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@burattinopizza: With mushrooms, or without: pick your side! 😋🍕🍄‍🟫 CRUNCH, BABY, CRUNCH! 🔥#120pepperoni #burattinopizza #crunchbabycrunch #californiapizzastandard #pepperoni 📍 Carson: 531 E. Carson St., Unit A, Carson, CA 90745 📍 San Pedro/RPV: 29701 S. Western Ave., 103, Rancho Palos Verdes, CA 90275 📍 North Richland Hills: 6305 Precinct Line Rd., Suite 300, North Richland Hills, TX 76180 📍 Huntington Beach: 7451 Edinger Ave., Unit 104, Huntington Beach, CA 92647 📍 Whittier: 12376 Washington Blvd., Suite 103B, Whittier, CA 90606 📍 Salt Lake City: 1172 Brickyard Rd., 47, Salt Lake City, UT 84106 📍 North Richland Hills: 6305 Precinct Line Rd., Suite 300, North Richland Hills, TX 76180

burattinopizza
burattinopizza
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Saturday 08 August 2026 01:48:46 GMT
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justj3400
justj3400 :
Are you opening in Pasadena?
2026-08-08 01:55:33
0
varadaviduk
Варя потужна✌️ :
2026-08-08 18:07:09
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y and x shakes— my dms are always open if you have any question or suggestion, and i just created a discord server to help yall and drop overlays, plugins and other stuff #aftereffects #edit #ae #editing #editingtutorial #fyp #afterffectstutorial
y and x shakes— my dms are always open if you have any question or suggestion, and i just created a discord server to help yall and drop overlays, plugins and other stuff #aftereffects #edit #ae #editing #editingtutorial #fyp #afterffectstutorial
cobra cascavel
cobra cascavel
~ New Series ~ following recipes from my grandmothers cookbook! Episode 1: Scallion and Aspargus Quiche INGREDIENTS • ¾ pound asparagus • 2 tablespoons extra virgin olive oil • Salt and freshly ground pepper, to taste • 1 bunch scallions • 1 tablespoon chopped fresh tarragon • 2 tablespoons minced flat-leaf parsley • 2 egg yolks • 2 whole eggs • 1 (9-inch) whole wheat pie crust, fully baked and cooled • Freshly ground pepper • ⅔ cup milk • 2 ounces Gruyère, grated (½ cup) • 1 ounce Parmesan, grated (¼ cup) ⸻ DIRECTIONS Step 1 Preheat oven to 425°F. Line a baking sheet with parchment paper. Break off and discard the woody ends of the asparagus and place on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently with your hands until evenly coated. Roast for 12 minutes, turning halfway through, until tender and lightly browned. Remove from oven and allow to cool. Slice into ½ to ¾-inch pieces and place in a medium bowl. ⸻ Step 2 Reduce oven temperature to 350°F. Heat remaining oil in a medium skillet over medium heat. Add scallions and cook, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper. Transfer scallions to the bowl with asparagus. Add tarragon and parsley and toss gently to combine. ⸻ Step 3 In a medium bowl, beat together egg yolks and whole eggs. Place tart pan on a baking sheet for easier handling. Using a pastry brush, lightly brush the bottom of the crust with a small amount of the beaten eggs. Return crust to oven and bake for 5 minutes. ⸻ Step 4 Add salt (about ½ teaspoon), pepper, and milk to remaining eggs. Whisk until smooth. ⸻ Step 5 Spread asparagus and scallion mixture evenly in the prepared crust. Combine the Gruyère and Parmesan and sprinkle evenly over the filling. Slowly pour egg custard over the mixture. (If your tart pan has shallow sides, you may not need all of the custard.) Place quiche on baking sheet and bake 30–35 minutes, until set and lightly golden on top. Allow to rest at least 10 minutes before serving. Serve hot, warm, or at room temperature. ⸻ ★ A perfect dish for brunch, luncheon, or light supper ★ #CookingHacks #foodinspiration #recipeideas #homecooking #kitchentips
~ New Series ~ following recipes from my grandmothers cookbook! Episode 1: Scallion and Aspargus Quiche INGREDIENTS • ¾ pound asparagus • 2 tablespoons extra virgin olive oil • Salt and freshly ground pepper, to taste • 1 bunch scallions • 1 tablespoon chopped fresh tarragon • 2 tablespoons minced flat-leaf parsley • 2 egg yolks • 2 whole eggs • 1 (9-inch) whole wheat pie crust, fully baked and cooled • Freshly ground pepper • ⅔ cup milk • 2 ounces Gruyère, grated (½ cup) • 1 ounce Parmesan, grated (¼ cup) ⸻ DIRECTIONS Step 1 Preheat oven to 425°F. Line a baking sheet with parchment paper. Break off and discard the woody ends of the asparagus and place on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently with your hands until evenly coated. Roast for 12 minutes, turning halfway through, until tender and lightly browned. Remove from oven and allow to cool. Slice into ½ to ¾-inch pieces and place in a medium bowl. ⸻ Step 2 Reduce oven temperature to 350°F. Heat remaining oil in a medium skillet over medium heat. Add scallions and cook, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper. Transfer scallions to the bowl with asparagus. Add tarragon and parsley and toss gently to combine. ⸻ Step 3 In a medium bowl, beat together egg yolks and whole eggs. Place tart pan on a baking sheet for easier handling. Using a pastry brush, lightly brush the bottom of the crust with a small amount of the beaten eggs. Return crust to oven and bake for 5 minutes. ⸻ Step 4 Add salt (about ½ teaspoon), pepper, and milk to remaining eggs. Whisk until smooth. ⸻ Step 5 Spread asparagus and scallion mixture evenly in the prepared crust. Combine the Gruyère and Parmesan and sprinkle evenly over the filling. Slowly pour egg custard over the mixture. (If your tart pan has shallow sides, you may not need all of the custard.) Place quiche on baking sheet and bake 30–35 minutes, until set and lightly golden on top. Allow to rest at least 10 minutes before serving. Serve hot, warm, or at room temperature. ⸻ ★ A perfect dish for brunch, luncheon, or light supper ★ #CookingHacks #foodinspiration #recipeideas #homecooking #kitchentips


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