{"id":11415,"date":"2010-06-25T10:32:16","date_gmt":"2010-06-25T14:32:16","guid":{"rendered":"http:\/\/foodembrace.com\/?p=11415"},"modified":"2010-06-25T10:32:16","modified_gmt":"2010-06-25T14:32:16","slug":"pizza-thursday-report-for-june-24th-2010","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/06\/pizza-thursday-report-for-june-24th-2010\/","title":{"rendered":"Pizza Thursday Report for June 24th, 2010"},"content":{"rendered":"<p>Holla!\u00a0 It&#8217;s another week gone by and I&#8217;m both excited and a little sad.\u00a0 Excited because it&#8217;s almost time for our anniversary!\u00a0 Whooo!\u00a0 And sad because it means summer is flying by and I&#8217;ll be running in 5 degrees and snow again a lot sooner than I would like.\u00a0 Ewww!<\/p>\n<p>But coming back to the present, we had pizza last night!\u00a0 Hooray!\u00a0 Of course I was nervous making the dough since lately it has not wanted to cooperate with me at all.\u00a0 Stupid angsty dough!\u00a0 This time I changed things up again and used white whole wheat flour instead of spelt.\u00a0 Really basic veggie pizza.\u00a0 I didn&#8217;t want to go crazy prepping toppings just in case the dough didn&#8217;t work out.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11416\" title=\"Pizza \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<ul>\n<li>Whole wheat crust (<a href=\"http:\/\/foodembrace.com\/2010\/03\/spelt-pizza-dough\/\" target=\"_blank\">still using this method<\/a>)<\/li>\n<li>Pizza Sauce<\/li>\n<li>Shredded moz, asiago, and parm<\/li>\n<li>Red Onion<\/li>\n<li>Green Pepper<\/li>\n<li>Spinach<\/li>\n<li>Mushrooms (Scott&#8217;s side)<\/li>\n<\/ul>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11417\" title=\"Pizza \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Hooray for awesome pizza!\u00a0 And thank goodness this dough worked out because I didn&#8217;t want to have another meltdown.\u00a0 I also didn&#8217;t feel like Pad Thai again so I would have been scrambling for a Plan B!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza3.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11418\" title=\"Pizza \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza3-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza3-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/OHC-06-24-10_pizza3.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I used whole wheat this time around because my thought was, maybe humidity and heat are only part of the problem?\u00a0 Perhaps the spelt doesn&#8217;t have enough gluten in it to handle this difference in temperature?\u00a0 Just maybe while the yeast is going crazy and rising like mad, the spelt can&#8217;t keep up because it doesn&#8217;t have quite the right amount of gluten.\u00a0 It does have some but it has less gluten than wheat and way less than regular white bread.\u00a0 I decided to go with white whole wheat to see what the results would be.<\/p>\n<p>Now yesterday was a lot less humid than the past few days before it, so I can&#8217;t say conclusively I have solved the problem.\u00a0 But I am going to stick with whole wheat for now until it proves my theory wrong.\u00a0 Sorry spelt!\u00a0 I love you but if you can&#8217;t handle the heat, then you know, we have to part ways for a bit.<\/p>\n<p>We had some wine and cookies for dessert!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/vegan_cchip_cookie.jpg\" data-rel=\"attachment-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11419\" title=\"Chocolate chip cookies \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/vegan_cchip_cookie-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/vegan_cchip_cookie-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/06\/vegan_cchip_cookie.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>I made some vegan chocolate chip cookies yesterday for our snack. YUM!\u00a0 I&#8217;m still perfecting my recipe though.\u00a0 These didn&#8217;t quite have the texture and crumble I&#8217;m looking for but they are still fabulous.\u00a0 I will master the recipe though, don&#8217;t you worry about that!<\/p>\n<p>We watched some Lost and now we just have the finale to watch and we are free of Lost forever!\u00a0 For the record I can&#8217;t stand Lost.\u00a0 Why am I still watching?\u00a0\u00a0 Only because I knew it had a final end time.\u00a0 Had it been something that seemed like it was going to go on forever (Heroes anyone?) then I would have dumped it like a one night stand.\u00a0 Now we&#8217;re almost done and it&#8217;s still dumb and answers are nonexistent.\u00a0 Way to go writers!<\/p>\n<p>I apologize if this post seems all over the place but my brain is in that exact kind of mode this morning.\u00a0 Friday craziness maybe?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Holla!\u00a0 It&#8217;s another week gone by and I&#8217;m both excited and a little sad.\u00a0 Excited because it&#8217;s almost time for our anniversary!\u00a0 Whooo!\u00a0 And sad because it means summer is flying by and I&#8217;ll be running in 5 degrees and snow again a lot sooner than I would like.\u00a0 Ewww! But coming back to the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,51],"tags":[69],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-2Y7","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11415"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=11415"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11415\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=11415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=11415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=11415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}