I am fascinated by the variety of pizzas in the world.  Indeed, referring to pizza is like referring to a sandwich.  I suppose the variations are endless.  Here’s an excerpt from my favourite food read from over the summer:  “Keeping the Feast” by Paula Butturini.

She writes: “And every Easter Sunday, a totally different sort of pizza, one meant to break the long Lenten fast, appeared on our breakfast table.  It had a double crust like a calzone, but it was flatter and wider, shaped like a foot-long strudel.  My grandmother called it “pizza gain”, and Anglicized version of pizza chine (KEE-nah), which in itself is dialect for pizza ripena, filled pizza.  “Pizza gain” was stuffed with many of the foods that we could not eat during the forty-day Lenten fast: proscuitto crudo, dried sausage slices, fresh runny cheese, and hard grated cheese all mixed together with endless fresh eggs from cousin Josephine’s farm.  We would cut into them on Easter morning and on every subsequent morning until they were gone, a treat so rich that two slim slices would make a meal.  I loved the Russell Stover’s pecan-studded caramel egg that my grandmother arranged to have appear in my Easter basket every year, but I would have traded that egg away in a heartbeat for a whole “pizza gain” of my own.”

We are fond of a pizza variety that doesn’t really taste like pizza at all.  I call it Pizza Bianca because it is made with entirely white ingredients:  Alfredo sauce, chicken, roasted garlic, grated mozzarella and crumbled feta cheese.  I assemble these things on top of a homemade pizza crust, not really caring how thinly I’ve rolled out the dough. 

It makes a great “stand around in the kitchen while eating your supper” dish.  I made it this past weekend when we called upon the Daughter #3 (daughter-in-law)’s folks to help with a painting project at the new house.  In fact, they virtually handled the entire project by themsleves.  As my dear Dad used to say “many hands make light work”.

Kath’s quote: “My idea of feng shui is to have them arrange the pepperoni in a circle on my pizza.”-Unknown

I do not particularly like to bake.  Cakes are my worst nightmare-breads and crisps are more my style.  But if I have to bake, I love to in the early morning. Perhaps this is a throwback to the summers that I spent with my Grandma who did her baking before the kitchen got too hot (she had a wood stove in the kitchen and an electric stove in the porch).  And so here it is at 7:25 am and two loaves of banana bread are already in the oven.

My early morning baking companion…

For some comfort foods, “old  school” is best.  I’ve been making this recipe since the kids were little.  I have “gussied” the recipe up with pecans or blueberries but in the end it is this basic version that my gang loves.  We are planning a family road trip soon and this is always the first request when I pack the lunches. 

Best-Ever Banana Bread (from Grand Slam- Best of Bridge)

2 c sugar

1 c butter

6 overly ripe bananas-mashed (3 c)

4 eggs, well beaten

2 1/2 c flour

2 t baking soda

1 t salt

Preheat oven to 350 degrees.  With electric beater, cream butter & sugar until light and fluffy,  Add bananas, eggs, and beat until well mixed.  Blend dry ingredients together in a large separate bowl.  Pour in banana mixture and mix just enough to blend-do not over-mix.  Pour into 2 lightly greased loaf pans.  Bake 45 minutes to one hour.  Test for doneness.  Cook on rack for 10 minutes before removing from pans.  These freeze beautifully.  We like them best a day later when they have been stored at room temp.

Kath’s quote: “Happiness is when you see your husband’s old girlfriend and she’s fatter than you!” -author unknown

love, love, love