You know who really needs Spring Break? Adults. Teacher friends, you were smart to get into education. It’s a job I know I could never do, let’s face it, unless I taught 1st or 2nd grade, all the kids would be taller than me. But more than that, you get breaks!
We’re just back from some time in Hawaii for the annual escape to sunshine, hence the radio silence around here. The one thing we didn’t have for the duration of our trip was pizza. Hanalei Pizza Company is gone, about to be replaced by a Puka Dog. So, for the first time in ages, we went 10 days without even a slice of pizza. Since we had nothing else in the house, pizza was our first meal back.
And whaddya know, my first post back is a Friday Night Slice. Today’s slice is a vegetarian Kale, Calabrian Chile & Mozzarella pie with thinly shaved garlic.
No one has really committed to Spring yet. We’re still in the rainy season and our grill remains bundled up, still in its winter slumber, but this week’s Friday Night Slice is one you can make today and carry into the summer barbecue season. I can’t say I know exactly where this one came from. Was it a craving for island breezes and sunshine? Or just a passing thought about the pepperoni and jalapeño from Pizza Port? Maybe both. This week’s slice is a vegetarian pizza I’m calling a Pineapeño.
Wolf declared this the best pesto he’s ever had. I laughed, made a “yeah, whatever” face and said, “You’re just hungry.”
It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it. I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.
The crappy pizzas of childhood scar us all. Forgettable as they may be, greasy slapdash cardboard slices from Chuck E. Cheese or Peter Piper form our first experiences with pizza. They create the far end of your spectrum, so that when you come back to that end of the scale around 2 a.m. in your early 20s, you’ll know how bad that pizza is, even if you don’t care because its going to take the edge off a wicked hangover.
Most mark the milestones in their lives with places or people, but have you considered your personal pizza history?
Here’s the deal. Meatballs are not pretty. They’re like most of us – dented on one side, browned but splotchy, hiding beneath a red sauce, and hoping everyone is distracted by the parmesan sprinkled over the top. F that. Today, we’re stripping it bare, because what do you have to hide? A meatball is a meatball, and done right, there’s no shame in it. I’m not your nonna and this isn’t Sunday where we have all day to cook a gravy, so let’s make some Greek-inspired, Spinach and Feta Turkey Meatballs.