Tag Archive | crispy cheesy pan pizza

Feeling Heard and Seen

Grateful to see the first wild phlox in bloom on our walk this morning.

My gratitude today began of course first thing in the morning when Stellar and I both woke up alive and able to take a nice long walk through the forest. But it really kicked in late morning when I met my new primary care provider at the clinic, a nurse practitioner who made me feel heard and seen in a way no doctor has since the great Adam Zerr left the valley. Christi Anderson heard everything, and then asked if there was more. There was. And then she asked if there was more. There was. And then she said, “I look forward to taking care of you.” All with lots of eye contact and genuine compassion and interest. I felt a lot healthier walking out of there, simply from feeling heard and seen completely. It’s so important, whether it’s with a healthcare provider, a partner, or a friend, to feel heard and seen for who you are.

Grateful for healthy garlic growing on the left, tulips budding on the right, and a new planting of romaine amidst the greens I may have planted too early this spring; grateful for the garden’s lessons in impermanence, patience, acceptance, and resilience.

And that might have been that for today’s post, except that tonight I attended the third and final webinar on a resilient ‘circular’ local economy, hosted by one of our environmental watchdog groups, Citizens for a Healthy Community. Another of the clinic’s doctors attended this workshop to speak about integrating healthcare proactively within the main focus of the series, the ‘nutrient dense’ agriculture of this amazing valley. I’ll not go into any recap of the series, which consisted of a total of almost 8 hours over three Mondays, but I’ll share the link to the recorded workshops, in which so many entrepreneurs, farmers, artists, and others explained their amazing passion projects.

Grateful to come home from the clinic today to risen pizza dough in the skillets, and plenty of yummy ingredients to top it with, from faraway smoked salmon and capers to extremely local tomato sauce.

I moved here almost thirty years ago because I found what I had been looking for without knowing it: a palpable sense of community. Though in the past decade I have retreated into my hermitage on the fringe, this community continues to sustain me in a very fundamental way, and there really are no words to express my gratitude for the gift of living here, among these generous people so deeply connected to the earth our mother. I have been uplifted and inspired by everyone who spoke in these three workshops, and was honored to attend simply to witness and learn the depth and breadth of interconnection among all these non-profits and individuals, from community elders like food activists Monica and Chrys, to relative newcomers, all dedicated to supporting the ecosystem of this beautiful agricultural valley which is also a progressive creative center in food and many other arts. One of the most exciting things I learned is that there is now a countywide Farm to School food garden/curriculum in the nine elementary schools.

I’ve often thought that I found in this valley a safe place to plant myself and flourish; a place where I could be heard and seen so that I could find my voice and my vision. I am grateful every single day that I chose to settle here in the North Fork Valley.

Discipline

Crispy cheesy pan pizza, with mozzarella, sun-dried tomatoes, onions, brie, smoked salmon, and fresh basil.

I’m grateful that I’ve made it one-twelfth of the way through my commitment to this daily gratitude practice, grateful for the discipline this requires. I’m grateful it’s helping me see the simplest things more expansively.

I’m grateful I had the discipline to eat only one small pan pizza the other day, and saved the larger one for two more meals. I’m grateful for eating a similar pizza in the past at PJs Pub, or I may never have conceived the delicious combination of smoked salmon and brie on pizza. I’m grateful smoked salmon is available in our local grocery store, grateful I can afford luxuries from time to time, grateful Philip shops for me, and I’m grateful I’ve kept a basil plant growing in the sunroom since fall.

I’m grateful that this pizza recipe splashed all over the internet during the pandemic, and I braved yeasted dough to try it. It couldn’t be easier to make the crust, and it’s so light and delicious. The recipe yields enough dough that it’s too thick a crust in my large skillet, so I split it and make one in the large skillet and one in the medium skillet. With a little prep, I’ve got three delicious meals. It freezes well, and reheats better than any store-bought pizza. You can put whatever you want on top, of course, leftovers like on the one above, or more typical toppings like the pepperoni, onions, and tomato sauce I put on the big pizza.