It started with an island…

“Let’s do this…”

Famous last words, right?!?

Hey, it’s winter, the farm is quiet, lets relax and contemplate life…

Nah.

This is how a typical thought goes in these parts. With our little farm, we can always do something, fix something, improve something…always something. ūüôā

One quiet morning we looked at the kitchen island, that we’ve pretty much always hated and thought, “Hmm, let’s find something bigger!” In theory, this sounds great but in reality, I am a bit¬†of a frugal gal, so going out and spending a ton of money makes my stomach churn. ¬†Paying someone else to do something that I can figure out…no way. ¬†I am a bit of a DIY gal an autodidact, a big word that I recently read somewhere meaning, a self-taught person, and thought “that is me!”.

Out of sheer frugality and stubbornness my love affair with Annie Sloan paint began. I am a researcher at heart, I want to know all of the variables and the best way to do something before I begin. Not because I am a perfectionist, but because I don’t want to do it over. If you ask my husband, he’ll tell you that I am not a fan of backtracking, so doing something over, drives me nuts. Out of my research, I found Annie Sloan Chalk paint. Since that fateful day in early January, I’ve refinished a buffet and small dresser¬†for the kitchen islands (then we topped them with walnut), ¬†all of the kitchen cabinets, ¬†4 dressers , a large mirror and an antique hutch. ¬†I can honestly say that I am addicted to refinishing furniture with this stuff. No sanding, no priming just paint, lightly sand and wax. I am always on the prowl for new thing to refinish. God love my husband, he picks them up for me and brings them home. He does not complain when I sold our perfectly good, newer bedroom set for 2 old and mismatched dressers that I then refinish to match. He does not say a word, actually he helps, not painting, but searching and finding new pieces. The really cool part of if all is that it costs us next to nothing and we usually come out making a little! It’s like a game of shells, we sell a piece and buy a piece, usually for less, refinish, sell, buy a piece, buy paint (which lasts a long time) and so on.

It started with an island…

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Before

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During

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During…

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Hard to believe that these were pieces of furniture!

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Before and after

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Before and after

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Before…

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After…still looking for the right pulls.

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Before and after

 

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My apothecary!!  I have wanted a place to store my potions and lotions forever!

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This is so old that the glass has bubbles in it! Love!

Swoon worthy….every piece! ¬†I am in love with my new found friend Annie Sloan and all of our “new” old furniture.

If I can do it..You can too! ¬†Try something new, learn something new, don’t be afraid.

The Dinner Party….

Our son hosted his first dinner party this past week!

He’s 7. ūüôā

This child has been groomed to be a foodie. ¬†He was never given the option to eat or not eat. ¬†His only option was try it once, if you really don’t like it, then you don’t have to eat it. ¬†To this very day he eats everything, except mushrooms

Lately his favorite show to watch is the Pioneer Woman! ¬†He loves to watch her cook and his favorite episode is “Ranching in the mist”. ¬†He has watched this particular episode so many times that he knows the recipes and the wording by heart. ¬†The last time he watched this episode, he asked again if I could make the pop pulled pork. ¬†Well, we don’t really drink soda , so cooking with it is out of the question for me, so I’ve said ¬†no in the past to that recipe.

That same week we were all struck with the flu…boooo! ¬†The hubs came back from the store with a natural soda called Dr. Better, because sometimes you just need something carbonated and it tasted just like Dr. Pepper!! ¬†Light bulb!! ¬†When everyone was feeling better and Ree Drummond was again on the screen, he asked again and this time I said sure!

He did the entire meal by himself!  I put everything in the oven and made the dough (which was Gluten free) but he did the rest from chopping onions to peeling and slicing the apples for the pie.

The hubs took the little one away for a few hours so we could have some space alone to work, and work he did!  He started at 11:30 am and finished when dinner was served.

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Cutting Onions

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Seasoning the pork shoulder

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Adding a little Dr. Better

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Slicing apples for the flat apple pie

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Cutting the cabbage for slaw

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Mixing up the slaw

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Making the potato au gratin (yes, he diced all of the potatoes) ūüôā

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The finished pop pulled pork!

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Dinner is served!!

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Making caramel for the pie

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Pie is done!

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My guy! Sorry for the bad picture. 

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The whole meal was delicious! ¬†The gluten free dough was so good! ¬†You could never tell that there was no wheat in it at all. ¬†The caramel was not my favorite recipe…it was a quick caramel and it lacked the depth that I love in caramel, but I wanted to stay true to the Pioneer woman evening, so we made all of her recipes. ¬†I would certainly make them all again, with the addition of¬†this salted caramel. ūüėČ

I loved the feeling of pride that I saw on my little guys face when everyone was eating HIS dinner! ¬†He was exhausted when bedtime rolled around and I think a little bit more appreciative of the meals that we eat…knowing a little bit better what actually goes into them.

He is already planning his next party with meatballs, pasta and cake.  I love that he loves being in the kitchen and I love even more the time that we get to spend together cooking.

‚̧

Here we are‚ĶA New Year!

Whoa! ¬†As wonderful as 2013 was for us, it was by far the busiest I think we’ve ever been in our business and in our personal life. ¬†It isn’t until we look back that we see exactly where we’ve been and what we’ve done. ¬†I am so very thankful and feel very fortunate that we were able to accomplish all that we have this past year‚Ķwithout any mental breakdowns (although we were close!)

This New Year, my goal is to visit here more‚Ķto write more, for me and for the kids. ¬†To really put forth a great effort and push on their schooling as we have a bit to catch up on and the allow them to be kids through it all. ¬†I want to have more field trips, less craziness and more calm. ¬†One can hope at least. ūüėČ

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Before…

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During…

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After… (Play Area)

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After… (School and Office Area)

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After…(School Area with Magnet Wall)

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After…(Office)

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After…(New Stairs)

We’ve finally finished (well, mostly) our new school/play/office and added a bathroom. ¬†It was a ton more work than we thought it would be, I blame HGTV for that. ¬†They can redo and entire house in an hour‚Ķwhy can’t we put an addition on our house in 3 weeks‚Ķseemed like a no brainer to us! ¬†As we found it, it doesn’t work that way and I thank the contractor that raised the roof, so to speak, for not laughing out loud in our faces for even suggesting it. ¬†His portion was done in 2 weeks which left us to do sub-floors, wiring, framing, ¬†bathroom, floors, insulation, sheet rocking, taping, sanding, mudding‚Ķblah, blah in a week. ¬†Well, lets just say that 6 months later we are just finishing up. ¬†We had some family help along the way. ¬†My father in law was with us for a 2 week stint that turned into 5 weeks. I do believe that him being here saved our marriage from ruin as the Hubs and I don’t do projects together very well, or we didn’t until this rather large project came to be. ¬†His knowledge was invaluable and I learned so much!

So here we are! ¬†The best part of all of this, was that it all happened so fast that there wasn’t much time to think “what the hell are we doing, we don’t know how to do that!”. ¬†I watched a lot of you tube to learn and the rest we figured out.

¬†We haven’t planned any big projects for this year, thankfully, ¬†but may add a little something to the farm‚Ķat least we are talking about it any. ūüėČ

A litte bit of Mexico…

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Perhaps the hubs was longing for our honeymoon to Mexico…Perhaps he looked around and saw nothing in the house to eat??

Anyway…

When the man is home on a weekend that we aren’t running around…then he is cooking Which is fine by me!!. ¬†¬†Enter the homemade corn tortillas.

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As I finished my own work, he was busy mixing and resting dough. ¬†He had his Sous Chefs by his side and together they were rolling while the littlest Sous was pressing. ¬†My little guy was so incredibly proud of himself that he showed me each and every tortilla before they were cooked. ¬†Which left me getting very little work done, but hey…them be some yummy tortillas made by a super kid! ¬†I am very lucky. ūüôā

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While Mj pressed, Mark cooked.

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This went on for a good while until we had a giant stack of warm, salty, corny (he, he) tortillas.

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We ended up with tostada like yumminess topped with grass-fed beef, our own canned beans, organic corn, organic salsa and the BEST sour cream out there…Wallaby!

 Seriously, this stuff is almost drinkable!

Anywho…Here is the link to the recipe that was used. ¬†We were able to find organic masa harina too! ¬†NO GMO corn here…ever! ūüėČ

Give it a try…It is super fun for the kids too!

Piadina…My new love!

Welcome to the yummy world of Piadina!

Piadina is where I want to live, well actually it isn’t a place (not that I know of anyway),¬†but to me it is a fluffy little island that I forever want to live on or at very least eat everything off of!

Piadina is a soft, fluffy little Italian flatbread made with lard, I said it LARD! Mmmm.

I first tasted a yummy morsel like this many, many moons ago. ¬†It was light and fluffy and it was filled with a caesar salad. ¬†Ever since then I have been searching for that flavor I had no idea what it was, I figured it was an Indian style flatbread. ¬†The hubs was bored and since no plain old chicken salad sandwich will do at our house, he whipped out “I’m going to make Piadina!” five minutes before the lunchtime hunger melt down. ¬†I had no idea what ¬†he was talking about so I rolled my eyes knowing that the wrath of hungry littles was about to pound on him like a sledge hammer carnival game. ¬†Good luck, I thought. ¬†But alas, Dad is way more fun than Mom, so he was able to keep the natives at bay.

I let him do his thing and stayed out of the way until I smelled the fluffy goodness in the pan!

OH MY WORD! ¬†It was heavenly! ¬†Not in a brownie out of the oven heavenly way, but in a salty, bacon-ish angels calling sort of way. ¬†I know, you are thinking “it’s just bread lady!” but it is ohhhh, so much more.

I ran over to the stove, I may have “accidentally” pushed one of the kids out of the way, tore a piece off the bread, shoved it into my mouth and I was taken back to that silly¬†salad-wich that I had tasted years ago int he midwest!

 It was AH-MA-ZING.

Since I wasn’t really interested in the process, honestly I thought “you’re making flatbread, not interested” so I didn’t take any pictures until I tasted it, and then all I could do was snap one picture before I devoured this sandwich. ūüôā

Piadina

¬†You must try this, it doesn’t take long to make and its flavor is amazing.

I am very much on a sprouted what kick lately, but I ran out of the sprouted wheat flour. Boo…So I vow to make this with sprouted wheat and see if there is a difference.

The recipe credit belongs here, to Food52 Blog and to her Nonna!  Thank you Nonna, no chicken salad sandwich will ever compare.

Here is the recipe:

Serves 6 (recipe can be multiplied)

  • 3cups all-purpose flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 3 heaping tablespoons shortening or leaf lard
  • 3/4 cups warm water
  • 1/4 cup warm milk
  • Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want . ¬†***I vote Chicken Salad!!***
  1. Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
  2. Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
  3. Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough ¬Ė not at all sticky. Knead for a couple minutes, and roll into a log shape.
  4. Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.
  5. Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
  6. Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadine into quarters and enjoy with your favorite sandwich fixings.
  7. Piadina freezes well. Reheat on a griddle.

This Week…

This Week….

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~We are: learning about George Washington

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~We are: Drinking lots of coffee due to mid-night continuous wake-ups

~We are: Catching up on lots of work

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~We are: Falling way behind on laundry

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~We are: Wishing for spring but watching the snow fall

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~We are: Remembering where we were last year with piggie plans

pig pen winter

~We are: Planning for  this years piggies!!

~We are: Wanting a nap, very badly

~We are: Feeling pretty dingy for slipping on the ice while always preaching of “paying attention”

~We are: Wishing that the cleaning fairy would come over and do her magic

~We are: Thankful for the craziness of life and young, relentless spirit of these little ones

 

Beans, Beans the Magical Fruit…..

Beans!  Beans! Beans!

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From blazing saddles to kids songs, if you are a man or under the age of 14, beans usually bring one thing to mind..

The Fluffies!

That is what we call a gaseous emission around here, well mostly. ¬†My son is 6 so anything related to the bum is hilarious AND the talk of it is never-ending. ūüėČ

Now, if you are an old mom like myself, you think of the nutrition a value of  beans.  Cooked, dry beans are low in fat, high in fiber and packed with protein. Dry beans provide a rich source of vitamins and minerals as well as plant phytochemicals.

So, take that Fluffies!

The other good thing is that my kids love them and I love serving the babes beans, that is until all of the BPA in metal can linings appeared.  When I found out about BPA, I went out and bought a ton of dried beans knowing that I could get around it all this way.  Except that you need to soak dried beans overnight if you want to eat them without breaking your teeth and who has time for that!?!  I am usually the one pulling frozen beef out of the freezer 30 minutes before dinner.  Organized for meal times, I am not!

So, since I am still afraid of the pressure canner that we bought and I had a closet full of dried beans and a husband that is willing to try anything, we set off to can some beans.

I had read how to do it and even asked a very helpful Facebook friend but was still leery about how they would turn out.  There were opinions about soaking first, not soaking, partial soaking, blah, blah, blah.  We were feeling lazy and impatient so we just put the dried beans in the jars.

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We canned black, kidney and garbanzo beans

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Black bean were treated to Mexican inspired spices, Kidney beans were left plain for soups and garbanzo got an assortment of herbs.

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We topped some with stock and some with water. ¬†Some with herbs and some with spices. ¬†Capped them all and into the pressure cooker they went. ¬†After about 1 hour, we began to smell the spices and I was convinced that one had busted inside that was going to set off a chain reaction of events that would send the pressure canner careening into the air taking off like an inflated balloon that you’ve mistakenly let go of while blowing it up, zipping around the ceiling until it crash landed in the middle of the kitchen.

¬†Well, thankfully that did not happen. ūüôā Phew!

All of the jars were sealed, none broken and we had lots of fast and convenient organic beans to grab for any meal.  The best part, they are less than half the price of the already canned beans at the store and it took us less than 15 minutes to prep and a little over an hour to process, set it and forget it style (unless you are like me, cowering in a corner waiting for the explosion).

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¬†Pardon the goo on the jars, they were the bottom row in the water…

Now we have a closet full of beans, ready to eat! ¬†I feel like I go to them more as an option for dinners because they are ready to go, easy and done. ¬†I’ve even popped open a jar of chick peas to munch on… They are soooo good!

This is how we did it.

In each of the 12 oz jars we put 1/2 cup of beans, 1/2 teaspoon of salt and whatever herbs or spices that you want in them and filled the rest of the way (leaving 1 inch at the top for expansion) and give a quick stir. Cap those babies and set them in the pressure canner. ¬†Follow the directions on the canner for water levels. ¬†Start ‘er up and let ‘er rip for about 70 minutes. Then let your canner de-pressurize naturally.

Pull those bad boys out (with canning tongs of course) set them on a clean dry towel to rest over night.  In the morning put them away.  Simple as that!

We’ve flown right through the jars that we made, so it’s time to do it again!

** I found that in the 12 oz jars, I would put a little less beans, the really sucked up the liquid. ¬†I might also try a really quick par boil before too…I bet that would help in pre-sucking up the liquid. ūüėČ

I’ll keep ya posted…

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Wheat pizza with salsa, cheese and a can of our beans with frozen corn added to it.

Quick and yummy Mexican pizza!!

The visitor and the quilts….

With the help of my wonderful husband, my sister showed up at my door just before Thanksgiving. ¬†What a surprise!! ¬†Suitcase in hand and without anyone else’s knowledge, I had her all to myself. ¬†ūüôā Normally with such a big family, we all share her when she visits, but with no one aware that she was even here…she was all mine! ¬†I felt like we were little girls again…hiding from the world in our bedroom closet.

She was a great help and with perfect timing, she came right in the middle of all of our craziness and was staying for a whole month! ¬†One deliriously tired night as we were driving home from a busy day at the shop, we thought it would be nice to make a family gift, something for everyone. So we concocted this crazy idea that we’d make memory quilts from my Dads clothing that I had saved. Crazy, right?!?

¬†3 years ago when my Dad passed, I had saved some of his clothing with the intention of making quilts and just like most ideas…it was an “eventually” idea. ¬†Meaning I would get to it, eventually. ¬†When we were throwing out ideas for this present, I proposed this crazy idea and she accepted. ¬†One tiny issue…we had never done anything remotely like this before. ¬†She didn’t’ sew at all and I had recently rekindled my relationship with my sewing machine making some Halloween costumes and we were still in the dating phase, my machine and I.

¬†Now, when making something so sentimental, you can’t make just one and expect everyone to share, everyone will need their own to snuggle with, so this meant making 6 memory quilts! ¬†The other issue was that we had 3.5 weeks to make all 6…AND it was our busiest season at our businesses, which meant a lot of time away from the secret project.

With a serious deadline looming over our head we got to work…watching Youtube videos on ¬†how to make quilts. ¬†Hey, you’ve got to start somewhere. ūüôā

Our next step was to find enough clothing to make 6 quilts. ¬† I had some, but it wouldn’t be enough so we broke the code of secrecy and asked my brother if we could dig into his stash of Dad clothing¬†to add to ours and he agreed.

Then we got to cutting….being that we were making so many, we didn’t really have a ton of money to spend so we headed off to the fabric store with our coupons to buy the batting, backing and cutting equipment that we’d need. ¬†Needless to say, we were at the fabric store a lot in this short 3 week time frame!

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We cut, and cut and cut some more until we had enough squares to make the quilts. ¬†We laid them all out in the patterns that we liked, making sure that each quilt had the same amount of quintessential Dad clothes. ¬†Each had a special, very recognizable center square and each had at least one pocket from his famous short-shorts, and for good reason. ¬† You see, Dad’s clothing still smelled like him! ¬†3 + Years of being in storage and we could still smell him! ¬†We probably smelled every piece of clothing 10 times trying to jam that smell back into our memory again…it had been so long. ¬†We figured that since everything was out in the open, that the smell would fade and we wanted for everyone to be able to smell him again…so everyone got a pocket in their quilt. ¬†In these special pockets, everyone got pieces of Dad’s clothes that still smelled like he did.

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We ironed and pinned and sewed. ¬†Then we ironed and pinned and sewed. ¬†Then we ironed and pinned and sewed. ¬†We learned as we went, taught ourselves and made some mistakes along the way but it was fun and very rewarding. ¬†We laughed, we cried…I think we even healed a little.
I can’t even remember how many hours we put into these quilts. ¬†It matters not. ūüôā

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One of the 6….

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Mom’s quilt made out of al of Dad’s Sweaters

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My little machine sure got a good work out that week. 

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Laying out the batting and backing before edging

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All  done.

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The patch we made to sew on each quilt.

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Folded and ready to be boxed for Christmas…we finished one day before my sister’s husband came for Christmas!

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My Mom after she opened her quilt…the edging we used was one of their old sheets.

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My Dad…My Hero.

I thought I would put my quilt in the closet, never to be used because it was so precious to me. ¬†I was wrong. ¬†On Christmas morning my kids snuggled up (without my permission) under the “Pepere Blanket” as it is known around here and I’m pretty sure that my heart grew bigger that morning as I looked at them. ¬†It felt as though Dad was hugging my little guy once more and finally giving my little lady the hugs she never got because he was gone before she was born. ¬†The blanket has remained on the couch ever since….warming us all at different times during the cold days and nights.

Hugging us all, one more time…

Bacon, Sausage and Lard…

Phew… we’ve had quite the busy week!

2 – 30 lbs hams curing and waiting to be smoked.

13 pints of lard rendered and canned just waiting for pie crust.

100 lbs of sausage (breakfast and Italian) made, stuffed and packaged.

Almost 70 lbs of bacon cured in molasses and maple for 5 days then smoked, sliced and packaged.

~Blueberry Maple Sausage

~Sweet Italian and Blueberry Maple

~Getting a little Maple Yumminess..

~Rubbed and curing for 4 days

~Resting an hour before the smoker

~Smoked for hours and ready for the oven!

We still have so much to do…I must have 80 lbs of fat left to render, but the majority of the hard work is done.

Rendering fat….

Thankfully a friend rendered fat from a pig that she purchased earlier this month and warned of the odor and being very sensitive to odor myself, I am glad that I decided to cook the fat outside on the porch in slow cookers…It definitely had a certain smell to it. ¬†Outside it wasn’t bad, actually we were cleaning up the yard in anticipation of hurricane Sandy and my son yelled “it smells like potato chips!”, which it did. ūüôā ¬†That being said, when all was said and done I had the whitest snow-white lard I’ve ever seen. ¬†Because our pigs spent their lives outside in the sun, their fat is chock full of vitamin D, second only to cod liver oil! ¬†Can you imagine?? ¬†Have you ever tried to stomach cod liver oil? ¬†Not my favorite by any means. ¬†Good to know that my pastries and morning eggs will have serious amounts of vitamin D…perfect for the winter. Yay!!

Anywho, here is how I did it.  You can literally set-it and forget-it!

~Sunny day rendering a little lard

Cut your fat into small pieces, the smaller the better, the more lard you will render out.

Place it all in a crockpot

Add 1 inch of cold water to the bottom of the pan

Set the crockpot on the lowest setting

Cover and forget for about 6 hours

You’ll see the fat shrink and the lard will begin to fill the pan. ¬†When the fat (which will become cracklings) begins to brown, it’s time to strain, strain through cheesecloth in a strainer. ¬†This will be the whitest of white lard. ¬†Perfect for baking. ¬†Pour hot lard into sterile jars and top with sterile lids. ¬†They will self seal and be shelf stable.

Place the fat pieces back in the pan and continue to render.  When the cracklings resemble bacon pieces, you can strain it a

gain and this straining will be a bit darker and have ¬†a little bit of a bacon/pork flavor, perfect for breads and frying. ¬†Anything that you want to have a little more of an in-depth flavor. ¬†Some people save the cracklings and add them to salads or anywhere else you’d want a little crunch. ¬†I can imagine that a chicken breast coated in panko crumbs and cracklings would be AMAZING!

I, however ended up tossing them as it was really late and I was kinda tired of them…if I’m being completely honest. ūüėČ

~lard, glorious lard

Here is the dream shot, although not a great one…

Our goal….

~Our own eggs AND bacon!!

From the very first egg gathered from our backyard chicken house over 3 years ago we said “wouldn’t it be great to have our own bacon to go with it!”…

¬†Much to the nay-say of others and many thinking that we are nuts….we did it!

We did it!!

And we will do it again, next spring.

 It has been so much more than a learning experience, it has really made me more aware of where my food comes from and where I WANT my food to come from.

I do have to admit that I can’t wait until next year to have little piggies running around outside…they really are such neat creatures. ‚̧

If anyone local is interested for next year….let me know. ¬†We would love to share our home grown food. ūüôā

The last of the warm summer days…

Every year about this time I look around and think, did I have my windows open enough this summer?

Did we get enough fresh, warm air?

Did we do all that we wanted to this summer?

The answers:

There is never enough open window time. ūüôā

The air is always fresh, though not always warm. ūüôā

No, the summer escaped us, but all of the major ideas were accomplished.

Our garden was not uber fruitful this year. ¬†We had a giant crop of cucumbers early on, before the beetles got them. ¬†The ¬†tomatoes did well before the hornworms got them. ¬†Zucchini also did well, before the beetles came…We just donated the garden to the pigs, they loved it and are still digging out there, for a few more weeks anyway.

The seasons seem to change so fast around here! ¬†One day it’s sweltering, the next the fire is roaring. ¬†I fear that I’ve hung my last load of laundry on the line until the spring. ¬†As much as I will miss all of the outside doings, I will have more time to take care of things inside now. ūüôā ¬†Bring on the baking, blogging, crafting and homeschooling!

I am ready. ¬†We have had a very busy summer and are ready for a little slowdown. ¬†We have some buttoning up of the farm around here, the chicken coop needs to be cleaned out and winterized, the pigs off to the butcher, summer gadgets put away for the winter and on and on….

Now that the warm weather is coming to an end, the grill will go away and so will one of our favorite meals. ¬†It’s quick, a great vessel for leftovers and tastes great…

Since this is a quick grilling pizza, your sauce and toppings must be warm when they are put onto the pizza.

We used some leftover bacon from breakfast and garden goodies to make this one…

Pre-flip…

Post Flip.

Grilled Pizza!!

1 Dough ball

Leftovers from the fridge, garden etc…

Sauce

Cheese

¬†You can buy dough at the store or make your own. ¬†I always pick one up while shopping, it keeps great in the freezer and is so quick and useful. ¬†This dough was an organic sample given to us (perks of the “other” job)

Pre-heat grill to high, scrape your grill clean.  It often helps to take an old, clean towel drizzle  it with  olive oil and rub down the hot grill grates (quickly) using tongs to hold the towel.

Let dough sit out at room temp for about 20 minutes.  Rub a little olive oil on a sheet pan (leaving the corners dry).  Hand stretch the dough then place it on the tray.  Stretch the dough to the corners of the tray pressing the dough into the dry corners  (it helps the dough from shrinking back).

Meanwhile heat your sauce stove top.

Saut√©¬†all of your toppings. ¬†I often just do this in a pan on the grill, top down with the pan handle sticking out while it is heating up….why waste the heat. ūüėČ

Now….

Turn your grill to medium-high.  Slide your dough off the pan an onto the grill.  Close the grill and wait a few minutes.  Your dough will rise.  You are looking for nice grill marks on the underside and a nice crust.  Once that is formed, using a big spatula, place the spatula under the dough and begin to lift, quickly place your other hand to guide the top when flipping and continue the flip.

Now it’s time to top your pizza with the warm sauce, cheese and toppings. ¬†Close the cover and allow cheese to melt and bottom to get a nice crust. ¬†Once this is done, lift one side of your pizza, slide your original pan underneath and Voila! Dinner!

So Easy…you can omit the sauce and make it into a flatbread….

Pre-cook eggs, add salsa instead of sauce and you’ve got breakfast pizza…

Give it a try! ¬†It’s an easy way to keep the kitchen clean and cool. ūüėõ

If anyone out there has any organic remedies for squash beetles and hornworms, I’d love to know! ūüôā