grace grits and gardening

ramblings from an arkansas farm girl

Sunday Letter: 09.23.18

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Sunday Letter

Dear Sunday Letter friends,

This has been a busy week, and I’ve felt a bit like a vagabond. On Tuesday, I drove to Little Rock for a book club talk. (You’ll be hearing all about it soon!) This morning I send greetings from Plano, Texas where I’m helping Momma sort through her storage unit and pack up her apartment. My trip coincided with the going away party her Plano friends threw for her. Good timing on my part.

So this trip isn’t all work and no play.

Momma Party

Today we’re headed to Austin to see my daughter, Kelsey.

As you might have guessed, this will be a super duper short Sunday Letter.Continue Reading

goodbye to another summer

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Goodbye to Summer

As the shadows grow longer, we prepare to say goodbye to another summer. I’m already mourning the things I’ll miss. Okay, maybe mourn is too solemn a word since fall really is my favorite. But summer brings moments and flavors and aromas that only come during the hottest time of year. And those, I will miss with the ache of a lost object.

Like WATERMELON.

A wedge satiates me like no other fruit, takes me back to birthdays spent at the lake, summers in the back yard at the home place. Each thump of a plump melon comes with the possibility that yes, this one will be the best ever, vine-ripened in some picturesque Arkansas field of dreams, loaded into the back of an old pick-up, driven to a farmer’s market on the edge of the town square before making it’s way into my belly.

This year’s watermelons tasted as sweet as they should.

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End of Summer Pizza

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End of Summer PizzaI’m pretty excited that I just made this wonderfulness for lunch. I’m calling it End of Summer Pizza because my whole goal was to come up with a great way to use the last of my basil and that’s what I did. End of Summer Pizza is easy to make and healthier than ordering delivery pizza because a) it’s loaded with veggies, and b) I don’t have a bunch of leftovers calling to me and driving me crazy until I eat every last bite. Know what I mean?

The crust is Naan, an Indian flat-bread purchased from the grocery store. Yes, I could have made it, but I’m trying to keep it simple while still eating well. Plus, I don’t make crust.

End of Summer Veggie Pizza

End of Summer Pizza

Print Recipe
Ingredients Method

Ingredients
  

  • Naan
  • Olive oil
  • Parmesan Regianno
  • Green onions chopped
  • 4-5 cherry tomatoes sliced thinly
  • 2 Tablespoons chopped red pepper
  • Basil chopped
  • Shredded cheese I used 6-blend Italian
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400 degrees.
  2. Brush Naan with olive oil.
  3. Grate parmesan over Naan.
  4. Layer chopped green onions, thinly sliced tomatoes, chopped red pepper, and basil (in that order).
  5. Sprinkle with grated 6-cheese Italian blend, or cheese of choice.
  6. Add more grated parmesan. Please, use the real thing not the stuff in the can.
  7. Top with a slice of red bell pepper for additional flavor and crunch. Add salt and pepper.
  8. Bake 5-7 minutes until cheese has melted.

A couple of things… I think goat cheese would have been a great addition, but I didn’t have any. Really, add whatever you like—shredded chicken, black olives, purple onions, etc. You could also add pesto sauce or tomato sauce instead of olive oil.

Grace Grits and Gardening
Farm. Food. Garden. Life.

[tweetthis]End of Summer pizza made with flatbread and the last of my basil. #vegetarian #Naan #simpledinner[/tweetthis]

Musical Pairing:

This has nothing whatsoever to do with my pizza, other than I love this performance, Barrett Baber lives in Fayetteville, and I was walking in Memphis last week.

Barrett Baber & Dustin Christensen, Walking in Memphis

 

Food. Farm. Garden. Life.

THANKS FOR READING!