Mush!

Are you the dog in the front?
Tongue out and bug eyed?

Everyone is waxing philosphical lately on the merits of Thanksgiving. Don't get me wrong, I've much to be thankful for, just wishing things would slow down a BIT so that I could savor some of it. My studio brushes have been dry for months (fixing that this weekend) and some weeks I don't see my hubby until Friday. Feeling like the second in line dog, getting pulled/pushed along at top speed, but not in the drivers' seat. By Tuesday, I am swearing it's Friday already. My new archery-busting gym routine has been done once exactly in three weeks. Sad indeed.

This weekend I am spending with my hubby who has the ginormous task of keeping me sane of late (Thanks, babe!) I am not in jail, so he's doing a good job. Most of the stuff I am tackling is completely new every, single day and challenging in a way that I have not experienced before.  For the next four days I am grateful to just have fun, hang out with people I don't see often, cook and create some stuff.

Am also mucho thankful for all of you that keep reading this nonsense and stopping by on occasion. Hope you have time to enjoy things such as they are in your world today as well. Happy Thanksgiving to you all!

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...

Sauce
2 cloves garlic, diced fine
1/4 c olive oil
1/2 t salt
pepper

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.