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