I want one. Can I have it?
These little miniature piglets grow to be the size of a chihuahua. I’m told they’re cleaner than cats and dogs and brainy to boot. My sister and I are really coveting these as pets. My dog needs a companion after all — I mean look at him:
Ali is a dog that is always submissive. What will it do to his already inferior ego if he submits to a pig? Hard to say really. I imagine he’d be confused for a short time, and then the two of them would acclimate as family, that is, if the pig allowed it. We’ve had such great luck with mild-tempered dogs that chances are we’d end up with a piglet that had attitude. Imagine it. Instead of a bark, a squeal. Instead of a whine, a snort. I hear they’re potty-trainable and use litter boxes but I don’t imagine they’re as neat as a cat would be. My feeling is that if folks can have alpacas and chickens roaming around their smallish Portland yards then what would be so weird about a pig? Oh alright…I’ll continue my research. If any of you out there have any experience with miniature piglets, give us a hollar. They’re just so stinkin’ cute.
The other piece is that I do…umm…like to eat pork. I guess if I’m going to house a pet piglet then I’d have to give it up. So the question becomes — do I want to own a piglet more than the idea of giving up pulled pork, a grilled chop or a croque monsieur? I’m officially on the fence, so perhaps therein lies the answer.
Grilled pizza. After making this I’m not sure I can go back to the oven — unless of course I fulfill my dream of owning an outdoor, wood-burning pizza oven. This is so much better tasting, and honestly much faster.
Let me be clear that I don’t make dough of any kind between or within the days of Monday-Friday. Who has the time? Not I. New Seasons, Whole Foods and Trader Joe’s has fresh pizza dough already made and standing by, waiting for you to fulfill its delectable destiny.
First things first — heat your grill. I have a gas grill and set it to medium high heat. Take your pizza dough out of the refrigerator to take the chill off of it.
Next — decide on your toppings and get them out and ready. We used a jarred marinara sauce, some fresh mozzarella cheese, cremini mushrooms, italian cured salami (Salametti Sechi) and fresh thyme.
It’s best to saute the mushrooms beforehand so they don’t dry up in the cooking process.
I threw them into pan with olive oil, salt, pepper and a splash of white wine that I had left over from the night before.
Last: throw your pizza dough onto the grill and put the top down. I find that handling it at room temperature is when it’s most malleable. You have to stretch and pull it a little, being careful not to put holes in it. If you do puncture it…not a big deal.
After about 5-7 minutes give it a check…you don’t want to burn it. If it starts puffing up poke a hole to let the steam out. When it’s browned on the bottom flip it over and start adding the toppings to the already cooked side. Pull the top of the grill down again and let it hang out for another 5-7 minutes, checking it every so often. The bottom of my pizza was getting a little dark so I moved it to the top shelf and further from the heat while my cheese appropriately melted and oozed.
Man it was good and fast. You gotta try this!
Have a fantastic day!