Week 19: It’s All Greek to Me

“…like that star of the waning summer who beyond all stars rises bathed in the ocean stream to glitter in brilliance.” Homer, The Iliad This week’s pizza was created to honor a new course of study I am embarking on next month. I’ve had a lifelong interest in astrology. Over the years I’ve picked upContinue reading “Week 19: It’s All Greek to Me”

Week 16: Bud of a Thistle

Okey dokey artichokey. ~ Graunya Holsen When I first moved to California, I lived at a retreat center in Watsonville. It’s a short drive to the very cool beach town of Santa Cruz and near a large farming community that stretches south and east. Garlic, avocados, and artichokes are among the most popular crops grownContinue reading “Week 16: Bud of a Thistle”

Week 15: Something (Almost) Blue

Culinary tradition is not always based on fact. Sometimes it’s based on history, on habits that come out of a time when kitchens were fueled by charcoal. – Alton Brown We started this blog because we love Italian food, especially pizza. A few weeks before the start of this year, I picked up a pre-made cornContinue reading “Week 15: Something (Almost) Blue”

Week 14: Something Borrowed

Nothing is original. Steal from anywhere that resonates with inspiration or fuels your imagination. – Jim Jarmusch We wanted to try a premade, store-bought pizza dough one week to see if it’s superior to the dough we’ve been making at home. Our local grocery stores and online retailers are all out of flour right now,Continue reading “Week 14: Something Borrowed”

Week 13: Something New

Ask not what you can do for your country. Ask what kind of pizza is for lunch. — Orson Welles This week we wanted to try something radically new. We’re also sheltering in place so making just one quick trip to the grocery store each week. That limits our supply of fresh veggies and otherContinue reading “Week 13: Something New”