Of food, which is the music of love. Or something.
In a rather half-arsed manner, I have been attempting to take part in Karen‘s ‘Pimp My Menu’ project. I say half-arsed, because so far my part-taking has consisted of thinking ‘oooh, what a good idea’, and making an ill-suited chocolate cake. (Though this is the bit where I throw dirty-yet-mildly-vindicated looks at Turquoise Lisa, who is no better than I am, with her packet curries and her biscuits.)
However.
Here beginneth a new phase. Karen’s idea was not just to try out new things, but also to revisit old favourites passed over in recent times because of laziness/habit/short-term memory loss, and in that spirit, I have been revisiting pizza. Ahh, pizza: champion of sofa-dwellers the world over. Also, I learn, pretty good for small people to poke at (the dough, that is).
Ours goes thusly:
Pizza
Wossinit?
Base:
10 oz self-raising flour (As an aside, does the US have this? All my American recipe books say things like ‘all-purpose flour and baking soda’ or something similar.)
A good slug of olive oil
A fistful of oregano
A fistful of garlic, either chopped and fresh, or dried and powdered
Enough milk (be it goat, cow or soya) to achieve a workable doughy texture (I think mine was about half a pint, from memory.)
Then…
Whack the lot in a bowl and mix it with your sticky little paws. (If they weren’t sticky when you began, they certainly will be very shortly.) Oil a nice greedy-looking tray (ours is about fourteen inches long, and, say, eight or ten wide), and pummel the resulting doughy concoction into submission; the thinner the base, the shorter the cooking time to avoid doughy hell, and the crunchier the results. It is shaming to confess that I now rather like the squareness that our tray results in, and even pass over our round (and specially designed) pizza tray thingy.
When you’ve reached a suitably flattened look, or, rather, when the base is suitably squashed but you live on, courtesy of a glass of red wine, turn your attention to the sauce (and lay off the other sauce, at least temporarily, if you are to avoid burning the aforementioned sticky fists on something warmer than you’d like).
Beg, borrow or steal…
Sauce:
A slug of olive oil
A chopped onion, of the large persuasion
A tube of tomato purée (or a tin of tomatoes, drained and probably de-seeded if you want to be all particular about it)
A stock cube or two
A good wodge of oregano, mixed dried herbs, garlic powder and whatever other herby things suggest themselves
A teaspoon of honey, to take the edge off the acidity
About a half-pint of water, to get the consistency right
Then…
Sling the onions in a pan and fry them for a wee while until they begin to capitulate, before chucking the rest of the stuff in. Stir at will, while prancing around the kitchen to the dulcet tones of Spiro‘s Lightbox (this last bit is optional, I hasten to add). Realise that one’s small girl is dancing too, and laughing at you while she’s doing it. Cook the sauce for about ten minutes or so, to make sure the onion’s not too crunchy.
Spead the sauce on the base, and then chuck on whatever you fancy, really; our favourites seem to be cheese (obviously), red onion slices, courgettes cut into large chunks, sweetcorn, more cheese, and pepperoni, with sunflower seeds sprinkled on the top for added crunch. (Sunflower seeds are my favourite addition to the top of most things; I love love love them on top of hovel pie, a lentil-based version of cottage pie which we ought to eat more often, and which might form the next part of this menu-pimping malarky, come to think of it.)
Although I feel content, generally, with the sort of things we eat, it’s always nice to come across new favourites, so I ask you, lovely readers, what am I missing out on that I should be eating EVERY SINGLE DAY? What can motivate me to lurch out of the rut that we normally inhabit, lovely though that rut might be? There’s nothing like a new recipe to look forward to…


Quercus’s mother came to visit, bringing stews, casseroles and large bars of chocolate (about which I was relatively abstemious, in line with my “a little bit of everything but less than that, you greedy cow” approach to what I eat), and she babysat for us on Tuesday, so we were able to go out on our own in the evening, for the fourth time since the small girl entered our lives over twenty months ago. So, extra sleep, things to eat which I didn’t cook, and the visible nature of our progress towards a finished! kitchen! AFINISHEDKITCHEN! has meant that I am not feeling batshit any more.
So far, we’ve been making the most of this breathing space by focusing our efforts on the construction of the kitchen; as you can see from the pictures, the cupboards are coming along, and shortly there will be that blissful bit where I get to put things in the cupboards, and to organise ingredients into boxes, and to shuffle things around so that the nicest mugs are at the front of the row. I so love organising cupboards; it probably says something worryingly Freudian about the way my brain works, but what can I say: it soothes my soul. And there is going to be plenty of soothing to do – our attic space, which we only gained as part of building the kitchen and bathroom, is stuffed to the gunwales with kitchen paraphernalia which we haven’t actually seen for the best part of five years, given that it was housed in the shed, all in boxes, before its recent promotion to loft living. Ahem. I have a notion that sometime soon there may be a boot sale in our future.
A knock-on effect of the kitchening is that, rather than baking, I’ve been knitting – I’m on the second of the sleeves for the small girl’s cardigan, and have finished the back and the front pieces. It’s chunky wool, so is knitting up disgustingly quickly, which is just as well, given that my patience is never exactly plentiful. I’m also finding the hardwood needles I bought for this pattern rather pleasing to work with; the yarn slides easily, but not too easily, across their gently cool points, and I rather like the twiddly turned bits at the non-business end. I’ve been fortunate with the pattern, too, which I found for free on
I’ve also finally managed to turn an old woollen jumper of my father’s into a felted dress for the witchling – a soft blue-grey, it felted straight off in a hot wash in the machine, and it was just a matter of cutting the bits out and stitching them together (using the antiquated sewing machine, which is going through a relatively amenable phase, the unpredictable length of which only serves to heighten my suspicions regarding its having developed a personality). I tried several times to catch a decent picture of the small girl wearing the result, but so far she’s too quick on her feet; I’m taking her repeated grins and strokes of it as an indication that she likes it, and my maternal heart was so pleased at this that it threatened to beat itself inside out. My favourite bit is the felt stars I added to the front; again, rubbish picture, but that’s what those blurry pink and yellow bits are, honest, guv.



Outside, we have walked and talked our way round dark Devon lanes while hoping not to get clipped by a van, as happened on Boxing Day, and we have watched the various comings and goings of the sheep who live on the hill behind our house – one of my favourite sounds here in Earthenhouse is the noise of many, many sheepy feet approaching as they pass our house en route to (literally) pastures new, in the cider orchards up the lane. Speaking of the orchards, we have also been out to admire the landscape in the snow; I am always entranced by the symmetry of rows upon rows of apple trees, whether cloaked in blossom or snow crystals. We also managed to rescue a poor sheep who had fallen down an open land-drain; it looked as if the cover had simply cracked in the cold, and the sheep, not realising that the ground wasn’t as it is everywhere else, simply dropped down into a challengingly sheep-sized hole, getting him(her?)self firmly wedged.Quercus hauled him(her?) out, and (s)he legged it, bleeting resentfully, though hopefully not at our intervention. The sheep around here seem fortunate in the home they are offered in the orchard fields. (As an aside, I would love to have some sheep. My particular favourites are the dark ones, preferably with big horns and a tail. Also, goats. Oh yes.)
Inside the warmth of the house (thank god for the woodburner; every time I find myself feeling hacked off at the prospect of lighting it, or cleaning it out, I remember the time we spent here with no heating at all, and lo! once more it takes on a wholly reassuring aspect), we have sat ourselves on oak counters and marvelled at the grain and the smooth sheen of newly-waxed wood (let us not speak of the utter shiteness of hard-wax oil), all while eating sultanas. We have also watched as our kitchen began to take shape; after months of planning, Quercus has been hard at work on and off since November, time permitting, and the result is a custom-made oak kitchen, beautifully in tune with the house as a whole, and my utter delight at the moment.
In a further move towards some degree of civilisation, we acquired a cunning laundry airer whatsit (and yes, that is exactly what they are called), and I am not ashamed to say that it has revolutionised my feelings about laundry. Not tripping over the sodding airer thingy in the sitting room is a huge improvement, as is not finding Wixon eating one’s socks at six forty-five in the morning. Whenever I walk under the airer and find it empty (which is rare at the moment), I feel almost jealous of the drying time that we are missing out on – I mean, things could be up there! Drying! But worry not – I am coping. Just. (We’ll just agree to draw a veil over the maniacal glint in my eye on beholding items needing washing, shall we?)


Those of you using feed readers may have picked up a post I disappeared a while back, one in which I explained the oddities of the caravan which lives in our garden at the moment. Well, to those of you who didn’t, the brief overview goes thusly: Lovely David, fixer-up of Citroëns and general all-round good chap, helped enormously on our extension self-build, and in the process he found us a caravan to use as a temporary kitchen, bathroom and general living space while chaos enveloped our house. The caravan belonged to a friend of his, J(o?)ules; we did him a favour in giving it a temporary home while he moved house, and he did us a favour in providing us with something which we’d otherwise have had to buy and then resell when the building work was done.