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Three Cheese Pizza

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Pizza for dinner

Brad and I sometimes grapple a bit when it comes to ordering pizza. Brad likes lots of toppings: meats, mushrooms, onions, veggies, goat cheese, herbs… and I actually like those, too. But if I ever have a choice, if I’m ever ordering pizza just for me, I get cheese. Beautiful, glorious, unadulterated cheese pizza.

But the shocking truth is that until last week, I’ve never made a cheese pizza at home. I know. I know. I can’t explain myself. I’ve been making pizza regularly now for a couple of years, but I’ve always dressed it up. It was high time I build my own perfect cheese pizza from scratch.

Making crust

This pizza started with my go-to pizza crust recipe. I have another crust that I really love, but I only make it when I have excess whey from a batch of homemade mozzarella. This recipe, on the other hand, is super-easy to whip up when you need dinner in less than an hour. It’s a no-fuss crust that requires little resting time and rolls out easily.

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Buttermilk Biscuits and Rosemary Sausage Gravy

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Comfort food, thy name is Biscuits and Gravy. This is usually my first stop on the menu at a new breakfast or brunch joint, and there’s no way I want it to be anything other than a soft, fluffy biscuit nestled in a wave of rich gravy and crumbled breakfast sausage. Woe to the trendy places that try to gussy it up.

But this hearty meal is also incredibly easy to make at home. So maybe it’s really woe to me for not doing so every damn weekend.

First up, the biscuits. These ones are super easy and super fast. The ingredients are pretty basic, and I keep most of them on hand on a regular basis. No raising, very little kneading, and just a few passes with a rolling pin and we’re on our way to biscuit magic.

Next, the gravy. Which honestly, is even easier than the biscuits. All it takes is a pound of sausage, some flour and milk, and a little seasoning. I love my gravy a little herb-y, so I like adding rosemary or sage, too.

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Homemade Hamburger Helper

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Hi there.

Do you need some comfort food? Something that invites your soul to snuggle up against some memories of simpler times, of peaceful days when the world made sense? Something that fills your belly with a perfect medley of carbs, fat, protein, and flavor?

Me too.

This fall has been crazy. In mid-August I dove headfirst into some projects at work that required every ounce of creativity, planning, and time that I possessed. I took on a leadership role in my choir. I volunteered for an election that, well, let’s just say it didn’t go the way I’d hoped, and since then have still had trouble finding my bearings in this strange, post-election world. Sharing new recipes with you just hasn’t been at the top of the list.

But now it is! As the flood recedes, I’m finally finding myself looking through cookbooks again, browsing the wild and wonderful internet for tasty new things to cook. Which is how I found this one.

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To Bake a Wedding Cake, Part I: A Prologue

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This is Sierra.

And me. The gawky one on the right.

Sierra has been my best friend since we were eleven. Not just friends that catch up when we return to our home town at the holidays. She’s the kind of friend that still edits my resumes (and I hers). The kind of friend that calls me at seven in the morning just to tell me about how crappy the Phoenix traffic is, still references events from middle school, and who holds the other membership in our two-person book club. The kind of friend who helps me strategize and plan elaborate parties despite the fact that we live 2000 miles apart.

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Guacamole

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I find the phrase “holy guacamole” somewhat misleading. Holy things are revered. They are viewed from afar. They are stored in stone cathedrals and world museums.

They are never scooped onto chips, dolloped onto quesadillas, or spooned directly out of the bowl.

By these guidelines, this is decidedly unholy guacamole.

Cinco de Mayo was as good of an excuse as any to buy avocados and make my favorite electric-green dip. I generally try to limit my produce purchases to those grown locally, but the convergence of both a holiday AND a dinner invitation were enough to merit an exception.

The cilantro on the porch, however, was ready to harvest! After researching HOW to harvest cilantro without killing the plant and preventing future growth, I went to the balcony armed with scissors and a bowl and voila! Really fresh cilantro!

Guacamole is one of those things that can be prepared “perfectly” in a million different ways. Some guacs are smooth and creamy, some are chunky and spicy, some have tomatoes, some don’t. Personally, I’m in the no tomato camp. If I want tomatoes, I’ll eat salsa from the other dip bowl, thank you very much.

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Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta

There aren’t enough sauces, ingredients, shapes, cheeses, or styles in the world to burn out my love for pasta. If anything, it seems my taste for the stuff has only expanded since I started this blog; my childhood pasta preferences were limited exclusively to spaghetti with butter and parmesan cheese, and now I favor short, thick pasta dressed in zesty, flavorful sauces. There’s really nothing like writing a food blog to force me into trying new things. And as much as I want to make some of my favorites over and over again, then I’d have nothing new to tell you about! (However, if you haven’t already tried the Penne alla Vodka, you should really make it your top priority.)

Well, maybe your second priority. Because I’m pretty darn happy with this one, too.

All the bits and pieces

Roasted red peppers are pretty easy to come by at the grocery store. Yes, I know that fresh red bell peppers are EVERYWHERE at this time of year (at least in North Carolina), but for a quick and filling weeknight dinner, I went with these. Plus I already had them in my pantry and it was time to use them up.

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New Years Pensive, 2013 Edition

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The sun sets

The New Year always offers such a nice, fresh start. A blank slate. New calendars, a few months with no plane tickets to buy, no approaching major holidays (or holiday parties). But I don’t exactly believe in New Years Resolutions. You can probably guess why. I don’t think I’ve ever made one that really worked. Often, my goals and resolutions are tied heavily to a season, a school year, a semester, or a show. But at this point in the year, I do like setting a few little goals for myself. Some specific, some general, some philosophical, some pragmatic.

At the risk of over-sharing, here’s a list of some little wants, needs, goals, and plans I have for the coming year.

  1. Cultivate a garden worthy of hobbits.
  2. Go outside every day (commuting and errands don’t count, no cheating).
  3. Explore salads.
  4. Don’t let the groundhog scarf up all the baby plants in the garden this year.
  5. Don’t freak out if the groundhog scarfs up all the baby plants in the garden this year.
  6. Join a CSA.
  7. Floss, dang it.
  8. Complete my watch-all-the-Disney-animated-features-in-chronological-order-of-release project (next up: Lady and the Tramp.)
  9. Learn to cook Swiss chard. Also, eggplant.
  10. Get. A. Passport.
  11. Give generously.
  12. Drive the Blue Ridge Parkway in October or BUST!
  13. Throw a Harry Potter theme party.
  14. Visit my sister.
  15. Write more.
  16. Read more.
  17. Laugh till I turn a little purple more.
  18. Call my grandmas more.
  19. Send fifty surprise letters.
  20. Don’t wish away any months, weeks, days, or hours. Each is rare if not unique.

That’s probably not all. But it feels like a start. Some things to look forward to.

What’s on your mind for 2013?

In the Tulips

Charred Corn Salsa

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Charred Corn Salsa
It felt like spring the latter half of this week. The sun was shining, the last of the snow that has persisted in our street for weeks has melted, and it was nice enough to wander about without a jacket. The thrill of the weather finally breaking is one of my favorite moments each season!

Ingredients
Perhaps associated with the first burst of warm-ish weather, I tend to also get an itch to vacation at this time of year. It might also be years of Spring Break indoctrination, but I suddenly yearn to pack my bags for some tropical adventure! Not that I actually did a lot of that growing up, but the once or twice that we did vacation somewhere warm over Spring Break were enough to permanently spark anticipation every February. Unfortunately, we have no imminent vacation plans for this spring. So! To ease my wanderlust, I’ve settled by making some charred corn salsa.

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Money Where Your Mouth Is: The Fall and The Year

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Im-not-totally-crazy

On January 1st of last year, I began meticulously tracking my food purchases, both for groceries and for dining out, to see how much of my money was going toward locally-produced & sustainably-grown food. It was a daunting task. I logged every receipt, made notes of my cash use at farmers markets and on nights out, and even calculated the market value of the produce grown in my garden plots. Though I originally planned a monthly post documenting my progress, life did what it does and I ended up grouping together the months in roughly seasonal quarters. Now, having tracked for a year, I wanted to take a look back at my spending to see how I did.

But first: a brief moment to discuss my September-December expenses (since, you know, that just ended).

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Sierra’s Turkey Salad

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Let’s take a minute to talk about real life.

Some days, there is time to make fresh pasta. Fancy desserts. Elaborate multi-course meals.

Most days though, it’s all I can do to get out the door in the morning toting a breakfast and lunch, and on show days, dinner, so that I can avoid the oh-so-tempting bounties of college food available at work. Especially in January, when fresh food is somewhat difficult to come by and most of my cravings are for something warm and filling.

But I’ve found an answer. An answer to the winter blues, the I-don’t-feel-like-cooking doldrums, and the whoa-we-have-so-much-leftover-turkey-from-the-holidays reality in my freezer.

Sierra’s turkey salad.

I know I’m probably way late catching this train. I’ve never really been a fan of chicken salads and won’t come within ten feet of tuna salads, so I suppose I thought turkey salad would be equally unpleasant. I. Was. Wrong.

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