Home Made Pizza - An Experiment that I Want to Try

So I just got back to the house.
I headed out with Ghost this morning - she to catch her bus to work, and me to drop off a resume at The Red Apron. It's a cute little shop. The fanciest of fancy grocery stores, but there you have it. It smells good when you walk in. :-)
Here's hoping that someone gets their dream job offered to them with a July start-date, and that they decide to hire me to take over the position.

( Further to this, I... )

This afternoon will include:
Writing at least 1000 words for The Novel (I may already have most of the next scene or three written, so I will have a look and see if I can't get a little bit ahead of myself on this front)
Grating cheese (ideally using the food processor)
Dishes
Making pesto (probably)
Changing the sheets (probably)


Up, up, and away! :-)


TTFN,
Amazon.


[1] Think: 3 cups of roughly-chopped garlic chives + 1/4 C crumbled walnuts (or chestnut meal) + 1/4 C grape seed oil + 1 tbsp white wine vinegar + 2 tbsp nutritional yeast + 1 tbsp dried basil + 1 tbsp water + pinch each salt & black pepper --> Chuck it all in a food processor (possibly before grating mozzarella cheese) and blend until well purreed. Freeze by the cup OR half-cup for use on pasta and pizza.

[2] Okay, yes, freezing cheese kind of screws with the texture. However since this stuff was bought to be melted anyway? I'm fine with chucking it in the freezer.

[3] Black currant syrup from the grocery store. It's, like, $10 for a litre of the stuff, and I use it to make black currant curd - it's delish.