She was exhausted from the week's trip to Dallas. Kicking off her shoes, getting into her house dress and then plopping down in her chair for a drop dead nap started her recovery and the balloons are flying still, a week later. But it does appear that the green balloon is struggling.
We envision it saying "hey, I am still flying but working harder just to stay up. The breezes in here from the fans are not helping as they make me fly around this chair all day long."
Each morning now we fear that green balloon will down for good and then what do we do since we have assigned a name to the balloon "green balloon" giving it membership in the family. We understand the balloon's struggle and appreciate all that it has brought to my wife's return home. But what do we do tomorrow or the next day when green balloon has run its race?
I am going to be like Scarlet, "I am not going to think about that right now.........."!
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YEA, IT IS HOT IN EAST TEXAS
A heat map of the USA will show much of the country in red and dark reds. We are coping. The animals are too finding shade and cover where ever they can. Fresh water topped off with ice cubes several times a day and, along with us, they are taking it one day at a time. The 10-day forecast shows triple digits. "Who ya gonna call?"
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"HOME MADE" PIZZA
I found this Artisan Flatbread at Aldis super market and was drawn to it by the picture showing its use to make pizza. Looked like a good idea and fit my wanting to try some kind of pre-made "bread" that I could use to make pizza at home.
Adding some jar pizza sauce, mozzarella, pepperoni, green peppers, sliced tomato and black olives, I slid the above on a pizza stone and into the oven at 400 degrees for 13 minutes. Bingo, homemade pizza with out much work.
I was surprised that the crust had crunch when I cut the squares (good sign) and that like all pizza hot out of the over, it will burn your mouth if you are stupid enough to try it without letting it set a few minutes. After a few minutes, it had cooled down enough and I'll be darned, it was very tasty pizza for the work. Win win.
Having learned that, pizza #2 the next day was a repeat with improved layering and sizing of toppings. Sliding the pizza on and off the pizza stone on parchment paper solved the "moving" of the pizza in and out of the oven.
Several artisan flat breads are now in the freezer and I have pizza at home solutions.
To this point, cooking in this heat wave is not a thing either of us want to do come dinner time. Breakfasts are quick and easy eggs, toast, fruit etc. Lunches are a snack of items in the fridge pull drawer, but dinner at the height of the days heat can be a PBnJ or bowl of cereal. These pizzas are not much more work using "pickings" from the cupboards and refrigerator shelves/drawers.
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AND WHY NOT MORE WHILE WE ARE AT IT?
Also picked up two, 1 pound pizza dough's ready to bake.
Mistakes were made, but the pizza cane out done and eatable. In fact, the bride ate two whole pieces. She said it was just fine and she is a picky eater.
* Too much topping and wet tomatoes
* Did not bake low enough in oven
* Dough was done but chewy and inconsistent
* I had minimal expectations with this try and achieved that.
Next time less toppings. Longer rising time out of the refrigerator. Baking on bottom oven rack and more research to do on stretching and shaping dough. Why does it look so easy when someone else does it?
Right now, the artisan flat bread is the way to go for me. Better flavor and less moving parts. But the refrigerated dough will continue as a challenge and learning experience.
Leftover pizza tonight for dinner and in that, I am "pizza-ed" out for awhile. It has been fun though and adds meal options down the road.
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"I SEE YOU" CHARACTERS
I asked a high school classmate and long time friend if she would share a few of her paintings with me as I am a big fan of her talent. She said that she had a few animal characters that she has would be happy to complete and send them to me. She calls these "I See You" characters. She took the above photo to show me and I replied that they were perfect. These will find their way into a child's room, but for now I am the 81 year-old child and so enjoying them every day here on the mantel.
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JIBBER JABBER
The weather here is a thing. Every summer, I share these days here and this year is no different. One hundred four today and forecast for days to come. No let up. To complain is a waste of time because a good part of our nation is under long term heat advisories. We have learned to get outside work done NLT nine or ten in the morning. There is no way I could ever function outside for more than a few minutes after that time, so house-bound it is with our outdoor excursions limited to getting in and out of the car for town trips or wandering to the garage freezers and then back in the house.
Folks who have to work outside in this heat also try to get their days started at daybreak and completed around noonish. Indoor markets and stores do fine, but folks work at a slower pace. Hydration is absolutely a mandate throughout the day.
Animals have found shade and places to lay as the heat of the day passes into night time. No mowing of lawns needed. But plants need a daily soaking to also survive.
AND
"I am ok, just resting for awhile."
Thanks for the visit this week.
