We're a bit suspicious of ordering pizza because we are not really sure what ingredients they are using and the pies are often too greasy. So I've got in the habit of making our own. The trick is to have available some pizza dough such as a mix from Pillsbury or Betty Crocker, or even Bisquick and to have enough to stretch thinly into the whole pan. Then, all it takes is sprinkling a little salt and herbs on the dough crust first before adding the cheeses, onions, tomatoes and tomato sauce. We use mozzarella and goat cheese or whatever is left over, such as a bit of cheddar or Gouda either sliced or grated, or some crumbled feta cheese. You can also add any left-over meats or vegetables such as sliced sausage, or chicken, green beans, or whatever you like. We're actually planning to make a ham and pineapple one too which is pretty easy as you don't need much ham and there's always a can of pineapple somewhere. This one -- made with sliced smoked portobello sausage left-over -- was a great Sunday dinner, thanks be to God.
It's not often I brag about my plants but the rhubarb is one I am proud of growing. I had ordered a small rhubarb root a couple of years ago and just threw it in the ground in the middle of the yard not really sure of what I was doing but having some vague idea that it would grow okay without too much attention. My favorite plants are those that don't require too much attention all the time as who needs gardening to be a chore? The only exception is roses for which I am compelled to prune and fertilize and deadhead and feed and water and adjust the soil near them or whatever as they are just plain needy plants -- and I do love their flowers. But back to the rhubarb, each summer it grows bigger and bigger with lovely thick stems that I can pick and cook and put into desserts. I've made sure it got some water if there was a heat spell and if I'm adding plant food to anything else (like those greedy roses) I'd throw some near the rhubarb too. This summer I've made Rhubarb Betty, Rhubarb Crumble and also put diced rhubarb in a meat dish and rhubarb puree in muffins. My favorite way to cook them is to slice them up and let them cook slowly in a crock pot with some lemon juice, butter and water and hey presto, an hour or so later, there's dessert! I recently discovered that the leaves are noxious with oxalic acid so you can't eat that part of the plant. There's nothing like growing your own food in the back yard!
