Thursday's update on the construction bunch. It seems they are now building a platform of wooden planks which will be between the moving platform and the balcony so they can stand closer I guess. I wonder when they will actually start on the balconies? They have also been working on setting up the other end's movable platform. I am wondering when they will do the apartments in the middle. As yet, not a thing has been done to any of the balconies. It would appear most of the time they are going to spend on this building will be setting up. I appreciate they have to make all safe of course, they have attached the tower to the balconies with struts screwed into the floor/ceiling of every other balcony as well as another strut leading on to the roof. Actually, I have been enjoying watching all this in dribs and drabs.
This afternoon we have another Stand Up to Falls seminar after our exercise classes. I am hoping this time we will be able to hear what is being said. Talking of which, I was distressed to hear one of our bowlers, she is 90 this year, had a fall and is in hospital. I hope she will be alright. The statistics for the injuries to older people from falling are quite terrifying. Costs something in the region of $3 million in medical bills too they say.
We went for our usual bowling yesterday. Much to my surprise I still continue to bowl well although I was somewhat teed off to find out that our team didn't score one single point yesterday. Hopefully this will change once our whole team is there and we have our handicaps. I must say, bowling is so much more fun if you are getting reasonable scores.
Roasted Asparagus, Mushroom, and Onion Pizza
Partially baking the pizza before freezing helps draw moisture out of the vegetables and set the crust so it stays nice and crisp. Use any hearty vegetables you like, but skip more delicate items like fresh tomatoes, as they won't hold up as well in the freezer.
1 1/2 lbs refrigerated fresh pizza dough
2 small red onions, each cut into 12 wedges
1 lb asparagus spears, trimmed and cut into thirds
2 Tbs cornmeal, divided
2/3 cup lower-sodium marinara sauce, divided (such as Dell'Amore)
5 oz fresh mozzarella cheese, torn into small pieces and divided (about 1 1/4 cups)
3 oz fontina cheese, shredded and divided (about 3/4 cup)
1 1/2 Tbs extra-virgin olive oil
1 1/2 Tbs balsamic vinegar
3/4 tsp crushed red pepper
1/4 cup fresh basil leaves
1/4 tsp kosher salt
1. Divide dough in half. Let stand at room temperature, covered, for 30 minutes.
2. Place 2 heavy baking sheets in oven. Preheat oven to 500° (keep pans in oven as it preheats).
3. Combine mushrooms and onions on a jelly-roll pan; coat with cooking spray. Bake at 500° for 15 minutes. Add asparagus to pan; bake at 500° for 15 minutes. Remove from oven; cool.
4. Roll each piece of dough to a 15 x 9-inch rectangle on a lightly floured work surface. Carefully remove baking sheets from oven; sprinkle with cornmeal. Arrange dough on baking sheets; coat with cooking spray. Bake at 500° for 8 minutes. Spread 1/3 cup sauce over each crust, leaving a 1/2-inch border. Top evenly with vegetable mixture and cheeses. Bake at 500° for 5 minutes. Continue baking at 500° for 5 to 6 minutes, or follow freezing instructions.
5. Combine oil, vinegar, and pepper in a small bowl; drizzle over pizzas. Sprinkle with basil and salt. Cut each pizza into 8 pieces.
7. FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months.
8. REHEAT: Unwrap pizza; bake directly on oven rack at 450° for 20 minutes or until crust is browned and crisp. Top with oil mixture, basil, and salt.
Source: Cooking Light
Have a great day