To help out the data that indicates that the older people get the more they talk about the weather , here’s my weather report in pictures for the week.
The Rhododendrons are out in the lower elevations.
In spite of the wet spring they’re getting the hay in.
Looks like it’s going to be a good crop of poison ivy this year.
The water is still way up above normal levels for this time of year.
Until next time,
~PN
Sometimes I just make a cake from a box mix and today was one of those times.
I made cup cakes too.
Maybe some day I’ll try making angel food cake from a recipe but this sure was easy.
A little dusty too.
Added some water that was all.
Poured it into the pan.
I put it on a baking sheet, I was worried that the two piece pan would leak.
Left it in the oven until the top got brown. I had to open the oven door for thin photo so you wouldn’t see how dirty the oven window is.
Then left it upside down to cool. I don’t know why but the instructions said to so I did.
I don’t have the proper cake knife so I used a regular butter knife and it did the trick.
It was a good thing I used the baking sheet, some of the batter had started to escape.
Then came the fun part! I sliced strawberries for decorating.
I found if I cut a little off the bottom, or what will be the bottom when I put the berries the way I’m going to put the berries it worked better and they didn't tip over. You understood that all perfectly right? Good.
All done!
ingredients
mix, and bake cake as directed on box. Let cool and remove from pan. Frost and arrange halved strawberries on top.
Eat. Go back to FoodGawker and look for more mouth watering food.
Instead of making a cake like I said I would, I have my camera and am heading out to the garden to see the flowers in the morning light. You might as well come along with me it won’t take but a minute.
Poppies and Baptisia
Garden buddy
Larkspur
“blue Bush” Baptisia or false indigo
Larspur
Sweet William and a few Forget-Me-Nots
Low Pro Joe. His legs are rather short
Bachelor buttons
Poppy
Poppies and Peony buds
Handsome Harry . He doesn’t mind what we call him just as long as we don’t call him late for dinner.
Thanks for coming.
better go get something done now.
Thumbs up to Bob’s Red Mill gluten free Pizza Crust mix it tastes just fine. I made two pizzas with it.
For the first one I roasted some zucchini and onions.
I love pesto on pizza it adds such a nice flavor.
And cheese, with a layer of zucchini.
onions and some pepperoni or salami or whatever you have.
Tomato slices with most of the drippy seeds and juice removed.
topped with more mozzarella and cheddar.
Baked until the cheese is good an melty.
Next I tried for more of a traditional looking pizza. I started with tomato sauce,
shredded mozzarella, salami,
and a bunch of fresh parsley.
And tomato slices topped with more cheese.
When I pulled it out of the oven I had to see what was going on under there. I didn’t want to find that the middle was gooey. yay, it looked fine. And it was flexible! After the crumbly wraps I was expecting it to fall apart.
Let cool a little and serve.
ingredients
Pesto zucchini Pizza
Tomato Pizza
Layer on partially cooked pizza dough the toppings in whatever order you like. And top with cheese.
*I like the pesto or tomato sauce as the 1st layer.
bake at 425 until cheese is melty and the crust is lightly brown.
I tried Bob’s Red Mill gluten free Pizza crust mix. I found it at Big Lots of all places.
I did not know it came with a packet of yeast.
But there it was so I used it.
The instructions on the bag are very easy.
I might put just a little less water in next time and add it if it feels like it needs it.
pouring all the water in made dissolving the yeast more of a challenge but I got it.
a couple of eggs
and olive oil
then mixed it together.
Poured in the whole bag of gluten free pizza crust mix
and carefully mixed it. Ok, some of spilled out when I was mixing in a hurry.
In my hurry I forgot that the directions said to let it rise for 20 minutes. I just put it in a backing sheet right away.
This stuff is sticky, I didn’t even try to roll it out with a rolling pin. I just mashed it out with my singers and washed my hands off a lot.
It worked fine if you’re ok with it looking a little lumpy.
While the 1st one was in the oven I wrapped up the other ball of dough to put in the fridge ‘cause they said it can be stored in the fridge. Then I re-read the part about letting it rise for 20 minutes. Oops. So I unwrapped the 2nd one and left it to rise in a bowl on top of the freezer where it’s warm.
Here’s the risen dough. Very soft and airy but still very sticky.
So sticky that I grabbed a butter paper and used that to spread it out on the baking sheet.
I think that got it smoother.
Conclusion from letting it rise or baking right away: Not noticeably different.
Now I’m off to pick out some pizza toppings
