Lunchtime on the new kitchen bar.
What.
What?
Like I’m the only one trying to build a better Stouffer’s French Bread pizza. Is it just a vain attempt to gourmet-ify and recapture the seemingly weightless bliss of my college snacking days, only to find I created one with more calories? Could I be the only one who wants that?
I think not.
Are those meatballs?
I love meatballs on pizza…
i want to see more pictures of this new island!
Omigod, I haven’t thought of Stouffer’s French Bread Pizza in years — but I sure did love it when I was younger. More photos of the kitchen, please?…
Jean - not meatballs - but yes, meatballs = good on pizza. It’s just chopped Italian sausage.
Natalie & Lydia - the kitchen is finally finished. Pics to come!
I lived on Stouffer’s French Bread Pizza in college. Great stuff!
My parents would never buy the french bread pizza because it was so expensive…they always bought Ellios which is the equivalent of cardboard, “cheese byproduct” and ketchup. Blech!
This looks yummy! I’ve been known to scarf down a Stouffer’s French Bread Pizza now and then when there was nothing else around to eat. It was the mainstay of my diet back in college…
Can’t wait to see the photos of the kitchen bar! -Julia
I really think that has to be better than one of those Chicago Pizzas.
I never had a Stouffer French Bread pizza until I met the husband, Mr. Frozen dinner king. And they always burn the top of your mouth.
Jenni: Okay, now I’m offended.
… oh, wait, we’re talking about something Marilyn made. Yeah, probably better than my Chicago-style deep-dish.
(Which, Marilyn, *is* pretty darn good cold. Mmm, pizza for (second) breakfast…)
Joanne & Julia - I lived on them in college, too - I think it had something to do with how toaster-oven friendly they were.
Jenni - repeat after me, nothing is better than a Lou Malnati’s pizza. But - my from-scratch Stouffer’s makes a darn good lunch. And yes, they always burned the roof of my mouth. I think people liked the pizza too much to sue them.
Karen - what is this, pizza trash talk?
Yeah girl, your deep-dish looks okay I guess, but you put fresh basil on it, and that is toooo fancy for Chicago style. Nice job, and you’re right - always delicious the next day, cold.
No, no, it was Jenni dissing the Chicago thing that I was offended… well, “offended” at. And I was saying that even a French-bread pizza made by you tops a Chicago-style made by me, but apparently I was attempting to be too clever and merely ended up obscure.
And yeah, fresh basil, because the recipe suggested it, but mostly because I have fresh basil on my porch, and I haven’t killed it yet, and that is a feat worth celebrating. (By eating it. Um… yeah. It made sense until I typed it in right there.)
Karen - I was kidding! I went back and put in the scary
:) so you know I was. I must be the typing doofus today, not you. 
He He He, giggle, Pizza Trash talk, giggle. Going to Karen’s site now…