In Season Recipes

Teka, that coffee looks good.

I made a white pizza to go with the chicken and salad we had for dinner last night...no, not in the pizza oven. That requires more planning. The wood needs to fire for a couple of hours before we cook. I was practicing with the recipe though. I want it to taste like it did in Italy and this isn't it yet. It was too dense, too thick and not so flavorful. I think that I kneaded too long while playing with consistency. Next time I'll use an organic flour too. I'm getting there though.

Teka, I am mindful of the date you set for the pizza oven... Memorial Day. I'll try to make it. DH is going to make bread without the mixer...we'll see.

Best wishes to all as always,

M

http://theimperfectcaregiver.files.wordpress.com/2014/04/multi-tasking.jpg

M

Teka, sorry...you're right...wrong thread.

I've lost my pic when I tried to change it. Technical error on my part. 

M

So I found my pic...seems I needed to reduce the size of the elephant in the room! Teka, the cartoon is definitely me, thanks.

Lunch yesterday was asparagus and eggs with pea sprouts on the side.

• steamed a bunch of asparagus, tips cut, put stems in the blender and pureed in some of the water they were cooked, 
• whipped four eggs
• put the tips in a pan with olive oil and heated on medium
• poured the pureed stems on top of that
• poured the whipped eggs on top of all and swirled that together
• put a lid on it, turned the heat down to simmer and waited for the mixture to congeal
• served on a plate with sprigs of pea sprouts

Dinner yesterday night was seared tuna cooked in a pan on the stove top

• fresh tuna marinated in limes and olive oil with asian spices (I was too lazy to go fresh), the asian spices were ginger, garlic, hot pepper, lime 
• the tuna was flipped a couple of times to cover in this mixture
• olive oil in pan then tuna...heat at medium high...turned and cooked medium well...served to the plates
• after tuna was removed, poured a half glass of red wine in the pan and swirled in hot pan briefly...poured this over the tuna
• made salad with lettuce, tomato and more pea sprouts dressed with a light drizzle of honey mustard in olive oil

buon appetito!

Best wishes to all as always,

M

Good morning all,

Last night I finally got it right! I made pizza in the fire oven and it was very good. I used the mixer and got the consistency I needed. The dough was from flour milled here in our valley specific for pizza, topped with red sauce, oregano, mozzarella, kalamate olives.  We used a small fire that took approx. 2 hrs. to get to the bricks and interior heat that we needed...started cooking at 412 F. ... timed it for 6 minutes then turned it to cook another 6 min...  turned again and gave it another five just to be certain. The flavor was very good. We had fruit salad to follow.

The night before we had salad from our garden to go with the buffalo steak on the grill. 

Let the summer begin! 

Best wishes for all as always,

M

Another busy day of doctor appointments plus the tree service got added to the schedule. A crew of seven young men wearing hard hats, ear protectors and heavy boots put Tarzan to shame. Chain saws a buzzing, chopper eating trees down to chips. They worked for four hours non stop. The trees on the property hadn't been tended for a long time. Now they are clear of dead wood and mistletoe that can kill them. We removed cedar and pine trees planted too close to the foundation of the house...why do people do that?! We won't need to have them trimmed again for three years now. 

Teka, the wood that we use is oak and madrone. The madrone grows in the pacific nw, hard wood that burns long with good flavor. 

Mandy1313, that would be fun. I've thought often how nice it would be all of us around a real table.

Sandpiper, your hummus made me hungry. 

Gotta go...time for dinner.

Best wishes to all as always,

Marilyn