Fugly Farm

[igorsMistress]

Not quite brave enough to get into the pool with the teens yet!

Not yet. The big girls let them they’re not welcome. I’m going to move a pool into the small yard over the weekend though.

 

[drstratton]

Not yet. The big girls let them they’re not welcome. I’m going to move a pool into the small yard over the weekend though.

I'm sure they will love that! Looking forward to some pictures of them swimming!

 

[igorsMistress]

Hope helped make pizza dough and homemade sauce this afternoon

 

[N F C]

It won't be long IM before you have all the grands cooking and you can retire your apron!

 

[igorsMistress]

It won't be long IM before you have all the grands cooking and you can retire your apron!

That’s my goal

 

[igorsMistress]

This was the first time I’ve made pizza sauce from scratch. I really like the recipe we used even though it was tamed down a bit for hubs and the kids. I made two pepperoni pizzas and have dough going for a white pizza with just ricotta, Parmesan and mozzarella cheeses. I’m going to brush the crust with garlic and rosemary infused olive oil first. Something different to try anyway. I may also ferment the sauce this summer to see how that tastes.
Speaking of fermenting, I’ve been using the fermented garlic and the taste is actually quite strong. Especially when used in Alfredo sauce where it’s added at the end. Wow! I do like it though and plan to ferment some again using garlic from my garden. Depends on temps.

 

[N F C]

This was the first time I’ve made pizza sauce from scratch. I really like the recipe we used even though it was tamed down a bit for hubs and the kids. I made two pepperoni pizzas and have dough going for a white pizza with just ricotta, Parmesan and mozzarella cheeses. I’m going to brush the crust with garlic and rosemary infused olive oil first. Something different to try anyway. I may also ferment the sauce this summer to see how that tastes.
Speaking of fermenting, I’ve been using the fermented garlic and the taste is actually quite strong. Especially when used in Alfredo sauce where it’s added at the end. Wow! I do like it though and plan to ferment some again using garlic from my garden. Depends on temps.

If it's not too much trouble, would you mind sharing the sauce recipe? I usually just doctor up a jar of store-bought but homemade would be nice!

 

[igorsMistress]

If it's not too much trouble, would you mind sharing the sauce recipe? I usually just doctor up a jar of store-bought but homemade would be nice!

Sure here you go. It’s just doctoring up a can of tomato paste. I’m going to make some adjustments and I think the brand of paste you use will impact taste too.
https://www.allrecipes.com/recipe/17319/exquisite-pizza-sauce/

 

[N F C]

Sure here you go. It’s just doctoring up a can of tomato paste. I’m going to make some adjustments and I think the brand of paste you use will impact taste too.
https://www.allrecipes.com/recipe/17319/exquisite-pizza-sauce/

Thanks!

Did you use the anchovy paste? That's something I've never used.

 

[igorsMistress]

Thanks!

Did you use the anchovy paste? That's something I've never used.

YVW. That I didn’t use, we aren’t fans.