Thursday, March 31, 2011

Just Say NO to GMOs!


As many of you know, GMOs have been in the news a ton lately with some disappointing legislation allowing genetically modified alfalfa and sugar beets. This has been a huge upset to those who are concerned about the future of our crops, especially organic produce. I have started countless blog posts about GMOs but it is such a huge topic to tackle that I always save it for another date. It's just too important to keep avoiding though so here are some easy things I will address.

1. One more reason to love shopping at PCC is that they have joined the Non-GMO Project and are labeling foods on every aisle that are free of GMOs. Love it!

2. Here is a quick fact sheet about GMOs.

3. Here is great list of 6 things you can do to avoid GMOs.

4. Download one of these non-GMO shopping guides.

5. I first learned to fear GMOs after reading the article "Doctors Warn Avoid Genetically Modified Food" from The Well Being Journal back in 2009. Since then GMOs have been on my radar and I've been learning much more. One point from the article that especially caught my eye...

The only published human feeding study revealed what may be the most dangerous problem from GM foods. The gene inserted into GM soy transfers into the DNA of bacteria living inside our intestines and continues to function. This means that long after we stop eating GMOs, we may still have potentially harmful GM proteins produced continuously inside of us. Put more plainly, eating a corn chip produced from Bt corn might transform our intestinal bacteria into living pesticide factories, possibly for the rest of our lives.

6. Once on my radar I started researching GMOs and found The Institute for Responsible Technology whose website is "the most comprehensive source of GMO health risk information on the web". I spent way too much time checking out this site but learned a lot.

7. The article "Monsanto's GMO Corn Linked To Organ Failure, Study Reveals" from the Huffington Post was also quite interesting.

Reading up on GMOs can be really overwhelming. It would be really difficult (almost impossible really unless you're willing to change your habits, not eat out and avoid gatherings with friends and family) to avoid GMOs entirely. I try to live by a motto, and help inspire others to do the same, that you just have to do as much as you can in your own home and then not worry about the rest. It's really all you can do without making yourself loony. On the other end though, don't turn a blind eye to what's happening in our food system. The food out there is not what our parents were raised on and not even what we were raised on. It's packed with pesticides, antibiotics, chemicals, artificial coloring, GMOs and more. This is something to pay attention to for your health and your kids! You can also get involved to help make a difference! ..


Wednesday, March 30, 2011

Hama Hama Clams

My best pal at the Ballard farmers market is a guy named Tim at the Wilson Fish stand. He's the friendliest chap and every week we stop in to say hello and catch up, get a sample of the smoked salmon for my little lady and see about buying some fresh fish. (It's coming soon friends! Only a few more weeks and they're headed back out to sea!)

On Sunday Tim told me that the Hama Hama Oyster Company had just joined the Ballard market and that he's known the family for years and can attest that their clams and oysters are great. Tim always steers me to the right cut of the right fish at the right time so I trust him completely. With his recommendation behind us, we headed for Hama Hama and picked up a few pounds of clams. That night I made Tyler Florence's Linguine con le Vongole. Other than using spaghetti instead of linguine and throwing in some extra garlic (I always add more garlic than a recipe calls for) I followed the recipe to a tee. It was delicious.

If you've never cooked clams before, read these instructions for cleaning clams. They're easy to clean and easy to prepare with so many different ways to cook them... in beer, in wine, with sausage, over pasta, with bread for dipping in the sauce, and more.

Tuesday, March 29, 2011

Get the Goods....

. ./
I'm getting so excited to throw fun dinner parties when the warm weather arrives that I'm on high alert anytime I see great outdoor entertaining pieces. Pottery Barn really nailed it this year with all of their outdoor entertaining items like their melamine plates, wicker charges, white flatware and more. Some of my faves.... .
. .
Decorator's Drink Dispenser

Hobnail Polycarbonate Drinkware

Caterer's Outdoor 36-Piece Flatware Set

Melamine Plates

(available in light blue, green, raspberry and mustard yellow)

Wallpaper Envy

I love this wallpaper spotted on House Crush. I want it for my kiddos playroom. Can't you just imagine how fun it would be to create a wall of artwork and photos?! Sadly our playroom is already on overload and any more clutter to the eye would put me over the edge. But in another life, in another house, I would buy this in a heartbeat!.


Monday, March 28, 2011

A Sure Thing

. .

Let me break it down for you... noodles, cream (lots of it), butter, and four kinds of cheese (2 cups worth). How on earth could this be bad? I tried the Pioneer Woman's Pasta ai Quattro Formaggi and it was delicious. My kids and I gobbled it up. I made it with spaghetti instead of angel hair but followed the rest of the measurement because honestly, with this type of pasta there's no point in making it if you're going to skimp on the fatty ingredients. To really get the flavor you have to go for the gusto. It's worth it, especially hot and steaming right out of the bowl.


Friday, March 25, 2011

Last Chance for Tickets

Alvin Ailey has arrived in Seattle. Last chance to get your tickets.
Article from The Seattle Times:

Brand Anna


Interesting article on Anna Wintour from The Wall Street Journal:
(I wish I could say I read The Wall Street Journal but I don't. I rely on my husband to pass on the interesting stuff. And I must say he does a pretty good job. Thanks for the article husband!)

Shoe of the Day


I love this Metallic Braided Sandal by Chloe. The perfect summer sandal to wear with everything from shorts to dresses. Other than being a pretty penny, they're pretty perfect for an everyday nude sandal.

Tuesday, March 22, 2011

Oh So Cute, Outdoor Entertaining


I did not waste one minute after seeing the post on House Crush about all the adorable blue & white melamine dinnerware on sale at Target. I loaded up the baby and off we went at 9:30am this morning. There are so many cute plates, bowls and platters in different prints to mix & match. I also couldn't resist the plastic tumblers in smoke color for water glasses or mixed cocktails on the patio. Thank you House Crush! I could not be more excited to use all my new dinnerware for my first outdoor dinner party when the warm weather arrives!


Monday, March 21, 2011

The War on the Food Movement


I'm always interested in hearing what Michael Pollan has to say on current food issues. Click here to read an interesting interview with him about the war on the food movement.


Easy Vegan Substitutions

I'm in no way prepared to go vegan, but as Oprah says "I'm leaning into it". So I'm making easy substitutions where I can, and taking a little more enjoyment when I do have cheese, eggs, and meat. This morning I substituted rice milk for cow's milk for my morning latte and it was delicious. I was actually getting bored with my morning cup of joe anyway so it was nice to mix it up and I really enjoyed the new flavor. It's a little sweet so I didn't even need sugar. I also substituted almond milk for cow's milk in our oatmeal and it was fantastic.
"Leaning into it" Vegan Oatmeal

old-fashioned rolled oats
1/2 apple (preferably organic)
1/2 t cinnamon
slivered almonds, toasted
almond milk, steamed or warmed

Cook oatmeal according to instructions on package. When it's 1/2 or 3/4 of the way cooked, stir in cinnamon and use a microplane to grate apple into the pan. Stir to combine. Warm the almond milk and set aside. When the oatmeal is ready, spoon into bowls and top with banana, raisins, almonds and almond milk.

Serve with rice milk latte for a delicious vegan breakfast. You won't miss the dairy for a second.

Sunday, March 20, 2011

Quote of the Day


- Andy @ Dinner, A Love Story

(I couldn't agree more)

Time to Find Your FLARE for Fashion



Photo credits: Sartorialist, Jak & Jil Blog, Denimology and many many more
(some old, some new)

Cute Kicks

It's my first summer with a little boy who walks so I was excited to pick up some spring shoes for the little stud. I decided to skip the crocs and find some new styles. Here are a few of the cutest ones I saw...

Native Kids Shoes - Jefferson in white
Available at select Nordstrom locations

Salt Water Sandal by Hoy Shoes - Sun-San Sharks in brown

Vans Kids - Zapato Del Barco in white

Superga Kids - 2750 Lace in grey

Vegan Snacks

I love the organic, raw and vegan food goodies from House of the Sun. Their creations can be found at the Ballard farmers market and the Madison Market co-op store (not sure where else). I first discovered them when I was on a kale chip kick. Theirs might be the best I've had. Lately I've been obsessed with their Green Dragon Hummus and Jalapeno Crackers. It's a perfect afternoon snack, and it's organic, raw and vegan to boot!

Green Dragon Hummus--Sprouted garbanzo beans, Artisana tahini, fresh squeezed lemon and lime juices, cold-pressed evoo, jalapeno, cilantro and spices.

Jalapeno Crackers - Sprouted sunflower seeds, sprouted buckwheat groats, red bell peppers, jalapenos, zucchini, carrots, Brazil nuts, onion, limes, flax seeds, spices, sea salt

Kale-Collard-Zucchini Chips--Kale, collards and zucchini skins are tossed in a red bell pepper-lemon sauce and dehydrated. The results are a wonderfully flavorful and healthy snack.

Saturday, March 19, 2011

Quote of the Day


- Jeff Warner

I heard this quote at a brunch for Seattle's Sacred Heart Shelter which is an amazing resource for women in need. We heard one such story from a former resident who had the entire audience in tears after telling her heartbreaking story that lead to her stay at the shelter. She was so grateful to have found a temporary bed for herself and her young daughter in their time of need, along with a warm meal, a shower, and help tapping into available resources in the city. With the help of the shelter she found a job, an apartment, and the opportunity for a better life.

Click here to learn more about the shelter, buy a cookbook to support their fundraising efforts, or read about ways you can get involved.


Friday, March 18, 2011

Vegan Night

Without realizing it I made an amazing VEGAN dinner. This was such a welcome surprise since I'm trying to be more mindful of how much meat and dairy I consume. While making the dinner I glanced over the recipes and ingredients on the counter and realized that it was not only "meatless night", it was our first ever "vegan night".

I recently tried the new Ballard restaurant, Golden Beetle, and LOOOOOOOVED it. We tried a ton of stuff and I loved every bite of the meal. I especially loved the kale which was sauteed and had toasted almonds. So, you know me, I tried to re-create it. I used my latest kale recipe and added cumin and toasted almonds. My kale wasn't exactly like the Golden Beetle's but it was delicious and a perfect pairing with the Curried Red Kidney Beans and Cauliflower that was the main course for my vegan dinner.

Whenever my husband gets home from work he peeks over my shoulder to see what we're having for dinner. If it's meatless night, I always hear a sigh followed by "meatless night!" which he says with a sarcastic enthusiasm. It's funny that he acts less than thrilled because he always ends up liking it, and he always goes back for seconds! (...even on this vegan night!)

Sauteed Kale
Inspired by The Golden Beetle

1/4 cup slivered almonds, toasted
1 T canola oil
1/2 yellow onion, chopped
2 T garlic, minced
1 T ginger, minced
Few pinches of red pepper flakes
1/4 t cumin (Rough estimate. I just sprinkled it on once or twice.)
One bunch kale, rinsed well and roughly chopped
Few splashes red wine vinegar
Fresh lemon juice

Heat oil in a large pan over medium heat. Saute onion until soft. Add garlic and ginger and saute for several more minutes. Add red chili flakes, cumin and kale. Saute for roughly 5 minutes. Sprinkle with salt and pepper. When it's almost done, add a few splashes of vinegar. Stir to combine. Squeeze a little lemon juice over the top and stir in almonds.


Wednesday, March 16, 2011

Passion & Perspective

I rarely read sports articles but this one caught my eye because of the photo. I finally had a chance to read it this morning and it brought tears to my eyes (especially the part about the little girl who clung to him). Worth reading...

Tuesday, March 15, 2011

FoodPickle to the Rescue

Every once in awhile when I saute kale it has a fishy taste. I'm never sure what the cause is so I posted the question on Food Pickle. I didn't get an answer on the specific cause but I did get input on how others cook kale without a fishy flavor. One helpful cook, Pretty Peas, said that she sautés hers with onion, garlic, ginger, red pepper flakes and vinegar. Ooooh, ginger. I'm on a ginger kick. So I tried it tonight and it was great. It was the perfect accompaniment to the perfect meal...

Start with a large bowl. Spoon tofu fried rice into one side. Sprinkle with toasted sesame seeds and a squirt of Sriracha. Spoon sautéed kale into the other side. Top rice and kale with an egg cooked over-medium so it's a teense runny). Splash a little soy sauce over the egg and serve with chopsticks. I served that bowl of heavenly delight along with pancit. It's my every-pot-in-the-house-is-dirty-meal but in the end it's so worth it. I love this meal.

Sautéed Kale

Inspired by PrettyPeas via FoodPickle

1 T canola oil
1/2 yellow onion, chopped
2 T garlic, minced
1 T ginger, minced
few pinches of red pepper flakes
one bunch kale, rinsed well and roughly chopped
salt & pepper
few splashes red wine vinegar

Heat oil in a large pan over medium heat. Sauté onion until soft. Add garlic and ginger and saute for several more minutes. Add red chili flakes and kale. Sauté for roughly 5 minutes. Sprinkle with salt and pepper. When it's almost done, add a few splashes of vinegar. Let simmer until ready to serve.

Knife Care 101

I was complaining to my friend Julia at La Medusa about dull knives and asking what she and her fiance (the head chef at La Medusa) do to care for theirs. She highly recommended The Epicurean Edge in Kirkland for sharpening. I took my knives there and holy canoly, those suckers are sharp. So sharp that I had to significantly slow down my chopping for fear of losing a finger or two. I enjoyed talking with the owner of The Epicurean Edge, who as you can imagine is very passionate about knives and proper knife care. He taught me a lot in my short visit. Here are a few of the tips I can still remember.
- Don't smash garlic with the side of the blade (OOPS, that's the only way I've ever done it). It bends the knife making it harder to sharpen. Often times they will have to re-bend the blade before sharpening which can break it. Not worth risking with an expensive knife. Also, he explained that smashing the garlic oxidizes it and makes it bitter. I still smash mine but I use the flat side of a meat tenderizer instead of my good knives..

- When you get your knives sharpened, don't leave them loose in the sink (as I always did with my dull knives) because you are bound to cut yourself or the sharp blades will nick the blades of other knives or scuff their handles. They are that sharp once he gets his hands on them! And this is good advice because I splurged on a great knife while I was there. (I cook so much I thought I deserved it!) It was so sharp that I nicked it on a large serving spoon sticking up in the sink. Amazing how fine and sharp these suckers are. So be careful and mindful when cleaning them or leaving them in the sink.
- Don't chop chocolate, nuts, or any type of bones with your good knives. These items are too hard and can ruin your blade. They recommend having an "abuse knife" for these items so if the blade gets chipped, you haven't ruined your best knife. He helped me select one knife from my set to set aside as the abuse knife.

- Don't put your sharp kitchen knives in the dishwasher (apparently the only knife fact I did know). The water jets in the dishwasher can knock your knives into one another or into other hard objects, chipping them.

- Use a honing steel every few uses, or every few hours of use, to keep your knives sharper longer. If you do this regularly you don't need to get them sharpened nearly as often. Most knife sets come with a steel version but the owner prefers ceramic honing rods for reasons I'll let him explain because that's where it gets too technical for me. If you're curious, go visit him in Kirkland.

I got my knives as wedding gifts and after seven years of them being so dull that it was like chopping with a butter knife, I got off my lazy ass and took them in. I took half at a time so I had something to use while they were being sharpened (takes a few days). I can't recommend The Epicurean Edge enough. You don't realize how bad you've had it until you get them professionally sharpened.


Pancit (reposting a third time due to update and technical error)

I don't follow a recipe for this so when I went to write it up, I was estimating the measurements. Well I goofed. I thought I used way more soy sauce than I actually use. I've updated the recipe. I apologize to anyone who made this and thought it was terrible.

"They say" that everyone who makes Pancit makes it differently and I'd bet that everyone loves, if not prefers, the version they grew up with. I grew up with my aunt's Pancit. She is Filipino and learned the recipe from her aunt who always made it when she was growing up. It's been the main Pancit in my life for over 20 years so I was thrilled when she taught me how to make it the other day. Several steps, all easy, leave you with this delicious dinner that provides leftovers for days. It's not a recipe that's going to blow your mind but it's good comfort food Asian-style. My cousins love it. I love it. Now my hubby and kids love it too. A good recipe I'll make for years to come.

J's Pancit

1 or 2 big handfuls Rose Brand Fine Cut Plain Chinese Noodles (1.5-2” thick)
Half of one chunk of Vermicelli Bean Thread noodles (sold at Uwajimaya - a package that looks like
2 chicken breasts (I used bone in but that is not required)
2" ginger, sliced (or more)

kosher salt
1-2 T canola oil1 small yellow onion, finely chopped (I did it in a mini-Cuisinart with the garlic)
1-2 t ginger, minced
2 T garlic, minced (4-6 cloves)
1 quart chicken stock
1/4-1/3 cup soy sauce pepper

Sriracha, optional

Put 3" water, ginger and some salt in a large sauce pan and bring to a boil. Add chicken, reduce heat and simmer for 20 minutes (I used bone-in breasts and 20 minutes was perfect. Boneless breasts might cook faster.) Remove and allow to cool. Once cooled, shred.

Bring a large pot of water to a boil. Boil
Rose Brand Fine Cut Plain Chinese Noodles for exactly three minutes, then strain and set aside. (Do not overcook!)

Soak Vermicelli Bean Thread noodles in a small amount of water to soften. *

Bring a large pot or braiser to heat over medium heat. Add oil, then add onion and stir to coat. Saute until softened. Add garlic and ginger and sauté for a few minutes, being careful not to let anything brown. Add ½ or 1 cup chicken stock and a few splashes soy sauce. Let simmer and reduce. Continue to add this amount of stock and soy sauce, heating until simmering and reducing. Be patient with this process. You want to create a really good sauce for the noodles to soak up. One you've used the entire quart of chicken stock and roughly 1/4 cup soy sauce, add shredded chicken and allow to soak up sauce. I like mine to turn out a bit darker than this photograph so use more soy if yours is this light.

Working in layers, add a handful of noodles to a large pot. Top with bean thread noodles, then 1/4 of the chicken with sauce. Continue to layer a bit of each and mix together to combine. I like to stop adding noodles when there’s still a big of sauce accumulated at the bottom because the noodles will continue to soak up the liquid.

Serve hot, warm or cold.

We like to stir in a few splashes of Sriracha into ours.

* I haven't been using the Vermicelli Bean Thread noodles because the kids don't like the texture. It's fine without.

Monday, March 14, 2011

Spring Forward/Fashion Forward

I love me a good espadrille and this Flat Espadrille from Balenciaga, where espadrille meets gladiator, is pretty bad ass in my eyes. A great modern look for the season ahead. This shoe could take black shorts and a tank from boring to bravo.

Ught Oh Honey - It's Meatless Night

My mother-in-law (as I've said 100 times) is a great cook and I'm always trying to copy her recipes, although there are no recipes to copy because she's such a seasoned cook they're all in her head. Saturday night I tried to make her prawn & veggie stir-fry with Madras curry sauce. Unfortunately there were lots of problems... (1) I did not have Madras curry powder so I had to use a basic curry powder (2) the frozen prawns I bought at Whole Foods were terribly fishy and (3) some veggies were overcooked and some were undercooked. My husband was about to call for Thai take-out when I rescued the dinner. I could not stomach the thought of wasting all my time and money on this meal. I took out the prawns and decided we were going to have meatless night. I already had the veggies in curry sauce and basically, in our house, anything with sauce over white rice is a go. I whipped up some of my uncle's asparagus and roasted broccoli with garlic and we had ourselves something Michael Pollan would have been proud of - three servings of veggies and no hunk of meat in sight. It was such a good dinner that my hubby said he'd be happy to eat this meal anytime. Music to my ears after our near disaster.

Here is a really rough recipe for my "Prawn" & Veggie Curry Stir-fry, sans prawns... It wasn't half bad with the curry I used but I just ordered some Madras curry powder for next time. I also changed the recipe from how I did it to adjust for the veggies all having the same doneness so nothing is too soft.

Veggie Curry Stiry-Fry

2 T canola oil
1 yellow onion, cut in half and sliced along the ridges
2 or 3 carrots, cut into matchstick pieces
1 red pepper, cut into matchstick pieces
1/2 bunch asparagus, cut into 2 or 3" pieces
2 T garlic, minced
1/4 cup white wine
1 1/2 cup chicken stock*
2 T Madras curry powder
1 t corn starch
garlic salt

Mix chicken stock, Madras curry and corn starch together in a glass and set aside. Taste and adjust as you like (more curry to strengthen the flavor or more stock to lessen it).

Heat canola oil (or peanut oil) over medium high heat. Add onions and saute for a few minutes. Add carrots, red pepper and asparagus. Saute for several minutes until veggies are softening. Reduce heat to medium at any point if necessary. Add garlic and saute for a few more minutes, watching garlic so it doesn't burn. Add the white wine and let it reduce by half. Add chicken stock/curry mixture and bring to a quick boil, then reduce to a simmer. Once veggies are cooked to your preferred texture spoon veggies and sauce over white rice.

* You could probably replace the chicken stock and corn starch with coconut milk for a differently flavor. I might try this next time.

In a Food Pickle?

I love Food52's Food Pickle for any cooking questions I run into. So often I have random questions and who better to answer them than other people who love to cook and may know more about the recipe or question I'm pondering over. So next time you're having a food pickle, log on and ask away. Who knows what you may learn!

Sunday, March 13, 2011

Blender Envy

I've heard nothing but rave reviews about the Vitamix blender (although I haven't asked which model everyone is gushing about). My friend Tara first told me about the Vitamix blender when she was doing research on juicers and blenders. Given the hefty price tag on these bad boys, it was worth thoughtful consideration and research. She settled on the Vitamix and loves it. My sister-in-law recently bought one and can't say enough great things as well. And now that it's on my radar, I'm noticing comments on food blogs about how much people love theirs (see an example here of one such fan). Great for smoothies, milkshakes, pureeing soups and more! I've had nothing but grief lately when I add any type of frozen ingredient to my smoothie or shake so clearly it's time for the Vitamix upgrade! Maybe this Mother's Day? (hint hint Mr. T!)


Quick article on Bradley Cooper from The New York Times Movie section:

Saturday, March 12, 2011

Orange Crush

Burst into spring (Don't lose hope! We're almost there!) with bright shades like OPI's Hot & Spicy nail polish. LOVE it!

Thursday, March 10, 2011

The New Face of Chanel


Fashionistas who admire Blake's style might enjoy the article "Golden Girl" about her new role as the face of Chanel’s Mademoiselle handbag campaign. .

Pass it Forward

Here's a short essay from The New York Times Magazine that I enjoyed. We all might be reminded of this article next time we have an opportunity to help a stranger. A quick read worth your time.

"The Tire Iron and the Tamale"

Quote of the Day


-Emilie Buchwald

Wednesday, March 9, 2011

Quote of the Day


- Lao Tsu

Found via All Children Flourishing (more on this book soon!)

Interesting Article: Phantom Twin

Sad and interesting article from The New York Times Magazine called "Phantom Twin" about the composer Allen Shaw where he "recalls the wrenching separation he felt when his autistic twin sister was institutionalized."

Tuesday, March 8, 2011

Lovely Platform Sandals by TB


I'm loving my friend Jennie's blog House Crush and check in each day to see what she's featuring. Today she had a fun spread on Tory Burch. I ended up on Tory's blog and after clicking around there for awhile I thought I'd check out her spring line. And now I am officially obsessed with these Leather Bradshaw Sandals in navy. What a perfect shoe that you could wear with everything and have forever. I especially love these sandals with her navy and red striped suit. Super cute! I'll take the whole outfit, and the house!

Holuakoa Pizza: Poached Pair, Mac Nuts, Gorgonzola and Pesto



With pesto drizzled...

My friend Tara told me about the Holuakoa Gardens & Cafe on Hawaii's Big Island. We went last year for brunch and loved it so much that I convinced (begged) the hubby to go again this year for dinner. It was a hidden gem on an island full of tourist traps and heavy fried foods. Everyone loved their meal, and I have been obsessing about mine. I got a "Pizzetta" with poached pear, Gorgonzola, and macadamia nuts with a little side salad of arugula and pesto drizzled over everything. It was so good that I was determined to re-create it. Last night I did and it was as good as I remembered. This would even make a great appetizer to serve hot or room temp the next time you have friends over.

If you want to serve with the arugula as they did, toss with a light vinaigrette and serve on the side. Sprinkle with a little of the pesto as well. Delish!

Holuakoa Pizza
Inspired by the pizzetta at Holuakoa Gardens & Cafe
Olive oil
2 pears, poached and sliced (my poaching recipe below)
Macadamia nuts, chopped small
Pesto (I bought PCC's vegan pesto because it was all they had and it was fantastic)

Place pizza stone in the oven and preheat to 500. Sprinkle a work surface, rolling pin and pizza dough with flour and roll out dough to thin pizzas. (I never worry about the shape of the pizzas. I don't know that I've ever rolled out a circle. They're usually rectangle, triangle, or a big blob - but they all taste great!) Sprinkle the bottom side of a cookie sheet with cornmeal and a little flour (to prevent the dough from sticking) and transfer rolled-out dough onto it. Brush dough with olive oil. Top with slices of pear, then sprinkle with macadamia nuts and top with Gorgonzola crumbles. Carefully remove pizza stone from oven and reduce heat to 450. Sprinkle pizza stone with cornmeal and then slide pizza onto the stone CAREFULLY. Bake for 10-15 minutes. Remove and carefully transfer to a wood cutting board to slice. Mix pesto with a bit of olive oil and then sprinkle over the pizza. Serve hot or room temp.

Cider Poached Pears

2 pears, peeled, quartered, and cored
2 cups apple cider
juice of 1/2 orange
1 cinnamon stick

Bring cider, orange juice and cinnamon stick to a light boil. Add pairs, reduce heat and simmer for roughly 15 minutes until fork tender (check after 10 minutes and then adjust time as necessary). Remove and let cool.
As long as you're poaching pears, maybe do an extra one or two and use for dessert. Just Google a bit and find something delicious to create.