Monday, April 10, 2006
So, here is the felted bracelet handbag (bracelets not yet attached) in white *feltable* wool. It goes really well with my strappy sandals.
Other Knitting: Another inch to go on the raglan increases on Somewhat Cowl.
Reading: Still on The Love Wife.
Writing: I have a couple of days of revision, then onto chapter 5!
Cooking: Last night, we made pizza and watched the Cubs game. I make the dough recipe below, which makes enough for two crusts. I top mine with weird veggie combinations, and my husband tops his with pizza sauce, mozzarella, and pepperoni. Double the baba ghanosh recipe (but don't double the parsley) and save half to eat with pita or raw veggies later. Double the spinach recipe (but don't double the oil) and have an addictive veggie side dish. I came up with this pizza before, not after, imbibing the Foofy Citrus Cocktail, just to clear things up :) The Foofy Citrus Cocktail was inspired by the half a lemon left from the baba ghanosh and a can of cherry 7UP Plus in the fridge.
Foofy Citrus Cocktail
1 1/2 oz. vodka (or rum)
Juice of 1/2 lemon
Juice of one orange
1 can 7-up plus, Cherry (or any other flavor)
Fill a large glass with ice. Add all ingredients and stir well. Top with umbrella and fruit, if desired.
So Many Veggies Pizza
Dough (for two crusts):
1 1/3 cups warm water
1/2 cup skim milk
2 TBL honey
2 TBL olive oil
4 1/2 cups all-purpose flour
1 tsp salt
2 tsp active dry yeast
1 TBL Italian seasoning (optional)
1 large eggplant
1 clove garlic, peeled
2 TBL tahini
Juice of 1/2 lemon
2 TBL parsley (optional)
1/4 tsp salt
1 TBL olive oil
1 small onion, thinly sliced
6 oz. spinach, washed
salt and pepper to taste
1 TBL cornmeal or semolina flour
6 oz. feta cheese, crumbled
10 oil-cured black olives, pitted and sliced
1 clove garlic, thinly sliced
1. Make the dough. If using a bread machine, place wet, then dry ingredients in bowl. Prepare using the dough setting. If not, place first three ingredients in a large bowl; sprinkle with yeast. Let sit five minutes. Add remaining ingredients. Knead until smooth, adding additional flour if needed to prevent dough sticking to hands. Place in a lightly oiled bowl and let rise, covered, one hour in a warm, draft-free place (or until doubled in size). Punch dough down. Divide into two balls. (This recipe uses only one ball.) Roll out into a circle on a lightly floured surface.
2. Make the baba ghanosh. Preheat the broiler. Place eggplant on a baking sheet lined with foil. Cook 15 minutes, or until skin is blackened. Turn over and cook another 15 minutes. Let sit until cool enough to handle. Trim ends and peel off charred skin. With the motor of a food processor running, drop in garlic to mince. Add peeled eggplant and remaining ingredients; process until smooth.
3. Prepare the spinach. Heat 1 TBL olive oil over medium-high heat in a skillet. Add onion and cook until it begins to brown slightly. Lower heat to medium; cook until translucent. Add spinach, stirring until spinach wilts. Sprinkle with salt and pepper to taste.
4. Preheat pizza stone in 425-degree oven. (Alternatively, you can pat into a large jelly roll pan or baking sheet.) Sprinkle with cornmeal; arrange pizza crust on stone and crimp edges. Top with baba ghanosh, then spinach, then cheese, olives, and garlic. Bake at 425 degrees 12-15 minutes, or until crust is golden brown. Cut into 8 wedges and serve hot.