Monday, May 28, 2012

Say Cheese

Doesn't that view make you want to just fling some arrows?

I love three day weekends. Stating the obvious, as who doesn't right? Gave me some extra time to play and hang out with some friends I don't see enough.

Was able to snag some new compound gear and get moving on that end this week. Still needs some minor tweaking, but hey, at least I am shooting. Spent some time in the sun shooting 50 and 70 m finally. Felt soooo good to be out there.

Also had the opportunity to learn to make some homemade, from scratch cheese with some archery (and non-archery) friends. See the full story and recipes on Steph's blog. Yes, there were goats involved and I wanted to take them all home with me. Thank you to Sara Turnbull for letting us use your kitchen and giving us the skinny. 

The ricotta in question
My cow queso blanco (fancy-speak for white cheese) turned out fantastic, but the goat mozzerella did something odd and turned into the inedible brick version.  Made THE best grilled pizza ever for dinner, though. It's super easy, so I am sharing the recipe with you. We've trialed and errored our way out of the bugs.

Grilled White Pizza
Oil up some paper towel with vegetable oil and grease up the grates while heating up to 350-400.Turn the middle burner off on a gas grill so you get nice indirect heat.

We're usually in a hurry, so we use the premade frozen version, let it come to room temp and cut in half. Any bigger and it gets too hard to handle.  Work the dough out with your fingers, lay on a peel or a really large cookie sheet.

You can almost smell the garlic...
2 cloves garlic, diced fine
1/4 c olive oil
1/2 t salt

Mix and let sit for at least 10 minutes while the grill is heating up.

Put your dough on your peel and oil it up good so it doesn't stick. Place on the grill face down for 5 minutes.  Pull off the grill, flip and oil up the other side. Flip back over and slather on your now garlicky oil. Add fresh mozzarella, parmesan, and ricotta (used the homemade, drier version from above).

Slide back on the grill for another 4-5 minutes. Watch so it doesn't burn.

Pour a nice glass of white wine and you have dinner.

Sunday, May 20, 2012

One Year Ago...

It was waay too nice out for the world to end, as yesterday was first day we have woken up to sun and not the inside of a golf ball.  I am apparently one of the naughty ones, as I was still here sitting on the porch with my coffee listening to the turkey cackle in the hedgerow. Good thing, too, as it was a great week for shooting and I want to keep going.

You ever notice that the more you do something, the more you want to keep doing it? Not like a habit, but you improve your skills and get excited about it and want to go out and do it again as soon as possible. Yup, I am in the happy space right now. Good light bulb stuff happening and the fact that it's not drizzeling is definitely a plus in my book.

After the lawn and laundry chores were done, Matt and I met up with some friends for an impromptu 40-50-60 shoot. First time out - we were looking for zombies in the woods. Found Grant's new turkey decoys instead. The shooting part was great - I had one pin marginally set for 40 yds and had to guess for the rest.

Sunday, May 13, 2012

Zombies ate my fingers

'Glamour Zombie' photo (c) 2011, jamesrdoe - license:'s been an unusual weekend. Not only does my right hand looks like zombies have been snacking on my fingers, but it really limits what I will be doing this summer. With any luck, I will get out of weed whipping for a while. It also seriously puts a lid on any shooting with fingers I had planned, so ...Cricket to the rescue.

Confirmed that my current A/C/Es will be just fine. In the process of finding a scope for my extra sight, which I am hoping will be adjustable enough. My white W&W stabilizer looks totally kick-ass on it and it shoots so smoothly now. Should have things more or less sorted in the next week or so.

The good news is that I love shooting this bow. It's truly relaxing for me, so thumbs up in that regard.