A Birthday Tradition Revisited

In this day and age, it seems that traditions are receiving a bad press.  Many traditions provide a sense of comfort and stability in a world that is filled with chaos. The tradition I started for my wife’s birthday is now over a decade old, and it is a tradition that is now rooted in our family.  Hopefully, this is a tradition our son will carry with him into his marriage, and it will become generational.  What traditions have you started in your family? What have you been doing for years?  What stability have you brought to you and your family’s lives through your traditions?

The following video… I filmed last year, but I was finally able to edit it the way I envisioned these past few weeks.  I hope you enjoy our continued tradition to celebrate the most important person in our household.  After the video, I included the first post I made about this birthday tradition 3 years ago.  Enjoy the flashback.

For the past eight or so years, I started a tradition for my wife’s birthday.  Before this epiphany, I would ask my wife what she would like for her birthday cake?  I would then, like most husbands, go hunt down the desired cake and purchase it from a bakery or sometimes an ice cream parlor.  One year my wife said, she didn’t feel like having a cake or anything.  She was reading about how unhealthy processed cakes were due to all the additives and processed ingredients.  I don’t blame her; I am not a fan of food coloring in my food either.  But, I didn’t have a problem;  she always made my cake from scratch.

My wife knew I was not a good baker, but I felt the gauntlet had been cast down, the challenge had been made, and I needed to step up as a husband and respond in the only dignified way I could and that was to don an apron and start a bake’n. Thus, a new tradition was born.

It is a Woman's World... I love this cook book from 1939.

It is a Woman’s World… I love this cook book from 1939.

I found a book with the most natural ingredients I could find at a Robert’s Bookshop selling used books in Lincoln City, Oregon.  The cook book is pre-WWII, and I figured the war was a definite trigger for over processed foods in our diet as the military rations found commercial labels and entered our grocery stores soon after.

I began searching through the cake recipes and I tried several for my wife over the years.  The first cake I made  was almost a brick, and from then on I got much better.  The cakes from this cook book are not fluffy, light cakes.  They are dense, rich, thick cakes that stick to the roof of your mouth and to your ribs.  They truly are good.  However, three years ago I made Krista the Zesty, Orange Cake, and now I am not allowed to bake a different type of cake or change recipes.  This is the birthday cake that has won my wife’s heart, and so  I have dedicated the past few years to perfecting the recipe and the cake’s presentation.

Icing, filling, whatever it is; it's all good... Here is the page I reference for the orange icing. It leaves a lot of room for interpretation that only a true baker would know. I left the other two recipes in the shot since Prune filling sounds so interesting.

Icing, filling, whatever it is; it’s all good… Here is the page I reference for the orange icing. It leaves a lot of room for interpretation that only a true baker would know. I left the other two recipes in the shot since Prune filling sounds so interesting.

When it rains, it pours… The week of my wife’s birthday this year; I had meetings scheduled every night after school, the snow plow truck broke down, and the propane stove and oven quit working.  At least the wood cook stove, was available to make the cake without any problems.  In fact, I prefer the wood cook stove to the propane one when baking.

The icing on the cake... I usually create the icing for the cake the night before I make the cake so it has time to chill.

The icing on the cake… I usually create the icing for the cake the night before I make the cake, so it has time to chill.

I usually make Krista’s zesty, orange cake in stages.  On the eve before making the cake, I make the orange icing.  After I grated the peel for the orange flavor, I squeeze the fresh orange for the half cup of orange juice needed.  I also grate a lemon for the icing and add the juice of the freshly squeezed lemon for a little more zing.  Once the icing is cooked and thickened, I set it out to cool before placing it in the fridge overnight.

The apprentice... My son and apprentice is adding his eggs to the cake batter and doing a fine job. He has been a great help in the creation of this birthday cake.

The apprentice… My son and apprentice is adding his eggs to the cake batter and doing a fine job. He has been a great help in the creation of this birthday cake.

The next day,  which was luckily the weekend, I began making Krista’s cake.  This year I had help from my son.  He did an excellent job cracking the eggs and adding the ingredients to the mixer to make the cake batter.  He also learned how to juice the oranges and lemon for the batter as well.

In this next shot is our Juice King, which is our citrus juice squeezer.  Krista found it at an antique sale, and it has worked great ever since we brought it home.  I require the use the juicer three different times.  Once for the icing, then for the cake batter, and last for the frosting.

Roll up your sleeves and squeeze... Here we work together to squeeze the 1/2 cup of orange juice required for the recipe.

Roll up your sleeves and squeeze… Here we work together to squeeze the 1/2 cup of orange juice required for the recipe.

When the batter is ready for the cake pans, I have the wood cook stove revving up to cooking temperature.  The key is to not overheat the oven because waiting for it to cool is time consuming.  I close the flue and open the oven vent.  I also open up the ash tray drawer below the fire box and when it approaches the 350 degrees required, I shut everything down except the oven vent.  I tend the firebox making sure it has enough fuel to cover the baking time of 25 – 35 minutes.  Once I have the fuel and the temperature needed, I place the cake pans into the oven on the same rack.  The oven temperature was so even and the cook time so short, I didn’t need to re-position the cake pans once they were in the oven.

Pat-a-cake, pat-a-cake, baker’s man... I could not help but to feel rush a little by the hungry eyes behind me and the next line, "Bake me a cake as fast as you can."

Pat-a-cake, pat-a-cake, baker’s man… I could not help but to feel rushed a little by the hungry eyes behind me and the next line, “Bake me a cake as fast as you can.”

The finished product this year was great, except I hate to waste anything, so I added way to much orange icing to the center between the layers of the cake.  I must remember when it comes to presentation, less is more.  However, when it comes to flavor and taste, I still tend to get carried away and put as much frosting and icing on the cake beyond surface allowance.  Good thing I’m not an architect.

Almost finished... All that is left is to add the orange icing and candles on top.

Almost finished… All that is left is to add the orange icing and candles on top.  The toothpicks held the top layer in place to add the frosting.  I placed way too much icing in between the 2 layers, but it was worth it.

Here is Krista’s beautiful, zesty, orange, double layer cake made with orange, lemon zest icing between the layers and drizzled on top of the orange and vanilla butter cream frosting.  Now, my wife has to wait another 366 days for her birthday cake; it’s a leap year.  Unless, our son or I request it as well.

 

 

A View to a Quiche

What inspired me to even attempt making a quiche happened many years ago.  My wife was out for the evening, and I was having a guy’s night in celebrating with a James Bond Marathon.  During the film A View to A Kill 1985 starring Roger Moore as James Bond and Christopher Walken as the villain, James Bond makes a damsel in distress a quiche out of the left overs in her kitchen.  I figured if James Bond could do it, so could I, and I grabbed a cook book and began making quiche out of what I could find in the fridge. We didn’t have any bacon, but plenty of chicken, so in a Bond like fashion, I made a quiche, which I proudly gave to my wife when she returned.  My wife loved it.  Mostly, for the romantic gesture, but also because she had a wonderful meal without the concern of preparing, cooking, or cleaning up after.


I wouldn’t go so far as to say baking a quiche saved my marriage, but I can honestly say the gesture did improve my ability to continually woo my wife’s affections.  Making dinner for my wife on her birthday has become our tradition.  I love doing it, but sometimes I catch her off guard and create a meal on a whim, which goes a long way in lifting my wife’s morale and stature as the love of my life.

A Quick Review of A View to a Kill

After creating this post, I decided to watch the movie “A View to a Kill” again.  I was amazed by the plot, which seemed to touch upon some present day concerns.  In the movie, a computer chip was developed by the antagonist, Zorin, which could survive an EMP attack, and this chip was intentionally leaked to Russia.  A computer chip was implanted into a racehorse to increase the horse’s speed at the push of a button, this is known as biohacking. Also, there was an inference that the antagonist was the by-product of biohacking himself to circumvent natural human development to increase intelligence, but the unfortunate side-effect was the creation of a raving sociopath. Next, Silicon Valley in California was stated to controlled 80% of the world’s computer chips in 1985 and was the target of the antagonist.  Once Silicon Valley was destroyed, he would control the world’s computer chip supply. If he could have waited for NAFTA, the WTO, and other trade deals with China, it would have been done for him within the next 15 years.

Sometimes I wonder if our movies are a script in which humanity watches, buries in the human subconscious, only to create the very path humanity chooses out of false implanted destiny.  Maybe, I give our media too much credit, and it is really a mirror reflection of what our culture is becoming and any quality think tank group could follow a similar path of development through a causal effect relationship.

I’ll I know is even though this movie was a typical Bond film of innuendo after innuendo to create coy shock and humor, it touched on issues that are now current media and even conspiracy topics of choice from the fall of Silicon Valley, biohacking, and an eminent EMP threat from possibly Russia.

Want to support our blog?  Consider purchasing a Pauper’s Candle from our company.  Another romantic gesture for the one you love without the need to cook a meal.  Shop our store for https://paupers-candles.ecwid.com/

Thanks to the Fair Use Act for allowing this brief segment of the movie “A View to a Kill” to be used as an educational purpose in making quiche and the importance it has played into our family’s tradition.  I encourage everyone who is a 007 fan to choose their favorite Bond movie and enjoy an evening.

Chicken Quiche Recipe (See Better Home and Gardens: New Cook Book 1990 or newer to create an adaptation of your own.)

  • 3 Eggs
  • 1 ½ cups of milk
  • 1 ½ cups of shredded cheddar cheese, pre-mix cheese with 1 Tablespoon of flour
  • 1 Chicken breast chopped and cooked into bite size pieces season chicken breast with pepper, rosemary, whatever sounds and will taste good.
  • ¼ cup green onions
  • ¼ cup of olives
  • ¼ cup of mushrooms

Directions: Whip eggs and mix in large bowl milk with cheese/flour mixture.  Add dash of salt to ¼ teaspoon for taste.  Add other ingredients and mix thoroughly. Dump into precooked piecrust that is still hot out of the oven and place a complete quiche in the oven for 40-45 minutes at 375 degrees F.

 

Life issues today, solve problems of tomorrow

Look at it go… That 1st month was great and then… (see list to right)

Have I got a deal for you?  A cheap snowplow truck that is aged, but still looks good.  The engine runs, the plow blade lifts and turns.

Reality Check: The plow truck cannot go into first gear.  The mechanic during the transmission build discovered the flywheel is the wrong size and causes a shudder throughout the truck.  The 4-wheel drive must remain in 4-wheel drive because once out, it will not engage again.  The plow blade slowly creeps to the ground and must be lifted every 30 seconds.  The gas tank has slipped from its air-duct mount and is cutting into the drive shaft. The rear lights are blown and too obsolete to find a replacement. The motor on the plow is gone from constant raising.  The plow pivot rods were accidentally welded into the collar and sheared with use, leaving the plow blade on the ground detached from the truck.  The carburetor, well you already know about that.  One of my students told me Ford stands for Fix Often Repair Daily.  I am beginning to believe him.


While working on the carburetor to prevent a fuel leak from the brass fuel filter, the brass fitting broke inside the carburetor.  At this point, it seemed hopeless, but my mind traveled back in time in which I remembered a copper seat from a shower that did the same thing inside a galvanize pipe.  My wife found a tool at George Morlan plumbing supply that could reverse the stripped fitting out.  Thanks to the advice of the people working the counter.  That evening, I was able to remove the stripped fitting, replace it with a brand new copper seat, and have a shower that no longer leaked at the hot water side of the faucet.  I was so relieved because my only other option was cutting a huge hole in the drywall.  I really hate cutting holes in perfectly good walls.

The final straw… This was the end of the 2015-16 winter season. I realized the plow blade needed new mounts welded and a new collar for it to function.

Sometimes our problems and solutions to other events in our lives prepare us for new situations we will face.  I remember how scared I was about fixing that shower over a decade ago. Now with this carburetor, I was relatively calm and just needed to find a tool I stored away through three different moves and 10 years of time.  No problem, almost a decade ago, I created a plumbing toolbox and since this tool was used for a plumbing fix, it has stayed dormant, waiting in the toolbox until it was needed.

What problems are you facing today that are preparing you for life tomorrow?  This is just a mechanical issue, but we face relationship issues, work related issues, life issues every day. How have they prepared us for today?

Oatmeal, best consistency and taste, to fight a “cold” day.

Below freezing... When the temperature drops this low, our wood stove consumes more firewood.

Well Below freezing… When the temperature drops this low, our wood stove consumes more firewood.

This past week; it seems winter has arrived.  The temperatures have dropped well below freezing, snow has fallen (not enough to plow), and our entire family has become horribly sick.

Just now we are starting to break through the illness, which is a relief to finally see the other-side to this horrible virus.  Opening up the shades on Saturday morning, we discovered ice on the inside of our windows and the temperature was at -10 degrees Fahrenheit.  I opened up the dampened down wood cook stove from the night before, stoked the red coals, and added new wood to bring it back to life.  We quickly began to warm up the house.  Our hot breakfast was actually made the night before and was waiting for us in the morning.

Easiest breakfast to fix... Open thermos and dish out delicious oatmeal.

Easiest breakfast to fix… Especially when no one feels like cooking. Open thermos, and dish out oatmeal.  The eggs were just gathered from the hen house and have nothing to do with this recipe.  Just “egg”nore them.

For breakfast, we decided to have homemade oatmeal.  Our oatmeal recipe is from scratch, extremely easy, but definitely not typical.  We created our recipe from two different books.  Both books are an excellent example of cooking from scratch,  cooking off grid, and conserving resources.

“Time needed for cooking [oatmeal]: Cereal products have a naturally delicious flavor, although not pronounced, which is brought out by long slow cooking, and the right proportion of water and salt.  Long slow cooking used to mean four to six hours, but manufacturing process have cut the time considerably – to fifteen or twenty minutes in the case of some of the fine grained wheat products, and even three to five minutes for partially cooked cereals. However, a longer cooking only improves them.” (Berolzheimer)

Being off grid, the art of slow cooking can happen several ways, but for cooking oatmeal over six hours, our best solution has been adapted from another personal favorite book in my collection, Sailing the Farm by Kenneth Neumeyer. This book is a great asset for anyone wanting to live off the grid.  Kenneth Neumeyer puts his ideas into practice as he converted his sail boat into an ocean going farm to live indefinitely away from humanity, until the loneliness brings him back to port.  Great book!

“A thermos will hold heat for hours while it gently softens proteins and starches into forms the body can more readily assimilate.  Valuable vitamins and enzymes are much less likely to be destroyed by slow cooking than by boiling for an hour. Besides saving fuel, you save your health” (Neumeyer).

Oatmeal...with all the fixings.

Oatmeal…with all the fixings.

Our recipe is simple, we preheat a wide mouth 24 oz. themos by Stanley by adding boiling hot water. We then dump the water out and add 1 cup of rolled oats into the wide mouth thermos.  We then bring the water back to a boil on our wood cook stove and pour 2 cups of the hard boiling water over the rolled oats in the thermos.  We add a 1/4 a teaspoon of salt and stir the entire contents with a large stir stick we have.  We then seal the thermos tightly, and since it is the last thing we do that evening, we retire for the night to wake to gently cooked and very flavorful oatmeal.  The oatmeal has a pleasant consistency throughout.  A person can add more hot water to thin if desired. We all individually add our own toppings to our oatmeal for taste.  We all top our oatmeal with a nice helping of butter and brown sugar. My son and I like dried blueberries.  My wife and son both add milk, but my wife differs by not adding dried fruits.

This last Saturday, we really enjoyed our oatmeal for breakfast.  Being sick this past week, it was nice on a queasy stomach, and it felt good on a sore throat.  The house was warm and toasty, and the warmth of the oatmeal only brought more comfort during this below freezing day.

Sources:

Berolzheimer, Ruth, ed. Woman’s World Cook Book. Chicago: Consolidated Book Publishers Inc., 1939. Print

Neumeyer, Kenneth. Sailing the Farm. Berkeley, CA: Ten Speed, 1981. Print.

A Birthday Challenge Turned Tradition: Zesty, Orange, Double Layer, Birthday Cake

For the past eight or so years, I started a tradition for my wife’s birthday.  Before this epiphany, I would ask my wife what she would like for her birthday cake?  I would then, like most husbands, go hunt down the desired cake and purchase it from a bakery or sometimes an ice cream parlor.  One year my wife said, she didn’t feel like having a cake or anything.  She was reading about how unhealthy processed cakes were due to all the additives and processed ingredients.  I don’t blame her; I am not a fan of food coloring in my food either.  But, I didn’t have a problem;  she always made my cake from scratch.

My wife knew I was not a good baker, but I felt the gauntlet had been cast down, the challenge had been made, and I needed to step up as a husband and respond in the only dignified way I could and that was to don an apron and start a bake’n. Thus, a new tradition was born.

It is a Woman's World... I love this cook book from 1939.

It is a Woman’s World… I love this cook book from 1939.

I found a book with the most natural ingredients I could find at a Robert’s Bookshop selling used books in Lincoln City, Oregon.  The cook book is pre-WWII, and I figured the war was a definite trigger for over processed foods in our diet as the military rations found commercial labels and entered our grocery stores soon after.

I began searching through the cake recipes and I tried several for my wife over the years.  The first cake I made  was almost a brick, and from then on I got much better.  The cakes from this cook book are not fluffy, light cakes.  They are dense, rich, thick cakes that stick to the roof of your mouth and to your ribs.  They truly are good.  However, three years ago I made Krista the Zesty, Orange Cake, and now I am not allowed to bake a different type of cake or change recipes.  This is the birthday cake that has won my wife’s heart, and so  I have dedicated the past few years to perfecting the recipe and the cake’s presentation.

Icing, filling, whatever it is; it's all good... Here is the page I reference for the orange icing. It leaves a lot of room for interpretation that only a true baker would know. I left the other two recipes in the shot since Prune filling sounds so interesting.

Icing, filling, whatever it is; it’s all good… Here is the page I reference for the orange icing. It leaves a lot of room for interpretation that only a true baker would know. I left the other two recipes in the shot since Prune filling sounds so interesting.

When it rains, it pours… The week of my wife’s birthday this year; I had meetings scheduled every night after school, the snow plow truck broke down, and the propane stove and oven quit working.  At least the wood cook stove, was available to make the cake without any problems.  In fact, I prefer the wood cook stove to the propane one when baking.

The icing on the cake... I usually create the icing for the cake the night before I make the cake so it has time to chill.

The icing on the cake… I usually create the icing for the cake the night before I make the cake, so it has time to chill.

I usually make Krista’s zesty, orange cake in stages.  On the eve before making the cake, I make the orange icing.  After I grated the peel for the orange flavor, I squeeze the fresh orange for the half cup of orange juice needed.  I also grate a lemon for the icing and add the juice of the freshly squeezed lemon for a little more zing.  Once the icing is cooked and thickened, I set it out to cool before placing it in the fridge overnight.

The apprentice... My son and apprentice is adding his eggs to the cake batter and doing a fine job. He has been a great help in the creation of this birthday cake.

The apprentice… My son and apprentice is adding his eggs to the cake batter and doing a fine job. He has been a great help in the creation of this birthday cake.

The next day,  which was luckily the weekend, I began making Krista’s cake.  This year I had help from my son.  He did an excellent job cracking the eggs and adding the ingredients to the mixer to make the cake batter.  He also learned how to juice the oranges and lemon for the batter as well.

In this next shot is our Juice King, which is our citrus juice squeezer.  Krista found it at an antique sale, and it has worked great ever since we brought it home.  I require the use the juicer three different times.  Once for the icing, then for the cake batter, and last for the frosting.

Roll up your sleeves and squeeze... Here we work together to squeeze the 1/2 cup of orange juice required for the recipe.

Roll up your sleeves and squeeze… Here we work together to squeeze the 1/2 cup of orange juice required for the recipe.

When the batter is ready for the cake pans, I have the wood cook stove revving up to cooking temperature.  The key is to not overheat the oven because waiting for it to cool is time consuming.  I close the flue and open the oven vent.  I also open up the ash tray drawer below the fire box and when it approaches the 350 degrees required, I shut everything down except the oven vent.  I tend the firebox making sure it has enough fuel to cover the baking time of 25 – 35 minutes.  Once I have the fuel and the temperature needed, I place the cake pans into the oven on the same rack.  The oven temperature was so even and the cook time so short, I didn’t need to re-position the cake pans once they were in the oven.

Pat-a-cake, pat-a-cake, baker’s man... I could not help but to feel rush a little by the hungry eyes behind me and the next line, "Bake me a cake as fast as you can."

Pat-a-cake, pat-a-cake, baker’s man… I could not help but to feel rushed a little by the hungry eyes behind me and the next line, “Bake me a cake as fast as you can.”

The finished product this year was great, except I hate to waste anything, so I added way to much orange icing to the center between the layers of the cake.  I must remember when it comes to presentation, less is more.  However, when it comes to flavor and taste, I still tend to get carried away and put as much frosting and icing on the cake beyond surface allowance.  Good thing I’m not an architect.

Almost finished... All that is left is to add the orange icing and candles on top.

Almost finished… All that is left is to add the orange icing and candles on top.  The toothpicks held the top layer in place to add the frosting.  I placed way too much icing in between the 2 layers, but it was worth it.

Here is Krista’s beautiful, zesty, orange, double layer cake made with orange, lemon zest icing between the layers and drizzled on top of the orange and vanilla butter cream frosting.  Now, my wife has to wait another 366 days for her birthday cake; it’s a leap year.  Unless, our son or I request it as well.

 

 

Grandma’s Amazing Clam Dip

Grandma's Amazing Clam Dip served with Kettle Potato Chips.

Grandma’s Amazing Clam Dip served with Kettle Potato Chips.

Growing up and visiting my Grandparents was always something I looked forward to. My grandma was a wonderful cook and the family always gathered at my grandparents cabin in the Santa Cruz Mountains in California. One thing I remember Grandma serving was her clam dip. Everyone enjoyed it and it did not last long. It is a simple dip and yet we all looked forward to having some. When I was older I asked Grandma if I could make it with her. We made with dip together and the recipe has remained in my head to this day.

When I married my husband, Mark, I was excited to make my Grandma’s Clam Dip for him. I was probably more excited than he was when I first made it. He really enjoyed it. The memories I have when I eat this dip make it even better. To this day, I make this clam dip for us during Holidays, especially Thanksgiving and Christmas. Also whenever we decide to skip lunch and just have our favorite snack foods while watching a movie, Grandma’s Clam Dip is always on the list.

Grandma's Amazing Clam Dip is Served!

Grandma’s Amazing Clam Dip is Served!

As I was writing out my Grandma’s Amazing Clam Dip recipe, I realized that Grandma never really had a set amount of clam juice, sour cream, salt, or pepper that she used. It was always by taste. So as you make this recipe feel free to modify the amounts of these ingredients to your liking. Over the years, I have added the ingredient dried crushed garlic to the dip. Mark and I love the added garlic. What doesn’t taste good with a little garlic?

I have taken this dip to many gatherings, when asked to bring a side dish or appetizer. I like to serve the dip with potato chips. I have become a fan of the Kettle Sea Salt potato chip, either crinkle cut or regular cut.

So the next time you want a little snack or are asked to bring an appetizer to a special occasion, try bringing my Grandma’s Amazing Clam Dip. Everyone is sure to enjoy it!

Clam Dip Recipe

Chicken Pesto Pizza has become a Webber Family Friday Night Favorite

Chicken Pesto Pizza is a Webber Friday Night Favorite.

Chicken Pesto Pizza is a Webber Family Friday Night Favorite.

There is nothing like home made pizza.  A couple years ago I was watching a video from Homestead Blessings. ( By the way, The Homestead Blessing Videos are a wealth of good traditional information)  This video was about making bread and one recipe presented was a pizza bread recipe.  I thought to myself, I am going to use this pizza dough recipe and it only required the dough to rise for 5 minutes before using it.  I was very anxious and excited to try this recipe because I never really liked my current pizza dough recipe and therefore was not very proud of or liked making my chicken pesto pizza.  Once I tried this recipe, my pizza was stepped up a few notches and now I enjoy to cook and serve my Chicken Pesto Pizza.  My husband loves to save his crust and add honey on it as a nice treat after eating his pizza.  This pizza dough recipe is at the bottom of the post. I just love the ease and consistent results of this recipe.

I also have learned to make pesto.  I am totally enamored by basil.  I love to grow it, smell it, and cook with it.  Basil is my favorite herb.  For pizza making, I make a batch of pesto and divide it up in about  2+Tbsp amounts.  I put each amount in a small freezer zip lock bag, then collect the small bags and put them in one big freezer zip lock bag and place it in the freezer  My recipe makes between 6-8 Tbsp or 3-4 servings.  My pesto is ready in pizza serving amounts.  My Pesto Recipe is also posted at the end of this post.

To make my Chicken Pesto Pizza, I first pull out one serving of my pesto out of the freezer to unthaw.  I grate my mozzarella cheese next and then slice all my toppings;  olives, mushrooms, green onions, chicken, and artichoke hearts.  I then make my pizza dough.  The recipe calls to let the dough sit for 5 minutes.  While the dough is sitting, I begin heating up my pizza stone, which has to be the best gift I ever picked at our family Christmas gift exchange.  Then I roll out my pizza dough, pull the stone out of the oven, spread corn meal on the stone, or flour in a pinch and place dough on stone.  I then make my crust.  Next I spread the Pesto on the dough and sprinkle the cheese all over.  Then I spread the cooked chicken, mushrooms and olives.  If I remember I will cook my green onions with my chicken to have soft onions.  If I do not remember I add them as my last topping.  I like to add on top of the pizza, grated parmesan cheese and dried garlic.  Finally, place pizza in oven at 350 degrees for 10-12 minutes or until cheese is melted.  Slice your cooked pizza and serve.

There is nothing better than having Root Beer with Pizza.

There is nothing better than having Root Beer with Pizza.

A couple extra tid bits:
1.  I use 1 chicken breast cut into small pieces and cook it in my small cast iron skillet and add seasonings such as salt, pepper, dried chopped garlic, basil, and oregano.

2.  My husband and I love to eat our chicken Pesto Pizza with Virgil’s Root Beer.  This is the best root beer I have had.  It is a little pricey, but we wait until our local grocery store has it on sale and then my husband goes and buys them out.  This way our root beer supply lasts until the next sale.

We enjoy home made pizza just about every Friday night.  May you enjoy it too.

Pizza Dough RecipejpgPesto Recipe