In the morning, we got some much needed work done in the yard and in the garden. New rosemary to replace the ones that the winter killed, much pruning and weed pulling, and cucumbers and squash planted in the garden. And much admiring of the clematis which are now in full bloom.
|6-7" Wine Colored Clematis Blooms in the Early Morning Sun|
|These Clematis Blooms are Small but Beautifully Shaped|
|Ready for Their Final Rise|
Being one of the original wineries in the Valley, Ponzi is not unknown to me and although I have tasted many bottles over the years, 2011 is a new vintage for me. And I was excited to try it because 2011 has proven to be my all time favorite Oregon vintage, the cool weather attenuating the fruit and amplifying the acidity, right in the sweet spot of my palate. Ann said, "This is a fabulous wine." Smelling of dark cherries and leather, it reminded me so of Burgundy, my original wine love. Gerry and Mary Elizabeth, my most sincere thanks for your kindness and generosity.
|Awesome! Tasted Blind, it Could be Burgundy|
|Phenomenal Valençay-Style Cheeses from Shepherd's Whey Creamery|
|Pizza Toppings Ready to Go|
|How Good Does This Look?|
|She's a Happy Girl!|
Spray the hot side grill bars really well (and do this for each pie) with pan spray before putting a stretched dough on the hot side of the grill. Close the lid and leave it closed for a minute. Open and rotate the dough with a spatula (it should be firm enough by now to move easily). I rotate the dough because I have yet to see a home grill without hot spots and I want to distribute the heat a little more evenly. Another 45 seconds to a minute should do it.
Once the bottom-side is cooked, flip it over and drizzle the cooked side (now the top) with a little olive oil and sprinkle it with salt. Then apply your toppings and close the grill. A minute with the lid closed should cook the bottom. Move the pizza to the cold side of the grill for a couple of minutes to finish cooking the toppings while you make the next pie. Enjoy!