Friday, January 28, 2011

Migrations & Pizza Night

(Pizza info at the bottom, if you want to skip ahead) :)

Just wanted to highlight a number of recent migrations as they include a few favorites of mine. Say "goodbye" to my little friends! (And "hello" to more on my website in about two weeks.)

Custom 2-Birds for Newman, CA
Michigan Custom Quintuplets
Purple Pazzazz Trio to Ontario, Canada
The second, "Quintuplet" mobile was very fun to make as the mom has a little girl coming and has chosen two very different bedding choices to rotate in and out of the room. The beautiful bedding was made by ButtercupForrest:
The mom preferred bold colors and a strong manzanita branch, and wanted a little of both bedding fabrics incorporated into the birds. Thus, we came up with this sweet medley of bright and playful birds for her mobile.

Onto some other yummies I so enjoy... Pizza!

Every week my husband and I make pizza. (Actually, it's my husband who makes it as I put the kids down. Those are his hands, not mine in the pics!) We've really come to enjoy pizza as an incredibly tasty way to load up on veggies - Who'd a thought?! So, here's how are pizzas go...

1. Preheat oven and pizza stone for 30+ minutes at 400F.
2. While preheating, slice medium eggplant into 1/4"-1/2" slices. Spray with olive oil and lightly salt. Bake for 8-12 min, until beginning  to brown.
3. Also while preheating, snap off the rough ends of a handful of asparagus stalks, toss with a little olive oil and bake for 8-12 min, until soft. Cut into bite-sized pieces.
4. Season skinless chicken breasts with Italian seasoning, saute for 2-3 min per side, then bake for 8 min. It will be slightly underdone.
5. Roll out Trader Joe's whole wheat pizza crust and bake on pizza stone for 2 min, poking bubbles as needed. (We pre-cook the crust a bit as it's easier to slide the pizza with all its topping into the oven without losing everything on top!)
6. Place crust on pizza paddle and top with low-sodium marinara sauce. We use Vons "O" label.
7. Pile on the spinach! Then smash it down.

7. Start loading it on! A little shredded cheese... Eggplant... Sliced chicken...
 Sliced tomatoes... Sliced bell pepper...
And top off with a little more cheese. Tip: "finely shredded" cheese goes a lot further than regular, grated cheese. Saves calories. And, we use part-skim mozzarella to skip a few more calories.

8. Bake for 15-18min, depending on how much you pre-baked your crust and how hot your oven runs. Allow to cool for 5 min, then cut...
9. And enjoy!

Kids love to eat this pizza, but often we don't have our act together to do all of this before the kids dinnertime (5:30/6pm). So, they get leftovers for lunch the next day, and we use some of the veggies we baked for the pizza and incorporate them into dinner for them. 

On this night, I chopped up some eggplant and scrambled it into eggs. Topped it with some cheese and served it with that yummy Butternut Squash Pasta Sauce from Dave's Gourmet that I mentioned earlier. Viol-la!

I feel like I just bombarded you with a lot of info. Sorry. I'm heading to a women's retreat this weekend with Grace Church though so I won't be posting for the next few days.

Have a scrumptious weekend! And remember, Valentine's day is coming up soon. Do you have a gift? If not, check out the new {yeah!} necklaces at Cookie+Curly.


  1. not "saying goodbye" to the birdies though right?!! i am getting ready to order some from you soon! pizza looks yummy - off to tweet this post Molly! xoxo, krystina

  2. NOPE! Not the end of birds altogether! More to come, and I'm excited to make one for you. Did you try the pizza?