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Pandemic Pizza: Part 20 of 2022

Submitted by Bethany on Mon, 05/16/2022 - 14:42

I have been complaining about our cool wet spring. Now I am going to complain about going from the 50’s to the 90’s with high humidity. We have had record breaking temperatures this week. Wednesday…

I promise, I would be happy with some sunny 60 and 70 degree days. Oh well, it does make it a little easier to be laid up with a bum knee. Lots of rest, ice and elevation.

Since it warmed up we finally got the hanging baskets for the porch.

And on Saturday Mr. Roy helped the neighborhood ‘littles’ get the pumpkin patch planted.

I didn’t spend as much time in the kitchen this week due to my knee. And I was reminded why Matthew and I do the cooking and Roy does the cleanup. (Although I will say my hubby makes me a perfect bowl of oatmeal every morning with some chia seeds, honey and milk…Thank you!)

On Wednesday Matthew grilled some nice thick Iowa Pork chops for dinner. For some reason my hubby didn’t think they were done. So he cut two of them in half (letting the juices run out) and then put them in the microwave to finish cooking. Do you know what happens to meat cooked in the microwave? Shoe leather! (Matthew did manage to grab his before it went in the microwave and said it was perfect!)

I may have said it before, but I will say it again, a big thank you to Matthew for making the pizza dough on Fridays and Sundays. We make a great team in the kitchen. He is a great sous chef.

Friday Pieday: Pizza Verde (Spanish for green) is a Tex-Mex inspired pizza…my pan crust topped with salsa verde, queso fresco, grated Cotija cheese, chorizo, cherry tomatoes, red onions, mozzarella and garnished with arugula & a drizzle of garlic olive oil.

Saturday was a great day to be outside working in the garden and grilling. Roy got the raised beds ready for planting herbs and vegetables. And Matthew was in charge of the grill. (Roy was given strict instructions to keep his hands off the meat! Lol.)

Saturday on the Grill with Matthew: Steaks, twice baked potatoes and (finally) grilled asparagus from the garden. And for dessert, cake with custard. (Bethany Willers brought us the custard mix from the UK.)

Sunday’s Creation: Mexican Street Corn inspired Pizza…my pan crust topped with Chimichurri pizza sauce, Mexican cheese, grated cotija cheese, corn, bacon, red onion, mozzarella and garnished with cilantro.

Sunday afternoon I decided I better use up some rhubarb before it gets to overgrown. So I made a rhubarb pie for our neighbors. They did not know about rhubarb, so my hubby showed it to them in the garden.

Here’s hoping you all have a good week!

~Peggy Palmer-Johnson