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Japanese Maples Fall Color

'Skeeter's Broom' is the most colorful maple in our garden. I have just returned from a 2-week trip to Japan. This was my first ever trip outside the United States. It was an amazing experience and one I will never forget. Japan was wonderful - they really have their act together and I think the U.S. could learn a few things from them. There was one disappointment on the trip - the fall color had barely begun there and was really just beginning as we left. That is okay because the gardens were still spectacular, and I got a nice shot of fall color when I got back. 'Ryusen' I missed a few things - our ginkgo had just turned a glorious color the day before I left, and the leaves were gone by the time I got back.  'Sango-Kaku' I came home to many leaves on the ground but still a lot on the trees. 'Osakazuki', a beautiful red maple always changed color very late and therefore doesn't usually last long. When I left there was no color but a few remaini
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Cast Iron Pizza

 


We've had a lot of rain lately which means I've been in the kitchen a lot. I've been experimenting with pizza recipes and we've found one that we really like. This is from America's Test Kitchen (they have a video on YouTube demonstrating how to do it).  It is compared to the Pizza Hut pan pizza. The first time I made it, I used a regular sized cast iron pan and it was thick and tasted good. We like our pizza thin, however, and found a larger sized pan that is actually called a pizza pan. In this pan, the pizza is thin and just the way we like it. It is delicous!

Cast Iron Pizza

11 oz. bread flour
1 tsp. salt
1 tsp. instant or rapid rise yeast
8 oz. water (105-100 degrees)

Whisk together the flour, salt and yeast. Add the water and mix until the dough just comes together. Knead in the bowl for a minute and form a ball. 

Place the dough in a pie pan (or similar) and spread it out into a 7 inch circle. Spray the top of the dough with oil spray. Cover with plastic wrap and refrigerate 12-24 hours.

When ready to bake, let it sit on the counter for 30 minutes.

Spread 3 tablespoons of oil over the cast iron pan. Transfer the dough to the pan and spread it out to 1/8 from the edge. Cover with plastic and let sit for 1.5 hours. 

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees.

Cover the pizza with sauce and toppings and bake for 25-30 minutes. Transfer to stovetop and let sit for 3 minutes. Check the bottom of the pizza and if it needs more browning, cook on the oven for 3-5 minutes. 

The sauce recipe is available on the America's Test Kitchen website. However, we just use a bottled sauce and add the toppings we like.


 

 

 

 

 

 

 

 

Text and photos by Phillip Oliver, Dirt Therapy

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