February at the Ranch

 I can’t wait for spring to arrive is truly an understatement. The weather has been crazy this past month. Snowstorms in Texas, windstorms in California, enough already. I posted a picture of our California poppies on my walk yesterday. It's a good sign that spring is close by.
My composting has been coming along nicely. I’ve added my kitchen scraps, some saw dust and dry leaves. I've been turning my composter every other day. I went down to my local sanitary district office and they were able to give me a few composting pails for my kitchen. Ask at your local sanitary office and see if they’re able to provide you with one. It makes it so much easier than using bowls or pans. I can’t wait to plant my garden veggies with my new compost or as garden experts call it
“Black Gold”. 
We have some great new spring products arriving this month, tea towels, farmhouse tabletop items, wall decor, olive and copper buckets, check them out.
jewelry tinscopper bucketsfig tea towelmetal olive buckets
I've been experimenting with gluten free pizza this year (pizza is one of my favorite foods, isn’t it everyone’s?) I have this one that I've mastered and it's one of my all-time favorites as it has lots of veggies and some grilled chicken added. See the recipe below-
 Gluten Free Pizza
Yields a 13X18 pan 4-6 people
2 cups of almond flour
2 cups of finely shredded zucchini 
1 cup of cream cheese 
1-2 eggs for binding 
2 teas. of Italian dried herbs (I use mix of thyme, oregano and rosemary from my garden, but you can use any premixed Italian herb variety)
1 cup of shredded mozzarella cheese
1 cup of marinara sauce and ½ to ¾ cup of pesto sauce (if you don’t like pesto, use all marinara sauce) I make my own pesto from the garden using fresh basil leaves, pine nuts and olive oil. Put in a blender and you will have a nice thick paste.
Here is where you can get creative. Personally, my family likes 
cooked and sliced potatoes with grilled chicken along with other toppings but you can use whatever you like.
2 cooked potatoes soft to touch sliced thin 
1 cup of grilled or sauteed chicken breast chopped  
½ cup sliced olives
½ cup chopped and grilled or sauteed bell peppers (I use yellow and orange, but you can use any kind you like)
½ cup chopped or sliced thin grilled or sauteed red onions (makes a big difference in taste if you grill or sauteed them first)
½ sliced button mushrooms
½ c -¾ c of fresh baby spinach leaves
½ cup of sliced cherry tomatoes
¾ cup of shredded mozzarella
½ cup of parmesan romano cheese 
¼ cup of good olive oil 
Preheat oven to 425*.
 Mix the ingredients for the crust together in a bowl (I use my hands to ensure its thoroughly mixed together). Place in a 13X18 baking pan and line with parchment paper, spray with olive or coconut oil spray. Spread the mixture on the pan and to spread out to about ½ “or so, covering most of the pan. 
Bake for 10-13 minutes.
Assembling the pizza:
Add some of the olive oil to lightly cover the crust. On ½ of the crust, add the pesto sauce and the other half add the marinara sauce.
Add the spinach leaves
Add ⅓ cup of shredded mozzarella
Add the sliced potatoes then the chopped chicken
Add the chopped onions and bell peppers
Add the sliced mushrooms
Add the sliced cherry tomatoes
Finish with the shredded mozzarella cheese and 
Parmesan Romano cheese.
Bake for 400* for 10-13 min. Until the cheese is melted.