Never be afraid to get dirty, but be sufficiently sure-footed to avoid the abyss of contamination.

Cooking with Abby and Ally

It’s been a while since I cooked with friends, and I had forgotten how fun it can be. I had the opportunity tonight. Abby and Ally are going to North Country for the next month and a half, and as part of their bon voyage, we had a little cooking party. The last time I had cooked with either of them was probably a couple years ago when Ally and I prepared some rarebit, and if you want to include all three of us, it might have been even earlier, perhaps the time we made veggie pot stickers in my old old place (the repeat was intentional).

The evening’s menu was malleable, but in the end, it included a salad, oven-cooked chick peas and eggplant, honey wine, Shiraz, and thin-crust pizza made from scratch. The pizza process was the most involved and started with kneading dough, a mix of whole wheat flour, white all-purpose flour, water, olive oil, yeast, and salt; letting it rise for an hour; separating it into four parts; letting them rise an additional twenty minutes and rolling out each one at a time; adding some custom toppings; and cooking them in succession between 550 to 600 degrees Fahrenheit for about six to eight minutes each.

After dinner, we attempted to get the blood flowing again with a walk around the neighborhood, including a view of a local chicken farm. Apparently, it was past the chickens’ bedtime, so we returned indoors, entertaining ourselves with stories, music, and games.

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