I've been on a half-hearted search for a long time for a better pizza crust. I keep wanting a crust that's chewy, bubbly, crispy on the edges and done in 20 minutes. This recipe achieves everything except the 20 minutes piece... try 3 days. But, if you can remember to take it in and out of the fridge and keep it safe from monsters and counter-surfing pups, then it's really pretty simple. Promise. I can make it during the school week, which puts it on par with crock pot, simplicity wise.
Little Ember turned two at the end of July. This is the age where I've been promised things get better. I'm sure hoping so, and that stealing a big chunk of my beautiful galette from the counter was an anomaly of the new, improved, grown up Ember, but history tells me we may have a way to go.
Want proof? Here's a condensed list of things Ember has destroyed in her first two years:
This bread is essentially a mash up of wanting to use some zucchini I had frozen from last summer in a non-sweet bread and needing a purpose for the greens before they staged a coup. So I walked outside, picked basically everything growing in my garden that one might possibly bake into a bread, and went for it. Unlikely success! Hurray! My theory is correct again!
This ice cream tastes amazingly like fresh blueberries eaten straight from the bush on a hot day, and the sauce is boozy and caramelly like end of season peaches. Together they are a perfect sampling of what's best about summer. Happy Birthday and new job and welcome home to me!