So here it is Thursday...one official day left of Sean's vacation. The bathroom is no where near done...even though lots of stuff has been done and certainly tons of stuff has been bought. Just a typical case of biting off more than can be chewed this week...maybe, just maybe, we can finish it off tomorrow. I'm really excited to see it come together. This is the before photo as we were just getting started...we're at least further along than this!
I was on the phone with one of my friends last night and she mentioned that it just might be time to pull out the Ireland guidebooks and maybe start to plan our trip there being that it's a mere 35 days away and as of now arriving at the airport in Dublin is the extent of what we have planned. I started flipping through the books and am completely overwhelmed by the fact that the entire country seems to be castles converted into hotels and charming bed and breakfasts...too many choices! I've got to start getting things done...this trip is going to be as good as we make it, and that won't be too good if we don't anything about the country we're visiting. On the slightly productive front we were able to find an awesome travel bag to use when we were at The Container Store looking for jars for our bathroom...so at least that's something.
And, on a completely unrelated note, I made dinner tonight and felt compelled to share the recipe for some reason...probably because it's so damn good I want to spread the word. :)
Bolognese Bread Pizza
1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 slices pancetta or bacon, chopped
2 pounds ground beef
2 cloves garlic, chopped
2 medium yellow onions, peeled and finely chopped
1 small carrot, peeled and chopped
Coarse black pepper and coarse salt
1 tablespoon Worcestershire sauce
1 teaspoon allspice
1/2 cup red wine
1/2 cup beef stock
1 (14-ounce) can crushed tomatoes
Handful flat-leaf parsley, finely chopped
2 cups shredded mozzarella cheese
4 handfuls grated Parmigiano or Romano
1 cup fresh basil, 20 leaves, shredded or torn
Heat the oven to 450 degrees F.
Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.
Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).
Okay, some "Nora Notations" on the recipe...
I used a hollowed loaf of french bread...didn't bother with the pancetta or bacon...only used one onion...added sugar because I like my tomato sauce to be sweet...added one chopped up green pepper and a pack of frozen spinach, defrosted and very well rung out...didn't use any allspice, parsley or basil...I put a little margarine and garlic salt on the bread before initially toasting it...layered the cheese and meat so it cheesy throughout
Hope you like it :)