Happy April to you all!  Is this rain ever going to let up?  Will Spring ever actually…. spring?  Is he going to do another rice dish?  Are there things to do in Phinneywood?  Oh you better believe it!

WARNING:  There are a LOT of Easter-related events this month.  Hope you are ready to search for all that candy!

  • When was the last time you visited the Woodland Park Zoo?  Now is a great time to go for a visit!  Coming this Saturday, April 15th at 9:30am, the zoo is hosting Bunny Bounce!  This medley of a day includes an egg hunt for kids, crafts, bunny encounters, and other “egg-cellent” zoo programs throughout the day.  All these events are free with zoo admission and/or membership.
  • I bet the majority of you have no idea just how many things are happening at the Couth Buzzard!  The Couth Buzzard Events Calendar is jam-packed with open-mic nights, jam sessions, special interest groups, board games, and concerts.
  • Who doesn’t love some ol’ fashioned kid-style fun??  Our wonderful neighbors, Top Ten Toys, have a calendar full of amazing events, including story time for kids, game nights for all ages, Baby is Social time, and, for all you juggling aficionados, Juggling Club!  Check in with their Events Calendar for a full run-down on this month’s agenda!
  • Art Up Chow Down PhinneyWood Art Walk is scheduled for this Friday, April 14th, from 6:00pm-9:00pm.  Our amazing art walk stretches from 65th St all the way up to 87th St.  Art will be in abundance as you enjoy specials at 30+ businesses in the Greenwood/Phinney area.  Be ready for THE BIG ONE coming next month!!
  • Our good friends at Chocolati Café will be hosting an art show all month, His Sound My Vision: A Tribute to David Bowie by Van Thorfinson.  In Van’s words, “The idea of this show came from the love of David Bowie my Dad and I shared.  I lost my Dad last year to ALS.  When he lost his ability to speak we would spend our time listening to Bowie CD’s while driving around the countryside in his 1954 Ford Sunliner.  I took my photos from the last 32 years and created what I saw visually of David’s songs.  This is for you Dad!”
  • In need of a good laugh?  Looking to find a way to make others laugh?  Greenwood’s Pocket Theater is home to a raucous and hilarious lineup of improv shows and workshops.  Check the Pocket Theater Events Calendar for more info and show times!
  • Runners and beer lovers alike, come on down to the Flying Bike Coop Brewery on Wednesday nights for their FBCB Run Club!  Runners veteran and novice alike take to the streets in groups for runs from 1-6 miles (runner’s choice), followed by beer in the taproom.  If running isn’t your jam, and you want to actually jam some bluegrass instead, swing by on Thursday nights for Bluegrass Jam nights!
  • Naked City Brewery is stocked on great beer and great fun for April, including Revelry!, Seattle’s only Monday night burlesque revue, the Naked Poetry Slam, Vinyl Me Please presents THE SPINS, and many more!  Check the Naked City Events Calendar for the full list!
  • Our good friends at Taproot Theatre are excited to announce their newest production making an extended run through April, Evidence of Things Unseen.  Check out their calendar for show times and ticket sales.  The Taproot Theatre has been a staple of the Greenwood community for over 30 years and is Seattle’s largest mid-sized theatre company, serving over 150,000 people annually.

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What’s that you say?  You want pizza?  Deep-dish pizza?  At home?  Well go figure – that’s just what I had in mind for you this week!! Grab a spring-form pan and let’s get cookin’:

MK’s Monthly Recipe – Homemade Deep-Dish Pizza

Ingredients:

  • 1-2 lbs sweet Italian sausage
  • 1-2 lbs spicy Italian sausage
  • 1 package pre-made pizza dough
  • 2 cups grated mozzarella cheese
  • 1 cup grated asiago cheese
  • 14 oz stewed tomatoes (1 can)
  • 1/2 small yellow onion
  • 4 oz tomato paste
  • 4 cloves garlic
  • 2 TBS fresh chopped basil
  • 1 TBS fresh chopped oregano
  • 1 TBS crushed red pepper flake
  • 2 TBS unsalted butter
  • Salt & pepper
  • 6 TBS olive oil

Pre-heat your oven to 400°F with a rack in the center position.

Heat a pan large enough for your sausage over medium-high heat, and add 2 TBS of olive oil.  Your oil should glisten and be just under the smoke point.

Heat a separate sauce-pan to make your marinara and add 2 TBS of olive oil.

While the pans are heating, remove your sausage from its casing and mix (by hand if you want to have some fun!) so they are evenly blended.  Once your sausage pan is up to heat, add the meat stirring occasionally.

Fine-chop your onions and garlic.  Once the sauce-pan is up to heat add your garlic and cook for 15-30 seconds, or until aromatic.  Add your onions and cook until softened, but not browned.

Add your tomato paste and stir into the onions and garlic.  Add your oregano, then your stewed tomatoes.  Bring the sauce-pan to a boil, then reduce the heat to low-medium and continue to cook for 10-15 minutes, stirring often.

Turn down the heat on the sausage pan once it is browned.

This is a “grate” time to shred your cheese! (I’ll see myself out after the recipe is done)

Add your chopped basil.

Continue simmering over low heat and add your butter, seasoning to taste with salt and pepper.

Add the sausage to the sauce-pan, plus any drippings from the sausage pan and keep on low heat.

Stretch out your pizza dough on a lightly floured surface so the dough can be laid over the top of the spring-form pan and touch the counter-top all around the outside.  Grease the inside of the spring-form lightly with 1 TBS of olive oil.

Lay your dough over the spring-form pan, then carefully adjust it to allow the center of the dough to sink to the bottom of the pan.  Be sure to keep the base of the pan, especially in the corners, a little thicker so the dough won’t leak sauce.  Leave plenty of overlap dough at the top of the pan.

Once constructed, you have a big decision.  If you want that authentic, Chicago-style deep dish, you’ll be doing three layers:  sauce, then cheese, then more sauce on top.  I prefer a modification with four layers:  sauce on the bottom, then cheese, then sauce, then a bigger helping of cheese.

Load your dough as you prefer, place on a cooking sheet (preferably with raised sides to catch any leaks), then fold over the overlapped dough into the spring-form.

Bake at 400°F for 20 minutes.  If you have any cheese leftover, you can sprinkle some onto the top of the pizza and ramp it up to Broil for 3 minutes to get crusted, bubbly goodness on top.

Let rest for 5 minutes, then serve!

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