Small Slice

I do believe I can make a girlie little bicep!  Heeeeee!

I mean, clearly, I have SO far to go, but I have muscles under all that flab! 

I've been having technical difficulties over here, first with my camera, then with my old computer, and now that I have my new laptop, I'm having trouble once again with my camera.  Small Slice WILL be updated this morning, if it kills me.  And it won't, because I have muscles!

I don't know if any of you read Three Kid Circus, but I've mentioned over there my new obsession with Greek Yogurt (plain) drizzled with honey.  I finally got back to the store and scored a few cartons and I'm in heaven.  Seriously, how did I not know about this stuff before? 

Actually, it's probably good that I didn't, because I wasn't exactly a restrained eater, if you know what I'm saying.  Because even now, with my restraint and lady-like, dainty portions, I'm still tempted to go face down in a tub of this stuff. 

Anyway, I've been sticking with my menu this week, except for last night, when I enjoyed sliced apples dipped in yogurt with honey and almonds.  And when I say enjoy, I mean ENJOY. Hah.  The depths of my sickness are revealed to the internet.  Hello!  My name is Jenny, and I'm obsessed with yogurt!

Tonight is mini-pizzas.  I usually make the dough from scratch in my Kitchen-Aid mixer, using this recipe:

Basic Pizza Dough -

from James McNair's Vegetarian Pizza

1 tablespoon granulated sugar
1 cup warm (110 to 115 F) water
1 envelope (1/4 ounce) active dry yeast
3 1/4 cups bread flour
1 tsp salt
1/4 extra-virgin olive oil

Basically, you mix the sugar, water and yeast, wait to make sure it gets foamy, then combine 3 cups of the flour and the salt, and stir in the yeast mixture and the olive oil.  Then you knead it until it is smooth and glossy and no longer sticky, and then let it rise in an oiled bowl covered with plastic wrap until it doubles. (1 to 1 1/2 hours)

After it doubles, punch it down, squeeze it into a ball , roll it around in the oiled bowl again and  then cover the bowl tightly with plastic wrap and refrigerate that bad boy until the dough is puffy - 35 minutes to an hour. 

Then you form the pizzas - this makes 6 equal-sized mini pizza - about 8" across.

As I said, I normally do this by hand, with the mixer and then hand-kneading.  But then, DUH!  I remembered that my bread maker has a dough function.  I tried it the last time I made pizzas and it was perfect.  I'll be doing the bread maker routine this afternoon.  Unless any of you wants to see the non-cheater version.

I'm off to see what Steph has on her sadistic little mind for today's activity, and then I'll be finally taking on the Strip Tease aerobics, which has been sitting in a sad little NetFlix envelope all this time, waiting on me to get bold enough to work it out in my cluttered living room.