Beetza - Beet Pizza

Inspiration struck me tonight for dinner - behold the Beetza!
If you like beets and pizza, than this seems like an obvious idea. After I made it, I looked online and found some other people's versions of beetza. I like the idea of making a beet sauce for our next beetza; I think that would be a delight. So, if you get the hankering, my recipe goes a little something like this:

Dough:
* 2 c. white flour
* 1 c. whole wheat flour
* 1/4 c. semolina
* 2 tsp. dry yeast
* 1 tsp. salt
* 2 tsp. raw sugar
* 1 1/4 c. warm water
* 2 tbs. extra virgin olive oil

Sauce:
* roasted butternut squash
* roasted garlic
* extra virgin olive oil
* salt

Toppings:
* goat cheese
* mozzarella
* extra sharp cheddar
* roasted beet slices
* sauted leeks
* roasted garlic cloves

Steamers and Rip-Offs

Me with some steamers that we had with some of Bea's fam.
At $3.99/lb., this is not a rip-off
Gary helped me fix the Audi this afternoon. The garage down the street quoted us a total $450 to repair it, with the parts costing around $150. Gary picked up the same parts for $30 and it took us 10 minutes to do the repair - cracked distributor cap and worn out distributor rotor. Absolutely ridiculous. 5x markup on parts and $300 labor for 10 minutes? I understand they have specific knowledge about their profession and everybody has to make a living, but that is outrageous to me, and I think most people would agree.

1000 Miles

This is my bike.


This is my bike computer.

My odometer reached the 1000 mile mark just as I was arriving home today from the brewery! I'm pretty proud of myself. That's 1000 miles since July 1st (it's actually closer to 1034 miles because the first two days after I put it on the bike it wasn't actually working, but that's beside the point). About 90% of that mileage is from riding to and from work.

It's getting pretty cold in the mornings now on the way to work, below 30, but I'm going to see how long I can ride in for until the weather gets too hairy.

Slick Nick - Fresh

Today we did the first bottling run of the season for our Slick Nick Winter Ale. The only time I've had it was at the Great Lost Bear's Christmas in July party this summer, so the beer pushing 5 months old at that point, but the stuff I am about to enjoy is as fresh as it gets.