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Closeup view of Huntington Falls, the man-made cascade at Stow Lake created in 1893.
High-resolution prints are available at Kate Brown Fine Art
So after building the Day 24 models from Advent and Christmas Build-Up I was disappointed that my sleigh only had one reindeer…. so I dug parts out of my collection and built eight more, and devised a way to hitch them all together, and put Santa Claus from the Advent City calendar in the sleigh along with the gifts from the Christmas Build-Up model.
More at www.brickpile.com
Sweet from the fruit is balanced by salty prosciutto on this richly flavored pizza.
Homemade dough
3/4 cup shredded mozarella cheese
fresh mozarella balls, cut in half
3 tablespoons basil pesto
1/2 cup thinly sliced prosciutto (about 2 ounces)
1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced
1/4 teaspoon freshly ground pepper
Preheat oven to 425F. Roll out the dough and transfer it to the prepared peel or baking sheet. Spread pesto on the rolled-out dough, leaving a 1-inch border. Sprinkle one-third of the grated cheese on top. Top with prosciutto slices, fruit and the remaining cheese. Bake for 12-15 minutes, or until the crust is lightly browned and the cheese is melted.
Serve immediately.
Enjoy!