Friday, February 21, 2014

Trying a new method & snow removal update

 The twins are home with me this weekend, so I've intentionally planned "pizza night." I am now down to one bread machine, with 2 machines having died since I've lived here. I've been making my own bread, rolls, pizza dough for at least 4-5 years now, tweaking recipes and techniques along the way. I like the machine for mixing the dough, preferring to bake the bread product, the traditional way, ending up with a better looking end product as a result. Tonight, I mixed up a double batch of my usual pizza dough recipe, using my Kitchen Aid mixer. Between my shoulder surgery and OT issues, I can't do this manually. If this works for me, once my last ABM dies, I won't replace it, saving what little expense I pay at a second hand shop. If I do decide to continue the practice of using ABMs, at least for dough mixing, I will again acquire my next one either through Freecycle or a thrift store.

 The dough is now rising, my sauce has been made, using the last pint of organic, homemade tomato sauce. The empty canning jars are really stacking up, as we make our way through what I have put up. I will be making 2 pizzas tonight.
Snow removal update: my divorce/tenant-landlord attorney is on vacation, returning on Monday (not surprising as this is school vacation week), so I've sent him a brief e-mail, outlining the situation and seeking clarification as to my legal responsibilities as regards snow and ice removal at this rental.

5 comments:

paidinchickens said...

We have three hollow legged boys in this house and homemade pizza is their favourite. Cheese is getting so expensive though.

CTMOM said...

Paidinchickens
How do you buy your cheese? Preshredded? blends of cheeses? which stores are you shopping at? Have you sought out Deli ends? I pay no more than $4/lb for cheese, often much less, such as the $2.79/lb that I pay for Mozzarella, Swiss, Provolone, Havarti, etc. I hand shred at home for savings. Blocks of cheese often go on sale, sometimes a coupon can be used on top of that as well, for additional savings.
HTH

Marcia in rural WNY said...

I found cheese is going up around here as well. Our store brand ex sharp cheddar is excellent cheese, but I used to be able to get it for $3.59 a pound and now is really hard to catch at $4 a lb. I check and use the deli ends when they have them available, and I switch brands among a group I find acceptable if coupons dictate it. But $4 a lb is almost but not quite impossible lately.

CTMOM said...

Marcia
MY price book max of cheese USED to be $3/lb for years. Several years ago, I moved it to $4. On sale, combining coupons, shopping private labels, hunting down cheese ends, I can usually find cheese @ $4 or less/lb. Just using a bit less to stretch, choosing quality cheeses such as a good, aged NY state Cheddar over a processed blend cheese, IMO, yields better results. We very much like "fancier" cheeses and I normally keep the following on hand: Parmesan, NY sharp Cheddar, Swiss, Havarti with Dill, 5 Italian blend cheese (Asiago, Provolone, Mozzarella, Parmesan, Fontina), Mozzarella/Provolone, LOL Deli American, Monteray Jack/Pepper Jack, Boursin, Chevre, herbed Chevre, Gouda/smoked Gouda. One trick is to buy block cheese and cut/cube/shred etc yourself-USUALLY = savings, not always! Know your price per LB!

Belinda said...

I also have canning jars stacking up here. Our pantry is well stocked right now, so I am running out of places to put them. I put all that would fit into our cooler for storage.