It feels oddly like being stuck in the ‘guppies’ group, aside out advanced classmates in the ‘shark’ group. They’re reading War and Peace, while we struggle through Ted in a Red Bed. Us four clumsy guppies stick as close together as we can without kicking each other. It’s a level of comfort thing. We huddle close together, executing every drill as a unified group, in a fruitless attempt not to draw too much attention to ourselves.
It’s a ridiculously fun time, swimming in our guppy group. I haven’t laughed so hard in a long while. Graceful, we are not. Skillful, we are not. Coordinated, we most definitely are not. But for all we lack in ability, we more than make up for it with enthusiasm. We will probably never have the graceful, swift-footed skills of our river-dancing role models, but we’re certainly having fun with it. And that’s what it’s all about, isn’t it??
The added bonus is that our weekly lesson and all the practice in between burns a bucketload of calories. Now, if I were smart, I’d save those burned calories and let them work their magic on a bit of weight loss. Oh, but I love food too much and the dancing leaves me ravenously hungry. So, I choose to ‘spend’ my burned calories on fun food, like this Mexican-inspired huevos rancheros pizza. Truth be told, this pizza is fully inspired by nothing more than my desire to cook a pizza with eggs baked into it. It starts with a cornmeal crust, in place of the corn tortillas which would typically be used in huevos rancheros. The homemade crust is then topped with beans, taco sauce, Mexican cheese, chiles, and tomatoes. Fresh eggs are then carefully cracked on top of the pizza before baking for a stunning and unique twist on pizza.
Focus on Technique – Cooking with Baker’s Yeast
Baker’s yeast is a single cell organism, commonly used as a leavening agent in many breads, pretzel doughs, and pizza doughs. As the yeast feeds on the sugars in the dough, it releases carbon dioxide, which becomes trapped within the dough, causing it to rise and expand. The most common types of yeast used in baked goods are active dry yeast and rapid rise yeast. Rapid rise yeast is made up of smaller particles, which touch a greater surface area of the dough and typically require half as much time to rise. Many people feel that the long rise time required for active dry yeast recipes results in a more flavorful dough.