Skip to main content

Spring Fever....or maybe it's just a headache

Today was a tough day.

I woke up this morning at 6am to find all the cars in the parking lot covered with snow. I knew right then and there things at school would be crazy. And I wasn't wrong.

We had a special event at school today called the "Jungle Mobile." I'm not sure why it was called that, since the different stations dealt with topics like seatbelts, helmets, pedestrian safety, fire prevention, accident prevention and poison avoidance. Anyway, the kids were supposed to scatter and find their way around all the stations, then meet back up before returning to class. Sounds simple, doesn't it? Well, lots of things sound simple in theory- but reality is usually much different. I can't think of an example from nature that will help me get across how chaotic this event was. An ant bed is too calm. A swarm of killer bees is too sedate. Picture in your mind about 80 5, 6 and 7 year olds all swirling around a gym bouncing from one station to another- stopping, dropping and rolling, trying on helmets, clicking seatbelts and generally running around having a grand time. By the time I managed to round up my 20 ducklings, the buses were there and waiting to spirit them home, where their parents could deal with them.

The only thing keeping me from the fetal position under a desk is the knowledge that we have no school tomorrow. Which means I get to play in the kitchen all day!

I have several things I'd like to tackle over this long weekend. And I have several posts to catch up on. Last weekend I conquered my fear of biscuits (there aren't any pics because the biscuits didn't last long enough- but maybe I'll make another batch to freeze). I also made a big batch of spaghetti and meatballs. Oh and then there was the meatloaf.

This weekend I will face my fear of tortilla making. Last time I tried to make corn tortillas, they exploded into thousands of little pieces. I plan to try making both flour and corn varieties. I found some recipes around the blogosphere for stuffed tortillas, which will make things even more interesting.

I have set a goal to try and post everyday. With school drawing to a close, the next month will be very challenging- but there will be no shortage of blog material!

Ok- so I will go now and make a list of the posts I will write over the next few days....so check back soon!

Comments

Good luck with your weekend plans! Hope the tortillas work well and I can learn from you :)

Gay

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 jalapeƱo.  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 jalapeƱo, 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!