Beth Cato's Blog, page 160
August 19, 2012
Sunday Quote is sick of it being 110-115 degrees
"I like to say there are three things that are required for success as a writer: talent, luck, discipline... [Discipline] is the one that you have to focus on controlling, and you just have to hope and trust in the other two." ~ Michael Chabon
August 17, 2012
Palom
If you follow me on Facebook or Twitter, you already know the gist of what I'll talk about here.
I have two cats, Palom and Porom. Back when I was twenty, I married my sailor husband and abruptly moved from California to South Carolina. Our family cat Adventure--more like a sibling than a pet--was battling skin cancer on his nose, and had for several years. I had to say good-bye, knowing I would never see him again.
In South Carolina, I was utterly isolated. I didn't know a soul other than my husband. I was lonely and sad. We were extremely poor--as in, living on ramen, didn't even own a car. However, after being married a month, we had a little extra wedding gift money arrive, and we used it for something special: two kittens at the local SPCA. Black tabbies, brother and sister.
That was in 2000. These cats were true Navy pets, moving with us from South Carolina to Washington, between two houses there, and then to Arizona in 2007. In 2008, my first big story sale was to The Ultimate Cat Lover, telling about how hard it was to leave Adventure and about adopting Palom and Porom. It was very fitting to me that my goofy cats earned me my first substantial paycheck as a writer.
They have had health problems over the years, especially Porom. She's grotesquely fat, the laziest cat I have ever known, and had half of her tail amputated a few years ago. Palom was the super healthy one, loud, obnoxious, into everything, greeting visitors at the door and attempting to groom them all as well.
And now Palom is dying of cancer.
It's been sudden. Aggressive. In July we noticed he was losing weight and his fur didn't have the same luster. Two weeks ago, I found a large tumor right between his front legs. He has never liked to be carried, so we never touch him there. The cells came back as sarcoma. Within the past week, it's spread a few inches towards a leg. Since Saturday, he's been limping, and this super-active-bouncy-cat is already at the point where he's failing in a jump onto my lap. He's barely moving much at all, sleeping most of the day. He's lost a pound in ten days, over three pounds total.
I can try to describe how I feel with words, but even as a writer, there are times when language is inadequate. I'm stunned. Heartbroken. Angry.
This is why I write healer characters. This is why I wish, most fervently, I could take away the pain, the limp, and have my brash and nosy cat back.
Instead, all I can do is love him. Love him, love him, love him.
It just doesn't feel like enough.
I have two cats, Palom and Porom. Back when I was twenty, I married my sailor husband and abruptly moved from California to South Carolina. Our family cat Adventure--more like a sibling than a pet--was battling skin cancer on his nose, and had for several years. I had to say good-bye, knowing I would never see him again.
In South Carolina, I was utterly isolated. I didn't know a soul other than my husband. I was lonely and sad. We were extremely poor--as in, living on ramen, didn't even own a car. However, after being married a month, we had a little extra wedding gift money arrive, and we used it for something special: two kittens at the local SPCA. Black tabbies, brother and sister.
That was in 2000. These cats were true Navy pets, moving with us from South Carolina to Washington, between two houses there, and then to Arizona in 2007. In 2008, my first big story sale was to The Ultimate Cat Lover, telling about how hard it was to leave Adventure and about adopting Palom and Porom. It was very fitting to me that my goofy cats earned me my first substantial paycheck as a writer.
They have had health problems over the years, especially Porom. She's grotesquely fat, the laziest cat I have ever known, and had half of her tail amputated a few years ago. Palom was the super healthy one, loud, obnoxious, into everything, greeting visitors at the door and attempting to groom them all as well.
And now Palom is dying of cancer.
It's been sudden. Aggressive. In July we noticed he was losing weight and his fur didn't have the same luster. Two weeks ago, I found a large tumor right between his front legs. He has never liked to be carried, so we never touch him there. The cells came back as sarcoma. Within the past week, it's spread a few inches towards a leg. Since Saturday, he's been limping, and this super-active-bouncy-cat is already at the point where he's failing in a jump onto my lap. He's barely moving much at all, sleeping most of the day. He's lost a pound in ten days, over three pounds total.
I can try to describe how I feel with words, but even as a writer, there are times when language is inadequate. I'm stunned. Heartbroken. Angry.
This is why I write healer characters. This is why I wish, most fervently, I could take away the pain, the limp, and have my brash and nosy cat back.
Instead, all I can do is love him. Love him, love him, love him.
It just doesn't feel like enough.
August 15, 2012
Bready or Not: Biscoff/Nut Butter Truffle Bites in Chocolate Chip, Snickerdoodle, or Ginger Snap
It's summer. It's hot. It gets hotter if you have the oven on for hours as you bake. So! How about a sweet something that can 1) Be made as a healthy version, 2) Makes a small amount so you're not inundated with sweets, and 3) Can be frozen to make it last longer, and 4) Is easily modified to taste like different kinds of cookies?
Of course, if you looked at point #1 and know the first ingredient mentioned in the title, you can ascertain I went with an *ahem* less healthy version for this chocolate chip version. That's because Biscoff Spread (also sold as Speculoos at Trader Joes and elsewhere) is, essentially, pureed cookies blended with oiland crack cocaine to make a peanut butter-consistency paste. It can also be used just like peanut butter in various baked or non-baked goods.
You can make these even healthier with almond or other kinds of nut butter. The Snickerdoodle and Ginger Snap versions pictured below use almond butter. As the original recipe notes, this can be made gluten-free by using coconut flour and carob chips.
If you don't keep ground flax seeds around, give it some thought. They are loaded with omega-3s and are super healthy. I like to add a tablespoon to smoothies or as yogurt topping; it has a subtle, nutty taste. It's cheap if you can buy it in bulk as meal or grind the flax seeds yourself.
#2: Depending on how you divvy the dough, this only makes 12-18 truffles. Enough to fulfill your sweet tooth without going crazy.
#3: These suckers FREEZE. Just make them into balls, place them on the wax paper, and stick them in the freezer. Once they are solid, drop them in a freezer bag and keep them stashed away. They thaw super-fast--if you make teaspoon-size truffles, stick them in the fridge, and within 10 minutes they are soft enough to eat. In your hand, they are soft enough to eat within five minutes.
#4: This is a Special Edition of Bready or Not, as it not only has a modifiable recipe, but also comes in three versions!
Recipe modified from the version at Momables.
Chocolate Chip Cookie Dough Bites
1/2 cup creamy Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp honey or maple syrup
1/2 tsp vanilla extract
1/4 cup, plus 1 tbsp all-purpose flour OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
1/4 cup mini chocolate chips or carob chips
Place all but the last ingredients together in a small mixing bowl. Blend together. Add in chocolate chips, stir again. If it's too wet, add a little more flour; if it's too dry, knead in a teaspoon of water. Using a cookie scoop or tablespoon, dole out dough onto a wax paper-covered small cookie sheet. Roll in hands to smooth out.
Refrigerate at least 30 minutes before eating. Keep chilled. Makes 12-18 truffles.
---
I found variations on this recipe over at The Nourishing Home. Since all of the steps are posted above and pretty straightforward, I'll just list the ingredients below. I did modify the Snickerdoodle recipe to add one more ingredient, because a Snickerdoodle isn't a Snickerdoodle without the taste of cream of tartar.
Snickerdoodle Truffle Bites
1/2 cup Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp honey or maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup, plus 1 tbsp all-purpose OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
1 pinch cream of tartar
----
These really do taste like nutty ginger snaps. The ginger taste carries a little heat when these are fresh, but it mellows after they meld for a while. Therefore, if you want stronger flavor, up the ginger amount.
Gingersnap Cookie Dough Bites
1/2 cup Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp raw honey OR maple syrup
1 tsp vanilla extract
1 tsp molasses
1 tsp ground ginger
1/4 cup, plus 1 tbsp all-purpose OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
----
OM NOM NOM
Of course, if you looked at point #1 and know the first ingredient mentioned in the title, you can ascertain I went with an *ahem* less healthy version for this chocolate chip version. That's because Biscoff Spread (also sold as Speculoos at Trader Joes and elsewhere) is, essentially, pureed cookies blended with oil
You can make these even healthier with almond or other kinds of nut butter. The Snickerdoodle and Ginger Snap versions pictured below use almond butter. As the original recipe notes, this can be made gluten-free by using coconut flour and carob chips.
If you don't keep ground flax seeds around, give it some thought. They are loaded with omega-3s and are super healthy. I like to add a tablespoon to smoothies or as yogurt topping; it has a subtle, nutty taste. It's cheap if you can buy it in bulk as meal or grind the flax seeds yourself.
#2: Depending on how you divvy the dough, this only makes 12-18 truffles. Enough to fulfill your sweet tooth without going crazy.
#3: These suckers FREEZE. Just make them into balls, place them on the wax paper, and stick them in the freezer. Once they are solid, drop them in a freezer bag and keep them stashed away. They thaw super-fast--if you make teaspoon-size truffles, stick them in the fridge, and within 10 minutes they are soft enough to eat. In your hand, they are soft enough to eat within five minutes.
#4: This is a Special Edition of Bready or Not, as it not only has a modifiable recipe, but also comes in three versions!
Recipe modified from the version at Momables.
Chocolate Chip Cookie Dough Bites
1/2 cup creamy Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp honey or maple syrup
1/2 tsp vanilla extract
1/4 cup, plus 1 tbsp all-purpose flour OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
1/4 cup mini chocolate chips or carob chips
Place all but the last ingredients together in a small mixing bowl. Blend together. Add in chocolate chips, stir again. If it's too wet, add a little more flour; if it's too dry, knead in a teaspoon of water. Using a cookie scoop or tablespoon, dole out dough onto a wax paper-covered small cookie sheet. Roll in hands to smooth out.
Refrigerate at least 30 minutes before eating. Keep chilled. Makes 12-18 truffles.
---
I found variations on this recipe over at The Nourishing Home. Since all of the steps are posted above and pretty straightforward, I'll just list the ingredients below. I did modify the Snickerdoodle recipe to add one more ingredient, because a Snickerdoodle isn't a Snickerdoodle without the taste of cream of tartar.
Snickerdoodle Truffle Bites
1/2 cup Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp honey or maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup, plus 1 tbsp all-purpose OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
1 pinch cream of tartar
----
These really do taste like nutty ginger snaps. The ginger taste carries a little heat when these are fresh, but it mellows after they meld for a while. Therefore, if you want stronger flavor, up the ginger amount.
Gingersnap Cookie Dough Bites
1/2 cup Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp raw honey OR maple syrup
1 tsp vanilla extract
1 tsp molasses
1 tsp ground ginger
1/4 cup, plus 1 tbsp all-purpose OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
----
OM NOM NOM
August 12, 2012
"I Wish": A Tale for the Niteblade Blog Train
I'm taking part in the Niteblade Magazine Blog Train. You can read the previous entry, and tomorrow the blog train will roll onward. Check it out!
---
After giving up on writing for years, NaNoWriMo gave me the necessary push to make an effort again. The first few years--2004, 2005, 2006, 2007--I only wrote in November, and I eventually realized that writing one month out of the year wasn't good enough, not if I wanted to make a real go of it.
Around this time, I also found the NanoLJers group on LiveJournal. The moderator, Rhonda Parrish, had links back to her own publication--Niteblade Magazine. I read through an issue and was awed by the content and that every story was illustrated. I thought to myself, "I wish I was good enough to be published there."
I was just a baby writer then, working on short stories for the first time, and dealing with rejection for the first time. And not very well, I might add. One rejection left me a crying, depressed mess for three solid days (including my birthday). Yeah, I was pretty pathetic. I considered giving up on writing completely.
I didn't.
Instead, I kept on writing. I worked on my novel. I worked on my short stories. I was an active participant on NanoLJers and also began to follow and comment Rhonda's personal journal. I kept reading Niteblade and various other publications. I had a few acceptances. After a year of making conscious efforts to improve my writing, I took a big risk. I submitted to Niteblade.
I was rather sneaky about it, though. Rhonda only knew me by my LiveJournal name, celestialgldfsh. In my cover letter, I didn't mention that we knew each other. I figured that if she rejected my story, I was sparing myself some awkward embarrassment.
Instead, she enthusiastically accepted that story, "The Pacifier," and two more stories involving the same characters. Later that year, Niteblade published the trilogy in one volume and they were nominated for the Pushcart Prize.
Looking back, it still boggles my mind to see what a leap occurred in that one year.
Niteblade Magazine was an important step for me, and one I'm still proud of. That initial acceptance from Rhonda--one of the very first I received--made me feel like I might have a chance at this writing thing.
Some forty publications later, I'm represented by an agent, a full member of the SFWA, and still getting rejected on a regular basis but no longer crying for days (usually).
This whole writing journey began with reading Niteblade and thinking, "I wish..."
---
After giving up on writing for years, NaNoWriMo gave me the necessary push to make an effort again. The first few years--2004, 2005, 2006, 2007--I only wrote in November, and I eventually realized that writing one month out of the year wasn't good enough, not if I wanted to make a real go of it.
Around this time, I also found the NanoLJers group on LiveJournal. The moderator, Rhonda Parrish, had links back to her own publication--Niteblade Magazine. I read through an issue and was awed by the content and that every story was illustrated. I thought to myself, "I wish I was good enough to be published there."
I was just a baby writer then, working on short stories for the first time, and dealing with rejection for the first time. And not very well, I might add. One rejection left me a crying, depressed mess for three solid days (including my birthday). Yeah, I was pretty pathetic. I considered giving up on writing completely.
I didn't.
Instead, I kept on writing. I worked on my novel. I worked on my short stories. I was an active participant on NanoLJers and also began to follow and comment Rhonda's personal journal. I kept reading Niteblade and various other publications. I had a few acceptances. After a year of making conscious efforts to improve my writing, I took a big risk. I submitted to Niteblade.
I was rather sneaky about it, though. Rhonda only knew me by my LiveJournal name, celestialgldfsh. In my cover letter, I didn't mention that we knew each other. I figured that if she rejected my story, I was sparing myself some awkward embarrassment.
Instead, she enthusiastically accepted that story, "The Pacifier," and two more stories involving the same characters. Later that year, Niteblade published the trilogy in one volume and they were nominated for the Pushcart Prize.
Looking back, it still boggles my mind to see what a leap occurred in that one year.
Niteblade Magazine was an important step for me, and one I'm still proud of. That initial acceptance from Rhonda--one of the very first I received--made me feel like I might have a chance at this writing thing.
Some forty publications later, I'm represented by an agent, a full member of the SFWA, and still getting rejected on a regular basis but no longer crying for days (usually).
This whole writing journey began with reading Niteblade and thinking, "I wish..."
August 10, 2012
Sunday Quote Detours to Friday
I'm taking part in the Niteblade Blog Train on Sunday, so I'm posting the weekly writing quote early--and it's a two-fer! Consider this the Road to Hell edition.
As a writer, what is your road to hell paved with? Purple prose? Facebook? Chocolate therapy? Tell me in the comments!
“The road to hell is paved with works-in-progress.” ~Philip Roth
“The road to hell is paved with adverbs.” ~Stephen King
As a writer, what is your road to hell paved with? Purple prose? Facebook? Chocolate therapy? Tell me in the comments!
August 8, 2012
Bready or Not: White Chocolate Macadamia Nut Cookies
People think of Hawaii as paradise on Earth because of its pristine beauty and sparkling seas. I'm thankful for Hawaii because of its nuts.
Get your mind out of the gutter. Pfft. You people.
Macadamia nuts are lovely, fatty nuts. Did you know that because of their high fat content, they can spoil and should be refrigerated for storage? These nuts are amazing in little lumps with milk chocolate and caramel--oh so dangerous when Cost Plus puts the Mauna Load brand on sale at Christmas--but they are also great with white chocolate in these cookies.
Now, I've tried a few white chocolate macadamia nut recipes, but I always come back to this one. The melted white chocolate in the dough makes all the different--slight sweetness and a smooth texture. Be cautious when you melt the chips, though. It can burn so, so fast in the microwave. Zap it on low power for short stints of time, and stay close.
Recipe from Betty Crocker Magazine #172 April 2001, page 8.
White Chocolate Macadamia Nut Cookies
Ingredients
1 bag (10 ounces) white chocolate chips
2/3 cup sugar
2/3 cup (11 tablespoons) butter, room temperature
1 teaspoon vanilla extract
2 eggs, room temperature
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup coarsely chopped macadamia nuts
Steps
Preheat oven to 325-degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-30 seconds, and stop to stir between passes until the chips blend smoothly. Set aside to cool.
In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Add the remaining chips and the nuts.
Use a cookie scoop or tablespoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the edges begin to turn very light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.
ON NOM NOM.
Get your mind out of the gutter. Pfft. You people.
Macadamia nuts are lovely, fatty nuts. Did you know that because of their high fat content, they can spoil and should be refrigerated for storage? These nuts are amazing in little lumps with milk chocolate and caramel--oh so dangerous when Cost Plus puts the Mauna Load brand on sale at Christmas--but they are also great with white chocolate in these cookies.
Now, I've tried a few white chocolate macadamia nut recipes, but I always come back to this one. The melted white chocolate in the dough makes all the different--slight sweetness and a smooth texture. Be cautious when you melt the chips, though. It can burn so, so fast in the microwave. Zap it on low power for short stints of time, and stay close.
Recipe from Betty Crocker Magazine #172 April 2001, page 8.
White Chocolate Macadamia Nut Cookies
Ingredients
1 bag (10 ounces) white chocolate chips
2/3 cup sugar
2/3 cup (11 tablespoons) butter, room temperature
1 teaspoon vanilla extract
2 eggs, room temperature
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup coarsely chopped macadamia nuts
Steps
Preheat oven to 325-degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-30 seconds, and stop to stir between passes until the chips blend smoothly. Set aside to cool.
In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Add the remaining chips and the nuts.
Use a cookie scoop or tablespoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the edges begin to turn very light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.
ON NOM NOM.
August 7, 2012
Skewed Priorities
Sunday night, I felt like I was part of something great. Despite battling a migraine earlier in the day, when I realized that Curiosity's landing on Mars was at only 10:30 Arizona time, I knew I had to stay up to see it. And once I was sucked into the glorious geek-fest on Twitter, I was wide awake and grinning. When the NASA Jet Propulsion Lab scientists hugged and cried and rejoiced, I felt like dancing along with them--which I didn't do, because that wouldn't have been healthy for my iPad.
I was eager to look at the Arizona Republic Monday morning. Maybe there were new photographs from the rover! I scanned the first page. The feature photograph and article were about the Cardinals football team--the Sikh temple shooting was in a side column. I saw no mention of the Mars landing at all. Maybe it had already gone to print when Curiosity came down? I read on, and on page A7 I found a tiny little article on the subject.
Way to go, Republic. Football, huh? Higher priority than the deaths of multiple people? Higher priority than NASA landing a rover on Mars and nailing it down to the minute?
Today's paper wasn't much better. A picture of the rejoicing scientists at NASA rated a thumbnail-sized picture at the bottom of the first page, leading into an article deeper in the A-section.
Is it any wonder why Arizona is almost last place in the nation with its students? The main bastion of daily literature in the state can't even prioritize one of the greatest scientific achievements of this century. It makes me sad.
I was eager to look at the Arizona Republic Monday morning. Maybe there were new photographs from the rover! I scanned the first page. The feature photograph and article were about the Cardinals football team--the Sikh temple shooting was in a side column. I saw no mention of the Mars landing at all. Maybe it had already gone to print when Curiosity came down? I read on, and on page A7 I found a tiny little article on the subject.
Way to go, Republic. Football, huh? Higher priority than the deaths of multiple people? Higher priority than NASA landing a rover on Mars and nailing it down to the minute?
Today's paper wasn't much better. A picture of the rejoicing scientists at NASA rated a thumbnail-sized picture at the bottom of the first page, leading into an article deeper in the A-section.
Is it any wonder why Arizona is almost last place in the nation with its students? The main bastion of daily literature in the state can't even prioritize one of the greatest scientific achievements of this century. It makes me sad.
August 5, 2012
Sunday Quote has steampunk on the brain
"What a writer has to do is write what hasn't been written before or beat dead men at what they have done." ~ Ernest Hemingway
August 3, 2012
The Awesomeness That is the Cascade Writers Workshop
Last Thursday through Sunday, I challenged myself. I hopped on a plane. I flew a thousand miles. I socialized with people I never met before. I learned stuff about drafting, revising, outlining novels, and unusual donuts. I made several dozen new friends.
Yeah. Cascade Writers was amazing.
I have really enjoyed attending writing conferences, but this workshop was so much more... intimate. Jay Lake discussed revising and his process. Ken Scholes and Camille Alexa took separate approaches to the development of short stories, while Mark Teppo went into great detail about outlining a novel in 90 minutes (and chapter 12 is a good place for the sex scene). Sure, I learned a lot while they spoke to all of us, but I spent hours hanging out with these people afterward, and learned even more through casual, small group conversations.
My critique group politely yet ruthlessly shredded apart one of my stories. I have connected with amazing resources to make my post-apocalyptic and computer-based fiction far more realistic.
We formed large groups and invaded the nearby restaurants to eat yummy food and laugh about stuff; oh McGrath's Fish House, I wish you hadn't closed all your Arizona locations, because the people and food at that Vancouver location were awesome. I met one of my LiveJournal buddies,
slweippert
and her husband, and they were even kind enough to give me my own personal filk concert. She also immortalized the moment where I practiced Sub-Zero fatality moves on a leftover cake head.
Good times.
The days passed far too fast, a blur of happiness, writer shop-talk, and insane amounts of sugary goodness. I left Portland with its sunny skies and 80-degree weather, and returned to Arizona to 80-degrees and torrential monsoon rain. I guess I'll give the state a C for effort.
If possible, I'll go to Cascade Writers next year. You should consider it, too. It doesn't matter if you've never been published or you have multiple novels to your name. Everyone is there to learn. And eat cake.
Yeah. Cascade Writers was amazing.
I have really enjoyed attending writing conferences, but this workshop was so much more... intimate. Jay Lake discussed revising and his process. Ken Scholes and Camille Alexa took separate approaches to the development of short stories, while Mark Teppo went into great detail about outlining a novel in 90 minutes (and chapter 12 is a good place for the sex scene). Sure, I learned a lot while they spoke to all of us, but I spent hours hanging out with these people afterward, and learned even more through casual, small group conversations.
My critique group politely yet ruthlessly shredded apart one of my stories. I have connected with amazing resources to make my post-apocalyptic and computer-based fiction far more realistic.
We formed large groups and invaded the nearby restaurants to eat yummy food and laugh about stuff; oh McGrath's Fish House, I wish you hadn't closed all your Arizona locations, because the people and food at that Vancouver location were awesome. I met one of my LiveJournal buddies,
slweippert
and her husband, and they were even kind enough to give me my own personal filk concert. She also immortalized the moment where I practiced Sub-Zero fatality moves on a leftover cake head.Good times.
The days passed far too fast, a blur of happiness, writer shop-talk, and insane amounts of sugary goodness. I left Portland with its sunny skies and 80-degree weather, and returned to Arizona to 80-degrees and torrential monsoon rain. I guess I'll give the state a C for effort.
If possible, I'll go to Cascade Writers next year. You should consider it, too. It doesn't matter if you've never been published or you have multiple novels to your name. Everyone is there to learn. And eat cake.
August 1, 2012
Bready or Not: King Arthur Flour's Pizza Dough
Last week I posted the recipe for the roast. Today we make the pizza dough, using my new favorite pizza dough recipe from King Arthur Flour, and finish up using the rest of Pioneer Woman Ree Drummond's suggestions for carnitas pizza.
Remember the 24-hour artisan bread from a while back? This dough is similar. Mix it and let it sit for hours or days, but in this case you keep it in the fridge.
This dough is also mixed with semolina (or you can buy King Arthur's Flour's pizza dough flour). It adds a wonderfully light texture. However, that texture also comes from how it is cooked. I heated my stoneware in the oven for 30 minutes while my dough was shaped and waiting on parchment paper. When it was time to bake, I set the parchment and pizza right on the super-hot stones. This creates a crust that's remarkably like a pizza restaurant--soft and chewy and awesome.
Pizza Dough
Recipe from King Arthur Flour.
Ingredients
1 3/4 all-purpose flour
1 1/4 cups semolina flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
Directions
1) To make with a mixer: Beat all of the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
By bread machine: Use the dough cycle.
By hand: Mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.
2) Allow the dough to rise, lightly covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
3) Divide the dough in half. (Or for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").)
4) Put down pieces of parchment paper for each pizza and work the dough on there. Gently stretch each piece into a round. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.
5) Cover the dough with plastic wrap, and let it rest while you heat your oven to 450°F; place your stoneware or aluminum sheet in the oven to heat up. For thickest crust, let your pizza rest/rise for 60 minutes before baking.
6) Baking: After about 30 minutes, use the parchment paper to transfer the pizzas to your hot stone/sheet. Be careful!
7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.
8) Top the pizza with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
Now, to return to the carnitas fixings from last week. After cooking the meat in the crock pot all day, I shredded the carnitas with two forks.
On the pizza dough, I used Mexican green sauce in a thin layer. Atop that I added mozzarella, sautéed green and red bell peppers, green onions, and loads of meat.
Can you say OM NOM NOM?
Remember the 24-hour artisan bread from a while back? This dough is similar. Mix it and let it sit for hours or days, but in this case you keep it in the fridge.
This dough is also mixed with semolina (or you can buy King Arthur's Flour's pizza dough flour). It adds a wonderfully light texture. However, that texture also comes from how it is cooked. I heated my stoneware in the oven for 30 minutes while my dough was shaped and waiting on parchment paper. When it was time to bake, I set the parchment and pizza right on the super-hot stones. This creates a crust that's remarkably like a pizza restaurant--soft and chewy and awesome.
Pizza Dough
Recipe from King Arthur Flour.
Ingredients
1 3/4 all-purpose flour
1 1/4 cups semolina flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
Directions
1) To make with a mixer: Beat all of the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
By bread machine: Use the dough cycle.
By hand: Mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.
2) Allow the dough to rise, lightly covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
3) Divide the dough in half. (Or for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").)
4) Put down pieces of parchment paper for each pizza and work the dough on there. Gently stretch each piece into a round. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.
5) Cover the dough with plastic wrap, and let it rest while you heat your oven to 450°F; place your stoneware or aluminum sheet in the oven to heat up. For thickest crust, let your pizza rest/rise for 60 minutes before baking.
6) Baking: After about 30 minutes, use the parchment paper to transfer the pizzas to your hot stone/sheet. Be careful!
7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.
8) Top the pizza with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
Now, to return to the carnitas fixings from last week. After cooking the meat in the crock pot all day, I shredded the carnitas with two forks.
On the pizza dough, I used Mexican green sauce in a thin layer. Atop that I added mozzarella, sautéed green and red bell peppers, green onions, and loads of meat.
Can you say OM NOM NOM?
