Skip to main content

Weekend

I was glad to read in my friend Tonya's blog that she had a good Saturday. She deserves it. I, on the other hand, did not. My weekend started with great promise. I left work around noon, picked Dev up at school and we had a picture perfect lunch at the Pizza Den. Wine, salads, caribbean shrimp pizza and Godiva chocolate cheesecake. It's enough to make you weep, huh? Well, the perfectness didn't last long...
Saturday morning I was rattling around in the kitchen, trying to get breakfast done, when I burned the shizzle out of my arm taking cheese toast out of the oven. Dealing with that made me run late getting dressed. Then I had to ride to Taos for a dress rehearsal. We got lost twice, and the rehearsal ran an hour longer than advertised. I got home around 6:00p. Dev tried to make it up to me by taking me to the brew pub for dinner. And dinner was nice. Saturday is sushi day, after all.
Sunday rolls around and I am preparing to cook Sunday dinner. After peeling, cleaning and cubing a beautiful butternut squash, I roasted it with olive oil, salt, pepper and fresh thyme and sage. I pulled it out of the oven, all golden brown and beautiful. I set it on the stove. I turned around to talk to Dev. The pan falls off the stove and all over the kitchen floor. After bursting into tears, I scoop the squash up off the floor and clean up the olive oil slick. Dev is there, helping me and listening to me snivel. It will surprise no one who knows me that we are still eating that butternut squash. It is bound for a gratin dish with some additional fresh herbs, pesto and parmesan cheese.
I hope the remainder of my Sunday is disaster free.....

Comments

Anonymous said…
ARGH! This story is reminiscent (sp) of the pizza incident in Statesboro when I fliped the pizza cheese side down in the oven - I was heart broken and quite upset....here's to better days ahead...at least you have one of the sweetest guys on the planet there to help you heal. Di

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!