And that’s the beauty of always having dough-to-go!  Slop it out onto the lightly-floured peel and form a ball.  Let it rise for about 20 minutes while your oven warms up to 500º.  Dump it into the hot dutch oven, make a slash mark or two (to let the steam out), put the lid on the pot and into the oven it goes for another 20 minutes or so at 450º.  Let it rest on a rack for at least 30 minutes (yeah, it’s hard!).  Not only does the house smell divine, your kitchen is a very warm spot to be in!

I’d never tried Panettone bread before but since Dominicks and Walgreens were offering it so cheaply, decided to give it a shot for French toast.

Sliced it in half for ease and then sliced each half.
Used evaporated milk with the eggs to make more of a custard wash and added a touch of cinnamon, ’cause hey, it’s cinnamon! Don’t add any sugar or vanilla extract because this bread is plenty sweet.

Melt some sweet butter over a pre-heated skillet and you’ll be good to go.

Use the topping of your choice, or slice into strips and knosh while you watch tv – it’s plenty sweet enough as is!

Meal-planning cutting into your Candy Crush marathons? Yeah, I hear ya, sister!  Pulled two packages of boneless, skinless chicken thighs (free range, all natural, Jewel clearance) out of the freezer and nuked, four pouches of Campbell’s Skillets whatevers in Thai Green Curry (the ones I took 100 of…they’re good), one can of coconut milk, one can of diced tomatoes and a sliced onion.

Brown the chicken in coconut oil, then add all the above ingredients and bring to a boil.  Since I was using cast iron, I put the lid on top and turned off the stove, leaving it to continue cooking on its own.  Basmati rice went into rice cooker using water with a little sauce packet from my beloved pot stickers.  And that’s it.  Looks and tastes like you barely had time to play games between cooking and laundry.  And that’s just the way I like it…

Using the same dough batch from the refrigerator, you can also make English muffins with ease!  Matter of fact, you can even cook them up in a frying pan!  The key to having a nook and cranny interior is using a fork to split them open – no knives!  I like the little lifting fork from the BabyCakes maker ’cause it’s nice and long.

Pull off a small piece of dough, roughly the size of a peach, pulling it over and under a few times until it’s nice and pliable, then form into a ball and slightly flatten.  Sounds more complicated than it is.  Make sure the board is lightly dusted so they don’t stick.  Let rest for about 15 minutes (or a couple of Candy Crush marathons…whatever timing method works for you).

Fry the flattened disks in butter over a low flame, preferably in a cast iron skillet.  Flip ’em before they turn black.  I let them cool on a wire rack.  Any leftovers can be placed in a zip lock when cool.

Used up another two dozen Target eggs, lots of the 50% off 4-cheese blend LOL deli cheese from Dominicks, couple of packs of turkey lunchmeat with only a few slices left in each (you all know how that works, right?), bags and bags of those free Green Giant baby carrots (cooked and roughly smashed) with a large container of leftover rice.  Sprinkled sweet smoked paprika on the top and into the oven for about 20 minutes.  and now we have to wait a few minutes for it all to set...hungry…so hungry…