One of the things I make often when Tim is on the road is pizza (and calzones). They allow me to get a ton of veggies into my dinner, make the house smell awesome, and one batch of dough makes plenty of pies (4 personal size to be exact, so I always have a few in the freezer). I had a bunch of Rainbow Chard from my first CSA basket, and found this delicious looking recipe from Food & Wine – it was a date! (with my oven…)
I have been on a veggie kick, and have found a great way to get lots of servings. When I halve a recipe, such as this calzone recipe or any number of pasta recipes, I halve the “bad” stuff, like the dough/pasta/cheese/oil, but keep the vegetables at the original amounts. It’s essentially doubling the vegetables, which makes me feel like I’m pigging out and gets me extra nutrients, without extra calories or bad fats.
Wow, so time flies/disappears when you work three jobs. I haven’t posted since the 16th! I am so sorry, dear readers….I’ve been busy pouring wine, eating cheese, chasing around an adorable two-year-old, writing newsletters, and sending out press releases.
Three jobs, two college classes, and I love it all. This means I’m happy but tired. Most days, I come home ready to crawl into bed and snug the dog. On the days when I feel motivated, it’s usually because I have pizza and wine on the brain. Oh yes. Nothing beats a homemade pizza, straight out of the oven, paired with a fabulous wine.
My recent pick? Vihuela Incendio, a blend of Syrah, Petit Verdot, and Cab. It’s a fantastic pizza wine, with just the right amount of acidity to balance out that of the tomatoes in this classic Pizza Margherita. I feel more relaxed already…