Grilled Pizza

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heirloom tomatoesgrilled pizza mise en place

In the summertime, when the Frenchman and I (sporadically) have access to a grill, we often grill pizza. It’s especially good for feeding a crowd: it’s pleasing to every palate, can be adjusted for special diets, involves just the right amount of group participation, and makes a great breakfast the next morning. All the ingredients (dough and toppings) are prepared ahead of time, which makes it easy to pull off outdoors, or in a kitchen not your own. I usually choose toppings based on what’s in season at the moment.

Two general rules: You can load pizza made on the grill a little more heavily than pizza made in an oven. Also, you’ll want all toppings to be pre-cooked or pre-prepared, since once on the pizza they’ll cook for just a few minutes–basically, only long enough for the cheese to melt.

how to stretch pizza dough

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Blueberry Crumb Cake

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I have a uniform when I fly: a black shift dress with sheer, three quarter length sleeves. The dress is roomy and comfortable, but has enough structure that my uber driver asked if I was traveling for business. (Even when I conceded vacation, he pushed for what I did for a living. I answered somewhat vaguely–real estate development–and didn’t elaborate, but he clapped his hand against the steering wheel, exultant. “See! You are a business woman!”) I wish I’d purchased ten of these dresses.

I keep a pair of leggings in my bag. I wear a big necklace, both to dress up the simple black dress, and to give me something to finger during turbulence, like a modern rosary. A French woman once told me, always look nice when you fly. I also carry a satiny, magenta scarf a friend gifted me in college. It doubles as a blanket. 

I fly often, both for love of travel, and because my in-laws live 3,500 miles from our Brooklyn apartment. Still, always, I’m a very nervous flyer. Exposure therapy is lost on me. I rely on various, western remedies to get me through long flights, but also: Harry Potter books on tape, the ones narrated by Jim Dale. 

I always carry snacks. Currently, slow dried apples and teriyaki beef jerky. 

Last night, my sister and I arrived in Vancouver at 3am local time, 6am New York time. I woke up to water and mountains. By the time I climbed groggily out of bed in search of coffee, the Frenchman was at his desk, already working. This is the first trip in a long time I’ve taken without him, and I’ll be gone nearly two weeks. 

I drank almost an entire pot of milky coffee before venturing out of our room. I wish I’d had some of this blueberry cake to eat alongside it. 

Blueberry Crumb Cake Blueberry Crumb Cake Blueberry Crumb Cake

Blueberry Crumb Cake Blueberry Crumb Cake

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Lime-Grapefruit-Basil Gin Punch

gin, basil, grapefruit punch

“Repotting a plant gives it space to grow. Repotting ourselves means taking leave of our everyday environments and walking into unfamiliar territory—of the heart, of the mind and of the spirit. It isn’t easy. The older we get, the more likely we are to have remained in the same place for some time. We stay because it’s secure. We know the boundaries and, inside of them, we feel safe. Our roots cling to the walls we have long known. But remaining inside can keep us from thriving. Indeed, without new experiences or ideas, we slowly grow more and more tightly bound, eventually turning into less vibrant versions of who we might have been.

Repotting means accepting that the way is forward, not back. It means realizing that we won’t again fit into our old shells. But that’s not failure. That’s living.”

― Heather Cochran, The Return of Jonah Gray

basil Lime-Grapefruit-Basil Gin Punch

Something very exciting has happened! The lovely people at Bloglovin’ have nominated me for their 2015 Bloglovin’ Awards in the category of Best Food Blog, along with Manger, Smitten Kitchen, Sprouted Kitchen, and Honest Cooking. It’s illustrious company, and I’m thrilled to be nominated. If you like, you can vote for me here. Thank you!

In other news, I’m preparing for a few weeks of travel, first to Alaska (!) and then to France, where I will marry the Frenchman for the second time. I’m hugely looking forward to both trips, and will post about each in time.

Lately, on my hour-long commutes to work, I’ve been gobbling up books on tape. In the past few weeks, I’ve hungrily run through The Poisonwood Bible, Magonia, and The Storied Life of A.J. Fikry. I’m quickly reaching the end of The Handmaid’s Tale, narrated beautifully by Claire Danes, and I’m heartbroken about it. Do you have recommendations for what I should listen to next?

Lime-Grapefruit-Basil Gin Punch

Lime-Grapefruit-Basil Gin Punch Lime-Grapefruit-Basil Gin Punch

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Raspberry Ice Cream, Two Ways

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raspberries

raspberries in cream Raspberry Ice Cream, Two Ways

I’ve been scooping up berries with every visit to the market. (See here and here. Every morning they stain my white ceramic bowl shades of watercolor purple.) Normally I eat them barely adulterated–chilled cherries by the handful. But it’s nearly the end of July, and I haven’t sampled nearly enough ice cream this summer, and my machine was collecting dust. (I was relying on lazy woman’s ice cream.)

I tested two methods of raspberry ice cream-making. In the end, I decided to post both, because I couldn’t decide which I liked better. They’re just different. I offer my tasting notes below, but honestly, I found them both delicious. I hope you will too!

If you don’t have fruit brandy, you can substitute vodka. The idea is that the ice cream won’t freeze so solidly.

Raspberry ice cream base Raspberry Ice Cream, Two Ways Raspberry Ice Cream, Two Ways

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Potato, Corn, and Radish Salad with Crème Fraîche-Chive Dressing

Potato, Corn and Radish Salad with Crème Fraîche-Chive Dressing

A grandfather is explaining to his grandson about the internal battles that every person will face in their life. He says that there are two wolves inside each one of us. One wolf is evil – full of anger, jealousy, regret, greed, and arrogance. The other wolf is good – filled with love, peace, forgiveness, and humility. So the boy asks, “Which wolf will win?” And the wise man replies, “The one you feed.”
– Two Wolves, a Cherokee legend

corn and potatoes Crème Fraîche-Chive Dressing

My meals these days require less cooking than they do fresh produce assembly. Currently: salad, salad, salad, salad, salad, salad, salad.

This salad benefits from some time to relax, time for the dressing to permeate the potatoes. (I like to overcook the potatoes, so they sort of fall apart in the vinaigrette, but that’s a personal preference.)

You can make this salad several hours before you serve it. (If you choose the egg version, make sure to refrigerate it in the interim.) You can easily double or triple the recipe, if you’re feeding a crowd. The salad is good for up to 3 days in the fridge.

soft boiled eggPotato, Corn, and Radish Salad with Crème Fraîche-Chive Dressing

Potato, Corn, and Radish Salad with Crème Fraîche-Chive Dressing

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Coconut-Lime and Strawberry Popsicles

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On my mind:

I accidentally made popsicles for Popsicle Week. (Next year I’ll do it on purpose.)

This show is pitch perfect.

An aphorism to live by: “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” ― Maya Angelou

Blair Braverman’s stunning flash fiction.

These ice cream tips have seriously upped my at-home ice cream-making game.

strawberries strawberries macerating

strawberry puree Coconut-Lime and Strawberry Popsicles

coconut milk

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