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Big River Pizza

Pizza is definitely one of Terry’s favorite foods.

On the other hand, I don’t need to eat pizza more than once a month.

But when he invites me for a pizza lunch at this local pizza place, I happily go with him.

I would have to say this is one of a few pizza places where I REALLY enjoy pizza.

I like their simple yet open and comfortable space. Very inviting.

I took pictures of their regular menu and their lunch specials, but we knew what we wanted without looking at them.

They have four daily specials: two meat versions and two veggie versions.

We typically have one of their veggie specials, a 12-inch.

They use whatever the fresh vegetables they have that day, and their daily veggie pizzas are always outstanding.

Once you order your food, you pick a table.

We went for a late lunch, so it was quiet at 1:30 pm.

This restaurant directly faces the local farmer’s market which opens on weekends.

We like the counter seats by the window but today we decided to have seats at the end of the long table.

And wait.


And the pizza arrives!

It’s got tomato slices, purple potatoes, artichoke, leeks, green peppers, and mozzarella and ricotta cheese (I think).

It’s got a perfect amount of cheese, which is hard to find.

Some places put too much or too little cheese, and either one is a no-no for me.

This was absolutely delicious!!

Love their pizza.

Me and my husband, with their 12-inch pizza?

No problem.

Feel very fortunate to have a place like this in our neighborhood.

The people at this place are always nice, too.
Big River Pizza.

Strawberry French Toast

I love strawberries and I like to use them for anything everything when they are in season.

So why not for french toast?

It’s very simple.

I just added pureed fresh strawberries to my french toast egg mixture (eggs, soy milk).

You coat the bread with the strawberry egg mixture and let it soak.



Homemade cold press coffee (served hot) is the best.

I now wake up looking forward to having my first cup.

Konjac Yakisoba Fried Noodles

I try not to eat too much carbs at night, so my lunch can be a bit carbs-heavy at times!

I love Japanese style fried noodles, Yakisoba.

This is a noodle dish, but I like to add a lot of vegetables to my Yakisoba.

Sprouts are one of my favorites to add to my Yakisoba.

This time I used Konjac instead of meat.

The texture is very unique, so this is something you either love it or hate it.

Apparently, I’m a big Konjac lover.

Mise en place for my veggie-loaded Yakisoba.

This was so good.

Terry is not a big fan of fried noodles, so this was my lunch while he was out for a pizza lunch with his friend.

There are different toppings you can use for Yakisoba.

But red ginger and roasted seaweed (nori) are a must for me.

By the way, our local farmers market just opened this weekend, and the beautiful sprouts and garlic chive used for this Yakisoba were from our morning trip to the market.

There aren’t many vendors yet, but I’m sure that will quickly change.

Konjac Yakisoba Fried Noodles

canola oil
1 cup chopped cabbage
1 cup chopped Konjac
2 cups sprouts
1/4 cup chopped garlic chive
1 bag noodles
salt and pepper
Japanese Worcestershire sauce
red ginger
roasted seaweed (nori)
Aonori seaweed (dried seaweed)

1. Sautee cabbage, Konjac, sprouts, and garlic chive in oil.
2. Add noodles. Continue to cook. Salt and pepper.
3. Add Worcestershire sauce.
4. Serve with red ginger, roasted seaweed (nori), and Aonori.

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