The U.S. Open is over (*tear*), so what's there to do? I love tennis and this year's open theme was "It Must be Love." That theme sets the framework for today's post:
You tell me: If you were to entertain/teach fourteen sets of curious, attentive eyes the ins and outs of Roman-style pizza, spending roughly 3 hours from prep to clean up and many more hours in studious thought, what would you go home and do after all was said and done? Watch tv? Take a nap? Swear off the oven forever (or maybe just pizza)?! Nope. Not here. After I completed teaching my first Technique Class at Williams Sonoma this weekend (you missed out!), I went home, changed into comfy clothes, took a shot or two of vitamin C (OJ) for a boost, and got back in the kitchen. (what?!?) I baked granola. I baked pumpkin bread, because after all, my fall wreath is on the door and its time for pumpkin in the oven. I replenished our supply of salad dressing by making a quick red wine vinaigrette. And none of this was dinner. I'm cuh-razy, but really, I think it's just that I love it.
Cooking and baking are definitely a science, which is what I spent the middle part of my Sunday teaching. I answered factual questions like, "How long do you "proof" yeast?" "What consistency do you desire in your pizza crust dough?" "What temperature is 'lukewarm'?" And then I went home and found myself "unwinding" by getting back in the kitchen and stirring up what I love: the warm spiced pecan pumpkin bread that brings thoughts of autumn colors and cool weather, the crunchy, healthy granola from my favorite Amish cookbook-reminding me of growing up near the Amish community up north, and the vinaigrette? just a practical addition to my fridge needed to feed my family heart-healthy salads with ingredients I know how to pronounce. Also, I can't bear to part with my granola recipe just yet, but this one looks pretty awesome.
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