Today is a big day at our house.
I will have published my 100th post.
Big Daddy D will have officially filed for bankruptcy.
We (okay it was me)have gotten drunk enough to say what we(I) needed to say.
We(not just me) have had a real discussion about what has happened to our relationship over the past several years-a productive one with no name calling or blame games.
We like each other.
We respect each other.
We like breaking beds together.
We don't know what the future holds.
The choices we have made in our lives have led us to a crossroads, and damn if someone hasn't knocked down the signpost.
When I find that fucker, I might just knock him down.
I do know a few things though. I want to watch the sun set over the Pacific. I want to get a tattoo. I am done pretending that everything is fine.
As Austin Powers would say, "Aaaaand, I'm spent."
On the other hand I made a wonderfully delicious pizza last night and want to share-I even took a picture! I'll show it to you later-I forgot to upload it and I am ready to publish this baby.
Caramelized Onion White Pizza
Preheat your oven to 400 degrees
3 onions(partially frozen-you remember that trick right?) sliced very thin
3 anchovy fillets, chopped rather fine(I get mine in a jar and have them in the fridge-they keep a long time)
1-2 sprigs of fresh thyme, or 1tsp dried
About a 1/2 cup liquid to deglaze the pan(I used Michelob Ultra Light because that's what I was drinking at the time-I would avoid red wines or heavy stocks, they would overpower the flavor that you're going for here)
Saute the onions in your largest pan-He Man is 14"-in about a tablespoon of olive oil over medium high heat stirring CONSTANTLY. When they are about half done add in the anchovies and thyme, keep cooking and stirring until they have become a lovely golden brown, add your liquid to deglaze the pan. Set aside to cool a bit.
I'll take it easy on ya today and recommend you get a tube of Pillsbury Pizza Crust-Thin Crust in the refrigerated biscuit section of your local grocery. Normally I make my own pizza dough but I was out of yeast and before I knew it time and popped out to the store and acquired this(and some yeast for later) and was satisfied with it.
Spread the dough carefully to the edges of a 17x11 inch rimmed baking sheet.
Spread the contents of one 15oz container of ricotta cheese over the dough and salt and pepper to taste.
Spread your caramelized onions over the ricotta, and then sprinkle Parmesan over that-and if you are like me grind even more black pepper over the whole shebang.
Bake for 18-20 minutes
For an even crispier crust prebake your crust according to the package directions, spread your toppings on it and bake for just about 6-8 minutes.
This is delicious, but I will tell you- keep some minty gum on hand or make sure everyone in your house eats a piece!
9 comments:
Congratulations on your 100th post, I am really proud of you.
Bankruptcy, regardless of it being Chapter 7 or 11 is becoming pretty commonplace in society today, given the miserable economy. I can only imagine how he feels having made the commitment to getting to the 8th degree and trying to make a living in this economy. I can tell you that it's difficult at best. I'm glad you have good communications and a solid relationship to build on.
And, I have got to come eat with you guys, really.
...I sense a disturbance in the Force...
I had lunch with a new friend last week and was surprised to find out both she and her husband were unemployed. I had no idea. I took his resume and am in the process of getting him hired at my office. It's good to let people know because we're all in this same little boat together. I think you could easily find a job as a chef btw. Hugs
I like how this was followed by a recipe. How like "life"!
Keep writing.
I took down what I wrote the other day as it denegrated into something completely else.
I love Miggy. And you are great. I know you will be ok.
You can write me if you ever need a good listener.
:)
You WILL be ok - and I know that for some reason that can't be explained easily.
CEO-He has already started over and feels more positive about his business than he has in a couple of years. You can't keep a good man down and he is that. I am glad that we are able to really talk to each other even though it not fun stuff these days. We'll see how it goes. And please, come eat with us. I love cooking for friends and entertaining.
HD-there is indeed a disturbance in the Force, we'll see if the voices on Alderan getted snuffed out.
Spellbound-Times they are a changing and it's true, we never know how our sharing will benefit if we don't do it. I am so very glad to be here, a part of this community. And hmmm, a chef huh? Maybe a personal one for busy households, getting paid to do what I do anyway would be nice.
Victoria-I am so glad you like Miggy. And yep, life always goes on doesn't it? No use pretending otherwise-I am too firmly rooted in reality to make that work anyway. Oh-and I am glad I got to read that before you took it down, and I am here for you as well-remember that. In some complicated way I know you will be fine too-we are a group of survivors here!
Sunday afternoon...and this song is stuck in my head after reading your post. Well...a few lines of it at least. :-)
I've got all my life to live
I've got all my love to give
and I'll survive
I will survive
Nej-yeah, the beginning says I should have changed the f*ing lock if I'd known etc...Seriously we'll just forget that part for now.
A recipe for life I see... Seems like you could also have taken lemons and made a lemonade.
LOE-I think if I'd had lemonade I would of just put some vodka in it. I was in that kind of mood for sure.
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