there are no straight lines in nature.
Wow, Friday, what a day! The morning found me quietly making my way to CMU for the Kids+Creativity Network Primer. I chose to walk instead of dealing with the hassle of campus parking and it was a glorious decision. The morning was perfect with just the right amount of rain and a sense of calm.
The primer itself was very well attended, McConomy Auditorium was filled to capacity and yet everywhere I looked was another familiar face. K+C used the first hour of the event to share the amazing work those in the network are doing as well as announce the launch of their Hive Learning Network. After the talking was done we migrated up to Rangos Hall for networking and muffins. I find the most enjoyable part of any K+C event to be the booth visiting, oh so many free pens! I kid, I kid. Though it is nice to pick up free loot that isn't what keeps me interested, rather it is the opportunity to visit with old friends and make new ones, to explore what amazing things people are doing in this great city of ours.
For example, yesterday I finally got to see a 3D printer in action thanks to the TechShop, a make-space that is opening next month in Bakery Square. I discussed collaboration possibilities with The Saturday Light Brigade and met countless people who had a hand in making my favorite television show, Mr. Rogers Neighborhood. I visited with old friends from CREATE Lab and filled them in on my work with the Raspberry Pi and Hummingbird. I thought it couldn't get any better than all that, but then it did; I ran into Jim Martin and his lovely wife Crystal. Surrounded by so much technology and innovation, we sat for at least an
hour in passionate conversation about Renaissance festivals and
everything they entail. It was absolutely magical.
They spoke of a pre-Pennsic event held at Cooper's Lake, of Organic Armor, and Fort Tryon. They encouraged me to give Blackmore's Night a listen and visit the Sproutwood Farm Fairie Festival. Whether they know it or not, they also left me with encouraging life advice. Jim warned me that in life opportunities will arise that may never arise again and he encouraged me to take those opportunities, because though they may not seem to be a part of your path, they are an integral part of the journey.
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Now enough blabbering about meetings and technology, onto the food! This post won't be very photo heavy, last night I just wanted to make a pizza without all the work of blogging in mind. Too bad for me, I made a very good pizza that absolutely must be bragged about. Typically homemade pizza ends up a little off, something about the crust is too doughy, the cheese, a bit too plastic. This pizza is nothing like that. I think it might have something to do with using unbleached flour instead of the old standard, bleached all-purpose flour.
Flatbread White Pizza
Adapted from my baking addiction
Serves: oh who I am kidding, it's pizza it will be gone in minutes, make 20.
Preheat oven to 450°F
Ingredients:
~ Flatbread Dough
1 1/2 Tbsp EVOO
1 clove garlic
Toppings
diced tomatoes
spinach
feta cheese
mozzarella cheese
1. Spread some flour onto a pan as well as your hands to prevent sticking then stretch the pizza dough to the desired shape. Don't make your dough too thick or it will not cook properly; remember, we are making a flatbread pizza.
Dice garlic and place into a pan with EVOO to saute. This will cook the garlic and give the EVOO a nice flavor.
2. Let the garlic mixture cool then brush onto the dough with a basting brush.
3. Add toppings as desired
Protip: Don't overload the pizza with toppings, especially cheese. This is one of many factors that often leads to soggy pizzas.
The primer itself was very well attended, McConomy Auditorium was filled to capacity and yet everywhere I looked was another familiar face. K+C used the first hour of the event to share the amazing work those in the network are doing as well as announce the launch of their Hive Learning Network. After the talking was done we migrated up to Rangos Hall for networking and muffins. I find the most enjoyable part of any K+C event to be the booth visiting, oh so many free pens! I kid, I kid. Though it is nice to pick up free loot that isn't what keeps me interested, rather it is the opportunity to visit with old friends and make new ones, to explore what amazing things people are doing in this great city of ours.
For example, yesterday I finally got to see a 3D printer in action thanks to the TechShop, a make-space that is opening next month in Bakery Square. I discussed collaboration possibilities with The Saturday Light Brigade and met countless people who had a hand in making my favorite television show, Mr. Rogers Neighborhood. I visited with old friends from CREATE Lab and filled them in on my work with the Raspberry Pi and Hummingbird. I thought it couldn't get any better than all that, but then it did; I ran into Jim Martin and his lovely wife Crystal. Surrounded by so much technology and innovation, we sat for at least an
hour in passionate conversation about Renaissance festivals and
everything they entail. It was absolutely magical. They spoke of a pre-Pennsic event held at Cooper's Lake, of Organic Armor, and Fort Tryon. They encouraged me to give Blackmore's Night a listen and visit the Sproutwood Farm Fairie Festival. Whether they know it or not, they also left me with encouraging life advice. Jim warned me that in life opportunities will arise that may never arise again and he encouraged me to take those opportunities, because though they may not seem to be a part of your path, they are an integral part of the journey.
-
Now enough blabbering about meetings and technology, onto the food! This post won't be very photo heavy, last night I just wanted to make a pizza without all the work of blogging in mind. Too bad for me, I made a very good pizza that absolutely must be bragged about. Typically homemade pizza ends up a little off, something about the crust is too doughy, the cheese, a bit too plastic. This pizza is nothing like that. I think it might have something to do with using unbleached flour instead of the old standard, bleached all-purpose flour.
Flatbread White Pizza
Adapted from my baking addiction
Serves: oh who I am kidding, it's pizza it will be gone in minutes, make 20.
Preheat oven to 450°F
Ingredients:
~ Flatbread Dough
 |
| Look at that cheesy goodness... |
1 1/4 cups + 2tbsp water
2 1/4 tsp yeast
2 1/4 tsp kosher/course salt
2 tbsp olive oil
1/2 tbsp sugar
3 1/4 cups unbleached flour (this makes all the difference)
2 1/4 tsp yeast
2 1/4 tsp kosher/course salt
2 tbsp olive oil
1/2 tbsp sugar
3 1/4 cups unbleached flour (this makes all the difference)
1. Mix water, yeast, sugar, salt, and olive oil together in a mixing bowl.
2. Mix in the flour with a spoon, do not kneed.
3. Once dough is sufficiently mixed cover the bowl with a towel and leave to rise for two hours
4. You're ready to bake! If you have any dough left over it will keep in the fridge for approximately two weeks.
Protip: If your dough begins smelling like beer, it has probably gone off. Just stick it in a bottle, slap a label that doesn't look like it's trying too hard on it, and you'll be fine.
~ Pizza
Sauce 1 1/2 Tbsp EVOO
1 clove garlic
Toppings
diced tomatoes
spinach
feta cheese
mozzarella cheese
1. Spread some flour onto a pan as well as your hands to prevent sticking then stretch the pizza dough to the desired shape. Don't make your dough too thick or it will not cook properly; remember, we are making a flatbread pizza.
Dice garlic and place into a pan with EVOO to saute. This will cook the garlic and give the EVOO a nice flavor.
2. Let the garlic mixture cool then brush onto the dough with a basting brush.
3. Add toppings as desired
Protip: Don't overload the pizza with toppings, especially cheese. This is one of many factors that often leads to soggy pizzas.
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| This is a cat, she is not pizza, nor is she edible... well at least not in this culture |
