Sunday Salutations and an Extra Dose of Cooking

This week my sister officially graduated with her Masters in Rhetoric and Composition, while working full time. Yay, sister!

How many other people are graduating? Or hit a milestone – huge or small – this weekend?

While we still have not done a major celebration for her, we did do a few things this weekend and once the summer starts I will arrange a BBQ or something as well. For now, she had to deal with just getting Homemade Pizza and some extra chocolate, chocolate chip cookies. I am going to tweak the recipe for the cookies some more before I post them, but the pizza crust recipe is at the end of the post.

Other than that, we visited Tod’s family, and I edited/commented on Tod’s homebrew RPG. I am trying to convince him to expand on the setting. (He wants to save writing settings when we do RPGs for our story universes.) We will see. I have a feeling this assignment will come back to haunt me.

Tod did all the many chores (lawn and garden, thank you Tod), and I still need to catch up to him on that front

Roses to deadhead
Laundry to do
I like my cats fluffy
How about you?

Tonight, we will work on the novel a little. I wrote myself up a tree, but I am not sure it is the right tree. However, I liked the climb up. Now, I am like a cat stuck in a tree. Tod is going to helpfully provide a ladder down from the tree and directions back to the path, per his usually sensible/practical decisions.

Hope everyone is hitting the milestones, but not tripping on them!

Happy Sunday.

Pizza Crust Recipe Variant

Gluten-Free, Vegan*, spicy seasoned Pizza Crust
— my crust tends to vegan sort of by accident, but the pizza not so much.

Here is the basic crust recipe

Dry ingredients
1/2 cup chickpea flour
1/8 cup hazelnut flour
1 Teaspoon flex seed flour
1 1/2 cup cassava flour
1/2 cup parsnip flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of Italian seasoning
1/2 teaspoon of rosemary ground
1/2 teaspoon of thyme ground
1/2 teaspoon of oregano
1 teaspoon of garlic
1/4 red pepper flakes

Wet ingredients
1/2 cup avocado oil
3/4 cup water

2 egg or egg replacements – I use Red Mills Egg replacement.

Mix dry in one bowl. Wet in another. Then add dry into wet.

We like making individual sized pizza using my tart pans. So I usually dish them out to fit tart pans which are about 6 inches across. Flatten the dough and crimp the edges and pre-bake for 20-25 minutes at 350 F. Then you add your toppings and cook again.

Don’t skip the pre-bake and if you are going to add lots of sauce go for 25 minutes on the pre-bake.

Then do your own pizza toppings.

~Anna