Technique Class: Pizza—It's All About the Crust!
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Regal Margherita Pizza Inspired by Raffaele Esposito Italy 1889 Signature Recipe - Pizza Margherita
Regal Margherita Pizza Inspired by Raffaele Esposito Italy 1889 Signature Recipe - Pizza Margherita 1/2 cup pureed or thick crushed tomatoes 1-1/2 Tablespoons prepared basil pesto, divided 1/2 teaspoon Italian seasoning 1/2 teaspoon granulated sugar 1/2 teaspoon minced softened dried tomatoes 1 (27 ounce) package frozen cheese classic pizza 9 to10 fresh Ciliegine (cherry size) fresh mozzarella balls, quartered 9 fresh grape size tomatoes, halved 12 small fresh basil leaves 1/2 Tablespoon prepared basil pesto, as desired Preheat oven to 450 degrees F. Have insulated cookie sheet available to remove baked pizza from oven. 1 Prepare Thick Crushed Tomatoes: Drain the thick crushed tomatoes if they have lots of liquid; place 1/2 cup pureed tomatoes in medium bowl; stir in 1/2 Tablespoon pesto, Italian seasoning, granulated sugar, and fine minced soft dried tomatoes. Set aside. Brush the Crust Edge: Remove wrapper from pizza. Place on large cookie sheet. Lightly brush the pizza crust edge with about 1 Tablespoon prepared basil pesto. Pipe Two Circles: Place pureed tomato mixture in piping bag; pipe two concentric circles on the pizza, one 4 inch and the other 8-1/2-inch diameter. Add Mini Mozzarella Quarters: Pat excess moisture with paper towel from mozzarella ball quarters, place mozzarella pieces rounded side against the edge of crust, leaving about 1/4-inch space between the cheese quarters, as the cheese will melt during baking. Bake Pizza: Place pizza on oven rack in preheated 450-degree F oven for 15 minutes and bubbly. (We usually put a cookie sheet below the pizza in case there are any drips.) Add Tomato Halves: Pat excess moisture from grape tomatoes halves. -
Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1
UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA Proyecto de Intervención previo a la obtención del título de “Licenciado en Gastronomía y Servicio de Alimentos y Bebidas” “ELABORACIÓN DE MASA DE PIZZA, CALZONE Y FOCCACIA CON BASE EN TRES VERDURAS: ZANAHORIA, REMOLACHA Y CALABAZA” Directora: Mgst. Marlene del Cisne Jaramillo Granda C.I. 0101304129 Autores: Ana Cristina Zúñiga Arévalo C.I. 0105745921 Renato Alonso Córdova Guevara C.I. 0104556378 Cuenca, Enero de 2017 Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD RESUMEN La pizza, calzone y foccacia son especialidades expeditas de la Cocina Italiana, que internacionalmente han sido introducidas en las cocinas del mundo a lo largo de la historia han tenido buena acogida, esto debido a que su elaboración es rápida, simple y económica, convirtiéndose en un alimento para todas las personas. El presente proyecto de intervención nos permitirá conocer de una manera distinta la elaboración de la masa de pizza, calzone y la foccacia, alimentos italianos, dándoles un toque tradicional, con productos que podemos encontrar dentro de los cultivos Azuayos que han sido desarrollados por muchos años, entre las cuales vamos a destacar la calabaza, zanahoria y remolacha, estos serán los productos en los que nos enfocaremos para la elaboración de este proyecto, brindando un sabor distinto y aplicando para este proyecto como principal técnica la del horneado. Palabras claves: pizza, focaccia, calzone, tradicional, cultivados, calabaza, zanahoria, remolacha. Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -2- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD ABSTRACT The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world. -
New Mexico Daily Lobo, Volume 083, No 76, 1/14/1980." 83, 76 (1980)
University of New Mexico UNM Digital Repository 1980 The aiD ly Lobo 1971 - 1980 1-14-1980 New Mexico Daily Lobo, Volume 083, No 76, 1/ 14/1980 University of New Mexico Follow this and additional works at: https://digitalrepository.unm.edu/daily_lobo_1980 Recommended Citation University of New Mexico. "New Mexico Daily Lobo, Volume 083, No 76, 1/14/1980." 83, 76 (1980). https://digitalrepository.unm.edu/daily_lobo_1980/1 This Newspaper is brought to you for free and open access by the The aiD ly Lobo 1971 - 1980 at UNM Digital Repository. It has been accepted for inclusion in 1980 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. ail Monday, January 14,1980 1970-1979: Decade at UNM SeePageS 1979 l'a~w 2, N"w Mexic·o Daily Lobo, january 14, WHO l'agt>:l, Nt'\\ MP:o.it•o lluilyl.oho, J alllllll'~ H, HIHO Pakistani chiefs told not to fight 1'!·, ;11 \\\,\B. t•aj,j·.lali 11.!'11 th<IIJI'bt tb<•lril""·'""mldbt•r·dtlll• ! ~.11-. J' I :uti dliPtLnt•; ,_;tit] pn .... irh·nl'•; v;c,nh. ·IJ;,rl--1' '~o··t '-",;:mt ~~~tab· ~tH•ir Hn1 anot~n"f' d1i•·L ~{w.u1 f~JL' ~1. '.',;~~ ar•~i~I';! liH HJ·d Lh~w. \diu,:.- frHH· HtmdH•?'~: \~1.1~, ql 1Jp,ildHi•:l~·~h. hn! t'nu:~.bh: ~.IHJ,IHifJ. :;aid ':on•~· c·bn~. ~ 1 iP:,t:dl•l.11' r:,.1,,jJ.tBlliH·d J1di~ l'J li!<tV i~•tarJll· Zin ·,_ arlvin• aRid }~h t (J :~n_v Pr1~1P. -
January 2017 Waltham High School Menu
Waltham High School Menu Meal Pricing Lunch Full Price $2.25 Breakfast Full Price $1.00 Reduced Lunch $ .40 Breakfast Reduced $.40 Pre-Pay Online Myschoolbucks.com Pay by cash or check (WPS Food Service) at school January 2017 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 3 4 5 6 “Italian Night Out” “Wings & Things ” Homemade Chicken Teriyaki Mini Cheesy Ravioli Buffalo Wings & Chicken Pot Pie Whole Grain Fried Rice Winter Mix Veggies Mozzarella Sticks Whipped Potatoes Oriental Blend Whole Grain Roll Spicy Curly Fries Warm Crusty Roll Vegetables Assorted Fruit Cups Carrots & Celery w/Dip Assorted Fruit Cups Assorted Fruit Cups Fresh Fruit Variety Fresh Fruit Variety Fresh Fruit Variety Fresh Fruit Variety 12 9 10 11 13 Early Release Day Chicken Broccoli Alfredo Baked Cheese Lasagna Bacon Cheeseburger Chicken Scampi over Tampa’s Own Cuban “Brunch for Lunch” Fresh from the Farm Crunchy Green Beans With all the Toppings Spaghetti Quesadilla French Toast Sticks Caesar Kale Salad Crispy Garlic Toast Zesty Macaroni Salad Caesar Salad Yellow Rice Cheesy Eggs & Sausage Italian Bread Assorted Fruit Cups Cape Cod Potato Chips Parmesan Breadstick Corn & Bean Fiesta Salad Crispy Hash Brown Assorted Fruit Cups Fresh Fruit Variety Assorted Fruit Cups Assorted Fruit Cups Assorted Fruit Cups Tropical Fruit Salad Fresh Fruit Variety Fresh Fruit Variety Fresh Fruit Variety Fresh Fruit Variety Fresh Fruit Variety 16 17 18 19 20 No School Chicken Parmesan Rosemary & Lemon All American Chop Suey Brunswick Stew in a Side of Pasta Roasted Chicken Dinner Lemon Zest -
Antipasti Pizza Al Taglio Bambini Pasta Secondi
ANTIPASTI PASTA MARINATED CHAR-GRILLED ARTICHOKES 6 SPAGHETTI ARRABIATA 22 MARINATED MIXED OLIVES 5 Spicy tomato sauce, stracciatella cheese, basil SALUMI & POTATO CROQUETTE 4 CHICCHETTE AL LIMONE CON VONGOLE 28 SPINACH & PROVOLA ARANCINI 4 Mini potato gnocchi, fresh clams, lemon zest BURRATA, HEIRLOOM TOMATOES & BASIL 18 SPAGHETTI CHITARRA CACIO E PEPE 21 PROSCIUTTO DI PARMA 12 Pecorino, black pepper sauce MORTADELLA 10 RIGATONI CON CODA VACCINARA 24 BEEF MEATBALLS IN SUGO 12 Slow braised ox tail ragu, parmesan FRIED SALTED COD, TARTARE SAUCE 14 PASTA SPECIAL POD BEEF CARPACCIO, HORSERADISH, ROCKET, PARMESAN 16 Changing weekly FENNEL & FONTINA GRATIN 12 PIZZA AL TAGLIO SECONDI ROSEMARY FOCACCIA 6 AGNELLO BRASATO 28 Rosemary, sea salt fat bread Slow braised lamb shoulder, green peas, mint MARGHERITA 8 PORCHETTA ROMANA 27 Tomato, mozzarella, basil Crispy pork belly, sautéed chicory VEGANA 10 TAGLIATA 36 Char-grilled vegetables, vegan mozzarella 250g. Black Angus O'çonnor sirloin, rocket, cherry PARMIGIANA 10 tomato, parmesan shavings Eggplant, tomato, parmesan fondue, basil FIORENTINA 90 PATATE E PORCHETTA 12 1 kg Char-grilled T-bone steak, roast potatoes Potato, crispy pork belly PESCE DEL GIORNO 36 QUATTRO STAGIONI 10 Fish of the day Ham, artichokes, mushrooms, Kalamata olives SALAMI E STRACCIATELLA 10 CONTORNI 10 Hot salami, capsicum, straciatella cheese MORTADELLA E BURRATA TARTUFATA 11 VERDURE Mortadella, truffed burrata Sauteéd greens GRICIA 10 PATATE ARROSTO Cured pork cheek, pecorino, mozzarella Roasted rosemary potatoes PROSCIUTTO -
Check out Our Spizzico Menu & Combine Your Orders Check out Our
Dine-in – Pick-up – Delivery – Catering Dine-in – Pick-up – Delivery – Catering Pizzas Pastas Served with a side salad, bread & butter Traditional Thin Crust Our light flaky crust is always crisp & golden brown. Small 10” Cheese Serves 1-2 $9.39, Medium 12” Cheese Serves 2-3 $11.99, Penne Alla Spizzico Large 14” Cheese Serves 3-4 $15.79, X-Large 16” Cheese Serves 4-5 $18.09, With mushrooms, pancetta, & peas in our light cream sauce $14.49 Family 18” Cheese Serves 5-6 $20.29 Mussels Marinara With plum tomatoes, fresh garlic, & parsley in extra virgin olive oil served over linguine $17.99 Chicago-Style Deep Dish Artichoke & Shrimp Angel Hair This is the pie that Chicago made famous! In our special pesto sauce $15.99 A totally gourmet pizza with a buttery crust & lots of cheese. Allow 45 min. bake time – cut upon request only. Spinach Manicotti Small 10” Cheese Serves 2-3 $12.09, Medium 12” Cheese Serves 3- 4 $14.39, (3) Stuffed with a 4-cheese spinach blend in our tomato cream sauce $13.49 Large 14” Cheese Serves 4-5 $19.00, X-Large 16” Cheese Serves 5-6 $23.50 Penne Alla Vodka In our tomato vodka cream sauce $13.49 Spizzico Stuffed Baked like a pie with ingredients inside & topped with a thin crust & our special tomato sauce. Fresh Vegetables with Angel Hair Allow 45 min. bake time – cut upon request only. Artichoke hearts, mushrooms, broccoli, onions, roasted red peppers, & fresh garlic in our Small 10” Cheese Serves 2-3 $15.39, Medium 12” Cheese Serves 3-4 $19.09, homemade marinara sauce $13.49 Large 14” Cheese Serves 4-5 $22.99, X-Large -
TEM Resized to 11X17".Indd
LINGUINE LASAGNE seafood linguine with tomato cream sauce, garlic, Housemade pomodoro sauce with a savory combination of shrimp, calamari, clams & mussels ricotta, italian sausage, mozzarella, parmigiano $25 Pasta $17 BUCCATINI CARBONARA pork ragu cream sauce with linguine, farm egg yolk, pancetta, onion, parmigiano, calabrese peppers, ground beef, pecorino romano, cream SPAGHETTI & MEATBALLS served with a calabrese sausage link $17 $18 (very spicy) PASTA GENOVESE $18 linguini, pesto cream, goat cheese, VODKA CREAM sun-dried tomatoes, rigatoni, peas, onions, pancetta, artichoke hearts tomato cream sauce, pecorino romano $17 $17 ADD FREE RANGE CHICKEN TO ANY OF OUR PASTAS FOR $5 healthy option available with whole wheat pasta or gluten-free spaghetti Sides Italian Specialties Kids GLUTEN FREE BREADSTICKS SAUSAGES & PEPPERS children under 12 only No cheese housemade calabrese sausage & sweet fennel sausage Rosemary, garlic and a side of honey with peppers & caramelized onions MINI PEPPERONI $5.5 in a light tomato cream sauce OR CHEESE PIZZA $15 SPINACH $7 sautéed spinach with olive oil and garlic BURRATA BURGER $5 niman ranch beef, smoked pancetta, caramelized onions, SPAGHETTI & MEATBALL ZUCCHINI, SQUASH & burrata, arugula, balsamic reduction, acme bun, $8 served with sea salted rosemary garlic fries CARROTS $16 BREADSTICKS WITH CHEESE $5 & GARLIC GARLIC BREAD CALABRESE BURGER $7 niman ranch beef, smoked pancetta, spicy bbq sauce, $5 plain $6.5 w/cheese cheddar, carmelized fried onions, calabrese peppers, MAC & CHEESE SIDE OF RANCH acme -
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub -
Copyrighted Material
09_573837 ch05.qxd 12/14/04 11:17 PM Page 85 5 Family-Friendly Dining In the gastronomic universe, New revolving showcase of whipped York has a fair number of star-quality cream–topped desserts. A number of restaurants, but are they worth it if trendy retro coffee shops have opened you’re eating out with your kids? in recent years, adding upscale parent- Fuhgeddaboudit. Le Bernardin and pleasing food to the traditional menu Nobu be damned—what I look for of burgers, omelets, and grilled cheese these days is a restaurant that’s noisy sandwiches. and casual, where the service is rela- I’m not a big fan of eating at side- tively speedy, and where the menu walk tables—I’d rather get away from includes at least one or two items from traffic and exhaust—but as soon as the my kids’ major food groups: chicken weather warms up, many families opt fingers, burgers, pasta, pancakes, and for restaurants with sidewalk seating. pizza, any or all of which could come The open-air arrangement minimizes with a side of fries. You can find your child’s noise, provides endless plenty of such restaurants in New distraction, and makes messes less York, and they won’t cost you an arm important (there’s always a pigeon or and a leg. two around to peck up dropped DINING OUT WITH YOUR KIDS french fries after you’ve cleared off). You know a restaurant welcomes kids Knowing how many Manhattan when they’ve printed up a place mat restaurants don’t work for smaller chil- for young customers to color and dren, for the most part I’ve tried to when you get to keep the crayons steer you towards those that do, you’re given to color it with. -
Ffe 32-6 Frozen 19 4.Qxd
the magazine for the frozen food industry November/December 2020 - volume 32 issue 6 > Frozen Food Convenience Market > Ready to Bake > Burgers, Grilled & Party Products > Quick Service Restaurants THE CATEGORY THAT NEVER THE UPPER PLANT-BASED LEANING TOWARDS A GOES OUT OF STYLE CRUST IS TAKING OVER HEALTHIER APPROACH Content REGULARS 06 COMMENT COVID-19 Knocked the Foodservice Sector Down 07 NEWS News from Around the World 54 FAIR PREVIEW – GULFOOD DUBAI 2021 The First International F&B Event to Kick-Start 2021 56 PRODUCT UPDATES Latest Innovations within the Industry NOVEMBER - DECEMBER 2020 VOLUME 32 ISSUE 6 FEATURES 10 FROZEN FOOD 32 TECHNOLOGY – FREEZING CONVENIENCE AND CHILLING EQUIPMENT MARKET Equipment That Locks In The Nutrients The Category that Never Goes Out of Style 38 CATERING AND FOODSERVICE Hope on the Horizon 42 QUICK SERVICE 16 READY RESTAURANTS TO BAKE Leaning Towards A AND PRE-BAKED Healthier Approach FOODS The Upper Crust 46 NUTRITION AND INGREDIENTS 22 BURGERS, Start Cleaning GRILLED Your Labels & PARTY PRODUCTS Plant-based Is 48 FROZEN Taking Over FOOD IN SCANDINAVIA Ready Meals and 28 FOOD Ice Cream Are the MANAGEMENT Main Drivers SYSTEMS What About Big Data in the Out-of- 50 RETAIL MARKET Home Market? Adapting to Business Disruptions 4 November/December 2020 Comment By Dan Orehov, Managing Editor Managing Editor: DAN OREHOV [email protected] Advertising Sales Manager: ALEXANDRU JINGA [email protected] Web & Digital Editor: BOGDAN ANGHELUTA [email protected] Production Manager: COVID-19 -
Quality Food & Baking Products Classic
• CANADA’S FUNDRAISING SPECIALISTS • featuring 3241 St. Mary’s Road, Winnipeg, Manitoba, R2N 4B4 (800) 350-MOMS (6667) • [email protected] • momspantry.ca facebook.com/momspantry @MomsPantry Mom’s Pantry Brand Ambassadors Find their favourite products, inside! QUALITY FOOD & BAKING PRODUCTS CLASSIC FUNDRAISING ORDER FORM NEW WEBSITE UPDATE ! WE ARE RAISING FUNDS FOR : For a complete list of ingredients, nutritional information, and high quality product photos, please visit our website at momspantry.ca Lashburn High School NEW EASY ONLINE ORDERING ! Class Trips Simply add items to your cart, and check out using the numbers below! THANK YOU FOR SUPPORTING OUR FUNDRAISING DRIVE Order Number: Group Passcode: 277282 42209 Important – Please complete all fields – Please print clearly SELLER # BUYER last name first name daytime phone number Mom’s Pantry office use only. SELLER last name first name daytime phone number PAYMENT INFORMATION PAYMENT METHOD GRAND TOTAL $ Cash DO NOT WRITE YOUR CREDIT CARD NUMBER ON THIS FORM. Cheque TOTAL NUMBER OF ITEMS ORDERED : See below for instructions.** Credit Card AUTHORIZATION # Taxes already included where applicable GST 103406435 * Please make cheques payable to your group or organization. ** For confidentiality, please call our office at 1-800-350-MOMS (6667) when paying with a credit card. We will provide you with your authorization number to enter on this form. You must still complete the order form and return it to your seller. If you are ordering online, do not submit this form or call in phone payment. Please recycle unused forms. Forms expire: 31 December 2018 v.1 QTY CODE PRICE TOTAL QTY CODE PRICE TOTAL QTY CODE PRICE TOTAL 40% MOM’S OWN 40% TRADITIONAL SPICES 40% MOM’S OWN DIP MIXES GOURMET RUBS & MARINADES Mom’s spices will enhance the flavour, colour, and No preservatives. -
The Paul and Clara Kellner Cafe
THE PAUL AND CLARA KELLNER CAFE Lunch Menu for the Week of Monday May 23 MON Soup: Cream of Tomato Soup Cream of Asparagus Soup Entree: Ricotta Stuffed Meatball & Pasta Grill: Classic Burger with Lettuce & Tomato Deli: Caprese Salad Plate TUE Soup: Beef & Barley Soup Potato Leek Soup Entree: Grilled Reuben Sandwich with Dressing Chicken & Dumplings Brussels Sprout Join In the Fun Deli: American Chicken BLT Salad Plate Wednesday, the 25th is Lunch With Liz Coleman! Stop In and Say "Hi" Chime In As Justin and WED Soup: Turkey & Rice Soup Holly Do a Live Chicken Mulligatawny Soup Entree: Cheese Pizza by the Slice Broadcast of Garden Vegetable Quiche "Something To Talk About" Garden Salad-sm From 9 to 11 and Grill: Ham, Avocado & Brie on English Muffin Natasha Witka of Deli: Italian Deli Sub The New York Restaurant Will Be Guest Cheffing and THU Soup: Cheeseburger Chowder Sampling Some of Her Mama's Vegetable Soup Popular Polish Favorites Entree: Southern Green Beans Rice Pilaf Chicken Breast Marsala Deli: Mediterranean Spinach & Barley Salad Smoked Turkey & Mozzarella Sandwich Hours Monday - Friday FRI Soup: Louisiana Chicken & Shrimp Gumbo 6:30 am ~ 7:00 pm Cabbage and White Bean Soup Saturday and Sunday Entree: Cheese Ravioli 7:00 am ~ 7:00 pm Bolognese Sauce Garlic Bread Grill: Hot Italian Steak Sandwich Deli: Fried Chicken Wrap Cafe Team Richelle Martin SAT Soup: Cream of Chicken Soup Retail Manager Entree: Baked Sweet Potato Wedges ext 8236 Cole Slaw BBQ Pork Cutlet with Jack Cheese Grill: Grilled Cheese & Ham Sandwich Barbara Dort Debbie Corbett Heather Mabb Shelly Smith SUN Soup: Homestyle Chicken Noodle Soup Jackie Whittaker Entree: Salisbury Steak Adara Paultre French Cut Green Bean Jamie Dauenheimer Garlic Mashed Potatoes Joseph Everts Deli: Chef Salad Janah McKinnon Bridget Swenson .