Buffalo Chicken Pizza

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Whenever one of our girls comes home for a visit I always ask them what they want Mom to make them for dinner.  I’ve stopped asking because it’s always the exact same answer – Buffalo chicken pizza.  This is something I figured out on my own and is our family’s number one favorite.  I start with a pizza crust (I make my own), a cooked chicken breast, 3 Tbsp. of butter and about a cup of Frank’s hot sauce.  The butter gets melted in the microwave and then mixed with the hot sauce.  Into that goes diced chicken.  That mixture gets spread on the raw pizza dough then I spread thinly sliced raw garlic on top.  This goes into a 500 degree oven for 10 minutes.  I take it out of the oven and sprinkle blue cheese and shredded mozzarella made from our goat’s milk.  It goes back in the oven for another 5 minutes and it’s done.  The pizza gets served with thinly sliced fresh celery tossed on top.  I considered putting the celery on before it goes into the oven but it’s a very nice touch with a raw crunch.  Yum!

Milk Please!

Doelings and bucklings have all gone to their new home so I am now milking three goats twice a day.  Mina was added to the milking roster on Sunday, but she’s been recently treated for internal parasites so we’re waiting for the medicine to  leave her system before we use her milk.  It’s called milk withdrawal and we always wait a few days longer than the label recommends.  That means Mina’s milk is up for grabs in our canine world, and FiFi has claimed it as her own.  She asks so very nicely!

Worth Every Penny

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Considerable change, eh?

One Of These Things Is Not Like The Others

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About every two or three days we get one of these honkin’ ginormous brown eggs from one of our Rhode Island Reds.  Have you seriously ever seen one this size?  They are double yolked inside, what a treasure!

Men At Work

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Construction is going on in our front yard, we’re having the driveway paved.  Every time I come in from running errands, I think I’m going to be greeted by one of those guys in an orange vest holding a Stop/Slow sign.   What’s cool is the material they removed by scraping the driveway in preparation for paving was used to fill in a large crevice near the output edge of our manmade pond.  We’d had some concerns about it widening over time and eventually blowing our pond out but no more worries as it’s now completely filled in.  We saved money by providing our own landfill for the construction waste.   It’s been tedious schlepping groceries in while they’re working on it but will be so worth it when it’s done.

Garden Update

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Zucchini is starting to come in.  So are the shallots and edamame.  I’ve been the only vendor with tomatoes at the Farmer’s Market for two weeks in a row now.  That will change soon.  Isn’t that cabbage gorgeous?  It doesn’t have a single blemish on it.  Our cabbage did NOT look like that last year!  I think it’s because it’s in the greenhouse.  We’ve started harvesting garlic, so much of it.  It’s a good problem to have!  I’m serving it in corn salsa, baked beans and roasted fingerling potatoes tonight.  I sailed right through two whole heads of it.  I love having an abundance.

Beets Are Beautiful

Roasting enhances the flavor of beets and takes away the bright color.  These are on their way into the oven after seasoning, but they called my name with their beauty asking for a photo op.   So pretty!  If you don’t like pickled beets, and lots of folks don’t, try roasting them.

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