Now Everything is Easy, ‘Cause of You

Victorious

…to have and to hold from this day forward, for better, for worse, for richer, for poorer, in sickness and in health, to love and to cherish, till death us do part…

Marriage vows are said for a reason. Early on, perhaps too early on for my liking, we learned that it’s very easy to be married when you’re healthy and wealthy, but that pesky “poor and sickness” part of the vow really puts things to the test. Our twenty year marriage has been incredibly blessed, despite facing various vow-invoked challenges.

When we first moved to this house, early in 1994, I did not like that we had the corner lot. Even though our property is a hair over one acre, I felt exposed to the road and longed for more privacy. That spring, we went to the nursery and bought ten evergreen trees, Canaan firs. They were about six foot each at the time, manageable enough for Ed to plant by himself, but still an awful lot of work. Once the trees were in, they created a six foot tall natural fence, and it felt like a great improvement. I was satisfied, but I still wanted more.

I would often look at the trees and wish they were taller. Twenty feet would be perfect, or thirty feet would be even better. But wait, I thought. When the trees are that tall, we will be much older than today. Taller trees = more privacy but less years together left on earth. Just one more example of me wanting to have my cake and eat it, too.

Today the trees are very tall.

trees

And like the trees planted in 1994, we are mostly strong and hearty. Remnants of twelve hurricanes and tropical storms — some mighty, some just a nuisance — have blown past those trees, and most of them are still standing. Not all, mind you, since life is never perfect. A couple died, and a couple are looking a little rough these days. Separately, they are not much to look at. But standing together, they create a beautiful, full green fence that blocks much of the road year-round. Together they are a force to be reckoned with.

Almost twenty years and many more pounds ago, I walked down the aisle of Paoli Presbyterian Church and took my wedding vows. I still remember that one of my college friends, the kind of person who was skilled at passive-aggressive compliments, told me I looked “victorious.” Not beautiful, not glowing, not joyous, but victorious. Well, if victorious means I won something, then guilty as charged, sister. Yes, indeedy, you bet I won. I hit the jackpot and I’m smart enough to remember that every single day.

Every birthday, every anniversary, every make-a-wish type occasion, I only ever hope for one thing: more years together. As long as I have that, I will have everything I need.

 

Cauliflower Crust Pizza

I have been wanting to try my hand at cauliflower crust pizza for a long time. The idea of pizza without excessive carbs seemed almost too good to be true, the elusive holy grail of pizza. I’m here to confirm it really is worth all the fuss. And a fuss it is! Now that I’m a working mom, this almost seemed like too much work when I can just have Ed pick up a pizza on the way home. But I couldn’t get this pizza out of my mind for months. I had to try it, and I’m so glad that I did. If you’re going Paleo or on a gluten-free diet (and even if like me, you’re not), this completely satisfies the craving.

A few notes:

My goal was to create a crust that is so good I would want to eat it alone, and I think I accomplished that. This is the recipe I used for inspiration by Michelle of The Lucky Penny. She has excellent instructions and pictures, so definitely check it out. I personally feel like there is nothing as good as fresh garlic, so I knew I wanted to incorporate that into my version.

If you use a large head of cauliflower, you can make two pizza crusts. Do not overstuff your food processor. Don’t ask me how I know this! Three-quarters of the way full is just right, so go for a small head of cauliflower if you’re just looking for one crust.

Reviews: Ed and I loved this. Our seventeen year old loved this, too. Our twelve year old hated it. And our ten year old ate half of one slice and then made himself a Nutella sandwich.

Dawn’s Cauliflower Crust Pizza

1 small head cauliflower
1 clove garlic, peeled
1 tablespoon fresh parsley
1/4 teaspoon iodized salt
1/4 teaspoon oregano
1/4 cup grated fresh Parmesan
1/4 cup grated mozzarella
1 egg, beaten

Heat oven with pizza stone on top rack to 450 degrees.

Add cauliflower florets, peeled garlic clove, and parsley to food processor. Pulse until finely grated and resembles a snowy texture. Place cauliflower in microwave safe dish, cover and cook on high for 4 minutes. Allow to cool, then place cauliflower in clean dish towel and wring out excess water over sink. You will expel a lot of water. This step is important.

In a medium bowl, beat together egg, salt, oregano and cheese. Add cooled cauliflower and mix well with hands. On a piece of parchment paper sprayed with oil, form mixture into shape of crust. Remove pizza stone from oven, carefully place parchment paper with crust atop the stone, and return to oven. Cook about ten minutes, until edges start to brown. Remove from oven, add your favorite toppings, and cook another 6 to 8 minutes until cheese is melted. Cool slightly, cut, and enjoy!

cauliflower1

doughball

Once the cauliflower is cooked and wrung out, you should be able to easily form it into a doughlike ball.

crust3

DO NOT SKIP THE PARCHMENT PAPER! It allows one to easily move the rolled out dough onto the hot pizza stone in a nonstick manner. And on that note, DO NOT SKIP THE PIZZA STONE! Super high heat helps produce a very crustlike result.

pizza4