Esther 4:14b

"...and who knows whether you have not attained royalty for such a time as this."

Thursday, April 8, 2010

Girl Time!

Tonight after work, a BBQ with the in-laws and packing, I'm driving to Washington, DC to crash on the sofa of one of my great college girlfriends. Then, bright and early tomorrow morning, she and I are driving to Chattanooga, TN to celebrate the marriage of another great college girlfriend. I'm so excited!

I don't know if I'm more excited about the awesome bonding time Katie and I will have while driving the 10 hour journey together, visiting our alma mater and seeing all the new additions, having a giant sleepover at the bride's house, celebrating at Jaclyn's wedding, or touring all the awesome exhibits at the Tennessee Aquarium where the wedding is held. I LOVE that place!

Here's to another fun weekend for all!

Pizza Dough Recipe (courtesy of The Pioneer Woman)

I had a request for The Pioneer Woman's pizza dough recipe. The one I used is the one found in her cookbook. I don't know if it's different from the one on her website or not. Here are the directions from the book [notes in brackets are from me]:

PIZZA CRUST (makes 2 pizza crusts)

1-1/2 cups warm water
1 tsp (or 1/2 packet) active dry yeast
4 cups all-purpose flour
1 tsp kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

1. Pour 1-1/2 cups warm water into a bowl. Sprinkle the yeast over the water. [Set aside.]
2. Combine the flour and salt in a mixing bowl.
3. With an electric mixer on low speed, drizzle in the olive oil until just incorporated.
4. Gently stir the water/yeast mixture and drizzle it into the flour/oil mixture. Mix until the dough forms a ball. You can also mix by hand until the dough comes together. [You may need to add a little extra flour until your dough isn't sticky.]
6. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil.
7. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

NOTE: The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months. [I did the refrigerator method and the crust got better the longer it sat in the fridge. Just bring to room temp before you use it.]

Tuesday, April 6, 2010

Be back shortly

Sorry for the unplanned hiatus. I have lots of pictures and posts swirling in my head, but am unable to get to them right now. I hope to be back soon with an update.

Hope you all had a great Easter!