My Irish fiddling friend. 🙂
Enjoying the afternoon before heading to out!
I am sitting in a lovely little house near the festival in Hamilton, MT. I’m curled in am armchair with my laptop, warming up with a cup of coffee, and thinking about all you lovely people who may chance to this bit of blogosphere. The view out the window right now….
It has been a cold, wet morning here in the Bitterroot Valley. We played a set at 10am and though my brain knew what to do, my fingers could hardly perform those cuts and rolls on the jigs! Somehow, we brought Portland winter weather with us (not sure how that happened?!).
Fun stage moments!
Did I mention that it was chilly?
It was a beautiful ceremony!
Looking forward to tomorrow, and hoping it’s it dries out. 🙂
On a summer morning, after a rehearsal, we go into the kitchen together to make pizza. With fresh zucchini, summer squash, peppers, basil, and tomatoes coming in from the garden, Sarah and I are full of inspiration to top our pizzas. Sarah chooses to broil zucchini, and use fresh mozzarella and basil over a marinara sauce.Janna rolls out crusts from a local bakery, and bakes them. I caramelize onions with a bit of balsamic vinegar, spread my crust generously with homemade pesto, and pile on roasted chicken, fresh tomatoes, the caramelized onions, cheese, and a bit of fresh basil. We put our pizzas in the oven, and the rich smells tantalize us all as we early wait for lunch! The result – delicious and easy lunch, bursting with flavours of summer’s bounty!
Broiled zucchini & summer squash
Fresh mozzarella cheese
Purchased crust baked on stone, spread with marinara sauce, topped, baked again.
Caramelized onions (Sauté olive oil, add a splash of balsamic vinegar at the end. Season with salt and pepper.)
Fresh mozzarella cheese, herbed fromage blanc cheese
Purchase crust baked partway on stone, generously spread with homemade pesto, topped, baked again.
Happy pizza making! Tell me what YOUR favorite pizza toppings are!