Thursday, April 22, 2010
Quilting Away
The first picture shows a block that will soon be the top of a 16 x 16 inch throw pillow. I plan to also make a quilt out of that material. The rest of the pics are of 15 9-square quilt blocks that will be a twin-sized quilt. I'm not quite 1/2 done with the pattern. The pictures don't represent what it will look like when it's done, just showing where I'm at in the project.
Thursday, April 15, 2010
Snapshots From Hammie's Kindergarten Program
Their play was about colors and Hammiekins was in the "blue group."
Monday, April 12, 2010
Friends Don't Let Friends Order Take-Out*
Please try this pizza crust recipe. I discovered it in Pioneer Woman's cookbook and it's foolproof & easy. Hammie will eat 1 piece of take-out/restaurant pizza, but he asks for this pizza and eats a couple pieces plus requests more later in the evening.
I have used this crust recipe for taco pizza, hawaiian, pepperoni & olive, thai chicken, etc. It can be made & used 2 hours later, put in the fridge for up to 2 days, or even frozen. If you're interested in freezing it, let me know and I'll get the specs. It is a yeast dough. Do not let that scare you!
4 cups flour
1 tsp. kosher salt
1 1/2 cups warm water
1/2 packet (1 tsp.) yeast
1/3 cup olive oil (plus more for the bowl & pans)
Put warm water in a bowl and sprinkle the yeast on top. Let it set while you do the following: In a mixer bowl (using the paddle attachment if you have a Kitchenaid)combine the flower & salt on low speed, drizzle in the olive oil until combined. Stir the water/yeast mixture with a spoon and add slowly to the flour mixture. Kick up the speed to medium until the dough forms a ball. Once a ball is formed, I usually let it go for another minute so it's nice and elastic.
If you don't have a mixer with a paddle attachment, this can be mixed by hand until a ball forms. Literally use your hands, though. It's the best way to feel the consistency.
Drizzle a little olive oil in a big bowl, using a paper towel to spread it up the sides of the bowl. Put the dough in the bowl and turn it over so that the oiled side is up. Cover it with a clean dish towel, set it in a non-drafty place, and walk away for 2-3 hours.
Preheat your oven to 450. Lightly grease your pans with olive oil. Grab the dough and divide it into 2 halves. Work it into the shape of your pans. I usually work it with my hands until I have it elongated, then put it on the pan and spread it further with my fingers & palms. You don't want it to be thick. I get it pretty thin. Repeat with the second crust, add your toppings and bake for 10 - 15 minutes until the toppings are bubbly and the edges of the crust are golden brown. Voila!
Fridge route: Prepare as directed, except instead of letting it rise 2-3 hours, just put Saran wrap on it & toss it into the fridge for 24 - 48 hours. It's best to let it sit on the counter for 30 - 60 minutes before you use it, but I've used it straight out of the fridge before.
*Unless their kids have driven them insane and they just can't help but order out. It happens.
I have used this crust recipe for taco pizza, hawaiian, pepperoni & olive, thai chicken, etc. It can be made & used 2 hours later, put in the fridge for up to 2 days, or even frozen. If you're interested in freezing it, let me know and I'll get the specs. It is a yeast dough. Do not let that scare you!
4 cups flour
1 tsp. kosher salt
1 1/2 cups warm water
1/2 packet (1 tsp.) yeast
1/3 cup olive oil (plus more for the bowl & pans)
Put warm water in a bowl and sprinkle the yeast on top. Let it set while you do the following: In a mixer bowl (using the paddle attachment if you have a Kitchenaid)combine the flower & salt on low speed, drizzle in the olive oil until combined. Stir the water/yeast mixture with a spoon and add slowly to the flour mixture. Kick up the speed to medium until the dough forms a ball. Once a ball is formed, I usually let it go for another minute so it's nice and elastic.
If you don't have a mixer with a paddle attachment, this can be mixed by hand until a ball forms. Literally use your hands, though. It's the best way to feel the consistency.
Drizzle a little olive oil in a big bowl, using a paper towel to spread it up the sides of the bowl. Put the dough in the bowl and turn it over so that the oiled side is up. Cover it with a clean dish towel, set it in a non-drafty place, and walk away for 2-3 hours.
Preheat your oven to 450. Lightly grease your pans with olive oil. Grab the dough and divide it into 2 halves. Work it into the shape of your pans. I usually work it with my hands until I have it elongated, then put it on the pan and spread it further with my fingers & palms. You don't want it to be thick. I get it pretty thin. Repeat with the second crust, add your toppings and bake for 10 - 15 minutes until the toppings are bubbly and the edges of the crust are golden brown. Voila!
Fridge route: Prepare as directed, except instead of letting it rise 2-3 hours, just put Saran wrap on it & toss it into the fridge for 24 - 48 hours. It's best to let it sit on the counter for 30 - 60 minutes before you use it, but I've used it straight out of the fridge before.
*Unless their kids have driven them insane and they just can't help but order out. It happens.
Subscribe to:
Posts (Atom)
