(no subject)
Well, still no curling, and now I am waiting, anxiously waiting, to hear the results of the Juvenile Zone playdowns. Maybe I'll phone home in a bit and wish my mom a happy birthday (hi Ma!) and find out.
In the absence of curling, I've been occupying myself all day with cooking. I mean, I also translated the foundation charter of Holy Cross of Quimperlé, read and took notes on 56 pages of William Beik, Absolutism and Society in Seventeenth-century France: State Power and Regional Aristocracy in Languedoc (Cambridge, 1985), did some dishes, took out the garbage (and pried the garbage can out of the ice), and swept and mopped the floors, but mostly I cooked. On the subject of Absolutism and Society, though, before I get started on cooking, I'd just like to say that while it's interesting enough so far, on a scale of one to ten, one being floppy and ten being "requires a crowbar to open," it gets a nine. Bah, Cambridge "paperbacks."
Anyway, cooking! Last week (or maybe the week before, can't remember), Jill made a pizza and Evan bought a pizza, and I was overcome with a desire for pizza, so last Tuesday when I was out shopping I got pizza-making stuff, and today I made my very own pizza (although I note that Jill sampled a bit while I wasn't looking). I used this recipe for the crust - it turned out very well AND I have enough dough for another pizza lurking in the freezer. I made my own sauce, too, because when I was at Shaw's I couldn't find anything that resembled a nice, normal little tin or jar of Ragu Pizza sauce (or any pizza sauce at all, really, and maybe Ragu is a Canadian brand?). That turned out really well too. So well that I feel the need to share my "recipe"!
tarimanveri's cheap grad student pizza sauce:
First, sautée:
1/4-1/3 cup finely chopped onion
2 tbsp minced garlic
1/4-ish tsp red pepper flakes (my best guess - I didn't really measure)
in
some oil. I used Canola oil because it's what I have - Olive or vegetable oil could probably be good too. Or use cooking spray if you're really dedicated to low fat cooking.
Add:
8 oz tomato sauce (plain old, the stuff that comes in the 8 oz tins)
a few tbsp tomato paste
1/4 tsp black pepper
1/4-1/2 tsp salt (again, didn't I really measure, I just poured)
1-2 tsp italian seasoning
1-2 tsp oregano
Stir together. Let it boil for a few minutes (but watch out for tomato sauce spraying everywhere!), then let it sit for a while. Taste test. It should have a bit of kick. Repeat taste test as desired. Put on pizza. Feel really hardcore for making pizza sauce from scratch.
So yes, very tasty. And of course, how else to record one's accomplishments but in PICTURES?
My pizza in its just-out-of-the-oven glory.
Sliced! And soon to be eaten...
So yes, all in all I'm feeling fairly accomplished. Even if I didn't get past the introduction of Noël-Yves Tonnerre (ed.), Chroniqueurs et historiens de la Bretagne du Moyen Âge au milieu du XXe siècle (Rennes, 2001) yesterday OR today. Maybe I'll go and read more Absolutism and Society now. Or oops, put all the mats back on the floors. Anyway.
In the absence of curling, I've been occupying myself all day with cooking. I mean, I also translated the foundation charter of Holy Cross of Quimperlé, read and took notes on 56 pages of William Beik, Absolutism and Society in Seventeenth-century France: State Power and Regional Aristocracy in Languedoc (Cambridge, 1985), did some dishes, took out the garbage (and pried the garbage can out of the ice), and swept and mopped the floors, but mostly I cooked. On the subject of Absolutism and Society, though, before I get started on cooking, I'd just like to say that while it's interesting enough so far, on a scale of one to ten, one being floppy and ten being "requires a crowbar to open," it gets a nine. Bah, Cambridge "paperbacks."
Anyway, cooking! Last week (or maybe the week before, can't remember), Jill made a pizza and Evan bought a pizza, and I was overcome with a desire for pizza, so last Tuesday when I was out shopping I got pizza-making stuff, and today I made my very own pizza (although I note that Jill sampled a bit while I wasn't looking). I used this recipe for the crust - it turned out very well AND I have enough dough for another pizza lurking in the freezer. I made my own sauce, too, because when I was at Shaw's I couldn't find anything that resembled a nice, normal little tin or jar of Ragu Pizza sauce (or any pizza sauce at all, really, and maybe Ragu is a Canadian brand?). That turned out really well too. So well that I feel the need to share my "recipe"!
tarimanveri's cheap grad student pizza sauce:
First, sautée:
1/4-1/3 cup finely chopped onion
2 tbsp minced garlic
1/4-ish tsp red pepper flakes (my best guess - I didn't really measure)
in
some oil. I used Canola oil because it's what I have - Olive or vegetable oil could probably be good too. Or use cooking spray if you're really dedicated to low fat cooking.
Add:
8 oz tomato sauce (plain old, the stuff that comes in the 8 oz tins)
a few tbsp tomato paste
1/4 tsp black pepper
1/4-1/2 tsp salt (again, didn't I really measure, I just poured)
1-2 tsp italian seasoning
1-2 tsp oregano
Stir together. Let it boil for a few minutes (but watch out for tomato sauce spraying everywhere!), then let it sit for a while. Taste test. It should have a bit of kick. Repeat taste test as desired. Put on pizza. Feel really hardcore for making pizza sauce from scratch.
So yes, very tasty. And of course, how else to record one's accomplishments but in PICTURES?
My pizza in its just-out-of-the-oven glory.
Sliced! And soon to be eaten...
So yes, all in all I'm feeling fairly accomplished. Even if I didn't get past the introduction of Noël-Yves Tonnerre (ed.), Chroniqueurs et historiens de la Bretagne du Moyen Âge au milieu du XXe siècle (Rennes, 2001) yesterday OR today. Maybe I'll go and read more Absolutism and Society now. Or oops, put all the mats back on the floors. Anyway.