nutritional Menu Guide will tell you quantity of calories in every dish, fiber, proteins, saturated fat, sodium and total carbs. Everything you need to know about your food. And information for allergic people. You will find which products are contained in your food. You may find out if there are any eggs, fish, milk, peanuts, soy, tree nuts, wheat and crustacean shellfish, all products that can cause allergic reaction.

California Pizza Kitchen has two promotions and invites you to join. The first one is called “The Game”. According to rules you have to get Envelope in one of CPK locations (it must be dated and signed) and bring it to CPK another day, give to representative, he will scratch the code and you see your prize. There are a lot of different prizes. First prize is a check for ,000. Second prize is check for ,000. And the third prize is Maui Hawaii Trip.

Another promotion is called “The Sweepstakes”. Rules are similar but when you open Envelope, you will see the code that you need to enter online on the website or send it by mail. After that you will take part in Sweepstakes.

Enjoy tasty food and favorite pizza and win money.


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Jan/11
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6
Jan/11
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Campfire Dining – Gourmet Style

With the final long weekend of the summer approaching, Labor Day weekend may signal the last summer cookout, beach BBQ or campfire grill until next May. So, if you’re planning to make this long weekend the most memorable camping trip of the season, why not put a little extra panache into your outdoor dining? After all, just because you’re roughing it doesn’t mean your menu needs to be limited to canned beans and weenies on a stick.

I spend every Labor Day weekend at my trailer in Ipperwash Beach, Ontario. I’ve been venturing to Sunnyside Trailer Park for the past 30-years, which means many of my fellow campers are like family. That’s why we host the annual Sunnyside Labor Day pot luck. It gives us the opportunity to kiss the summer farewell with good food, and good company.

Personally when I’m preparing for our annual camping pot luck, I’m looking for what I like to call “unique convenience” – which means an easy dish, but one that will still knock the socks off of my fellow campers. Many of my campsite neighbors enjoy cooking as well, so the annual Sunnyside Labor Day pot luck has given into a little bit of healthy competition – who can out cook who with limited tools.

If you’re familiar with small hard-top trailers, tents and campers, then you know we are all limited to the odd gas stove, BBQs, hibachi grills, and glorious open flame cooking. Typically, what I do to prepare for my annual pot luck dish is watch the Food Network and consult my health gourmet cook books, and adapt one of the recipes into a campfire-friendly dish.

This year I’ve decided to make a grilled vegetable, shrimp and artichoke pasta salad that I spotted in one of my favorite healthy food gourmet cookbooks. It will just take a few minor adjustments, because I will be marinating and then barbequing the shrimp on skewers, boiling the whole wheat penne burner-side on my gas BBQ grill, and grilling the mélange of red and green peppers, sweet red onions, and canned artichokes on a pie plate over open flame.

My adjusted recipe turned out to be easy for campfire cooking, plus it will have my fellow pot-luckers thanking their ‘lucky plates’!

Campfire Grilled Artichoke Pasta Salad

Ingredients

• 1 can of artichokes

• ½ cup sweet red onion – chopped

• ½ cup sweet red pepper – chopped

• ½ cup green pepper – chopped

• 1 package of whole wheat penne pasta – boiled

• 1 cup of chopped basil

• 1 ½ cups of balsamic dressing

• Spices of your choice for shrimp marinade ( I use a mix of cumin and chili).

• Salt and pepper to taste

Preparation

1.Roll fresh shrimp in spice mixture and set aside in a bowl

2.Pierce shrimps single-row on skewers

3.Fire up the grill, when hot place shrimps on and grill each side for 2 minutes – set aside

4.Place all of your chopped veggies in pie plate and place over open fire coals

5.Grill until desired. They should be crisp but warm.

6.Bring water to a boil on BBQ side burner and add penne

7.Combine pasta, grilled veggies, and chopped basil.

8.Toss with balsamic dressing.

9.Remove shrimps from skewers and toss with salad.

10.Place covered in the refrigerator until ready to serve

So it just goes to show that a little extra planning; can mean a night of dinning enjoyment. Just pop the cork from your favorite bottle of red, and voila – gourmet campfire cuisine awaits!

Gavin McNamara is an outdoorsman who lives to hike and camp. When he is not immersed in the sights and sounds of the great outdoors, he writes for nomadik.com – an online guide to outdoor living, with information about Backcountry Orienteering, Camping Gear, Beginner’s Guides and more.


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Jan/11
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Day 28 we stayed home and ate LD. Day 29 found us at a beautiful riverside restaurant and Day 30 was Gator Time. Watch as Murphy rescues Bugsy from a Gator and Dad shares his Lucky Dog with a Gator
Video Rating: 0 / 5

31
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