Ladies’ Night Potluck

Saturday, after a strenuous circus class I hurried home to prepare for the ladies’ night potluck I was throwing. I whipped up the dough for the flat breads, made a salad, spinach dip, and garlic/lemony potatoes. My sister showed up around 6 with blueberry brownies (sounds gross but there were  delicious – recipe from Veganomicon) and Jenni rang the door bell a short time later with a huge bowl of pasta salad. Once a few more ladies showed up we busted out the sangria and sat down for dinner.

At this point I’m realizing I’m a terrible blogger because I have absolutely no pictures. No circus tricks, no food, no beautiful faces. Nothing! So you can just imagine six of us crammed around the table in my orange dining room, stuffing our faces like cute piggies.

After dinner there was more drinking, eating brownies and ice cream and then I made everyone play Scattergories. I am completely my mother’s daughter as she was dubbed “Aunt ‘Let’s Play a Board Game’” by my cousins when we were kids. I have a newer version of the game which asks you to name “things with balls” and of course we could all only think of one answer.

We stayed up drinking and talking until 2AM and even though we didn’t get to test out my patio set because it was freeeezing outside, I was still happy to have everyone over.

Sunday Slayer woke my sister up from her comfy bed on the couch by jumping all over her. She entertained him while I got ready and then we buzzed over to my parents house to watch the Wings game. I spent the rest of the day snuggled on their couch, eating snacks and yelling at the TV. Not stoked on a game seven people!

Like I said, I don’t have a picture of the flat bread, but trust me, it’s amazing and easy and you should make it right now!

Flatbread Dough
Recipe from Williams-Sonoma via Project Foodie
Makes 4 flatbreads

Active dry yeast 1 package (2 1/2 tsp)
Bread flour 2 cups plus 3 Tbsp
Warm water 3/4 cup
Sea salt 1/2 tsp
Cornmeal 2 Tbsp
Extra-virgin olive oil for drizzling

In a small bowl, stir yeast and 1?4 cup flour into warm water. Let sit until foamy, about 5 minutes. In a food processor, combine remaining flour, salt, and yeast mixture. Process until mixture comes together in a dough, about 45 seconds. Transfer to a bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

Preheat oven to 450°F. On a lightly floured work surface, knead dough until smooth and springy, 5-8 minutes. Divide into 4 equal portions. Roll each portion into a ball with your hand. Roll out 1 ball into a strip about 2 by 10 inches. Prick evenly with a fork. Repeat with remaining balls of dough.

Transfer dough strips to 2 rimmed baking sheets sprinkled with cornmeal. Drizzle with olive oil, and finish with desired toppings.

Bake flatbreads until crisp and golden, 10-12 minutes.

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I topped mine with refried beans, tobasco and cheese and then popped them under the broiler until they were nice and melty. Then I added shredded lettuce, tomato and green onion and drizzled them with ranch dressing. Turned out just like the taco pizza from California Pizza Kitchen – SO GOOD!

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