Some days the pizza craving comes on strong and fast. Too fast to think ahead and have dough prepped. Too strong to put off another day. You need the pizza and you need it tonight. If you find yourself suffering from pizza fever, for the love of god, don’t settle for mediocre (or worse) takeout pizza. Making pizza at home isn’t a big undertaking and the results (maybe with a little practice, but not much) are far, far superior to your average suburban pizza shop.
My plan to work through a lot of the recipes in Shalane Flanagan’s Run Fast. Eat Slow. during marathon training last fall never happened because I was injured before I even started the plan. Turns out I might never run a marathon again with the arthritis in my knee. It took awhile but I’ve come to grips with that and I’m finding a happy medium with running in my life again.
I also cracked open that cookbook again and was reminded, runner or not, there are some really good and healthy recipes in here. I especially like their view on using fats in cooking. Looking at the big bag of sweet potatoes I needed to use, I tried the wild salmon sweet potato cakes recipe for a weeknight protein topper on a big salad.
We are getting closer but not yet to the point where all four of us eat the same dinner. The girls still have foods that they refuse or simply don’t like to eat. So, in 2017 I favored quick and easy recipes that hit one of three things: the girls can help, the girls will eat, or I can get it on the table quickly.
Sometimes you just need bread fast.
I like to plan. I operate best when I know what is coming. Changes or unanticipated surprises make me grumpy. Like when meal planning goes awry and we end up having soup or stew and I don’t the time or dough ready for bread.
I used to have this deal with myself: if I wanted something really indulgent, like french fries, cookies or ice cream, I could have it if I made it myself. Having kids torpedoed that rule, just no time to hand cut fries any time the craving strikes, but it has stuck around for pizza.
Ten years after moving here and we still haven’t found a local or convenient place that makes a reliable pie that we like. It’s cheaper, easier and tastier (sometimes healthier) to just make pizza at home.
Five years ago, in a fit of either homesteading fever or uncontrollable Amazon Prime clicking, I bought a Ball home canning kit. It promptly sat in its box. First in the office and then down in the basement. I did flip through the Ball preserving book, but it suddenly seemed like a lot of effort and a lot of bother.
We moved to a new house. Conveniently, the canning kit was still packed and moved right along with us. It went on a shelf in the basement in a new house. It didn’t even get to stop in the office this time around.
Nothing changed except we joined the Tangerini’s CSA and occasionally I’d see the Ball book on my cookbook shelf. I’d quickly avert my eyes. Then, one day this summer while picking up our CSA, I saw an advertisement for a Canning and Pickling class at the farm. I signed up before I could talk myself out of it.