All right, I’ll confess. I ordered pizza for the family for dinner last night. It wasn’t even particularly nice pizza, just cheap, chain fast food. After working on costumes all day, and working out, and dealing with the kids, I just didn’t have any inclination to cook. I know, I know, that’s not like me most of the time, but we all have our off days.
And it’s all because currently my cutting table looks like this:
Although Mom has been doing most of the cutting. We are doing a couple of cosplays together this year for Ottawa ComicCon (it’s a multi-generational thing in our house), so we’re working on our costumes together as well.
My basement couch looks like this:
Completely covered in what I hope are all of the materials for five (I must be insane) costumes that I have to have completed by this time next month. I mean, it’s no ridiculously large dragon, but it’s still a lot of work. And, as my husband is quick to point out, I do this to myself every. Single. Year.
I’ve been spending most of my time sitting here at the sewing table. At least one vest is almost done… But after pricking myself pretty nastily with a very sharp pin, I deemed that it was time to give it up for the night and start again with fresh eyes in the morning.
Best wishes to everyone who’s in con crunch mode right now!
I’ve been craving pizza lately, which is pretty much a no-no because of the issues that my digestive tract has with dairy. However, to my everlasting joy, I’ve discovered that I can eat lactose-free cheese so long as I don’t go overboard, since cheese is also quite greasy, especially when melted. Since none of the pizzerias around here carry lactose-free cheese as an option, I thought that a “make your own pizza” evening was in order.
It didn’t look spectacular because I put the toppings under the cheese, but it tasted great! I started with the dough from the Two-Cheese Pizza recipe on page 170 of Betty Crocker’s Best Bread Machine Cookbook (1999). This made enough for one 12″ pizza or four 4″ or so thin-crust-ish pizzas. (Next time I do this, I’m doubling the recipe.) You can’t actually cook pizzas in the bread machine, so I rolled out the dough into individual crusts and everyone topped their own. I used Healthy Veggie Tomato Sauce that I had in the freezer as the sauce, although I did simmer it a little to reduce it a little bit. I topped my pizza with ground beef and crumbled bacon, along with a few cremini mushroom slices. The rest of the family had theirs with more traditional mozzarella, but since cheddar was the only kind I could get lactose-free, I went with that.
I’ve tried Jamie Oliver’s Quick Family Pizza in the past, and although the kids liked it, one of the things I discovered about myself is that I’m not a big fan of the taste of self-rising flour. I think it’s just a little too salty for me. At any rate, I like the yeast dough a great deal more, and it’s just as easy as the quick bread version if I use the bread machine. So I think I’ll stick with this kind of dough for future pizza iterations.