Here's a little more of the pizza process. Crust rising. Sauce simmering down. Spinach Steaming Sausage and spinach topped with mozzarella, feta, and Parmesan. This one was in the top five maybe even three.
Our life revolves around one question: what's for dinner? We have committed ourselves to trying to be a part of the answer and not a part of the problem. After reading a couple of books ("Animal, Vegetable, Miracle" by Barbara Kingsolver, and "The Secret History of the American Empire" by John Perkins) we decided that we had to act. In our quest for sustainability we've gone local. We try to eat as much food produced in Colorado as possible. We've been at it for a couple of years now and most meals we eat are 100% local. Well o.k 90%. We have made some exceptions like cheese, cause Wisconsin cheese is just the best; sugar and salt, needed to preserve foods for winter use; and chocolate and coffee, which we only purchase if it is fairly traded and shade grown. Seriously what's life without chocolate? It really is amazing how much more flavor is in fresh local food, and although it's allot of work to make it happen, we would never have it any other way. We're really starting to get good at it and the purpose of this blog is to show that it's not only possible but incredibly tasty to eat local. We eat like royalty every night.
1 cup of flour (we use 1/3 cup Whole wheat and 2/3 all purpose) 1 egg slightly beaten 1 egg yolk Enough water to hold it all together. Blend flours and any seasonings together. Add egg and combine. Add water one tablespoon at a time until a dough forms. Knead until smooth about five min. Wrap in a clean damp kitchen towel and let rest one hour. roll and cut. presto.
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