I live in Pennsylvania, and this weekend we were walloped with snow! We had nowhere to go, because our plans were cancelled. So it was more like a holiday than a hardship. Television and newspapers hyped the storm pretty hard beginning on Monday, so I had plenty of time for about five stops to the grocery store. My final stop was for radicchio (you’ll see why) and night cream for my face (I was almost out).
A person can never have too much night cream on hand. It’s firming! It rejuvenates skin while you sleep!
Most people were shopping for milk and eggs. Not me. Night cream and radicchio.
The day before the storm, my dogs each had a bath and a haircut at the groomers followed by a little yard play.
This is Louie before the storm:
This is Kelly before the storm, weirdly preparing to ambush Santa Claus. (Santa Claus didn’t have a chance and, in fact, lost an arm in the scuffle.):
The dogs ran freely through the lack of snow. We picked up all the dog toys and brought them inside. We carried wood from the wood pile closer to the house. We filled the bird feeders. (I really mean I did all those things. Kelly and Louie are always fooling around not working):
The next morning, it was a difficult trek out into the yard.
Louie wanted me to stop taking pictures and let him inside:
The next day and 30 inches of snow later, Louie is still wondering why we don’t just go inside. He had couches to sleep on! The dogs couldn’t move around except in the shoveled pathways:
I thought pizza was in order. The sky’s the limit with vegan pizza. You can throw any old ingredients on top of that soft, stretchy, warm, yummy pizza dough, which, to me, is the main ingredient. If you get the crust right, it doesn’t matter what else goes on top, and I don’t miss the cheese. This pizza crust recipe uses regular all-purpose flour. My advice: Buy the jarred, active dry yeast found in the grocery store refrigerator section (as opposed to the kind found in envelopes in the bakery section). I have much better luck with it.
Our snow day pizza toppings included roasted beet slices (for sweetness) and radicchio dressed in olive oil, salt and pepper (for a bitter bite). The combination was delicious! It makes a wonderful #MeatlessMonday main dish!
- 1 cup warm water (not too hot)
- 1 envelope or 2½ teaspoons active dry yeast
- 1 tablespoon sugar
- 3 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 large red beets, peeled and sliced into ⅛-inch coins
- 1 large head radicchio, stemmed and cut into ribbons
- Olive oil, salt and pepper to taste
- Toss the beets with a little olive oil and spread them onto an ungreased cookie sheet. Salt them to taste. Allow them to par-roast in a 425 degree oven for about 15-20 minutes. (They will finish cooking on the pizza crust.)
- Combine the water, yeast and sugar in a small container. Stir well and set aside for at least 5 minutes. (After 5 minutes, a thick layer of foam should form across the top of the mixture.)
- In the large bowl of a stand mixer, combine the flour and salt.
- Add the yeast mixture to the flour mixture. Stir in the olive oil. Simply combine the ingredients, but allow the stand mixer do the rest of the work. (See next step.)
- In a stand mixer, using the dough hook attachment, knead the mixture for 5 minutes.
- Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap and then a kitchen towel. Place the bowl in a cool, dry place and allow the dough to rise (about 3 hours).
- Punch down the dough and roll onto a flour-dusted surface.
- (I rolled my crust to about 15", allowing for a nice, thick crust).
- Place the dough on an ungreased cookie sheet and bake it at 500 degrees for about 7 minutes.
- Toss the radicchio shreds with a little salt, pepper and olive oil to taste. (I used very little olive oil, maybe 1½ teaspoons.)
- Spread the par-roasted beets evenly onto the pizza crust.
- Top with the radicchio.
- Continue baking the pizza for about 3 or 4 more minutes, watching so the crust browns but does not burn.
- Cut and serve immediately.
On the sunny Sunday morning following the storm, I took a picture of my shadow in the snow.
It’s a “snelfie.”
I look very, very tall with wide-girthed middle and a tiny pinhead. So flattering!
(Too bad you can’t see my skin! Which is very rejuvenated!)