Grilled Pizza
Today we couldn't figure out what to have for lunch, so I made up some hummus and we had that with pita chips. Larry asked for a Margharita pizza for dinner, so we used the grill to make it.
- Homemade hummus is so much better than store-bought, and it's really easy to make. The recipe calls for a larger can of chickpeas than is available now, so I just adjust all of the other ingredients down slightly.
- We used herb and garlic pizza dough from Trader Joe's tonight. I like plain dough better.
- Hummus (Fine Cooking #10, August/September 1995, p. 66)
- Grilled pizza with fresh mozzarella, basil, and heirloom tomatoes
- Spinach salad with cherry tomatoes and Smoked Bacon Vinagrette (Festive Favorites, p. 51)
Wine: David Coffaro 2001 Estate Cuvee (Dry Creek Valley, California). What I would classify as a table wine - a blend of Zinfandel, Cabernet Sauvignon, Carignan, Petite Sirah, and Barbera. I think what Coffaro does best is blend. This is a nice, well-balanced everyday wine.
One of my BIGGEST pet peeves. The industry has down-sized packaging of so many things!!! So many are not the same standard. For example, now many things are 12 oz instead of a pound. Lots of old(er) recipes either don't specify or just assume that a can of something 20 years ago will always be the same size ;-(
Same here. The recipe is eight years old, and calls for a 19-oz. can of bans. But now only 15-oz. cans are available. That's ridiculous!