Friday, May 20, 2016

Our Workmen, Falling, Bowling.

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. 

Not that I dislike pizza, but it is not something we eat very often. Mostly I find there are too many ingredients on pizza in this part of the world. I remember pizza's in Italy which were not nearly so overloaded. They probably are today, but they used not to be. That being said, here is an asparagus pizza for those of you who do indulge.

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 lbs cremini mushrooms, quartered
2 small red onions, each cut into 12 wedges
Cooking spray
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.

6. How-To

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.

Servings: 8

Source: Cooking Light

Have a great day


  1. That pizza sounds nice. The only time we eat pizza these days is during the Aussie Rules football season when we have it at half time or between matches on days like tomorrow when the team he follows and the team I follow are on TV one after the other. Yes it is rather sad, isn't it.

    1. I don't actually remember the last time we had pizza Helen. Something we very rarely eat.

  2. I have to say I'm a "sucker" for pizza, no matter how it is presented :)

    I don't understand how workmen set up their work to be done. We had a new fence put in a few weeks ago and it was a lesson of patience with me watching him work. Came out great, but I would have done it so much differently (but then maybe it wouldn't have stood the test of time :)


    1. I might even try this one, we'll see Betty.

      I understand what they are doing and why, but I had no idea it would take them so long. 2 weeks and nothing done on the balconies at all.

  3. That pizza sounds wonderful.

    Considering I can walk down a ten foot wide hall and still manage to careen into a wall at some point, I'm going to be in real trouble when I'm much older.

    1. Glad it appeals to you Diane.

      Sounds like you should learn T'ai Chi. That really helped my balance and I lived at the coast when I learned. I used to be a bit the same about bumping into things.

  4. I don't like toppings on pizza at all. I've had them, but when it comes down to it, all I want is plain cheese. And New York style. Thin crust in the middle but puffy on the edge and crunchy, and the sauce absolutely cannot have any trace of sweetness. Some pizza places seem to use sweet sauce or tomato paste. Gross.

    1. Sounds like your Italian heritage coming out JoJo. I do so agree with you.

  5. Pizza is probably my favourite food. I like vegetarian pizzas with mushrooms, dried tomatoes and eggplant. I agree with you. Some people put too much on them.

    1. What about putting fish on your pizza Pinky? Other than anchovies I mean.

  6. I love pizza. It is my favorite food though I do not often eat it. I like mushroom and peppers on mine. Never had it with asparagus.

    1. You do surprise me Denise especially with your culinary abilities. Can't remember if you've been to Italy.

  7. Glad they are making it safe, but sorry to hear about the lady that fell.

    I like the idea of onions, asparagus and mushrooms together. That sounds like a nice combo.

    1. She is OK though Ivy, thank goodness, but her face is badly bruised.

      Yes, it does sound a good combo.

    2. I was thinking of making a small hand-pie with the sprouted spelt that I buy (it's from Canada and very, very good). Anyway, I can stick those three, roasted inside. Though I would caramelize the onions, first. But roast the mushrooms and asparagus.

      Last stop for the night. It's time for me to get showered and veg. Today, I didn't sort much. Mostly goofed about and that was very nice.

      Happy Saturday.

    3. I have never used spelt Ivy. But your idea of a hand pie souds very good. Have a great Sunday.

    4. I started using it awhile back because I saw it at the market and I just fell in love with it.

    5. I have never seen it for sale but I expect I can buy it somewhere Ivy.