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It was still dark out still snowing
You were still here still asleep
When the leaves came out
Their shadows came out too
I can’t remember the summer
I can’t remember your voice
But it is still dark out still snowing
You are still here
Franz Wright
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My Grandma Tess made the roses! They are copper and very delicately painted.
Tags: Quoting
Look again at that dot. That’s here. That’s home. That’s us. On it everyone you love, everyone you know, everyone you ever heard of, every human being who ever was, lived out their lives. The aggregate of our joy and suffering, thousands of confident religions, ideologies, and economic doctrines, every hunter and forager, every hero and coward, every creator and destroyer of civilization, every king and peasant, every young couple in love, every mother and father, hopeful child, inventor and explorer, every teacher of morals, every corrupt politician, every “superstar,” every “supreme leader,” every saint and sinner in the history of our species lived there–on a mote of dust suspended in a sunbeam.
Carl Sagan
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Hello freezing January! We are in an unfortunate slump of bitter cold and very few dog walks, wah. What better means of consolation than a little pizza? As I am very much invested in using the almond pulp, I scoured books, the interwebs, and my own memory to create my take on a cauliflower crust. Ages ago, I made one with zucchini (the memory), and not gonna lie, it tasted great but required so much zucchini and sweat equity that I only did it once. This gives the same feel for a lot less effort!
Thankfully, there aren’t many ingredients, either: Cauliflower, almond pulp, parmesan cheese, and eggs (guess how many?!).
Unlike most crusts, you must parbake! This is the first crust, I let the second one brown a bit more.
The final product! It was really, really good. It definitely isn’t the same as wheat, but when you’re off gluten, it definitely makes for a best of both worlds situation.
One large head of cauliflower, in chunks (1 lb 5 oz, 600g)
3/4 cup almond pulp (3 oz, 90g)
1/2 cup finely grated parmesan cheese (3/4 ounce, 21g)
3 eggs
parchment paper
Preheat oven to 400. Whiz your cauliflower to oblivion, in batches, if need be. If it is really wet, squeeze out some of the moisture by wrapping in a clean dish towel, or, perhaps, your nut milk bag! Put in a large bowl, and add the almond pulp, parmesan,and eggs. Beat until well incorporated.
Cover a large baking pan with a sheet of parchment paper. Take half of dough mixture, and with clean hands, spread evenly over the surface. Bake at 400 for 20 minutes, or so, until the bottom is nicely browned.
Top however you like! Bake until the cheese is super melty. Repeat with the second half of the cauliflower mixture. Enjoy!
Tags: almond pulp
Life is not always perfect. Like a road, it has many bends, ups and down, but that’s its beauty.
Amit Ray
Tags: Quoting
I have found that some of the simplest things have given me the most pleasure. They didn’t cost me a lot of money either. They just worked on my senses. Did you ever pick very large blueberries after a summer rain Walk through a grove of cottonwoods, open like a park, and see the blue sky beyond the shimmering gold of the leaves? Pull on dry woolen socks after you’ve peeled off the wet ones? Come in out of the subzero and shiver yourself warm in front of a wood fire? The world is full of such things.
Richard Proenneke
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Happy 76th birthday, Daddy! I love you…
Tags: Quoting
