Yes, we just got word this week...Nate's been accepted into the Radiology residency program at Balboa Naval hospital in San Diego!!! Yeah! I feel a little sheepish announcing this as not everyone got their pick. For those people I truly am soooo sorry! But I am so happy to be moving back! Just hope we can find a place as wonderful to live as we did last time. If anyone knows of a rental opening up this summer, PLEASE let us know. We would love to be back in the same area in Encinitas. Our good neighbor Don used to say to us every morning, "another day in paradise" and it TRULY was!
I must say, I will miss it here, though. Nate and I feel like we're both just getting settled and starting to enjoy it here. We will definitely miss our friends here, the georgeous mountains, our great backyard, and well...for me...Macy's & Khols. Nate probably won't miss the latter two. The kids will especially miss their school, friends and neighbors. Every school they've attended in their lives to date has been "the bestest school EVER!" Hopefully, their new school will earn that title.
Everyone's doing well. Jake's latest obsession is school. He talks about his assignments constantly. Emmy has found a great talent in story-telling. She really brings what she reads to life. They both have found they love singing in choir. They both sing in their school and church choirs. Abigail is...well, Abigail. The other day she told someone, "I am 4 and I'm curious, but as an individual I'm smart".
Yesterday she told Emmy, "you just go with that idea, Freddy".
Emmy, "What did you say to me?".
Abby slowed her speech and repeated herself as if Emmy was stupid.
Emmy, "my names not Freddy!"
At 4 she seems to be running the world.
Vivian is full of delight. She is still trying to get speech down. She jibbers all day long, but it's difficult to understand what she's saying. I love looking at her smile!
Friday, January 2, 2009
Pesto Pizza
Ingredients:
* 2 tablespoons pine nuts, toasted
* 1 large garlic clove, finely chopped
* Kosher salt
* 1/4 cup chopped fresh basil leaves
* 2 tablespoons Parmesan
* 2 tablespoons extra-virgin olive oil
* Freshly ground black pepper
* 7 ounces prepared pizza dough
* All-purpose flour, for rolling
* Cornmeal, for dusting
* 1/4 small red onion, thinly sliced
* 1 red ripe tomato, thinly sliced
* 1/4 cup kalamata olives, pitted and chopped
* 4 slices fresh mozzarella
Directions:
Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.
* 2 tablespoons pine nuts, toasted
* 1 large garlic clove, finely chopped
* Kosher salt
* 1/4 cup chopped fresh basil leaves
* 2 tablespoons Parmesan
* 2 tablespoons extra-virgin olive oil
* Freshly ground black pepper
* 7 ounces prepared pizza dough
* All-purpose flour, for rolling
* Cornmeal, for dusting
* 1/4 small red onion, thinly sliced
* 1 red ripe tomato, thinly sliced
* 1/4 cup kalamata olives, pitted and chopped
* 4 slices fresh mozzarella
Directions:
Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.
Saturday, December 20, 2008
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