stitchwhich (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
stitchwhich) wrote2015-06-22 04:00 pm
stitchwhich) wrote2015-06-22 04:00 pm
(no subject)
I am so bad about reading LiveJournal that I'm only on June 16th right now. Because whenever I read my 'friend's list', things they write remind me of stuff I want to get done myself, and I pop up to run over and do that thing... and just don't seem to come back to the computer until my phone dings to tell me about a facebook post it thinks I need to read.
Ah, the Electronic Age.
A few days ago my husband cooked up one of those small microwave pizzas for himself. (We're madly trying to use up all the food in both freezers, which is resulting in consuming things we are not all that interested in eating but just can't throw away). The smell was, as normal, much better than the flavor, and I spent a few hours wistfully sniffing the air, wanting pizza for myself. A reduced carb/reduced calorie lifestyle usually means "no pizza for you". Or at least, as I finally figured out, "no ordered-in pizza for you". The breaking point had come and resulted in me attempting to make my own. At 290cal per slice, it was still 'expensive', but quite filling and very tasty. I mention this because I just licked off the sauce from the last slice before I started typing - the final two pieces were lunch today.
I must figure out a better sauce for them. I am content with store-bought Pillsbury Pizza dough and of course the toppings were all nice and home-made, but the sauce was not. I used a canned spaghetti sauce. It wasn't bad and will be very tasty with some meatballs later this week but it was a tad too runny for pizza on a regular crust. We'd used it for 'French bread pizzas' in the past so the runniness wasn't that apparent. I think that mixing a bit of it with tomato paste or puree would do the trick. I already know that the times I would be making myself a pizza will also be times when food must be prepared quickly and easily, else I'd just make up my own sauce. Although.... I should write that down on my to-do list for after our vacation, after the chest freezer is defrosted (why we are eating everything frozen). It would be very handy to have prepared sauces pre-measured for my own pizzas in the freezer.
Remember the Big Baronial Fundraiser Lumpia sale? There are 14 20-count packs of lumpia in our freezer still. One can only eat so much of it before the mind screams "NO MORE!". We're at that point. I almost had a home for some last week until I realized that all we have left has onions in it, which my friends could not eat. Darn.
Ah, the Electronic Age.
A few days ago my husband cooked up one of those small microwave pizzas for himself. (We're madly trying to use up all the food in both freezers, which is resulting in consuming things we are not all that interested in eating but just can't throw away). The smell was, as normal, much better than the flavor, and I spent a few hours wistfully sniffing the air, wanting pizza for myself. A reduced carb/reduced calorie lifestyle usually means "no pizza for you". Or at least, as I finally figured out, "no ordered-in pizza for you". The breaking point had come and resulted in me attempting to make my own. At 290cal per slice, it was still 'expensive', but quite filling and very tasty. I mention this because I just licked off the sauce from the last slice before I started typing - the final two pieces were lunch today.
I must figure out a better sauce for them. I am content with store-bought Pillsbury Pizza dough and of course the toppings were all nice and home-made, but the sauce was not. I used a canned spaghetti sauce. It wasn't bad and will be very tasty with some meatballs later this week but it was a tad too runny for pizza on a regular crust. We'd used it for 'French bread pizzas' in the past so the runniness wasn't that apparent. I think that mixing a bit of it with tomato paste or puree would do the trick. I already know that the times I would be making myself a pizza will also be times when food must be prepared quickly and easily, else I'd just make up my own sauce. Although.... I should write that down on my to-do list for after our vacation, after the chest freezer is defrosted (why we are eating everything frozen). It would be very handy to have prepared sauces pre-measured for my own pizzas in the freezer.
Remember the Big Baronial Fundraiser Lumpia sale? There are 14 20-count packs of lumpia in our freezer still. One can only eat so much of it before the mind screams "NO MORE!". We're at that point. I almost had a home for some last week until I realized that all we have left has onions in it, which my friends could not eat. Darn.