The Yellow House

We had a lot of houseguests in the Yellow House last weekend. It was a whirlwind of laughter, late nights, and big dinners and breakfasts with everyone gathered around the table. I love having all our friends here, but at the end of the weekend, when you’re left with a pile of dirty plates (or empty champagne bottles, as it may be…) and are faced with the prospect of work the next morning, well…you realize you’re a more than a little tired.

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Lately, it seems like everyone is stumbling upon awesome late-winter citrus but me. Intensely-moist blood orange recipes are showing up everywhere, from Smitten Kitchen’s blood orange olive oil cake to Rachel Manley’s orange and almond cake. And gosh darn it, I wanted to make something amazing out of blood oranges too.

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This past weekend, Ben and I took advantage of a gorgeous pre-spring day to dig beds for the vegetable garden I plan on having.

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I’ve never been a huge pizza fan. I’m not really sure why–the main ingredients make up the majority of my diet: bread, veggies, and cheese. I think all of the greasy, gluey abominations out there—and living one memorable year in college with four boys who ate them often—ruined the idea of pizza for me. But in recent years, I’ve started to warm up to the idea of fresh, thinner-crust, neapolitan style pizza.

After reading Smitten Kitchen’s awesome post(s) about simple pizza in your own kitchen, I went home after work one day and made one for Ben and Chuck. It was good. Really good. But the crust wasn’t quite right. I resolved to try again, soon. And trying again became somewhat of an obsession, as the following night’s pizza was also really good…but what if I added lemon zest to the ricotta? and what if we used a honey & wine pizza dough recipe?

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