Thank you to everyone who participated in the experience, including the Courtney family! We hope everyone learned something valuable along the way. Whether it be about SNAP, eating on a budget, your personal eating habits, or the availability of foods in your community, we would like to think it made the week worth it to you! Many thanks for the dedication of our participants to the blog and the resulting discussions that ensued. We hope this is a good step towards awareness of food and eating in our community and particularly the emergency food nets that it provides. We will post some more this week as we sift through all that was discussed! Does anyone have closing thoughts about the experience to contribute?
On another note, we would also like to thank all of those that came to the Women's Initiative cooking demo on saturday morning. It was a fun time! As promised, here are the correct proportions for the Pizza Dough recipe (perfect for serving up those autumn veggies!):
In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and mix well. Slowly combine the yeast mixture to the flour mixture, mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1 hour or until the dough doubles in size. Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop. Using spatulas, slide the crusts onto well floured pans and spread toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.