Saturday, November 16, 2013
I took a walk in the morning. It had rained and droplets decorated bare tree limbs along the way. Can you see what's hiding under the bushes?
I found an old Ford truck. It reminded me of an old family photo taken before I was born. My dad is sitting on the hood...
Fall still burns in the neighborhood.
I love the moss-covered paths best.
Monday, November 4, 2013
|Whole wheat and cornmeal crust pizza|
I make pizza. ALOT. It's a great way to use whatever is in your fridge. Got some eggplant that's looking a little sad? Some salami that's getting close to it's use-by date? Make a pizza!
My favorite style of dough has whole wheat and cornmeal. It's nutty and bready, almost like focaccia.
This recipe makes one round deep dish pizza or one large 12 x 19 rectangular pizza. (Since my deep dish pan is still in transit from Vienna, I'm using my daughter's large rectangular "college" pan. Thank goodness she is living with us right now!)
|Coarsely ground cornmeal|
1 1/2 cups water
1/4 cup olive oil
2 2/3 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup cornmeal or polenta (I like a coarse grind, which gives the crust a nice crunch)
1 teaspoon salt
1 packet (1/4 oz.) active dry yeast
Set your bread machine to its dough cycle, combine the ingredients – keeping in mind your machine’s instructions.
When the dough cycle is complete, pour the dough out onto a floured work area. (I just use my counter top.) Turn the dough a few times, and shape into a ball. Cover with a damp cloth, and let rest for about 20 minutes.
While you are waiting for your dough to rest, prepare the pizza pan by greasing the surface with olive oil and sprinkling it with about one tablespoon of cornmeal. This will make it easier to serve the pizza once it is done.
You can also start to gather your toppings. Today I am using a basil pesto base, topped with salami, roasted eggplant, marinated artichokes, caramelized onions, and two kinds of cheese - monterey jack and string cheese. (I love the patterns of the strings atop the pizza. :)
When the dough is ready, roll it out. Since I am using a rectangular pan, I shaped my dough into a log before rolling.
Put on your toppings and bake at 425 for 10 minutes, then lower the temp to 375, and bake another 10-15 minutes.
Friday, October 25, 2013
Here I am, once again waiting for my soul to catch up. The past months have been a blur of movement. We crossed two continents by air, an ocean by sea, and three states by land. Whew!
We arrived in Seattle, where fall is on full flame. It is beautiful, but promises the bareness of winter.
This week I went out to discover a new park, the Washington Park Arboretum. If you have not visited the gardens here, I encourage you to explore its expansive collections of maples, birches, poplars, and mountain ash.
These exquisite gardens remind me of Turkenschanz in Vienna.
I hear the Arboretum azaleas and rhododendrons are amazing in early May. You can bet I'll be back around Mother's day.
Until then, I will embrace fall and wait...
Saturday, July 27, 2013
|Roses at Turkenschanz|
I've been playing with my birthday present, a Canon EOS Rebel T3i. It's a lot of fun. BUT, I'm feeling the learning curve. I've taken a lot of blurred photos!
|A rose in the Volksgarten|
Thankfully, it's summer and the parks in Vienna are full of blooming plants. I've been experimenting with flower shots. So much possibility; so much to learn...
|In the Volksgarten - An orange iris?|
Wednesday, July 10, 2013
|Wiener Privat Klinick|
Sometimes you’ve got to catch what life throws your way. That’s me today… sitting in my bed at the Klinick. It’s hot here, but not intolerably so. It’s noisy too.
My roommate wants to keep the window open.
The asphalt trucks working on the street below spew fumes that float upward and into our room, and I feel that slight headache, the one that sits on the edge of your eyeballs and tells you not to make any quick movements.
Then there’s that gnat dancing around my head.
So far all that’s tolerable too. After all, I have Spotify on Classical, listening to a Mozart concerto.
Call me an idealist, or an optimist, or even a bit goofy, but I’m glad to be here. Glad to be alive to smell that exhaust and to hear that rumble of heavy equipment. So what I’m wearing silly white compression stockings? Maybe my meds are off…