**
I have always loved
Spring.
(Picture from Mennonite Girls Can Cook)Even with four people helping, spring cleaning, especially the basement is a nasty task. The big
room was worked on today (the Christmas room is next) and Beth was a blessing during all of this. (She's a professional organizer.) I tried holding down my moaning and groaning, but issues slipped out at unexpected times. On a good note we found fabulous antique stem ware for eight in three types of glasses (8 per style) packed away and forgotten. I got them washed and put in the stem ware cupboard for the next party's use. The memories trunks are increasing and there are pictures galore. I look at some of them and think who the heck is that? An On Golden Pond set of moments...at least I recognized myself . It's like unmarked items in the freezer--each time I think, why didn't I label that? The same with the pictures. Mike has finally learned to appreciate the time and effort that his baby book took which was carefully detailed by a proud new mother. He kept going back to look at the baby book between loads going to the dump and Good Will.
This is crock pot Tuesday for the kids in Mike and Beth's group. So for lunch we basement workers had a big bottle of wine and four way chili (outside for the first time this season.) The gang will have this for dinner tonight (sans the wine) which, as I hear it, is their number one ranked dinner on Tuesday. There were 18 kids last week, so I bet tonight will be crowded as well.
We got the 'building okay' by the powers that be...who are these people that can keep you, or let you, add to your own home and property? When did you have to start asking strangers if you can build, where you can build, and why you are building in the first place? Oh well, it's Mayo time once again.
I am wild about cauliflower. I can eat it just about any way it is presented. I think I could actually be a vegetarian at heart, but only because I really, really like vegetables. Pinterest had this recipe and picture which I intend to make.
Spicy Buffalo Cauliflower
Ingredients
- 1 head cauliflower
- For the batter:
- Dash of Frank’s Original Hot Sauce, or whatever kind you like
- ½ c. white rice flour
- ½ c. water
- Pinch salt
- For the Buffalo sauce:
- ¼ c. Frank’s Hot Sauce
- ¼ c. oil, canola oil works best
- Pinch salt
Instructions
- Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet. Bake for about 15 minutes or until the batter hardens.
- Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.
- Remove from oven. You may want to add a bit more buffalo sauce to taste.
- Enjoy!
I am always looking for delicious, quick recipes to serve while life is happening in other parts of the property It may be the builders, or we 'cleaners', or the Tuesday night gang or even when the family gathers...they like new recipes to be tried out on them. I thought this one could not be any easier and I also thought using Bob Evans zesty sausage instead of of part of the meat mixture might give it the extra zing.
Note: While writing this a hook and ladder truck, a second fire truck, the emergency truck and several fire fighters showed up while our fire arlam raged, the dogs howled and bit each other, and the rice boiled over and ruined a pan...can't do more than one thing at a time any more. We know the alarm works even though our land line doesn't seem to. That was one expensive pot of rice! Thank you firemen for being so alert. (I just bought a timer for around my neck. Alas, it's come to that!)
- In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.
- Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.
- Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted. Yield: 6 servings.
| Crazy Pizza Bread Serves 4 to 6 Use your favorite pizza toppings for this. I used red bell peppers, green peppers and pepperoni . Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste). If using a topping that will render fat, microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread. Serve with a simple marinara sauce or tomato soup for dipping. Ingredients: 1 teaspoon yeast 3/4 cup warm water 1 2/3 cups all-purpose flour 1 teaspoon kosher salt 1/2 cup Lindsay Chopped California Ripe Olives or 1/2 cup Lindsay Large Pitted Black Ripe Olives, sliced 1 1/2 cups favorite toppings, chopped 8 oz. shredded mozzarella cheese 1 tablespoon olive oil Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives and toppings and combine well. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour. Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes. Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing. To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.   |
