This and that

This is the olive and ricotta pizza from Stir that I made the other night using leftover brioche pizza dough. You bake a hot, zesty, salty pie and then top with cool ricotta and chopped scallions. Quite delicious, though it reinforced my preference for a lean, chewy pizza crust. 

That's it. That's all I've cooked from Stir in the last week. I don't know why. Busy. Distracted. Unmotivated. We've been dining on leftovers and cereal and, last night, take-out from the glamorous new Whole Foods of which half the floor space is devoted to prepared foods: salad bar, pizza counter, deli, sushi bar, burrito bar. Crafty! Because while there were long lines in the food court, absolutely no one was buying rump roasts or flaxseed or sugar or flour.  It's like the whole town is a giant campus and this is our fancy canteen. It depressed me.

 

Sunday supper:

Alice Waters would not approve. I don't approve. 

Meanwhile, I've done some baking from Good to the Grain:

Currant scones. Made with spelt flour, these tasted healthy, and I don't mean that in no nice way.

Banana walnut cake. 

Rich and moist, but a bit to sweet. Not a replacement for banana bread. It is not flying out the door.

Graham crackers. 

These did fly out the door. Made with a combination of graham and teff flours, they're less like graham crackers than assertive, swarthy, super-snappy gingersnaps.  Last night I ate the last of them spread with leftover whipped mascarpone.

 

I posted about this before, but have you all experienced whipped, sweetened mascarpone? It's like a miraculous cross between whipped cream and buttercream frosting, but tangier, fluffier, more maddeningly delicious than either. I do not hate myself enough to ever make it again.