Sunday, March 25, 2007


On the Express line (the real express line, the "About 10 items or less" one. I love that "about.") at the Foodtown, the woman in front of me had:

A bucket of fried chicken
Three cans of Alpo
TV Guide
A large bottle of Bayer aspirin

It suggested something, although I don't know what.

In the interests of full disclosure: I had a little tray of the expensive super-skinny kind of green beans (yes, I know, haricots verts, but my brother-in-law who spent his adolescence in France makes fun of me when I call them that. "That means green beans!" he objects.); parsnips; a net bag of onions; a pint of heavy cream. I bought my Oprah, Advil and Yesterday's News earlier in the week, and I'm not allowed to have fried chicken until I'm thinner.

Sunday, March 04, 2007

Spinach Feta Pizza

Spinach Feta Pizza, originally uploaded by MomVee.

I think this is some of the best pizza I've ever made. In terms of my original recipes, the monterey jack/black bean/mango is probably the best, but I haven't made that since I got my beloved new pizza stone. And, incidentally, my beloved new camera. Notice how this picture is not blurry? Nice, huh?

Make a whole wheat pizza crust with a cup of whole wheat flour, 2 cups of white flour, a splash of olive oil, a teaspoon of salt, a scant cup of water, and a packet (2.25 tsp) of yeast. After it rises, split the dough in two and roll out two pizza crusts. While it's rising, shred 8 ounces of feta cheese and 8 ounces of supermarket brand swiss cheese together. Defrost a 10 oz package of chopped spinach and press out the water. Mix with a drained can of chopped tomatoes, a quarter cup of olive oil, a few cloves of crushed garlic, and a dash of balsamic vinegar.

Place your crusts on your preheated pizza pan(s) or stone(s) and top with cheese mixture followed by spinach mixture. Bake for 15 minutes at 450 degrees. Die happy.

P.S. Sundays are not part of Lent. Bet you didn't know that. No, I'm totally serious.