I want everybody else to blog, and I don't really want to blog lately. I just am not feeling it. Nothing that exciting is happening. I have no news to share, not even the news I really want to have about adoptions and jobs and maybe moving.
But I am happy. Things are good. I have really cute and smart kids who keep me on my toes, and a very smart and patient husband, and amazingly wonderful friends, and springtime in California.
While it makes for a pretty nice life, it makes for a pretty boring blog.
I should remember to resort to food writing when that happens.
Here's one thing that made me happy this week shortly after I found amazing deals on good cheese at Grocery Outlet. We won't talk about how much Brie I have been eating.
Barbecue chicken pizza
Your favorite 14" pizza crust (I use the Betty Crocker big red book recipe, more or less - 1 c warm water, 1 tbsp. yeast, 2.5 c. flour, pinch each sugar and salt, splash of olive oil)
Your favorite bottled barbecue sauce
1/2 - 1 c. chopped cooked chicken (grilled is best)
About 1 c. grated Gouda cheese (can substitute mozzarella or jack, but Gouda is best)
1 green onion (scallion) white and green parts, sliced thin
2-3 tbsp. chopped fresh cilantro
Spread sauce on crust as thick as you like. Top with chicken, cheese and onions. Bake at 375 degrees 20-30 minutes. Slice and sprinkle with cilantro before serving, or let diners sprinkle their own (not everyone likes the herb my mom calls The Weed).
I first had this type of pizza at Wasatch Pizza in Salt Lake City. They use red onion instead of green onion and bake the cilantro on the pizza. I think a similar pie is also on the menu at California Pizza Kitchen. But I think it's best homemade with a whole wheat crust.