I have tomorrow off – it will be easier to do that sausage post tomorrow. I’m letting myself off the hook for now.
In the meantime, and in the interest of writing SOMETHING food-related, here’s one of the nibbles I put out last night for our tree-trimming snacking. (No sit-down dinner last night, just snacky food. Our favorite food group.)
I recently made Feta. And a batch of Chèvre.
We’ve got tomatoes ripening…and plenty of basil. I decided to make a batch of mozzarella, too. And I used some of the tomatoes to make a sauce. And we had some gorgeous eggplant that needed to be picked.
The time was ripe for pizza.
Where to start?
I spent Friday, Saturday, and Sunday morning either baking or cooking or cleaning in preparation for the party we had for Julia on Sunday. Someday when I'm rich (hahahahaha) I would like to pay someone else to clean for me. I don't like cleaning. I don't mind laundry, or all the cooking and baking. But vacuuming? Ugh.
Oh – and this will be random thoughts because I no longer remember the order of everything. I suppose I could consult my lists, but they're in the other room and I prefer sitting in this chair to getting up right now.
I think it took me less time to make the pizza than it did to type that title for this post.
Moving along with my self-imposed blueberry theme, today's offering is more an idea or suggestion and not so much a recipe.
This past Friday I came home with plenty of goodies from the Farmers' Market. With my haul, I planned to make mozzarella, ricotta, jam, and pie, at the very least.
Since I was going to make mozzarella, I figured I should make pizza for dinner. So I'd also need to make pizza dough.
And we were out of bread, so I needed (or kneaded, ho ho ho) to make a couple of loaves of bread, too.
That, plus whatever sanding/applying joint compound stuff I did in the bedrooms.
My problem was I didn't really start any of this – the baking/cheesemaking part – until after I'd picked up Alex from school. I felt like I had PLENTY of time.
I made a double batch of my favorite home-made pizza dough the other day, just because of this contest and all the different approaches take when making pizza at home.
I got this recipe from the Providence Journal ages ago, when Chef Brian Kingsford - either a former or current chef at the time - at Al Forno Restaurant was interviewed about grilled pizzas. He shared this recipe with the paper and I am sharing it with you.
Going away party/dinner for Joe, our nephew, who was being sent to Afghanistan the following Monday
Surplus of summer squashes
This post. A bit after the fact.
I made a bunch of pizzas last night. Just for fun, I added some dried herbs to the dough.
Here's what I used for the dough:
Well, even though the repair guys from Sears came out on Thursday to fix the fridge, over the weekend, things have gotten WORSE – now in addition to random things freezing in the fridge, now things on the door are freezing too. And supposedly everything is fixed. HA! And also – the water line inContinue reading “Pizza Making”
I made two pizzas tonight.
Here's what I did:
Took two 16 oz packages of store-bought pizza dough out of the fridge about a couple hours before my projected dinner time. Set them out on a counter – still in their packages – to come to room temperature.
Then I got the toppings ready…