A Homemade Life: Bread and Chocolate

I think every blogger has a recipe that isn't really a recipe.  More like "you should mix these things together and eat them if you have common sense."  I have this thought every time I post a smoothie recipe, which really is nothing more than a list of ingredients.  Everyone knows how to make a smoothie in general terms - put things in a blender and press mix.

This is Wizenberg's non-recipe recipe.  Because really, it's just chocolate placed in a piece of bread.  I have a similar recipe that involves peanut butter and a piece of toast. 

The idea only sounds novel, until you stop and think about it.  Because really, chocolate goes with just about anything.  And the French do know how to do bread and chocolate.  While I never had this variation while in Paris, dunking a baguette in some hot chocolate was something I did on a regular basis. 

Bread and Chocolate (From A Homemade Life)

French style bread

dark chocolate

1. Tear off a hunk of bread.  Slice or tear it across the middle, as though using it for a sandwich.
2. Break off a piece of chocolate roughly the same length as the bread and insert the chocolate into the bread.

Crave Wednesday: Pizza Margherita

If you tell Thatkid that we're having pizza for dinner, his first words are usually something along the lines of "I just want cheese pizza."  I don't think it's very different from most kids.  Or a lot of adults.  There's something to be said for the simplicity of a cheese pizza. 

But if you're going for simple, it's also important to keep the ingredients fresh.  None of that pre-shredded cheese stuff.  I know that sounds snobby, and in truth, pre-shredded cheese certainly has it's place.  Especially when you need it to melt into something like macaroni and cheese.  But for a pizza with 3 main ingredients, each one should stand out on it's own.  Which means fresh mozzarella - that soft ball that crumbles in your hands and melts in your mouth.  This recipe calls for pizza sauce, but I usually make my margherita pizza instead with tomatoes - super ripe tomatoes that produce their own sauce when roasted first, or simply as they are warmed atop the dough in a very hot oven.  And of course, the final ingredient, bright green basil.  Which works with the flavors but also adds vibrant color to the pizza, mimicking those of the Italian flag.

Pizza Margherita (From Cooking Light)

1 cup warm water

10 oz bread flour

1 pk dry yeast

4 tsp olive oil

3/4 tsp salt

1 Tbsp cornmeal

3/4 cup pizza sauce

5 oz thinly sliced fresh mozzarella

1/3 cup basil leaves

1. Pour 3/4 cup warm water in the bowl of a stand mixer with a dough hook attached.  
2. Add flour to warm water and mix until combined.  Cover and let stand 20 minutes.
3. Combine remaining 1/4 cup warm water and yeast in a small bowl and let stand 5 minutes.
4. Add yeast, oil, and 1/2 tsp salt to flour.  Mix 5 minutes.  Place dough in a large bowl coated with cooking spray; cover surface with plastic wrap coated in cooking spray and refrigerate overnight.
5. Remove dough from fridge and let come to room temperature for 1 hour.  Punch dough down.  Sprinkle cornmeal on a baking sheet.
6. Press dough into a 12 inch circle on pan.  Crimp edges to form a 1/2 inch border.  Cover with plastic wrap.
7. Put pizza stone in oven and preheat to 550.    Remove plastic wrap from dough and sprinkle with 1/4 tsp salt.
8. Spread pizza sauce over dough, leaving a 1/2 inch border.
9. Arrange cheese slices over pizza.  Place pizza onto pizza stone and bake for 11 minutes.
10. Cut pizza into 10 wedges and sprinkle with basil.

Mommy Mondays: 40 Weeks

I definitely didn't think I'd be writing this post - I was not expecting to make it to 40 weeks.  No one expected me to make it to 40 weeks.  Let alone PAST 40 weeks. 

And let me tell you, past 40 weeks is a terrible place to be.  Let me tell you a little about prodromal labor.

About 2 weeks ago, it started.  Contractions. Regular contractions, about 2 1/2 minutes apart.  But not painful, just uncomfortable.  "This is it" I thought, "labor is starting.  It's going to pick up and there will be a baby tonight!"  But the contractions never picked up.  They stayed 2 1/2 minutes apart, never getting stronger in intensity, until I fell asleep that night. The next morning?  Nothing.  No contractions.

They started again that night.  Again, 2 1/2 minutes apart, uncomfortable but not painful.  Continuing until bedtime and then stopping.  This continued for the entire week.  Contractions that led nowhere.  Sometimes at night, sometimes waking me up at night. 

Everyday I'd go into work, and every day they'd be surprised to see me there.  I was getting frequent texts from family asking how I was and if the baby was here yet.  All of this only further exacerbating the problem.

On Friday on  the way home from work, the contractions started getting stronger.  Still 2 1/2 minutes apart, but this time they were more than just uncomfortable.  Not crippling pain, but strong enough where I actually had to breathe through them.  "This is it!"  I thought.  I called Thatmom and had her come down to watch Thatkid.  Except, by the time she got to our house, the contractions had completely died out.  "Tonight" my friends told me.  "It'll happen tonight."  So Thatmom spent the night.  But, nothing happened.

More of the same this past week - the mild contractions that led nowhere.  The texts, the messages, the surprise every morning at work - my secretary had actually started storing things in my office.  My boss predicted on Wednesday "tonight's the night!"  Thursday my secretary was sure I wouldn't be in on Friday.  I grew sick of being asked if I'd had the baby yet, or comments about how unbelievable it was. 

Friday morning at 2am I was awoken by more strong contractions.  I timed them, about 4-5 minutes apart.  I got up and after an hour woke up Thatboy, asking if I should call Thatmom (fool me once....).  We decided to wait until 4am, and he waited up with me, watching trashy television. The contractions didn't get any stronger or closer together, and we figured maybe we should try to hold out a couple more hours before calling, so we could drop Thatkid off at preschool.  We both tried to get some sleep - and were successful.  Woke up at 6 and the contractions were the same, so we decided just to go to my doctor's appointment and have her evaluate the situation.  We called Thatmom and told her that today was probably the day, and she should plan on picking Thatkid up from school.  At the appointment my doctor determined I was probably in labor, but not active labor since I could still talk through the contractions.  "Go for a walk,"  she told me.  "That should help pick it up."  So I headed to work, and continued having these contractions all day.  But they weren't picking up.  They were still about 4-5 minutes apart, and I could still talk through them, although they were more uncomfortable than anything I had been through so far.  I found myself humming through them.  I went for a walk, and they never picked up.  And they continued all day and all night until I finally went to bed.  And the next morning, they were gone.

I was describing prodromal labor for my mom and told her it's like trying to start a car.  The engine keeps revving, but it never turns over.  But it still kills the motor.  The constant contractions are exhausting.  My body is tired, I'm beyond frustrated.  Every day feels like "the day" and every day I remain pregnant. And I feel as though I may be pregnant for years.  None of my maternity shirts fit anymore because they weren't designed for a belly this big. 

Speaking of big, the baby is currently the size of a watermelon.  No joke, imagine carrying around a watermelon with you all day, every day.  My entire pelvic area is tender, sore, and in pain all hours of the day.  So.Much.Pressure.

Total weight gain/loss: +22

Next Appointment: N/A
Maternity clothes? Well, as best as I can.

Stretch marks: Yup
Sleep: Off and on.

Best moment this week:  This has been a really tough week for me.  I'm not sure what the "best" moment was.

Movement: Yup.
Food cravings: Nothing

Food aversions: Nothing
Gender: Not finding out

Belly Button in or out: In.  But basically it's flat.
What I miss: A nice poop.  I know, too much information.  But the bladder pressure has resolution.  I can pee every few minutes.  The rectal pressure?  No such similar relief.

What I am looking forward to: The BABY!

Contractions: Yes.

Milestones: 

- Officially overdue.

Sunday Runday: The End of the Road

On Saturday, May 23 I went for a 5.5 mile run/walk with some friends.  Later that day I started having contractions - more discomfort than anything else, but it was a start.  By the end of the week I was showing definite progress in terms of dilation and effacement, and when I mentioned Saturday to my doctor she told me to keep it up and maybe things would progress even more.

So I did.  I was great about getting in a couple miles a day while at work, sticking with the run/walking because it worked that Saturday.

On Tuesday of last week I upped it to 3 miles, because I had the time to kill.  Plus I was having contractions at the time and hoped maybe a little run would amp them into something.  But they didn't.

I tried again on Wednesday, which would turn out to be my last run of the pregnancy.  About .10 of a mile in, I got a sharp pain in my groin muscle.  In all honesty, I think I pulled that sucker.  It wasn't enough to send me to the floor, but it was sore for days after.  I decided to leave well enough alone and hang up my running shoes for the next few weeks.

In retrospect I'm happy I was able to make it through all 40 weeks of pregnancy and continue running, but I'm a little bummed it had to end on such a painful note.

So Sunday Runday fans - stay tuned.  It'll be a little quiet here for a bit since there's not much to write about when I'm not running, but I'll be back soon with updates about my eventual return.

A Homemade Life: Chocolate Cupcakes with Bittersweet Glaze

 Tuesday is my birthday.  At this point, it's not quite clear how we'll be celebrating - so much depends on how things progress with the pregnancy.  At this point, we are more than ready for the baby, I've prepared so much in advance.  Our freezer is stocked with meals and snacks.  The fridge is loaded with soups.  Kind of a weird choice, but the freezer was already full.  And in the hopes that I will have my hands full next week, I leave you with my birthday cake in advance.

This isn't actually my birthday cake.  It's not even actually a cake.  Which you probably have figured out by now.  But my birthday celebration is the perfect time to share Wizenberg's cupcake recipe.  Because everyone needs a little celebrating in their life.  I actually made these for "Teacher Appreciation Day" at Thatkid's preschool.  Because those women definitely deserve appreciation.  And chocolate.

As someone who thinks frosting is the best part of the cupcake, I wasn't prepared to enjoy these as much as I did.  Thatboy said the glaze reminded him of the top of a Hostess Cupcake (which is not a selling point for me, but to each their own).  I appreciated the simplicity of these cupcakes.  Nothing fancy, nothing over the top.  The "frosting" is simply melted chocolate.  And the cake itself is a very basic chocolate cake recipe.  Sure it has hot coffee in it, but coffee isn't such a strange addition to chocolate cake.  It always helps to bring out the depth of the chocolate.  And I also feel it tempers the cake from being cloyingly sweet.

Chocolate Cupcakes with Bittersweet Glaze (From A Homemade Life)

1 oz semisweet chocolate, finely chopped

1/2 cup hot brewed coffee

1 cup sugar

3/4 cup plus 1 Tbsp flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 egg

1/4 cup canola oil

1/2 cup plain yogurt

1/4 tsp vanilla extract

8 oz bittersweet chocolate, finely chopped

1.  Preheat oven to 300.  Line a muffin tin with paper liners.  Put the semisweet chocolate in a medium bowl with the hot coffee.  Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
2. In a separate bowl whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. Beat the egg on medium speed in a stand mixture about 1 minute. 
4. Add the oil, yogurt, and vanilla, beating well.
5. Pour in the melted chocolate mixture and beat to thoroughly combine.
6. Add the dry ingredients and beat on low until the batter is just combined.  Spoon the batter into the muffin tin.  Bake for 25 minutes.  Transfer to a wire rack adn cook for 20 minutes before removing the cupcakes.
7. Once the cupcakes are cool, melt the bittersweet chocolate in a metal or glass bowl over a pan of gently simmering water until chocolate is completely smooth.  
8. Spoon a heaping teaspoonful of chocolate on top of each cupcake, tilting and rotating the cupcake to get the chocolate all the way to the edges.

A Homemade Life: Banana Bread with Chocolate and Crystallized Ginger

I've mentioned before that Thatmom was the baker in our family growing up.  And while we didn't do a ton of pancakes or waffles, quick breads and muffins were a staple on our breakfast table.  And there were always quickbreads in the freezer.  Usually either zucchini or banana bread.  Not quite banana bread, chocolate chip banana bread.  I'm not sure I even knew banana bread came without chocolate chips until I was quite old.  It was a necessary part of the bread.  Like you wouldn't have chocolate chip cookies without chocolate chips, so how could banana bread exist without one of its core ingredients.

I will admit, banana is one of my least favorite flavors.  It's too overpowering.  Put banana in something and that's pretty much the only thing you will taste.  I make an exception for Thatmom's banana bread though. I have no concrete theories, but perhaps it's the addition of the equally powerful chocolate chip flavor?

I was a little nervous about Wizenberg's banana bread recipe.  Sure it had the classic chocolate chip requirement, but it also had ginger, a flavor Thatboy isn't entirely keen on and can be a little "spicy" for 3 year olds.  My worries were only slightly misplaced.  Thatboy certainly wasn't a fan of the ginger, but Thatkid sure was!  He loved this bread and it became a favorite after-dinner treat for him.  And a gateway into the world of quick breads.  I got him hooked on zucchini bread shortly after.

Banana Bread with Chocolate and Crystallized Ginger (From A Homemade Life)

6 Tbsp butter, melted

2 cups flour

3/4 cup sugar

3/4 tsp baking soda

1/2 tsp salt

3/4 cup semisweet chocolate chips 

1/3 cup finely chopped crystallized ginger

2 large eggs

1 1/2 cups mashed bananas

1/4 cup plain yogurt

1 tsp vanilla extract

1. Preheat oven to 350.  Spray a 9x5 loaf pan with baking spray.  Whisk together the flour, sugar, baking soda, and salt in a large bowl.  
2. Add the chocolate chips and ginger and whisk to combine.
3. In a medium bowl, beat the eggs with a fork.
4. Add the mashed banana, yogurt, butter, and vanilla and stir to mix.
5. Pour the banana mixture into the dry ingredients and stir with a rubber spatula until just combined.  Scrape the batter into the prepared pan and smooth the top.  Bake for about an hour.  Cool on a wire rack for 5 minutes before turning the bread onto the rack.  Cool completely before slicing.

Crave Wednesday: Local Farmers' Market Pizza

When you think of Austrian food, what do you think of?  For me, it's schnitzel, strudel, and sausage (wurst).  So you can imagine my surprise that when I lived in Vienna the predominant food, found on every corner, or more aptly every subway stop, was pizza.

Maybe it's not so surprising, given that here in the USA we have lots of non-native foods that can be found just about everywhere, but I was still taken aback.  What differentiated the Viennese pizza from its American counterpart was the addition of corn.  On almost every slice.  Corn on pizza?  It seemed like such a strange concept to me.  But when in Rome...(or Vienna).  So one day after class, waiting for the train to take me home, I sampled a piece of Viennese pizza.  Complete with corn. 

Corn adds a really interesting texture and flavor to pizza.  When eaten at the height of summer, their sweetness bursts in your mouth.  Without getting too into the double entendre territory, I love things bursting in my mouth.  It's my favorite part of cherry tomatoes.  This Farmers' Market pizza combines both.  And as the weather is warming up, it's getting to be just the right season for sweet tomatoes and sweet corn.  So good, no sauce is even necessary - although, to be fair, I often find fresh tomatoes to be one of the best sauces out there, leaking their juices with each bite.

Local Farmers' Market Pizza (From Cooking Light)

refrigerated pizza dough

cooking spray

1 Tbsp olive oil

2 cups thinly sliced onion

1 tsp chopped thyme

2 cups thinly sliced red bell pepper

5 garlic cloves, thinly sliced

1 cup fresh corn kernels

1/4 tsp salt

1/4 tsp black pepper

5 oz thinly sliced fresh mozzarella cheese

1/2 cup grated parmigano reggiano cheese

1 cup cherry tomatoes, halved

1/2 cup basil leaves

1. Preheat oven to 425.  Place a pizza pan in the oven to preheat.
2. Place dough in a large bowl coated with cooking spray and let stand, covered, 30 minutes or until dough comes to room temperature.
3. Heat a large nonstick skillet over medium high heat.  Add olive oil to pan, swirl to coat.  Add onion and thyme to pan and cook 3 minutes until onion is tender.
4. Add bell pepper and garlic to pan, cook 2 minutes, stirring occasionally.
5. Add corn, slat, and black pepper and cook 1 minute.
6. Roll dough into a 16 inch circle on a lightly floured surface.  Remove pan from oven and coat with cooking spray.  Place dough on pan.
7. Arrange mozzarella slices evenly over dough.  
8. Spread corn mixture evenly over mozzarella.
9. Top with Parmigiano-Reggiano cheese.  Bake for 23 minutes.
10. Arrange tomatoes evenly over pizza and bake an additional 5 minutes. 
11. Sprinkle with basil and cut into 6 wedges.

Mommy Mondays: 39 weeks

I am currently the most pregnant I have ever been!  Personal Pregnancy Record!   See, last time, it was at my 39 week appointment where I got sent to the hospital for an induction.  So you can imagine my anxiety when I went in on Friday. 

The good news is.....my blood pressure was absolutely perfect - no induction for me!  Which means that although last time at this time I was already holding a baby, this time I get to sit and let nature take its course.

Which is frustrating in its own way.  Don't get me wrong, I am ever so happy about not sitting in a hospital bed for days waiting for labor to start, but because I've never had the chance to do it on its own I'm very much a "first time mom" overinterpreting every little twinge and pain.

With Thatkid, I never dropped, never dilated, never got effaced.  I never had any contractions or discomfort.  I never lost my mucous plug, my water never broke until it was broken for me.  All of this can make one feel, well, like your body isn't working the way it's supposed to.  I feared that maybe my body didn't know how to go into labor on its own.

So I'm really encouraged by my progress this time around.  Oppo-baby has dropped.  I've been having contractions for the past week - and real contractions!  Contractions that DO THINGS!  So I'm already dilated. So now it's just the waiting game.  There's an end date in sight, but I'm hoping baby comes before we get there!


Total weight gain/loss: +25

Next Appointment: Friday
Maternity clothes? Yup.
Stretch marks: Yup
Sleep:Off and on.  I'm either sleeping ridiculously well, or not at all.

Best moment this week:  Finding out I'm dilating and effacing.  Stupid, but like I said, it makes me feel like I might be able to go into labor.

Movement: Yup.
Food cravings: Nothing

Food aversions: Nothing
Gender: Not finding out

Belly Button in or out: In.  But basically it's flat.
What I miss: Being comfortable, not having backpain, going to the bathroom when I feel like I have to.

What I am looking forward to: The BABY!

Contractions: Yes for sure. I think its prodromal labor though, because they're not practice contractions.  Friday night they were bad enough that I thought the baby was actually coming.  They're timeable and really uncomfortable and go on for several hours, then they lighten up until they disappear.

Milestones: 

- Contractions
- Loss of mucous plug

A Homemade Life: Rum Cream Pie with Graham Cracker Crust

Our second party of the weekend was a Memorial Day potluck at the home of the HorseWhisperers.  Our entrance had never been so well received.  The rest of the guests were HW's classmates she recently graduated with.  Mr. HW was thrilled to see Thatboy and Little HW had been eagerly awaiting a peer of her own.

The two of them ran off to create all sorts of trouble.  While the Mr. HW and Thatboy retired outside to drink beer and play guitar.   I sat around with the college kids feeling instantly old.  But in reality it was the perfect audience for a rum pie.  Because there's nothing a recent college graduate likes better than alcohol.  In fact, we had come just late enough to miss the shots of Hypnotiq.

They were uber appreciative of this pie with it's creamy consistency and strong rum flavor.    Within moments of slicing it, it was completely gone.

Rum Cream Pie with Graham Cracker Crust (From A Homemade Life)

9 graham crackers broken coarsely into pieces

2 Tbsp sugar

5 Tbsp melted butter

1/4 cup cold water

1 1/4 tsp gelatin

1 cup heavy cream

3 egg yolks

1/2 cup granulated sugar

2 Tbsp dark rum

1. Preheat oven to 325.  Process the graham crackers in a food processor until they are very fine.
2. Add the 2 Tbsp sugar and pulse to combine.
3. With the motor running, slowly add the melted butter and process until the mixture resembles wet sand.  Scrape the mixture into a 9 or 9 1/2 inch pie plate and press along the bottom and up the sides.  Bake for 15 minutes.  Let cool completely.
4. Pour the cold water into a small microwaveable bowl.
5. Sprinkle the gelatin over the water.  Set aside to soften for a few minutes.
6. Pour the cream into the bowl of an electric mixer.
7. In a separate bowl beat the egg yolks until they are pale yellow.
8. Add the 1/2 cup of sugar to the eggs and whisk until thick.
9. Microwave the gelatin for 20 seconds and then pour into the egg mixture.
10. Whip the cream to soft peaks with the whisk attachment to the mixer. 
11. Gently stir the whip cream into the egg mixture.
12. Add the rum.  Chill until it starts to set. Scrape into the prepared crust.  Chill 4-6 hours.
13. Top with chopped pistachios and bittersweet chocolate.

A Homemade Life: Dried Fruit Pie

So far my biggest complaint about A Homemade Life is that it is very dessert heavy.  Don't get me wrong, I adore dessert, but making one every night means my house is full of more sweets than we can handle.  So when I noticed that a chapter had not one, but two pie recipes in it, I felt like last weekend, when we had two parties to go to, was the perfect excuse to make them.  That way I could bring them to parties and everyone could enjoy them, instead of Thatboy and I trying to finish two pies by ourselves.

The first party of the weekend was a barbeque held in our honor.

It was so unbelievably beyond perfect.  You see, we didn't really want a shower - and we have everything we need for Oppo-baby.  But this wasn't a shower, it was a family party!  You see, the hosts of the party were Lexus's parents.  And the guests were the families of Thatkid's old daycare friends.  Our little group.  It was a like a playdate for the kids and parents!

 

The youngest members of the group, the round 2s are still babes in arms.  Thatkid and his friends tore around the house, playing pirates, monsters, and dig-in-the-mud.

Meanwhile the grownups, got a chance to catch up and chat with each other.  And we got loads of good advice about adding a second into our brood.  I really am so very thankful for Thatkid's experience in daycare/preschool and the wonderful people we've met through there.  Both the sweet kids and their wonderful parents.

It only seemed right to share this pie with them.  Dried fruit may not be a common filling, but right now I feel like I'm making loads of things with dried fruit.  I have dried fruit dishes in my freezer, fridge, and on my counter right now.  As I was commenting to Thatboy earlier, there's something about it that makes you feel like you're eating something healthy, even when there is the addition of chocolate, sugar, or other unhealthy ingredients.

Dried Fruit Pie (From A Homemade Life)

1/2 cup ice water

1 1/2 tsp apple cider vinegar

3 cups flour

2 Tbsp sugar

1 1/2 tsp salt

2 1/2 sticks cold butter, cut into cubes

2 cups pitted prunes, coarsley chopped

2 cups dried apricots, coarsely chopped

1 cup golden raisins

1/2 cup dried apples, coarsely chopped

3/4 cup sugar

1 stick unsalted butter, melted

1/2 cup walnuts, chopped

1 egg

1. In a measuring cup combine the ice water and the cider vinegar.
2. Combine the flour, sugar, and salt in a food processor and pulse to blend.
3. Add the 2 1/2 sticks of cold butter and pulse until the mixture resembles coarse meal.
4. With the motor running, slowly add the water-vinegar mixture and process just until moist clumps form.
5. Turn the dough out onto a wooden board or clean countertop and gather it until it just holds together.  Shape into a ball, cut in half, and press each half into a disk.  Wrap each disk in plastic wrap and refrigerate at least 2 hours.
6. Combine the dried fruits in a large saucepan, and add cold water to cover.  Bring to a boil over medium high heat, then simmer for 10 minutes, stirring occasionally.  Drain the fruit well in a colander and return to the saucepan.
7. Add sugar and melted butter.  Stir well.  Set aside to cool, stirring occasionally. 
8. Preheat oven to 425.  Roll 1 disk of the dough into a circle wide enough for a 9-9 1/2 inch pie plate.  Transfer gently into the pie plate.
9. Roll out the second disk of dough into a circle about the same size.
10.  Stir the chopped walnuts into the cooled filling.  
11. Scrape the filling into the prepared pie plate, distributing it evenly.  
12. Place the second circle of dough atop the filled pie, and fold and pinch the edges over the bottom crust to seal completely and form a high fluted rim.
13. In a small bowl, beat the egg with a fork and brush lightly over the top and rim of the pie.  Bake for 30 minutes.  Reduce heat to 375 and bake for an additional 10 minutes.

Crave Wednesday: Fresh Tomato-Feta Pizza

In the town I grew up in pizza was predominately Pizza Hut, with the occasional Papa Johns or Dominos thrown in.

And then there was Tom's.  Tom's was a little family run place, on the second story of a building off the main street.  It's had the quintessential red and white checked tablecloths to let you know it was authentic.  Not that we ever ate there.  Pizza from Tom's meant picking it up and bringing it home.  Always.  And it also always meant the same pizza - the Greek white pizza - with garlic, olive oil, tomatoes, and olives.  It was my first experience with a non-tomato sauce based pizza.  I think it was Thatmom's idea originally, but one we all latched onto.

It was salty, not sweetened by the tomato sauce, and very cheesy.  And with the fresh tomatoes always tasted like something straight from the garden.  I'm not sure if there's a special nostalgia because it was a first experience, or the pizza was just really that good, but I've never had anything similar since.

I remember as a kid trying to recreate the pizza on sleepover nights, with Boboli and it just wasn't the same.  Tom's was special.

This pizza doesn't classify itself as a Greek pizza, but it has all the same elements - maybe even more!  It brings back memories of that little kitchen and checked tablecloths.  And with summer approaching, it's almost the perfect season for tomatoes to shine.

Fresh Tomato Feta Pizza (From Cooking Light)

1 lb refrigerated fresh pizza dough

cooking spray

4 plum tomatoes, sliced

2 1/2 Tbsp olive oil, divided

2 garlic cloves, minced

1 Tbsp cornmeal

3 oz feta cheese

1/3 cup pitted kalamata olives, halved

1/4 cup basil leaves

1. Place dough in a bowl coated with cooking spray. Let dough stand, covered, 30 minutes or until dough comes to room temperature.
2.  Arrange tomato slices on a jelly roll pan lined with paper towels; top with more paper towels.  Let stand 30 minutes.
3.  Place a pizza stone or heavy baking sheet on bottom rack in oven.  Preheat oven to 500.
4. Combine tomatoes, 2 Tbsp oil, and garlic. 
5. Sprinkle cornmeal on a lightly floured baking sheet without raised edges.  Roll dough into a 14 inch circle on prepared baking sheet.  Pierce dough liberally with a fork.  
6. Arrange tomato mixture over dough.  
7. Crumble cheese, sprinkle over pizza.  Slide pizza onto preheated pizza stone or heavy baking sheet, using a spatula as a guide. Bake for 19 minutes or until crust is golden and cheese is lightly browned.
8. Remove from oven and top with olives and basil.
9. Brush edges of crust with 1 1/2 tsp oil.  Cut pizza into 6 wedges.

Mommy Mondays: 38 weeks

Last night I was lying with Thatboy on the couch watching a movie.  "Is that you or the baby?" he asked me.  Confused, I asked what he meant.  "Is the baby moving a ton right now?"  Yup.  It's the new normal so much so that I can phase it out a bit.  Especially since the movements have become less violent - a product of the fact there's less room to move around in there.

Both my kids have been big movers on the inside.  And frankly, Thatkid rarely stops moving on the outside too, so I'm sure to have my hands full with two.  What's interesting is that the movement has differed between the pregnancies.

Most women don't start feeling movement until around 16-20 weeks, with 16 being on the early side.  With an anterior placenta, the movement isn't felt until later because the placenta between the baby and the uterus wall in front blocks out the movement until it becomes bigger/stronger.  With Thatkid, I first felt movement around 16 weeks.  Nothing major, it felt like holding a goldfish - inside.  Which is weird, because I discovered earlier this year that I had an anterior placenta with him.  Apparently it wasn't anything they mentioned at my appointments back then.  His movements quickly became constant and consistent, but generally mild, which in retrospect I attribute to that anterior placenta.  Thatboy wasn't able to feel movement until around 25 weeks.  We also didn't see much movement, usually just a body part pushing out, like a butt, head, or foot.

This time around I've got a posterior placenta, so maybe that's the difference?  Although I felt movement later, not until around 18 weeks.  And instead of a fish, it felt like someone blowing bubbles.  Oppo-baby is still constant and consistent with movement, but until recently I would hardly call them mild.  I have a definite bruise on the inside of my abdomen below my sternum from the constant jabbing there.  And I've lost my breath to a kick more than once.  Not only has Thatboy been able to feel the movement earlier, we've both been seeing it since around 24 weeks.  SEEING it.  This kid moves like crazy back and forth and we've taken some fun videos of the crazy waves that causes my stomach.

Movement hasn't slowed down as I've gotten farther along, but I'm thankful it's starting to get calmer.  It makes it easier to relax, get work done, or even sleep.  And I can go back to being excited about it, instead of annoyed by it!

Total weight gain/loss: +26

Next Appointment: Friday
Maternity clothes? Yup.
Stretch marks: Yup
Sleep: This is the weird thing. I've been getting plenty of sleep, but still had two days where it felt like I'd been drugged in terms of being so very ridiculously drowsy.  Like I was almost unable to keep my eyes open.

Best moment this week:  Potentially having contractions?  I'm excited to get this show on the road.

Movement: Yup.
Food cravings: Nothing

Food aversions: Nothing
Gender: Not finding out

Belly Button in or out: In.  But basically it's flat.
What I miss: Not taking 15 minutes to get up from seated.

What I am looking forward to: At this point I'm just eagerly anticipating the arrival of the baby.

Contractions: I think?  On Saturday at lunch I realized I was getting cramps with intensity peaks.  They were lasting a minute and coming every 3 minutes.  This continued on for most of the day.  Not painful, just uncomfortable. 

Milestones: 

-Baby's eyes are almost adult size
- Baby now has regular, rhythmic breathing -the same as at birth
- Eye movements (REM/rest) have matured

Sunday Runday: Running in the Third Trimester

As I'm nearing the end of the pregnancy I'm not sure how much more running I'll be doing, so I thought this would be a good time to talk about how running has been these past few weeks.


The beginning of third trimester was some of my best running of the pregnancy.  I was more comfortable and I had the time to run.  My breathing was under control, no aches and pains.  Granted, I wasn't running as fast as I did before, but at least I was still getting out there!

I ran 2 races and walked another, I got in less of my weekday runs, but still managed to get out there for longer weekend runs.

The past couple of weeks have been harder.  The past two weekends I missed my long weekend runs, but yesterday I headed out again.  And I'm not sure if it's the stage of pregnancy or the fact I took off two weeks, but it was a much less comfortable run!  Luckily I was with friends who run/walk instead of just running, so we took it nice and easy.  But I definitely had a run interval I couldn't do...bladder issues!  Which is the bane of running during pregnancy.  I still managed to get in almost 5.5 miles, so perhaps I shouldn't complain too much.


In general, my recommendations for running during pregnancy remain the same - listen to your body!  Running this time has been a completely different experience from my last pregnancy, and I've definitely taken it a lot easier in several respects.  Which is fine.  And I might not make it all the way to 39+3 like I did last time, but really, running over 5 miles at 38 weeks pregnant is nothing to be ashamed of.  Neither is running any mileage at 20 weeks, or 16 weeks, or 10 weeks.  I do think it's important to stay active during pregnancy, but not at the expense of your health.  And whatever you're doing, for however long, is definitely something to be proud of!

A Homemade Life: Coeur a la Creme with Raspberry Puree

Saturday was not a pretty day in Thathouse.  After being out of town the previous weekend, I suddenly felt the pressure of getting things under control before our newest member made their arrival.  Which meant it was a very full day, filled with running around, hysteria, and lots of fighting.

Thatboy and I played errand tag.  We weren't both home at the same time until 2:30 in the afternoon.  At which time we had to shower and get ready to head out to HorseWhisper's graduation party.

The party was actually a great chance for me to unwind.  I got to hang out with my friends and catch up.  It always make me feel better seeing M.  She's due a week after me, so great for commiseration.  I spent all day cramping on Saturday, which made me nervous until she told me she had been especially crampy that day too.  Misery loves company.   I also got to sit down for the first time that day and relax.

We came home to more house prep - and I stayed up late fixing the bedskirt I ripped.   But by the end of the weekend, the house was clean, our freezer was stocked, and the nursery was completed.  So success!  Which definitely deserves a celebration.  Between HorseWhisperer and I, you'd think there'd be some cake.  But there wasn't.  That's okay, because we're grown ups, and this is a much more grown up celebration recipe.  This is Wizenberg's mother's recipe, which she brought to her French class.  This is far more grown up than anything we ate or made in my French classes, which was limited to crepes and croque monsieurs.  In fact, I don't think I'd ever even heard of a coeur a la creme until I was well into my adult hood.

It's a dessert that's right up my alley, given my love for panna cotta.  This is like a panna cotta in that it's an easy dessert to put together that magically turns into something "fancy" once it's put in the fridge overnight.  It's a lot cheesier though, due to the cream cheese.  (Which makes it like a cross between cheesecake and panna cotta). 

Both Thatboy and Thatkid dug into this.  Wizenberg writes about eating it straight from the serving platter, which is what we did.  Each of us with a spoon, surrounding the dessert and scooping the sweet, creamy treat into our mouths.

Coeur a la Creme with Raspberry Puree (From A Homemade Life)

3 oz white chocolate, finely chopped

1 pkg cream cheese, room temp

1 1/4 cup heavy cream

3/4 cup powdered sugar, sifted

10 oz frozen raspberries, thawed

3 Tbsp sugar

1. Prepare a coeur a la creme mold or a small colander by placing 2 sheets of wet cheesecloth inside and pressing them along the base and walls.  Let the overhang fall over the sides.
2. Microwave the white chocolate on high for 20 seconds at a time, stirring between each, until smooth.  Let cool slightly.
3. Beat the cream cheese, 1/4 cup of the cream, and powdered sugar in an electric mixer at medium speed until light and fluffy.
4. Add the white chocolate and beat until very smooth, about 2 minutes.  
5. In another bowl, beat the remaining 1 cup cream to stiff peaks.  
6. Gently fold the cream into the cream cheese mixture.  
7. Spoon the finished batter into the prepared mold, smoothing the top with a spatula.  Fold the cheesecloth over to enclose it completely.  Place the mold on a rimmed sheet pan or another rimmed dish.  Refrigerate overnight.
8. Meanwhile, combine the raspberries with their juice and the sugar in a blender and blend until smooth.  
9. Press the puree through a sieve into a small bowl to remove the seeds.  Cover and chill for up to 4 hours.
10. Remove the mold from the refrigerator and discard the liquid that has collected beneath it.  Pull back the cheesecloth and carefully invert onto a serving platter.  Gently pull away and discard the cheesecloth.  Serve in generous dollops in shallow bowls, topped with a spoonful of raspberry sauce.

A Homemade Life: Burg's French Toast

I'm going to tell you about a magical morning we had a couple of weeks ago, but first, some backstory.

Thatkid started out as a normal baby.  Sleeping normal baby amounts.  Meaning he'd wake up early, but end up going back to sleep again till a reasonable hour.  Until he didn't.  At first, we tried bringing him into bed with us.  And it worked.  It gained us an extra hour or so.  And then that stopped working.  We were officially stuck with an early riser.  6am is sleeping in.  This is even true on the weekend.

So you can imagine our amazement when one Sunday morning last month we were awoken not at 6am, not at 7am, but at 8:30am.  Let me say that again - 8:30.  A. M.   It is the latest Thatboy and I have slept in probably 2 years.  It was absolutely amazing,  Except for one small problem.  It had to be the one Sunday (maybe ever) that we had someplace to be at 9:30am.   A birthday party in fact.  N's birthday party!

N's birthday was a gymnastic party.  Which was great because the kids could expend a lot of energy.

The staff was great about helping the kids use the equipment.

And leading them through an obstacle course.  It was actually kind of impressive to see the 3 and 4 year olds following directions!

It took Thatkid a bit of time to warm up to the foam pit.  But once he did, he was a happy camper.  Funny that he's more than happy to jump into a pool, but a put filled with super soft, super safe pieces of foam?  Scary.

The kids had a great time.  And you'd think that Thatkid would have been tired out by his active morning.  But he wasn't.  He never is.

Because of our super short getting ready period that morning, breakfast consisted of cereal bars.  Something we could eat in the car on the way.  We keep them on hand for weekday breakfasts too.  I try to keep breakfast simple on those days, the fanciest I get is French Toast.  Which Thatkid will request so often that I'm teaching him to make it himself.  I don't have a real recipe - just a mix of eggs, milk, sugar, cinnamon, and vanilla.

When I saw the recipe for French Toast in A Homemade Life, I figured it would be perfect to try with Thatkid.  It has most of the same ingredients, but the method of making it is completely different.  Typically with French Toast I use cooking spray, just enough to keep it from sticking.  Burg's French Toast is practically deep fried.  Which gives it a really interesting consistency.  It's got a crispy outside, and a soft and tender inside.  I thought it made a nice change from the usual French Toast and Thatkid definitely enjoyed it.

Burg's French Toast (From A Homemade Life)

3 large eggs

1 cup whole milk

1 Tbsp sugar

1 tsp vanilla extract

1/4 tsp salt

pinch of freshly ground nutmeg

canola oil

6 to 8 slices of day old bread 

Pure maple syrup, for serving

1. Break the eggs into a wide, shallow bowl or pyrex dish.  Whisk to break up the yolks.
2. Add the milk, sugar, vanilla, salt, and nutmeg and whisk to blend.
3. Place a heavy, large skillet over medium-high heat, and pour in enough oil to completely coat the bottom of the skillet.  Heat the oil until you can feel warmth radiating from it when you hold your hand close over the pan.
4. When the oil is almost hot enough, put 2 to 3 slices of bread into the egg mixture, allowing them to rest for 30 seconds to a minute per side.  They should feel heavy and thoroughly saturated, but not falling apart.
5. Using tongs, place the slices in the skillet. Cook until the underside of each slice is golden brown, one to 2 minutes.
6. Carefully flip and cook until the second side is golden, another 1 to 2 minutes.  Remove to a plate lined with a paper towel, and allow to sit for a minute or two before serving. 
7. Repeat with remaining bread.  Serve hot with maple syrup.

Crave Wednesday: Four Cheese Pizza

When it comes to pizza, I'm not too picky about my sauces.  Tomato sauce, barbeque sauce, buffalo sauce, heck, even just a drizzle of olive oil. I don't prefer one over the others.  The only thing a pizza needs to make me happy is cheese.  I can go completely sauceless, but there's no point in pizza if it's not loaded, over the top, with cheese.

Most people are fine with your standard old mozzarella.  And I'm not going to lie, that makes me pretty happy too.  Especially fresh mozzarella, soft and creamy.  But mozzarella is just a gateway cheese when it comes to pizza.  Quiet and unassuming, but you can do better.  WE can do better.

Our favorite pizza place makes their own ricotta.  It's the highlight of their pizzas in my book.  (Are you getting that I love creamy salty cheese on my pizza?)  Ricotta on pizza is a nice transition from mozzarella.  Not too big of a step.  It's safe.  Trust me.

Once you take that next step, it's not too far from some of the more...flavorful cheeses.  This four cheese pizza features two of them.  Taleggio and Gorgonzola.  Taleggio is a little milder, a soft cheese like brie, without as much of the sweetness.  Gorgonzola can be a deal breaker.  I know in my family Thatboy isn't a fan of blues.  Thatkid and I love them though.  And pairing the gorgozola with these milder cheeses tones it down a bit.

Four Cheese Pizza (From Cooking Light)

1 cup warm water

10 oz bread flour

1 pkg dry yeast

7 tsp olive oil, divided

1/2 tsp salt

cooing spray

1 Tbsp cornmeal

2 Tbsp chopped garlic

1/3 cup ricotta 

3 Tbsp gorgonzola cheese

1 oz taleggio cheese, thinly sliced

1/4 cup finely grated Parmigiano-Reggiano chese

2 Tbsp chopped fresh chives

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached.
2. Weigh or lightly spoon flour into dry measuring cups and spoons; Add to warm water.  Mix until combined.  Cover and let stand 20 minutes.
3.  Combine 1/4 cup warm water and yeast in a small bowl; let stand 5 minutes or until bubbly.  
4. Add yeast mixture, 4 tsp oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. 
5. Place dough in a large bowl coated with cooking spray.  Cover surface of dough with plastic wrap lightly coated with cooking spray.  Refrigerate 24 hours.
6. Remove dough from refrigerator.  Let stand covered, 1 hour or until dough comes to room temperature.  Punch dough down.  Sprinkle cornmeal on a lightly floured baking sheet without raised edges.  Press dough into a 12 inch circle on prepared pan.  Crimp edges to form a 1/2 inch border.  Cover dough loosely with plastic wrap.
7. Place a pizza stone or heavy baking sheet on bottom rack in the oven.  Preheat oven to 550, while keeping a pizza stone or baking sheet in oven as it preheats.)  
8. Remove plastic wrap from dough.  Combine 1 Tbsp oil and garlic.  Gently brush garlic mixture evenly over dough, leaving a 1/2 inch border.
9. Spread ricotta over dough.
10. Arrange gorgonzola and taleggio over ricotta.
11. Top with Parmigiano-Reggiano.  Slide pizza onto preheated pizza stone or heavy baking sheet.  Bake for 10 minutes.  Cut into 5 wedges.
12. Sprinkle with chives and pepper.

Mommy Mondays: 37 weeks

Let's talk names.  Since we didn't find out the sex, no one knows whether Oppo-baby is a boy or a girl.   To be fair, we don’t know either, so it’s not like we’re hiding the ball on that one.  But we’re also giving a double surprise at birth, because that's also when we're first sharing the baby's name.

To be fair, like the sex, we're not exactly sure what the name is going to be.  We have two girl names that we go back and forth on, on almost a weekly basis.  But boy names?  We're mostly totally stumped.  Although I think we finally came up with one last weekend.  We'll see if it sticks.  

We’re VERY picky with names.  Thatboy more than I.  Especially boys' names.  We've vetoed  friends’ childrens’ names, names of friends, and names of family members.  As someone with two cousins that share a first name, I get annoyed having to qualify whether I mean Sam X or Sam Y when talking to family members.
 
With Thatkid, we knew his name and still didn't share though, so the not being sure isn't the only reason we're not telling people the possibilities.  Another reason – we don’t really want opinions.  No “Well have you thought of this name instead?” or “How come you don’t want to use your great-aunt Murgatroyd’s name?” or “Really?  You want to name your baby THAT?”  And it happens.  Naming is one of those fun perks of being a parent.  Or a pet owner.  Or having a doll.  And everyone wants a piece.  And everyone has an opinion that is quite obviously better than yours. But once it’s done, it’s done.  And no one wants to tell you that Fergus is an awful name once you introduce the adorable pink bundle with blinky eyes and wee little yawn.  And I'm definitely a little concerned about our boy name.  Especially since the family wasn't terribly receptive to the last boy baby name that came out - Thatboy and I were the only people in the family who cheered when the name was revealed. Obviously our tastes differ from the rest of the crowd.
 

I know people judge baby names, because I’m as guilty of judging as the next person.  I have friends who have fabulous baby names.  Some of my faves.  And I have other friends who have named their children names that raise eyebrows when I talk about them behind their backs.  And yes, I do talk about them behind their backs (how could they name their child that? Don’t they want their children to be successful? Do they want their children to be beat up on the playground? –although, to be fair, my favorite boy names are the really nerdy sounding ones that make me picture little boys in glasses getting wedgies during recess.)  



Total weight gain/loss: +24

Next Appointment: Today!
Maternity clothes? Yup.
Stretch marks: Yup
Sleep: I do well at night, still getting up early in the morning.

Best moment this week:  Getting the nursery done.  And all the cleaning.

Movement: Yes. And I'm now getting hiccups in my crotch.  Good times!
Food cravings: Nothing

Food aversions: Nothing
Gender: Not finding out

Belly Button in or out: In.  But basically it's flat.
What I miss: Being comfortable.

What I am looking forward to: Last hearing this week!

Contractions: I think I'm getting Braxton Hicks, but I have no idea if I am or not.  Your stomach is supposed to get tight, but mine is tight all the time.

Milestones: 

- Baby's behavior is now exactly the same as a newborn.

A Homemade Life: Blueberry Raspberry Pound Cake

We met James the day after we moved to our current home.  Due to one mishap after another, we ended up doing the physical move in the middle of the night.  Well, practically.  It was around 10pm when the moving truck pulled into our driveway.

The next morning we met James.  He lived across the street and was awoken by our midnight move.  Rather than be annoyed, he was worried.  He knew that the house had just been purchased and seeing a moving truck pull in at such a late hour made him fear that someone was stealing the new family's stuff.  When he saw that things were being moved INTO the house, he went back to sleep.  It's nice having neighbors who look out for you.  And we're very lucky to have James across the street.  He's lived in his house since the 70s and knows all the history, which he's happy to share.  And they have a killer view of the Fourth of July fireworks from their front yard.

James is an artist,  A glass blower to be exact.  He used to have a studio at a San Diego winery, but earlier this year he started working on his own space.  The grand opening of Stone and Glass was earlier this month.  We couldn't NOT go.

The large space is divided between the front room, showcasing the work, and a back room, which is where the real magic takes place.  In addition to being the space where James works, it's also where he teaches classes or hosts events.

On the evening of the grand opening, the space was set up as a demonstration so that we could watch James at work, creating one of his signature pieces - a sea turtle.

 

Baking is an entirely different form of artistry.  I'm probably not the best to compare it with glass blowing, since I have absolutely no experience in the latter.  But I do know that both rely on a specific blend of ingredients, the perfect amount of heat, and patience.

In Wizenberg's family, her father was the cook and her mother was the baker.  My family was similar.  It wasn't that my father couldn't bake, but according to him my mom wanted something that she could shine with.  So she was the baker.  Her signature baked good (back then, now she prides herself on biscotti) was her 20 lb cake.  A recipe she had culled from a cookbook years earlier.  For Wizenberg, her mother's signature baked good was also a pound cake.  Though slightly lighter and fruitier than the chocolate and butter one I grew up with.   Right now I am oh so into fruit, so the berries were a very welcome addition to this golden dessert.  Each berry is a burst of color, similar to the designs in the blown glass we had seen at the gallery.  But less delicate.

Blueberry Raspberry Pound Cake (From A Homemade Life)

2 cups plus 8 Tbsp cake flour

1 tsp baking powder

1/2 tsp salt

5 large eggs

1 2/3 cup sugar

2 1/2 sticks butter at room temperature

2 Tbsp kirsch

1 cup blueberries

1 cup raspberries

1. Preheat oven to 300.  Butter a 9 cup bundt pan and dust with flour.  In a medium bowl, whisk together 2 cups plus 6 Tbsp flour, baking powder, and salt.
2. In the bowl of a food processor, blend the eggs and sugar until thick and pale yellow, about 1 minute.
3. Add the butter and kirsch and blend a minute until the mixture is fluffy.
4. Add the dry ingredients and process to just combine 
5. In a large bowl, toss the berries with the remaining 2 Tbsp flour.  
6. Pour the batter over the berries, and, using a rubber spatula, gently fold to combine, taking care that all the flour is absorbed.
7. Pour the batter into the prepared pan, spreading it evenly across the top.  Bake until a toothpick inserted in the cake's cetner comes out clean, 1 - 1 1/4 hours.
8. Transfer the cake to a rack and cool in the pan for 5 minutes.  Carefully invert the cake out of the pan onto the rack, and cool for at least 20 minutes before slicing.

A Homemade Life: Hoosier Pie

 Molly's Hoosier Pie is a tribute to her aunt, who made the pie yearly for Thanksgiving meals.  The introduction to the chapter is one of loss.  The loss of her uncle to AIDS, the loss of her aunt to cancer.  Both taken far too young.  It seemed a fitting recipe to share in discussion of my own recent loss.

My first cousins and I are "stepping stones."  I don't know if that's an actual term, but it's how I always thought of us.  I'm the eldest.  My mother's sister had a daughter the year after I was born.  Thatbrother was born the following year.  My mother's sister had a son the year after that.  And the year after that, China was born.   We were bookends.

China and I were both named to honor our grandmother.  After high school, she decided to go by her middle name.  "I can't call you that,"  I once told her.  "If I call you that, it ignores the special connection only you and I share."  And I got special dispensation to use the name that united us.

The age difference seemed so vast at first.  In truth, growing up, Thatbrother was always closer to China than I was.  They were "the kids" to me.   But 4 years isn't such a difference as a grownup, and we grew closer when she wasn't a pigtailed munchkin.  Especially after she moved to California to attend college.

My family is small.  My father's side of the family especially so.  It consisted of his sister and China.  So when she moved to California, China got enveloped in my mother's side of the family.  Which was small enough that they were happy to include another.  And so China became a staple at Passover, Thanksgiving, and other family gatherings. 

She delighted in the "other" with a fascination for Mormonism and anything Chinese.  She studied and taught in China, a passion which earned her the moniker used here, but also created a bond she shared with Thatdad.  But China's number one interest was children.  Every avenue she desired to pursue involved kids.  And she couldn't wait to have children of her own.  Until then she took such delight in Thatkid and Baby B. 

Just last month, China flew out for my grandmother's memorial.  Even though it wasn't her grandmother.  Because, like I said, our family is small.   We talked about her upcoming 30th birthday and how she wasn't exactly looking forward to it.  Like most of us before such a big milestone.  Her birthday was a special one, since she turned 30 on the 30th. Thatkid sent her a special birthday video and we laughed over his insistence on wearing a mask.

Last Wednesday I got a weird text from my mom, asking me to call her at my earliest opportunity.  I knew something was up, but I wasn't expecting what awaited me at the other end of that call.  China, less than a week after her 30th birthday, had passed away. 

We traveled to Arizona last weekend to attend the funeral, one of the hardest things I've had to do. 
Our family still hasn't gotten over the loss.  It's hard to rationalize the death of someone so young, and the future she will miss out on.  And our future without her.  And I feel not only the loss of my cousin, but also the loss of another part of my father.  I am devastated not only for myself, but for my aunt, who has already lost so much.

Like I said, this seemed a fitting time to share a recipe that is in memory of someone.  Reading this chapter after the death of my cousin seemed to come at just the right time.  Because food can evoke such memories of people. 

 Hoosier Pie (From A Homemade Life)

4 Tbsp ice water

3/4 tsp apple cider vinegar

1 1/2 cups flour

1 Tbsp sugar

3/4 tsp salt

1 stick + 1 Tbsp cold butter, cut into cubes

 4 Tbsp butter, room temp

1 cup sugar

3 eggs

3/4 cup light corn syrup

1 tsp vanilla extract

1/4 tsp salt

2 Tbsp bourbon

1/2 cup chocolate chips

1 cup pecan halves

1. In a small bowl combine the ice water and cider vinegar.
2. Combine the flour, sugar, and salt in a food processor and pulse to blend.
3. Add the cold butter and pulse until mixture resembles a coarse meal.
4. With the motor running, slowly add the water-vinegar mixture, processing until moist clumps form.
5. Turn the dough out onto a wooden board and gather it until it holds together.  Shape into a ball and press into a 1 1/2 inch thick disk. Wrap the disc in plastic wrap and refrigerate for at least 2 days.
6. Allow the dough to soften slightly at room temperature.  Preheat the oven to 375.  
7. Roll the dough into a circle wide enough to fit a 9 inch pie plate.  Transfer the dough gently into the pie plate, fold and crimp the edges to form a high fluted rim.  Put the prepared pie plate in the refrigerator.
8. In a medium bowl, beat the room temperature butter on medium-low speed until soft and creamy. 
9. Gradually add the sugar, beating all the while.  
10. Add the eggs one at a time, beating well after each addition.
11. Add the corn syrup, vanilla, and salt.  Beat well.
12. Beat in the bourbon.
13. Remove the pie plate from the refrigerator.  Scatter the chocolate chips and nutes evenly over the base of the crust.
14. Pour in the batter.  Bake for 35-40 minutes, until the eddges are firm, the top is a deep brown, and the center seems set but jiggles ever so slightly.
15. Transfer the pie to a wire rack to cool to room temperature.

Crave Wednesday: Double Mushroom Pizza

Have you ever stopped to analyze the food we eat?  Like who first thought certain products would be consumable?  Most fruits are fairly easy.  They grow where we can see them and are easy to pick.  But who thought of digging below ground for tubers?  And why do we eat certain parts of animals but not others?

Take the mushroom for instance.  As most of us learned in elementary science class, the mushroom is in the Fungi Kingdom - not a plant or animal.  Like mold.  And in general, we don't eat mold.  In fact, most of the time if we see mold on food we purposely don't eat it.  So what sets mushrooms apart?  Who decided these were the fungi we'd eat?

I have no answer to these questions.  All I know is that I'm glad the great food-decider decided on mushrooms. Their meaty texture and earthy flavor work in so many dishes.  They complement meats, chicken, pasta, and of course, pizza.

This pizza combines two different kinds of mushrooms, and lots of cheese.  As I've mentioned before Thatboy is a fan of meats on his pizza, but mushrooms serve as a great substitute.  I also like the fact that instead of a heavy sauce, this pizza just uses tomatoes, which don't take away from the true star of the meal.

 Double Mushroom Pizza (From Cooking Light)

1 1/2 tsp olive oil

8 oz sliced crimini mushrooms

6 oz portobello mushrooms, chopped

1/4 tsp black pepper

3 garlic cloves, minced

1 Tbsp cornmeal

whole wheat pizza dough

1 plum tomato, thinly sliced

1 1/4 cups shredded mozzarella cheese

1 1/2 tsp chopped fresh thyme

 

1. Preheat oven to 500.  Heat oil in a large nonstick skillet over medium-high heat.  Add mushrooms and pepper to pan; cook 8 minutes or until liquid evaporates, stirring occasionally.
2. Stir in garlic, saute 30 seconds.  Remove from heat.
3. Sprinkle cornmeal on a large baking sheet.  Roll dough into a 12 inch circle on prepared pan.  Arrange tomato slices over the dough, leaving a 1/2 inch border.
4. Spread mushroom mixture over tomatoes.
5. Sprinkle with cheese.  Bake for 14 minutes or until cheese melts .
6. Remove pizza from oven and sprinkle with thyme.  Cut into 4 wedges.