Last Minute Rush!
WOW! Dad was speaking with some people in regards to our grant we've been working on, and there is a secondary deadline (we were planning for September 1st) and it's SUNDAY! We can have our information postmarked as late as Monday, and still be considered. So we're going to push the hot button, and try to rush things in, hoping that we can get in this early round, and get the ball rolling a bit sooner.
Dad's birthday is this weekend; he will be 52...
Happy Birthday, Dad!
And a prayer request: Grandma Leibbrandt is in the hospital with pneumonia. Dad spoke with her on the phone this morning, and she sounded okay, but pretty tired. He just visited for a couple of minutes, asking questions and stuff, and let her go so she could rest.
He told her he'd call her again tonight after she had some sleep, and I will update you on that when I hear about it. She's been continually suffering from more and more struggles with her breathing. She just keeps telling my kids that "this is what happens when you smoke, so just don't do it!" 
Leave it to Grandma to make light of it for the kids, so they don't worry about her!
Not much else going on here, so I had better get back to work. I am off to putting together some last minute grant paperwork...
...so here's a quick recipe I found last night online for MUFFALATTA OLIVE SALAD SANDWICHES.
Salad:
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.
This recipe is a nice take-along for picnics and Summer day trips.
Dad's birthday is this weekend; he will be 52...
Happy Birthday, Dad!And a prayer request: Grandma Leibbrandt is in the hospital with pneumonia. Dad spoke with her on the phone this morning, and she sounded okay, but pretty tired. He just visited for a couple of minutes, asking questions and stuff, and let her go so she could rest.
He told her he'd call her again tonight after she had some sleep, and I will update you on that when I hear about it. She's been continually suffering from more and more struggles with her breathing. She just keeps telling my kids that "this is what happens when you smoke, so just don't do it!" 
Leave it to Grandma to make light of it for the kids, so they don't worry about her!Not much else going on here, so I had better get back to work. I am off to putting together some last minute grant paperwork...
...so here's a quick recipe I found last night online for MUFFALATTA OLIVE SALAD SANDWICHES.
Salad:
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.
This recipe is a nice take-along for picnics and Summer day trips.
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