Definition of writer’s block: a usually temporary psychological inability to begin or continue work on a piece of writing. Today I am feeling drained of inspirational essence to finish one, two, nope, three papers on my to do list for school. This lack of inspirational essence is really just a euphemism for the “I really don’t have it in me to do this whole research-regurgitate thing right now,” feeling. I hate it when this happens. The blank cursor pulses, I type something out, and then delete it all. Frustrated, I’ll look at the time in the top right hand corner of the computer screen and calculate how many more minutes I can actually afford to waste before everything goes up in flames (the impending due dates, that is). My stunted productivity cracks a window for all sorts of other thoughts to enter the mind and suddenly it’s as if the whole day has been swallowed in quicksand. Just. Can’t. Move.
Writing a fluid blog post with this state of mind would be sort of like committing an emotional affair. Che Guevara, Apartheid in South Africa, and the Nicaraguan Revolution are patiently awaiting my discourse, and indulging in any further meanderings on life, love, growth, etc. might feel good temporarily but will only leave me worse for the wear. But I digress. Writer’s block. When all else fails, have some gluten-free radicchio and caramelized onion flatbread with fresh parsley and honey. (Recipe Below).
Gluten Free Crust (adapted from Mark Bittman’s Basic Pizza Dough):
- 1 teaspoon instant or rapid rise yeast
- 3 cups gluten free flour blend (I use Bob’s Red Mill)
- 2 teaspoons coarse Kosher or sea salt
- 1 to 1 1/4 cups water
- 2 tablespoons olive oil, plus some for greasing the bowl
1. Combine the yeast, flour, and salt in a food processor. As it is mixing, 1 cup of water and 2 T of oil.
2. Mix, adding more water until the mixture forms a ball and is slightly sticky.
3. Turn the dough out onto a floured surface and knead for a few seconds until it forms a smooth round ball. Use a bit of oil to grease a bowl, and place the dough in the bowl. Cover with plastic wrap and let rise in a warm, draft free area until it doubles in size (1-2 hours). The gluten free flours, if you choose to go that route, will not rise like wheat. Don’t be discouraged it will still taste good.
While the dough is rising, prepare topping:
- 3-4 medium sized Radicchio, shredded
- 1 small red or yellow onion, sliced thinly (I used red, but next time I’ll use a sweet Wala Wala variety)
- 4-5 cloves of garlic, minced
- 1 large or 2 small fuji apples, chopped
- olive oil
- balsamic vinegar
- salt and pepper to taste
- handful of fresh flat leaf parsley
- honey, for drizzling
In a medium pan, saute the onion and garlic with a splash of olive oil and balsamic vinegar until they wilt and begin to caramelize (5-8 minutes). Toss in the apples and saute on low heat for another 2-3 minute. Set aside. In a large bowl toss shredded radicchio with olive oil and salt and pepper to wilt. With about 30 minutes left on your dough rise, pre-heat the oven to 450′. Did you know woodfire pizza ovens get up to 800 degrees? Crazy, right? When the oven is ready, roll out (or push out if you’re like me, shamefully without a rolling pin) onto a pizza stone or cookie sheet. Bake in the oven for 5-7 minutes. Remove from oven, and spread a THIN layer of onions first, and follow by piling up on the radicchio (now a bit wilted). Send it back to the oven for another 5 minutes, then hit it with the broiler until the edges begin to brown just slightly. Remove from oven to cool and sprinkle with fresh parsley leaves and drizzle your slice with a healthy helping of local honey.
Enjoy, my friends.
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