Category Archives: Homemade
I got a fun new fabric and cannot decide what to do with it!!
What to do, what to craft!?
Love pizza? Love loaded baked potatoes? Why not have it both ways, I thought!!
And so I made some fresh pizza dough and mushroom gravy and layered on ingredients that would make a baked potato delish, combing two cheeses for their flavor and texture combination. One being smoked gouda for that added extra “bacon” bit flavor it would give and the other being ricotta for the sour cream like topping. AND of course a few fresh things from the garden. Recipe below…
First prepare fresh pizza dough from your favorite recipe. I prefer mine rolled out extra thin and that seemed to work really well with this version. It is easiest to roll out the dough and set it aside on your pan in the fridge while prepping the rest. Optional though, you could just set the dough in the fridge as a ball still while prepping.
- Mushroom gravy
- Fingerling potatoes, purple potatoes, red potatoes…one or two of each variety
- One small onion of your favorite variety
- Green onion and/or chives
- Smoked gouda or smoked mozzarella cheese
- Ricotta cheese
- Minced Garlic
- Fresh cracked pepper
The amount of each ingredient will vary according to what size pizza you are making and your preferences. Preheat your oven to somewhere between 350 and 450 degrees. I like to make thin dough and cook for less time so I heat mine to 450. I also cheated with the gravy and just got a vegetarian mushroom gravy packet mix. While your gravy is simmering, slice the potatoes (thinly) and the onion. Set aside the green onion and chives. In a pan with a little bit of olive oil saute the garlic, add the onion next, and finally the potato slices. After a minute or two of sauteing, add a tiny bit of water to the pan to steam the potatoes and cook it back off completely. Saute further until the onion is translucent and some of the potatoes are beginning to brown a little.
Next, grate the smoked cheese and roll out the dough if you haven’t already. Put the rolled out pizza dough in the oven for a few minutes. Make sure the gravy has simmered long enough to be as thick as possible. Take the pizza dough back out and spread the gravy on for sauce. Next, layer on the garlic, onion and potato slices. Top with smoked cheese, then chives and green onion. Follow with little drops of ricotta and fresh cracked pepper. Bake 10 to 20 minutes according to pizza crust preferences.
I have a few books that I wanted to pass on to all of you with high recommendations!
I was assigned several books to read for my Foodshed Field School Course as follows:
- Imhoff, D. (ed.). 2010. The CAFO Reader. Watershed Media.
- Franceschini, A. and D. Tucker. 2010. Farm Together Now: A Portrait of people, places, and ideas for a new food movement. Chronicle Books, San Francisco.
- Rodríguez, Sylvia. 2006. Acequia: Watersharing, Sanctity, and Place. School for Advanced Research, Santa Fe.
- World Economic Forum. 2011. Water Security: The Water-Food-Energy-Climate Nexus Island Press. ISBN-10: 1597267368.
Now, a quick check on that list… The number 4 book I would NOT recommend. I read a good portion of it and it raised the hair on my neck a few times. Part of the contributors for the text are CEOs of CocaCola and Pepsi. Obvious hidden agenda with companies like that telling others how they should conserve water!! It takes over 16 gallons of water to make just one 12oz can of soda… Think about it.
The other books are good reads so far.
It was hard in the last month to actually get any reading in during the field school but I am catching up now. I am nearly done with Farm Together Now and love love love this book. The CAFO book is graphic and harsh but that never stops me from reading on. The truth hurts at times 😉 The Acequia text I have actually used as a reference before for other school works I have written.
I would recommend book number2 the most.
The book that I really want all of you to read besides Farm Together Now is:
The Dirty Life: On Farming, Food, and Love.
I could not put this book down. It is so open, inspiring, and real. I always thought of myself as settling down later in life to run some sort of farm but this book has made me think why wait? It really was almost more informative that all of the texts that I was assigned during the field school. I referenced it so many times in discussions en route to new locations on our NM foodshed tour that my peers dubbed it “my bible”. I love this model though. How more connected to your food, land, love, and community can you get than this??
Read it and get inspired!
For more about the book/farm/author here are some links:
I just found this fun site and love it and wanted to share it with ya’ll!
I love everything about it!
From the design of the site to what they stand for to the classes!
About the Old School
Old School is a hub of experts happily sharing their user-friendly skills to further the revolution of sustainable and frugal living. Until now, these awesome resources in Albuquerque have had a loose network of independent workshops and classes. Now, these experts and offerings are under one roof, making Old School the place to find the skills you want to learn.
Our classes are intentionally priced to make them affordable for families in need of these skills. Free or low-cost SAFE childcare is available in order to open opportunities for folks otherwise unable to attend classes.
Our financial model is simple. If there are funds left over after paying for rent and supplies, teachers get half of it. At least 10 percent of any leftover funds is donated to a charity. The remainder is returned to the school to compensate administrators and keep the school running (website and advertising).
If you don’t see a topic on our list, let us know. We’ll use our network to find a teacher for you, and then we’ll host a class. If you want to take a class but it doesn’t work with your schedule, talk to us. That teacher might offer a class to meet your schedule.
Or if you have a skill you think fits our mission, let us know. Maybe you can join our experts in spreading the traditional, frugal and sustainable living skills that make Old School so neat.