A site for sore tastebuds and a woeful wallet

Some Days Call For Less Caffeine…

Wow, I’ve been running all over the planet it seems these days.  The weather is warmer and there are more and more things to do.  I’ve been overdoing the caffeine a bit though just to keep up with the pace.  I looked in the sink after making the pizza I am about to show you, and saw to my horror that I’ve become a java junkie!  I do so love coffee in the morning but lately I’ve been going everywhere accompanied by a full travel mug.

I know I can’t detox all at once or that caffeine-free headache-behind-the-eye thing happens.   So I’ll have to take it in stages.  It’s really the warm yumminess that I like about coffee.  Going to herbal tea a little more often might help that along.  I’m in good health but I don’t think so much caffeine is good.

I do know what IS good though.  The pizza I mentioned earlier sure was.  It was a rustic style pizza made with freshly ground whole wheat, grape tomatoes, onion, fresh from the garden basil, garlic powder, and freshly shredded Monterey jack cheese.

First I ground one cup of wheat which made approximately 2 cups flour.   With 3/4 cup of warm water and a tablespoon of  honey in a mixing bowl, I disolved two teaspoons  of active dry yeast (1 packet).  I waited for it to get foamy on top and added the flour, a teaspoon of salt, plus another 1/2  cup of all purpose  flour …more or less to make the dough less sticky.  I let it rise to double and punched it down, this time letting it rest for just another ten minutes.  I preheated the oven to 400 degrees and started to shape the dough to fit the baking stone.  I used some of the all purpose flour to help the dough slide off later.

The topping is simple, I coat the dough with extra virgin olive oil, and garlic powder, then spread the cheese, onions, diced tomatoes, and basil roughly chopped all around.  This is baked for 15 minutes or until the crust has a slight golden brown edge.  Slice it right away because you will want to eat it as soon as it has cooled slightly.

The wheat took 15 minutes to grind, dough took 30 minutes total to rise and the pizza another 15 minutes to bake. Inside of this hour I did a load of laundry, mailed a birthday card, straightened the living room, answered the phone about four times, and swept the back patio and the front porch (I think the coffee should be worn off by now).

My daughter only has a half day in school today and will be home in a few minutes to enjoy some fresh pizza with me

…And I’ll skip having more coffee and have some green tea with it instead.

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4 responses

  1. avian101

    I drink coffee too 3 or sometimes four times a day. You did all that stuff and you didn’t have coffee? I can only guess what you can do with your few cups of java! Your pizza looks pretty healthy and simple I think I’ll add it to the list of our meals. Let me tell you, last week I had my six months check-up and the Doctor found my blood pressure perfect, my cholesterol down, glucose down, he even called me to cut the cholesterol medicine 50%! You foods must have something to do with it! You don’t think so? All the recipes we’ve copied from you have been Diveofdelicious! Thank you! Good luck with the coffee withdrawal! 🙂

    May 4, 2012 at 8:00 pm

  2. I’m just weaning myself off of my 6-8 eight oz. cups a day.

    Good to hear about your exemplary check-up! Nothing like good health 🙂 That’s why I gotta cut down on the java o_O.

    May 5, 2012 at 12:07 am

  3. I love that you grind your own wheat.. the flavor would be incredible. Is this regular yeast? It seems to rise pretty fast?

    May 6, 2012 at 10:52 am

    • Actually I got my son to do the grinding, and my husband too. They seem to think it a man’s job…and I’m OK with setting this precedent…whoever does it WILL sweat! (One cup grain= two cups flour = 15 min. upper body workout)

      Freshly ground really has some sweet flavor. You can even tell the difference between month old and freshly ground by the color. New, it has a golden bright color and after a month or so it becomes pale. Freshly ground, it gives it a bright vibrant taste, especially since the flour is still warm and full of yours and the wheat’s sweet fresh energy.

      The yeast was Fleishman’s Rapid Rise (in a little brown jar) for use in bread machines…it does rise fast but I push it along by setting it, covered, on the range top while the oven is heating below…I just keep an eye on it while I’m cleaning up all the flour mess Thanks for stoppin’ by 🙂

      May 6, 2012 at 4:33 pm

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