Friends, I am in and out like a bad radio station.
I'm sorry, it's trip season! What do you think?
Should have given warning though.
I have been in San Francisco. Via Ashland, Oregon and Redding, California.
What phenomenal little towns!
Ashland, with its country folk and lush green parks and academics and performers, the usual combination of sophisticates and drunks.
Redding, with its hot sun and palm trees and olive oil and citrus fruit. Who are you, California!
I don't even know.
And of course the wedding, the reason I traveled. My lovely friend getting married under towering redwoods in the evening.
Then taking friends to the airport, a stop in San Francisco and chowder in a sourdough bread bowl on the dock.
Back in the car, books on tape, thirteen long, long hours and boom. Back home again.
I love my life.
Simple Asparagus Pizza (adapted from The Smitten Kitchen Cookbook by Deb Perlman)
I love simple food in spring and summer. No late nights up alchemically combining, stirring the sorcerer's pot. Just good, easy food. Eat those vegetables, eat them!
Yields 1 thin crust 12-inch pizza.
1/2 pound asparagus
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds of black pepper
One 3/4-pound pizza dough, ready-to-go (here's a recipe for a good one)
1/4 cup grated parmesan
1/4 lb mozzarella, grated
1/4 lb cheddar, grated
1 scallion, thinly sliced
Preheat your oven to its highest temperature - about 500 degrees in most cases. If you have a pizza stone, put it in the oven.
Wash and chop your asparagus. Discard the woody ends. Toss the pieces in a bowl with olive oil, salt and pepper.
Roll or stretch out your pizza dough to a 12 inch round (mine wasn't exactly round...). Transfer to a floured or cornmeal-dusted pizza peel or a similarly prepared baking sheet. Sprinkle the dough with all three cheeses. Pile the asparagus on top.
Bake the pizza for 10-15 minutes, until the edges are browned, the cheese is bubbly, and the asparagus might be lightly charred. Remove from the oven, sprinkle with scallions, and eat.