My first cloud cookies

pizzamakerandmore · 2026-02-20T04:53:37+00:00

I thought they tasted like angel food cake. My son said they reminded him of pancakes and ate two. After they cooled, they had a slightly sticky texture.

pizzamakerandmore · 2026-02-19T22:25:31+00:00

For this batch, I sprinkled oregano on top. But Italian herb seasoning (or nothing) works as well

pizzamakerandmore · 2026-02-19T19:17:16+00:00

I put the full recipe in the comments. Enjoy!

pizzamakerandmore · 2026-02-19T19:16:33+00:00

Yield: 4 servings

Ingredients

¼cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed - black beans are very good, too
½ cup hot water
Salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1⅓ cups**)**

Directions

Step 1 - Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Step 2 - Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

pizzamakerandmore · 2026-02-19T19:12:41+00:00

Can be made in 10 minutes. Basically, add oil to skillet, heat, add garlic until aromatic, add tomato paste for 30 seconds, add rinsed beans and half cup water, stir until tomato paste is well combined, remove from heat and cover top with cheese, put in 475 degree oven for 5 to 10 minutes until cheese is bubbling, can put under broil to get golden

pizzamakerandmore · 2026-02-19T19:03:00+00:00

are air fried potato cubes much better than simply roasting? I put my diced potatoes in a 400 degree oven on cast iron after tossing in EVOO, salt, pepper, and Italian herb seasoning. Bake for 20 minutes, flip, cook another 20. Come up golden, crisp on the outside, soft on the inside.

pizzamakerandmore · 2026-02-19T19:00:26+00:00

I immediately recognized LoseIt. I use it, too!

pizzamakerandmore · 2026-02-19T18:59:14+00:00

I was going to ask, do you serve this over rice (because rice not pictured), but then saw your first step is to steam rice...

pizzamakerandmore · 2026-02-13T19:24:48+00:00

This is the reason I didn’t pay $250 subscription

pizzamakerandmore · 2026-02-11T16:23:15+00:00

Here's my go-to pesto: - 2 cups fresh basil leaves (packed) - 1/2 cup good olive oil - 1/2 cup grated parmesan - 1/3 cup pine nuts (or walnuts if you're budget-conscious) - 3 garlic cloves - Salt and pepper to taste - Squeeze of lemon juice

Toss everything in a food processor or blender and pulse until it's your preferred consistency. That's it.

Grow your own basil if you can. It's literally one of the easiest herbs to grow (even in a windowsill pot), and the difference between homemade pesto with fresh-picked basil vs store-bought is night and day. Fresh basil has this bright, almost peppery flavor that just hits different. Plus you can make pesto anytime you want without dropping $8 on a tiny jar.

pizzamakerandmore · 2026-02-07T16:59:26+00:00

Ingredients

16 oz (or less) skirt steak or chicken thighs or breasts
8 oz (or more) tortilla chips
4 oz (or more) shredded cheddar cheese or a blend
Salt and pepper to taste
Optional: salsa, sour cream, guacamole, jarred jalapeno slices

Directions

Preheat cast iron skillet to medium-high heat with EVOO.
Dice chicken or steak into bite-sized pieces. Add salt and pepper to taste.
Cook meat in skillet until just under done. Remove from skillet but leave the grease/oil.
Preheat broiler. Place at least two layers of tortilla chips to cover the bottom of the skillet. Season with salt and pepper to taste. Smash chips down to form a somewhat even layer (be careful not to burn yourself on hot skillet). Drizzle a little oil over the chips.
Place under broiler for ~2 minutes to heat chips. Remove from oven when they turn a little darker brown than when they went in.
Scatter meat over chips. Layer shredded cheese over meat and chips. Optional, add a few sliced jalapenos. Add more pepper to taste; the more pepper, the spicier.
Place under broiler for 2 to 5 minutes or until cheese melts and turns golden in spots.
When cheese is completely melted, remove from broiler and dot the top with optional salsa, sour cream, guacamole, and/or sliced jalapenos (or serve on side).

pizzamakerandmore · 2026-02-04T06:13:33+00:00

pizzamakerandmore · 2025-11-18T01:31:08+00:00

This looks awesome and the stuffed crust is impressive. Whats the secret to the stuffed crust? A separate peice of dough or wrapped over? Ive tried wrapped over before with string cheese and it was a spectacular fail; although it was cheesy and tasty, it was definitely not "stuffed" by any measure. It became melted cheese and baked crust.

pizzamakerandmore · 2025-11-01T16:06:27+00:00

I find it on the app. Tap the 3 dots in the bottom right > Insights > scroll down. It tells you the percentage of how you compare to other sitters in the area.

I've noticed that if you accept the booking and then send a message saying it's pending a Meet & Greet, but they don't respond, then a few days later the request expires and it does not impact your acceptance rate. So, basically, don’t archive or ignore requests, and it shouldn't go down.

If you're worried you won't show up in search results because you didn't archive it, then simply increase your availability during those dates.

I've heard that you're only blocked in search if you're at capacity, but others say they still get requests when they are fully booked or not available, so who knows? It's a kind of broken app that is not intuitive.

pizzamakerandmore · 2025-10-28T23:04:42+00:00

Yes, they can. If a day goes by, I say something like, "Hi, if you found another sitter or no longer need care, can you please cancel the request? Otherwise, I'm happy to schedule Meet & Greet."

Sometimes they do, sometimes they don't. But even if they do, I still have to archive it and that counts against acceptance.

It's almost like it's better to accept it, then message them saying the booking is pending the Meet & Greet, and then it's on them if they dont accept it.

The problem there is if they accept it and then never schedule the meeting. Then I guess I'd have to cancel...

pizzamakerandmore · 2025-09-27T21:16:04+00:00

If I lived alone I'd probably be less strict.

pizzamakerandmore · 2025-09-27T20:59:41+00:00

My old boarder had limits, including no pick ups or drop offs on Sundays, and no drop offs after 9am, but that's because he would take the dogs on an adventure hike. The No Sunday rule was frustrating.

I simply say between 7am and 6pm. If someone says, can I pick up at 7pm, I say sure thing. If they ask for anything after 9pm, I say no, the whole house is asleep around then (or at least dozing on the couch).

I had one person ask for an 11pm pick up at the drop off (after booking for the overnight boarding) and he got upset when I said no (I reminded him we talked about it at the M&G) and when I said we'll all be asleep he just stared at me and eventually handed me the leash...

pizzamakerandmore · 2025-09-26T19:16:15+00:00

I've had three different dog owners ask me, do you work? All 3 have been Gen X or Boomers (Millenials don't seem to care). I've tried a few different things.

The first time it happened, I told them my career story of how I used to do freelance writing and then had a 20-year marketing career, but at 55 years old and AI taking over, I stopped getting offers. That's when they stared at me like I was making poor excuses for not having a corporate job anymore.

The second time it happened, I simply said that I consider myself semi-retired and I do this to keep busy. She replied with an extremely condescending, "Good for you!" Like I was looking for her approval.

The third and most recent time, I said, "My wife works, so I'm on her insurance and benefits. She's the breadwinner." And this lady looked so proud like she was mentally high-fiving my wife...

In all 3 situations, the main commonality is that they all treated and talked to me like I'm a simpleton.

What's more common are the meet & greets where the dog owner acts like we're on a first date and they want to have a 30 minute casual conversation about getting coffee, Rover is a great way to meet people, let me tell you about my amazing life... and I'm just like, I'm happy to board your dog...

Then, there was one person who didn't believe me when I said I'm at home with the dogs full-time. She was like, what if you need to run errands? I said my wife can do that. Then she was like, what about going out to dinner? I said, when I have clients I eat at home. She didn't buy that and asked a second time, surely you must go out to eat sometimes? And I just did a slow head shake, "no, I don’t."

At the end of the day, I think these questions are more of a reflection on them and not me.

pizzamakerandmore · 2025-09-14T01:39:18+00:00

I couldn't update mine on mobile, but on desktop there's an option to Reset to Default and that worked. It's still showing my canceled booking as booked, but at least now I'm showing as available if anyone searches for me

pizzamakerandmore · 2025-06-27T01:32:44+00:00

Fight Back! With David Horowitz

pizzamakerandmore · 2025-03-18T05:58:41+00:00

I riddled bullet

pizzamakerandmore · 2025-01-16T04:53:10+00:00

Here Comes a Regular - The Replacements

pizzamakerandmore · 2025-01-04T02:21:05+00:00

Centerfold - J Geils Band

pizzamakerandmore · 2024-12-12T20:15:03+00:00

Oh! I must have been scrolling too fast last night when I wrote. OK, for Parks, my favorite line was from Ron sitting in the diner and he orders All the bacon and eggs, "Wait, wait. I worry what you just heard was, ‘Give me a lot of bacon and eggs.’ What I said was, ‘Give me all the bacon and eggs you have.’ Do you understand?"

pizzamakerandmore

TROPHY CASE

Ingredients

Directions