Where I've been
Mostly I've been working on race stuff . . . did you know that Todd Wells is coming?
This week I've been to Wausau, led CVC in some fun race start intervals, done a rollerski strength workout (I'm still sore!), signed Mountain Hardwear as a sponsor, finalized our host hotel, processed tons of work related paperwork, went on an easy run since that takes less time than biking, ordered race posters, and many other exciting things.
Here's a picture from my trip to Wausau . . .well the Village of Weston actually. The program I administer funded work at this school including this pedestrian way through the parking lot and some sidewalks that lead to the school from the surrounding neighborhood. It's actually the first construction project that has been completed that has been funded. I have a big tour of the north woods coming up soon with stops in Ashland, Hayward, Eau Claire and maybe some other communities I'm working with. Next week I have a trip to Platteville in the works.
Friday Night Pizza
I was a bit distracted when I was shaping the crust so it is a little oddly shaped but still tasty. I would highly recommend this one. Dave got stuck doing most of the work since I started it and then took a phone call about race stuff and went for a short run. It's well worth the effort and don't be afraid to substitute if you don't have everything. With fresh corn and tomatoes in season you can't go wrong.
Heirloom Tomato and Sweet Corn Pizza (from Vegetarian Times)
Garlic Pistou
1 head garlic
2 Tbs olive oil
1/4 cup pine nuts (I didn't have any so I used pumpkin seeds)
2 tbs fresh oregano (I used dried since that was what I had)
1 tsp fresh lemon zest (I used lemon olive oil)
Pizza
Pizza dough or crust
2 1/2 oz cotija or feta cheese
3 cups fresh corn kernels (I cooked the corn slightly)
1 lb assorted heirloom tomatoes sliced
2 tbs torn fresh basil
2 tsp chopped fresh dill (which I skipped since I didn't have any)
1. To make garlic pistou: preheat oven to 350F. Wrap garlic in foil. Bake 40 minutes. Cool
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients.
3. Preheat oven to 400F. Spread dough or crust with garlic pistou. Sprinkle with cheese and corn. Bake 15 minutes or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
This week I've been to Wausau, led CVC in some fun race start intervals, done a rollerski strength workout (I'm still sore!), signed Mountain Hardwear as a sponsor, finalized our host hotel, processed tons of work related paperwork, went on an easy run since that takes less time than biking, ordered race posters, and many other exciting things.
Here's a picture from my trip to Wausau . . .well the Village of Weston actually. The program I administer funded work at this school including this pedestrian way through the parking lot and some sidewalks that lead to the school from the surrounding neighborhood. It's actually the first construction project that has been completed that has been funded. I have a big tour of the north woods coming up soon with stops in Ashland, Hayward, Eau Claire and maybe some other communities I'm working with. Next week I have a trip to Platteville in the works.
Friday Night Pizza
I was a bit distracted when I was shaping the crust so it is a little oddly shaped but still tasty. I would highly recommend this one. Dave got stuck doing most of the work since I started it and then took a phone call about race stuff and went for a short run. It's well worth the effort and don't be afraid to substitute if you don't have everything. With fresh corn and tomatoes in season you can't go wrong.
Heirloom Tomato and Sweet Corn Pizza (from Vegetarian Times)
Garlic Pistou
1 head garlic
2 Tbs olive oil
1/4 cup pine nuts (I didn't have any so I used pumpkin seeds)
2 tbs fresh oregano (I used dried since that was what I had)
1 tsp fresh lemon zest (I used lemon olive oil)
Pizza
Pizza dough or crust
2 1/2 oz cotija or feta cheese
3 cups fresh corn kernels (I cooked the corn slightly)
1 lb assorted heirloom tomatoes sliced
2 tbs torn fresh basil
2 tsp chopped fresh dill (which I skipped since I didn't have any)
1. To make garlic pistou: preheat oven to 350F. Wrap garlic in foil. Bake 40 minutes. Cool
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients.
3. Preheat oven to 400F. Spread dough or crust with garlic pistou. Sprinkle with cheese and corn. Bake 15 minutes or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
posted by MadCross at 10:42 AM
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