Goodbye Tour USA

Have you read Cat’s Eye by Margaret Atwood? Because wow, the Lynn and Brynne from our first post about intercoursing squirrels have essentially transported through time to get to this moment, our final meal crafted together (for the time being). I’m now having second thoughts about this time thread being from Cat’s Eye. Shoot. You know what we’re talking about though, right? It’s like all the time in between didn’t even exist–all we have to remember it by are pictures of our dumb faces shoveling malts and certain intense associations with the song “Ticket to Ride” by The Beatles.

 

We had a ticket to ride on Wednesday night. A ticket to ride all the way to Italy with our Kale Pesto Pizza. [Brynne’s note: insert a 5 second pause before saying the following] Beep beep beep beep, nuh-yeah! If you follow that hyperlink (does anyone? you all are basing your summer meal plans off of ours like in Julie & Julia, right?),¬†you’ll note that this particular meal is advertised as being vegan and gluten free. Would’ve been a super interesting recipe to make, but these ladies don’t own a vegetable spiralizer (and couldn’t find one at Cub [Lynn’s note: @brynnec my local grocer, Fry’s Food & Drug, would definitely carry vegetable spiralizers, so what do you think of your precious Cub now? You still love it? Oh, okay.]) and didn’t want to spend money anyway #galsonabudget, so we instead made this a non-vegan, gluten-full pizza and used the above recipe only for the pesto–which was yummy!

While Brynne took a shower, Lynn prepped the pizza dough. Mind you, we’d stopped halfway through an episode of¬†Grey’s Anatomy¬†to partake in these competing activities, so tensions were running high. This lead Lynn to look for an easy way to¬†get pizza dough, quick!¬†

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Quickly making dough, blurry lady!

From a combination of online recipes, she scrounged together that she’d need 2-ish cups of flour, 1-ish tablespoons of yeast, less than a cup of warm-ish water, and maybe some salt and sugar. She experimented a little, then finally had a ball of something to let rise in the oven. While the dough rose, so did the happiness of one Brynne as she spoke to her mom (and the first-ever¬†Dining Ynn subscriber!) on the phone. Lynn, with the help of Brynne’s taste-testing, pesto-d it up with kale, walnuts, garlic, evoo, and lemon juice. “It’s too salty” said Lynn. “It’s pretty lemony” said Brynne. Brynne was right. More kale in the food processor!

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Pesto! Kale Pesto!

At this point, we excitedly took out the eggplant we had bought as a “substitute” vegetable for the zucchini called for in the OG recipe–we’ve been eating a lot of zucc this summer, you should know–but when we cut into the purple demon, we found that it had¬†gone bad! Strike two for Cub Foods!!! [Brynne’s note: I don’t think we can completely blame Cub on this one. I think we just don’t know what a good eggplant looks like??] So with some quick thinking, we pulled out a potato (interestingly enough, the potato we had been planning on using for the GF crust of this pizza pre-spiralizer dilemma) and sliced it up real thin (to the effect of a French Meadow flatbread we had shared some days earlier). We took out some yellow tomatoes and grape tomatoes from the garden #galswithagarden and sliced those up too. Brynne was aiming for a rainbow-inspired ‘za.

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Rainbow!

After the pizza dough had risen and the veggies had been sliced, we rolled out our dough on a lightly greased & floured cookie sheet (#thecookiehouse), spread on some kale pesto, then a layer of veggies, then sprinkled the top with some goat cheese (leftover from our yummy¬†Summer Salad¬†#galswhouseleftovers), a layer of spinach and garden basil, then more cheese. Wow. Spectacular. We had some leftover slices of potato that we threw on the pan and seasoned with rosemary–and then Lynn got excited about spices and put some oregano on top of the pizza for shits & giggles. We baked it at 375 for 20 minutes while we went on the porch to admire some roses!

When it came out of the oven, Lynn brought it out to her porch ladies to inspect/show off, rightly so. It looked like this:

 

After that, we dug in. Big time. Hard core. All out. There were leftover slices of potato in the oven and yeah, we forgot about them! Whatever. Our pizza was delicious.

What happened next? We stayed parked on that porch until Brynne said, “It’s time for something sweet! Cake balls, babies!!!” [She didn’t really say that but that’s what she thought.] These were a last-dinner extravagance we knew we needed, and a good activity for us to divert our minds and stress during our Grey’s Anatomy watching.

We created these by making a cake mix from a Valentine’s day red velvet heart-shaped situation. The dye was very intense. Turned everything pink. Yeesh. Baked it up, cooled it, crumbled it, combined with Deirdre’s secret recipe for delicious frosting. Nice! Next up: cover it in chocolate and sprinkles.

 

The chocolate situation should be noted: Don’t just melt hot chocolate in a microwave. Put some butter in that baby and melt it in a pan, you freak. Just don’t mess with the radiation!! It won’t work!! Drizzle chocolate on top of the cake ball creations and shake sprinkles on top, then pop them into the fridge to cool off!

After chilling for a few hours, they were delicious. The chocolate tasted rich and buttery. The perfect end to a perfect dinner and summer.

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Cheers, ladies.

Brynne’s note: Thank you, Lynn. Thanks for being my co-chef and an inspiration to innovate in the kitchen, among many, many other things. Miss ya much, roomie/friend/love/co-worker/did I mention friend?. Can’t wait to keep blogging and chatting with you “Call Your Girlfriend”-style.

Lynn’s note: Lady B, you are the joy of my world. Thanks for enduring a summer of my bullshit and bringing me along many walking and some pastry-inspired journeys. You’re my favorite face to look at underneath my armpit a la “thread the needle,” and my favorite little bitch (in the feminist sense!).