This pizza crust process is from Ken Forkish’s The Elements of Pizza, and it reliably produces crispy, chewy, pillowy-on-the-inside pizza crust every time. I like it because it delivers no compromise Neapolitan style crust in a home oven and without any special skills. A pizza peel with a stone or steel will produce the best results, but cooking on a sheet pan creates a delicious slice too. Start the dough the night before you make pizza, or follow the expedited timeline at the end for pizza crust the same day.
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Several Mondays ago (on March 8th), Akeo and I checked off a big item on our bucket list: we skied every Outdoor Center groomed ski trail in the Craftsbury - Greensboro area in a day. I first dreamed of this after the Center’s Every Road Craftsbury running challenge in 2019. When Jeff Tucker biked that challenge in a day, it made us wonder what we could do on skis. Still, even with this dream in our minds, the huge energy demand and trail condition constraints necessary for the challenge made it difficult to complete during a typical ski racing season. However, this March, a less frequent COVID racing schedule and cooperative snow conditions gave us an opportunity to give the Every Craftsbury Ski Trail challenge our best shot.
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A classic treat from the Outdoor Center’s kitchen, these chia seed cookies are a perfect snack to bring on an adventure. Or top them with nut butter and maple syrup and they’ll satisfy even the fiercest post workout craving. The cookies are customizable with optional chocolate chip and shredded coconut add-ins. And if desired, the recipe will probably work with your other favorite extras too; just try to keep the total add-ins (including cranberries) in the ¾ - 1¾c range.
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