Our most local fight is against love bugs. It's love bug season, when the air is peppered with these little mating geniuses. They fly around stuck together for up to 56 hours, unless they meet a windshield or bumper sooner. Here's a hint-- there's a reason why more evolved species don't mate in the middle of the street. Bugs, learn a lesson and do the deed in privacy. Much better chance of survival. This is a car we saw in a parking lot this week. It's just really nasty. Remember the gnat infestation in Evanston a few years back? It's not quite that bad in most places, but in rural areas there are piles of dead bugs in the median, between lanes, and on the side of the road. It sounds like we're hitting hail as we drive. Super gross. The local car wash places even consulted a REAL! CHEMIST! to come up with a formula to dissolve the carcasses as the acid from the bugs eats the paint.
On an unrelated note, cooking makes me happy. (I could do a contrived segue here about love bugs...17-year cicadas in Chicago...cicada recipes...cooking but I'll refrain.) To boost my spirits I tried making pizza from scratch last night, but I can't for the life of me find Brandon's crust recipe. I found a similar one online and tried it and it was just like a brick. I'll keep looking as "for the life of me" actually means "I looked for 10 minutes" in this case. But if it doesn't turn up I'll be asking for it again. Sooo good, Brandon.
I used a variation of this sauce recipe. I used only 2 t of honey instead of 2T and it was still pretty sweet. The spices were great, though, and I used a drop or two of worcestershire instead of anchovy paste. I'll make this again.
And I threw a few circles of provolone on top. Could have used more cheese. We ate our fill but will revamp things a bit.
At least it looked pretty cool.
1 comment:
Kathleen -- here you go...
1 cup tepid water
1 pkg (or a regular table spoon) of yeast
1/2 tbsp sugar
Throw the yeast & sugar in the water & let them dissolve. The yeast will bloom in a couple of minutes. At that point, add @ 2 cups of all purpose flour (may take more or less, which you will learn to feel). Don't over-mix -- just stir until the flour is all incorporated. Form into a loose ball and cover with a couple of tablespoons of olive/canola/veggie oil. Allow the dough to rise. Longer for thicker crust, shorter for thin/crispy crust.
After this, form 2 pizza crusts out of the dough and cook in a 425 degree oven until a few golden brown spots appear (5-10 minutes).
For the sauce, you can buy canned OR you can make a fresh marinara (oil & garlic for a minute, can of whole stewed tomatoes that you crush in your hand, basil to taste, salt & pepper to taste).
Try using fresh mozarella & grate some parmesan over the top of that. MMMMMMMM. Fresh mozarella.
Anyhow, refrain from adding cicadas or love bugs -- you don't know where those nasty things have been. Or, actually I guess you do.
Of course, if you move here I can just make pizza for you.
Post a Comment