Leslie Bartosh, CEC, AAC, FMP

  This delightfully, loaded pizza showed up the other day.     House made sauce, crust and bacon, caramelized onion, roasted garlic, fried red potato and eggplant, jalapeno, Kalamata olive, fresh mozzarella cheese and basil.   A garden salad rounded things out! This crust is made from the same dough I use for baguettes.  It works quite well in this application. #LifeLongLearning #LifeLongTeaching #FamilyFood #Pizza As always, your questions or comments are welcome.     Until next time; Bon Appetit Y'all! Leslie Bartosh

 I am finally getting this recipe dialed in.  The bagels have always tasted good and looked okay.  But, to me, they were too dark.  This is big step in the right direction in terms of the bath and oven temp. Still need a little tweaking on the texture.  I think I know the direction to go on that one! #LifeLongLearning #LifeLongTeaching #FamilyFood #Bagel #StaffOfLife As always, your questions or comments are welcome.   Until next time; Bon Appetit Y'all! Leslie Bartosh

  Part of the weekend bake:  Demi Baguettes in natural light.   #LifeLongLearning #LifeLongTeaching #FamilyFood #Bread #StaffOfLife  As always your questions or comments are welcome.  Until next, Bon Appetit Y'all! Leslie Bartosh