My weekend thus far has been slightly dampened by a sore throat and an earache. My breakfasts are usually confined to a half-bagel with a schmear and a mug of lemon tea.
Just finished my wonderful Apple Strawberry Granola & Soy Milk breakfast Jesse. I hate you...
Damn those look good. Making a bigger spread. Oatmeal with molasses, apples & dates, sunflower seed bread with assorted spreads, fruit with some cottage cheese, lime juice and espresso.
Saturday was a duty day, and Saturdays at the firehouse always mean pizza. At the station I'm at now, I usually make the dough. It's a recipe that took me years to get to where it is now, but now it's a great recipe because it comes out well and it's scalable. So now if I'm making one pizza at home or 6 at the station, the recipe easily adjusts.
Today, having eaten at the station yesterday, is a not-much-to-eat day. Some Kashi cereals (one of the few without high-fructose-corn-syrup) and a mild-sized supper. We usually eat like kings at the station, and without cutting back at home, we'd all bloat even more than we do.
Apple Mini-Danish squares.
Damn fine little suckers they are, too.
CapD -
What region do you work?
MMMMM....breakfast tacos....just came back from our favorite hole in the wall, Taco Garage....(yes, they really are in an old garage)....had a machacado and a beef carnitas on corn tortillas. TG makes two really good hot sauces, the best a hot and mean green one. Both tacos were GREAT.
Doc--
Midwest. Largest FD in Ohio.
Yesterday was Pork Cutlet Osso Bucco, tonight it will be Coq au Vin (using white wine).
Tonight will be cooking Murfmom's German Potato Salad recipe posted in one of Steve's old food posts.
CapD - would you be able to post your pizza dough recipe?
I'm glad I ate breakfast before I saw this post or I would have been truly peeved..and not to mention hugry..
Single pancake with bananas and walnuts added to the batter before flipping.
I should be catching up on work. Don't wanna, watching football.
Had a grocery delivery on Thursday, so dinner today was: Grilled turkey kielbasa in long oval slices; fresh spinach fettucini with a sauce made from ricotta, a little left-over garlic marinara, cracked black pepper and unsalted butter; and steamed broccoli. Simply divine.
To All--
Since it was requested so very politely, here is my pizza dough recipe. Feel free to modify it to your taste.
In a medium bowl, put:
1 can evaporated milk, plus:
Enough hot water to make 1 cup total liquid for each pizza you plan to make. So if you were planning on making 3 pizzas, you’d end up with 3 cups mixed milk and water. Five pizzas, 5 cups mixed milk/water. This works up to 6 pizzas. Any more than that, start with 2 cans evaporated milk and add hot water, but still the 1:1 liquid/pizza ratio.
Add yeast. One packet works for up to 2 pizzas, 2 packets would work for 2-4, any more than that just put in the whole 3-packet strip's worth. Regular yeast and rapid-rise work equally well, depending on how much rise time you have available. If you only have an hour to let it rise, use the rapid-rise.
Stir and set aside while you get the flour mixture ready.
In a large bowl, put:
1-1/4 cups flour for each pizza you plan to make. I use King Arthur Unbleached All-Purpose because it’s got a higher gluten content, but any good quality flour will do. You can also make up to 1/3 of this amount whole wheat flour if you like. I usually make about 1/4 of it whole wheat. Plus:
1 teaspoon garlic salt for each cup of flour. Stir so all the garlic salt isn’t sitting on top.
Pour in the yeast/milk/water mixture, plus:
1/2 tablespoon vegetable oil for each cup of liquid. Stir until thoroughly mixed. This will be fairly thin. Add flour, a cup at a time, until it becomes too thick to stir. Now it will be ready to knead.
Put flour on a flat surface big enough to work on. Turn the dough mixture out onto the floured surface. But save the large bowl! Add a cup of flour on top of the dough and begin to work it in. The best kneading technique I’ve found is to bring the edge of the dough that’s farthest from you down over the half that’s closest to you, push it down, then rotate the whole thing 90 degrees and do it again. You’ll probably need to add flour at least a couple of times as you knead. Keeping your hands well-floured will keep the dough from sticking to them.
Once the dough starts to pull back when you’re kneading, it’s almost done. At this point, pull open the last fold you did. Add 1/3-1 cup (depending on how many pizzas you’re making) of yellow corn meal in the fold. Then begin kneading again. The first time the corn meal goes through kneading, it will shred the back side of the dough. Keep kneading until the shredded part is re-incorporated into the dough. Now you’re done kneading. Let the glob rest a minute while you get the bowl ready.
Oil the inside of the bowl with a light coating of vegetable oil. Put the dough back into the bowl, lightly coat the top of the dough with oil, cover the bowl with a towel that’s had hot water wrung out of it, and that’s it. Let the dough sit at least 1 hour. 2-3 hours is better.
I realize this has taken up a lot of space, but I think if you try it you'll find it worthwhile. And if you do try it, please let me know how you like it. Thanks.
Thanks CapD!
Maggie -
Reading everything you write makes me hungry. *sighs*
CapD -
Thanks.
Thanks for the other info also.
I did my field internship as a medic in Houston in 1980, then worked in Little Rock (and as a flight medic on Trauma Flight rotary wing, as well as being a plank-owner in a USAR dustoff unit), Oklahoma City (as an EMT-Intermediate, there not being any paramedic openings when I was there), Tucson/South Tucson/out on the rez (and as a flight medic over most of the western U.S. via prop and jet fixed wing), rural New York in the Gunks at a ropes course, and back in the Bay Area in Oakland/Richmond.
Good times.
I miss shift work. It was nice to be able to take a real break. And to work outside so much.
Breakfast today: My usual keep-me-healthy breakfast smoothie and some peanut butter on celery.
Lunch was half a bowl of cold Kraft mac & cheese and a stale oatmeal cookie. (Don't ask.)
Days this busy are not usually great food days. Think I'll have a chocolate bar for dinner.
Mrs. R! Yikes... Might want to try some kind of big one pot stuff that you could re-heat more easily. Much better than a stale oatmeal cookie! you have to take care of yourself.
hugs
tlg
Hope you get back on a good food schedule soon Mrs. R. Good luck getting done what needs to.
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