While I’m resting up after hosting my first (amazingly fun!!!) Community Contra Dance (see my facebook page for photos) and helping my sweet girl settle in to her first week of kindergarten, I thought it would be fun to dip into the archives. This post comes from my old farm blog and was originally posted in August, 2008. I’ve shared a few notes from today at the end.
___________________________
Like just about everyone else in the world who read Barbara Kingsolver’s inspiring book, Animal Vegetable Miracle, I decided that we should start having once-a-week homemade pizza nights.
I ordered Ricki Carroll’s book from the library and started dreaming about the fresh mozzarella cheese we’d make and enjoy on our pizza.
But just like the canning kit I bought to make jam this summer, the cheese-making supplies remain on a shelf gathering dust.
As discouragement and frustration set in every time I popped another frozen pizza in the toaster, I decided to shift my perspective.
What if we started to consciously enjoy and appreciate our frozen pizzas and make eating them a special event (not just a default dinner)?
And then what if we switched from frozen pizzas to pizza shells that the kids could spread (store-bought) sauce and (store-bought) mozzarella on, so things could start to feel a little bit more homemade?
And then what if we shifted from pizza shells to store-bought dough that we could roll ourselves. And from shredded mozzarella to fresh (store-bought) mozzarella for us? (The kids prefer the shredded mozzarella.)
Eventually we’ll get to the cheese-making and homemade dough and our own canned tomato sauce, but for now we are really enjoying our own mostly-homemade, fun, toddler-friendly version of pizza night!
Here are some pictures from last night’s pizza-making fun…
Kneading the dough:


Rolling the dough:

Adding sauce:

Pesto pizza with tomatoes, caramelized onions, pine nuts, blue cheese and fresh mozzarella (for the adults):

We roasted corn on the grill:

The herb garden on the deck (basil, parsley and nasturtiums):

*** *** ***
August, 2010: Despite the fact that I now have a package of rennet in the fridge and access to plenty of delicious, farm fresh milk, I have still yet to try my hand at making cheese! To be perfectly honest, we have gone in the opposite direction this summer — eating take-out pizza with the farm crew at least one night a week. (Not exactly where I want to be in terms of eating healthily, frugally, and sustainably — but a lovely weekly ritual nonetheless.) We have however been greatly enjoying one of Barbara Kingsolver’s recipes from the book — Zucchini Chocolate Chip Cookies! YUM!!!







































