At the market: June 64
June 7, 2009 by 8junebugs
Oh, hello, 14th and U Farmers Market. Let’s be friends.
2 bunches of asparagus
1 quart of strawberries
1 head of broccoli
1 garlic chive plant
12 GORGEOUS mallard eggs. Half of them are a beautiful blue-green, and half are…well. Do you remember school projects that used coffee to dye paper so it would look aged? Think of the palest, creamiest part of the dyed page. That’s the color of the other six. I’ll take a picture tomorrow, but I still don’t think it will capture it.
I ate two of those eggs when I got home, just over-medium with a little salt and pepper, and, oh, you need to try them. They may look smaller than regular eggs, but the yolks are enormous and bright, bright orange. Holy crap.
From the butcher:
1/2 pound of ground buffalo, already grilled into burgers flavored with chives, garlic powder, fresh-ground pepper, and a little Worcestershire sauce.
It’s going to be a yummy week.
Granted, this is also the second week of classes. I’m working on grab-and-go stuff that needs little refrigeration and no microwavation…anything to keep me from sidewalk-stand hot dogs and beef jerky. Brown basmati rice. Roasted chickpeas. Cold pizza (I’ve got leftover dough from the other night). Edamame. Pistachios.
Also? I’ve eaten two strawberries from my own plants this week. Both made me smile.
So, how did the pizza dough work for you?
Tasty, but still didn’t rise the way I’d like, before or during cooking. I could use this recipe forever, but I NEED TO KNOW why dough/yeast isn’t working the way it used to. Do I have to buy a new breadmachine and relinquish control? Do I just need a proper stone? WHAT?
Bad yeast? Or is the water you’re using too hot? Check expiration date on the yeast and the water should be warm, but you should be able to run it over the inside of your wrist without it hurting.
I’ve tried three kinds of yeast, all new and unexpired. It may be the water temperature–it fits that guideline, but something’s not working, so…