by Joyce Lee
Pepperoni and Cheese Pizza Bread
Despite a cooler than usual and wet end of summer, there have been plenty of opportunities to cook and bake ahead. I like to get the freezer chock full of breads, snacks, and meals so that during winter stormy times, and gloomy cloudy gray days in winter, I can have lots of varieties of foods ready to eat.
I have baked breads of all kinds (yeast and quick and artisan types) and snack cakes, donuts, bundt cakes and cookies, egg quiches, and small casseroles, as well as rice, quinoa, and beans to be quickly added to salads or as a base for meals like Hawaiian haystacks, etc.
I love solar cooking and it is possible to eat and cook this way all year long if you are prepared ahead and flexible enough to eat your main meal of the day earlier in winter because of the shorter cook times.
Can you imagine how much money we save every year for the last 6 years cooking mainly with solar?
Does anyone else out there solar cook year round? I'd love to hear how you incorporate it also.
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