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Gilbert Lodge   Since 2004

                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons

Saturday, January 28, 2011:  Saturday is always a great day to have pizza.  Chef Paula was found in the Grand Galley preparing her famous made-from-scratch Pizza Paula. 

She used a bread machine to mix whole-wheat flower, corn meal, olive oil, yeast, and water to make the pizza dough. 

Contadina Pizza Sauce was spread on next.  

Pepperoni and premium sliced olives were added. 

Then Crystal Farms all natural pizza cheese was spread on in large quantity.  There is no sparing the calories here.

After baking, it came out as a thick-crust pizza, known as Pizza Paula.   

On the table, it was rated "X" for excellent.  Good to the last bite.  Yes, nine out of ten chefs agree that this is the best pizza they have tasted! 

Mark was pleased to learn that another one of his photos was published in the Winter 2011 edition of the Northland Arboretum ArbLIFE magazine.  The photo shows cross-country skiers near Winter Wonderland lights.  Unfortunately, the publication is not on the Web.  However, the photo can be seen at http://gilbertlodge.com/2010/12-10-10-wonderland.html   

Only 47 days until St. Patrick's Day!