Creative planning ideas….

Almost everyone I know celebrates Thanksgiving in some way. After all of the food and friends and family, I find it’s a good time to reflect on the blessings I have in my life. November and December are slower times in my business which is stressful financially but its also a great time for recharging and planning for the year ahead of me. Setting goals is important…but planning to make them actually come to fruition is the hard part! I work on my personal goals, my business goals and the group goals we set as a family. As a single mom, just figuring out my work schedule and making things work with my children’s schedules can be daunting. I am a list maker…which doesn’t really integrate well with today’s digital technology. I love to doodle and scribble all of my ideas on paper but organizing them and making them accessible can be a challenge. Does anyone have any apps or technology to share with me on how to better handle this? Please comment if you do! I would really appreciate the help!

ipad LWS port

 

It’s Summer…. Enjoy the simple things

It’s so easy to get wrapped up in so many activities during summer time that we forget to slow down and enjoy it. There’s a reason they call it “the lazy days of summer”, but you wouldn’t know it by most parent’s summer schedules. This summer as a break for mom (me), we have been taking turns making meals. To make things interesting we’ve been trying at least one new recipe a week. It’s so easy to be stuck in a rut when it comes to meals, especially when you are on a budget. This has become one of our new family favorites: BBQ Grilled Pizza!

  

It may not be pretty…but it’s delicious!

It’s so easy! All you have to do is plan ahead. These pizzas are very inexpensive if you make your own dough. About one and a half hours before you’d like to eat, mix up a batch of pizza dough and leave it to rise. (Recipe follows.) When you are about ready to eat…punch down the dough and heat up the grill. Separate dough into 4 equal pieces and have each person roll out their own. 

The key to making it great it how you cook it. When you heat up your grill, half of the grill will need to be set on medium to high heat and the other half set to low. Oil the hotter side of the grill with a little bit of olive oil. Then put your pizza dough on that side. Watch it carefully and just when the bottom is starting to turn golden turn it over and put it on the cooler side of the grill. Now is when you put on the toppings. Next you close the grill for a couple of minutes, just long enough to melt the cheese without burning the bottom of the pizza. Finally, remove pizza and enjoy while it’s still hot.

 You can use whatever you want for toppings. My favorite is a simple garlic marinara sauce with fresh basil leaves and fresh mozzarella pieces. My daughter, Summer likes one with BBQ sauce, leftover grilled chicken, fresh basil and shredded jack & cheddar cheese. The combinations are endless. You can just use whatever leftovers you have on hand; pre cooked meats, lunchmeats, sliced veggies, etc. We’ve even tried dessert pizzas… Sliced fresh peaches with cinnamon & sugar. Or caramel sauce with apples, topped with a scoop of vanilla ice cream and sprinkled with sea salt. I think they are great sweet or savory. Let everyone get creative and make their own masterpieces.  Please share what you come up with! We’d love to hear your ideas!

 

iPhone pic of my daughter’s masterpiece 
Grilled pizza dough recipe: 

Ingredients

  1 teaspoon sugar 

  1 packet active dry yeast 

  2 teaspoons extra-virgin olive oil, plus more for bowl and brushing 

  1 teaspoon salt

  2 1/4 cups bread flour or all-purpose flour, plus more for work surface 

  1 cup warm water 

Directions

1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

2. Stir oil into yeast mixture. 

3. In a standing mixer with dough hook attachment, add flour and salt. Add yeast mixture and mix on low until liquid is incorporated (dough will appear dry). Knead on low setting, until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 30-45 minutes. Punch down dough and cover; let rise another 20 minutes.

Roll out using extra flour. Lightly oil dough and take it to the grill 🙂