Happy 2016! I never cease to be amazed by how quickly time passes. For me, a new year means a new semester of teaching and a renewed effort at being consistent in planning meals for my family. Here at Winstead Wandering, January is all about menu-planning. I’ll be sharing tons of tips for all things dinner-related, as well as recipes for easy weeknight meals. Don’t be a stranger!

Welcome to The Alder Collective Link Party! We’re so happy you stopped by to show off your stuff. A friendly reminder before we jump into the party: make sure you’re visiting at least as many posts as you’re linking up. This party is no fun if you don’t see traffic and comments from it. Now check out what your hosts have been up to this week:

Clockwise from top left:

Tips to Make Your Week Run Smoothly from Abby at Winstead Wandering

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Chocolate Peanut Butter Oat Cookies from Kayla at The Felicity Jar

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16 Things I’m Excited for in 2016 from Currently, Kelsie

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5 Reasons We Struggle to Keep Our Creative Spaces Organized from Cristi at The Keeper of the Memories

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Each week, we’ll pin every link to the Alder Collective Link Party Pinterest board, where it will be seen by thousands of people. Here are our favorite links from last week’s party:

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Hey, y’all! Welcome to our TENTH party! I can’t believe we’ve hit double digits already. Huge shout out to those who’ve been linking up with us now for ten weeks!

Please note that The Alder Collective Link Party will be taking a holiday break for the next couple weeks. Take some time off, enjoy your family, and be sure to come back and link up with us on January 5!

Welcome to The Alder Collective Link Party! We’re so happy you stopped by to show off your stuff. A friendly reminder before we jump into the party: make sure you’re visiting at least as many posts as you’re linking up. This party is no fun if you don’t see traffic and comments from it. Now check out what your hosts have been up to this week:

Clockwise from left:

The Studio – Our Favorite Space from Cristi at The Keeper of the Memories

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Paris in One Weekend from Kayla at The Felicity Jar

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Merry & Bright Holiday Home Tour from Kelsie at Currently, Kelsie

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Why We Shared Our Pregnancy-After-Miscarriage News Early from Abby at Winstead Wandering

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Each week, we’ll pin every link to the Alder Collective Link Party Pinterest board, where it will be seen by thousands of people. Here are our favorite links from last week’s party:

[Read more…]

Hey, y’all! I’m so glad you stopped by to party with us! I haven’t done too much blogging lately, so I’m excited to get back at it and check out all the great links!

Welcome to The Alder Collective Link Party! We’re so happy you stopped by to show off your stuff. A friendly reminder before we jump into the party: make sure you’re visiting at least as many posts as you’re linking up. This party is no fun if you don’t see traffic and comments from it. Now check out what your hosts have been up to this week:

Clockwise from top middle:

Florence in a Couple Days: The Travel Guide from Kelsie at Currently, Kelsie

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10 Ways to Keep Yourself Going When You’re Feeling Less Than Inspired from Cristi at The Keeper of the Memories

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One-Pot Potato Soup from Abby at Winstead Wandering

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Christmas Home Tour from Lisa at Harmony and Happiness

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Packing for Paris in the Winter from Kayla at The Felicity Jar

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Each week, we’ll pin every link to the Alder Collective Link Party Pinterest board, where it will be seen by thousands of people. Here are our favorite links from last week’s party:

[Read more…]

How was your Thanksgiving? I hope it was scrumptious, relaxing, and family-filled. I took last week off from blogging, including this party, but I kept busy baking some delicious treats and taking the GRE. It’s good to be back, though, and I’m so glad you’re here to party with us!

Welcome to The Alder Collective Link Party! We’re so happy you stopped by to show off your stuff. A friendly reminder before we jump into the party: make sure you’re visiting at least as many posts as you’re linking up. This party is no fun if you don’t see traffic and comments from it. Now check out what your hosts have been up to this week:

Clockwise from top middle:

How I Organize All the Small Things in My Creative Space from Cristi at The Keeper of the Memories

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Disney Apparel to Wear at the Parks (plus a giveaway!) from Kayla at The Felicity Jar

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Social Media: A Holiday Fast from Kelsie at Currently, Kelsie

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Easy Holiday Dessert Recipes from Abby at Winstead Wandering

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Dollar Store Silhouette Etched Candle Holders from Lisa at Harmony and Happiness

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Each week, we’ll pin every link to the Alder Collective Link Party Pinterest board, where it will be seen by thousands of people. Here are our favorite links from last week’s party:

[Read more…]

Happy Tuesday, y’all! In the last week I shared a family favorite recipe, I discovered this hilarious video (and shared it with my students), and I lost a bet with my Dad over the Alabama vs. LSU game.

On to the party!

Welcome to The Alder Collective Link Party! We’re so happy you stopped by to show off your stuff. A friendly reminder before we jump into the party: make sure you’re visiting at least as many posts as you’re linking up. This party is no fun if you don’t see traffic and comments from it. Now check out what your hosts have been up to this week:

Clockwise from top left:

10 Vegetarian Holiday Recipes from Lisa at Harmony and Happiness

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The Garage: An Unexpected Lesson from Kelsie at Currently, Kelsie

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Hashbrown Potato Soup from Kayla at The Felicity Jar

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Why You Need a Blogging Tribe from Abby at Winstead Wandering

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30 Days of Being Thankful from Cristi at The Keeper of the Memories

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Each week, we’ll pin every link to the Alder Collective Link Party Pinterest board, where it will be seen by thousands of people. Here are our favorite links from last week’s party:

[Read more…]

Hey, y’all! Welcome to the second Alder Collective Link Party! It’s been a pretty exciting week around here. In addition to hosting our first party, I got to share my thoughts on Scary Mommy.

I’m so glad you’re here. Let’s party!

Welcome to The Alder Collective Link Party! We’re so happy you stopped by to show off your stuff. Before we jump into the party, check out what your hosts have been up to this week:

Clockwise from middle top:

Easy Fall Stovetop Potpourri from Abby at Winstead Wandering

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How to Make an Easy Fall Wreath from Lisa at Harmony and Happiness

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The Best Movies to Watch This Halloween from Kayla at The Felicity Jar

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52 Weeks to an Organized Workspace from Cristi at The Keeper of the Memories

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When Conflict Comes from Kelsie at Currently, Kelsie

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Each week, we’ll pin every link to the Alder Collective Link Party Pinterest board, where it will be seen by thousands of people. Here are our favorite links from last week’s party:

[Read more…]

Parmesan garlic roasted potatoes are tossed in olive oil, garlic, Parmesan, and seasonings, and then baked until crispy and tender for an easy, flavorful side dish.

If you’re talking easy, inexpensive side dishes that pack a lot of flavor punch, there isn’t anything better than potatoes. They’re a cheap blank canvas, ready to be painted with whatever spices and seasonings you have on hand.

I try to keep potatoes around most of the time because they’re so versatile. Regardless of what meal I’m preparing, it’s likely that I can whip up so potatoes to complement it. Thus the conception of this recipe.

I was making J. a chicken sandwich for supper and wanted something for him to eat with it. I had eaten a big lunch, and I was craving potatoes, so I figured my meal would just be whatever I made to go with his.

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I think there are a lot of people out there who consider themselves pretty competent in the kitchen. They can follow any basic recipe, maybe even add their own spin to things, and come up with a tasty end result.

But a lot of those people are scared of yeast.

There’s no need to fear yeast. In fact this recipe right here is not only the reason you shouldn’t be afraid of the stuff, it’s the reason you should full-on, open-arms, big-wet-sloppy-kiss embrace it.

Here’s the recipe. But first, a few rules:

Get a pizza stone. If you’re ever going to re-create restaurant-quality pizza at home, a pizza stone is a must. It’s the only way to get that crispy, chewy bottom crust without over-cooking the top. You can pick one up for around $20. The money you save from no longer ordering delivery (we don’t buy frozen pizza anymore, either) will quickly pay for the stone.

Use Parchment Paper. In this recipe I preheat the oven with the pizza stone inside. Do you know how easy it is to transfer a floppy, raw pizza to a piping hot pizza stone? It’s not. It’s actually pretty near impossible; I’ve tried it several times. Most attempts included two people, four spatulas, and lots of spilled toppings. Save yourself the trouble, and the cleanup, and buy a roll of parchment paper. It’ll last forever and, like the pizza stone, it will more than pay for itself.

Now, the good stuff:

Homemade Pizza
recipe adapted from Annie’s Eats and Butter Yum

1/2 c. hot water
2 1/4 tsp. instant yeast
4 c. bread flour
2 tsp. Oregano, plus more for sprinkling
1 tsp. garlic salt, plus more for sprinkling
1 1/4 c. lukewarm water
2 tbs. olive oil, plus more for brushing
toppings of choice (might I recommend making a jalapeno popper pizza?)

In a measuring cup or bowl, sprinkle the  yeast over 1/2 cup of hot water. Water should be warm, but not so hot that you can’t stand to hold your hand under it as it comes from the faucet. Set the mixture aside for a minute or two.

In the bowl of a stand mixer using the paddle attachment, briefly stir together the flour, half of the Oregano, and 1 1/2 teaspoons of the garlic salt.

Add the lukewarm water to the yeast mixture and stir gently until most of the yeast is dissolved. Add the olive oil.

With the mixer on low (for a KitchenAid, this is the “stir” setting), add the yeast mixture to the flour. Mix for about a minute until the dough starts to form a ball around the paddle. Remove the paddle attachment and replace it with the dough hook. Mix (KitchenAid setting 2) for 4-5 minutes. The dough should be cleaning the side of the bowl. The dough might be sticky at this point, but it should be smooth and shiny.

Transfer dough to an oiled bowl, or remove the dough from the mixing bowl, clean and spray the bowl, and put the dough back in. Turn the dough so the oiled side is facing up. Cover with plastic wrap and let rise for 1 1/2 to 2 hours, or until dough has doubled in size.

After dough has risen, remove the plastic wrap and punch the dough down. Place your pizza stone in the oven on the second-to-bottom rack and preheat to 475 degrees. Turn the dough out onto a lightly-floured surface and, using flour-dusted hands, knead the dough once or twice and shape it into a ball.

Divide the ball into two balls of equal size. Cover them with a damp towel and let them sit for 15-30 minutes.

**This recipe makes two pizzas, hence the two balls. If you want to freeze one chunk of dough for later use, do it now. Rather than cover the ball with a towel, simply wrap it in plastic wrap (the piece you used to cover the bowl of rising dough will work perfectly), place in a freezer bag, and put right in the freezer. To prepare the frozen dough, just remove the bag from the freezer and place it in the fridge 24 hours before you plan to use it. Prepare using the rest of the steps. Or, you can use the second half to make thesehomemade freezer calzones.**

When dough is finished resting, use a rolling pin or your hands to shape the ball in to a large circle. Lightly flour your hands, the pizza, and your work surface as needed. If dough doesn’t spread and springs back as you try to shape it, cover it with the towel and let it rest for another 10-15 minutes before trying again. Once pizza has reached your desired size (10-12 inches works best) transfer it to parchment paper. Using a fork, dock the dough by poking holes all through the crust, being sure to leave an un-docked one-inch rim.

Bake the un-topped crust for 5-7 minutes, or until it just begins to turn golden and lose it’s shine. Remove from the oven and immediately brush the outside crust with olive oil. Add your toppings and finish by sprinkling with Oregano.

Return the pizza to the oven for 6-8 more minutes, or until the cheese is melted and bubbly and the crust is a dark golden color. Remove the pizza and immediately brush the crust with olive oil again. Don’t worry about the edge being greasy; the crust will absorb the oil. Sprinkle the just-oiled crust with garlic salt.

What are your favorite pizza toppings?

(this post contains affiliate links; to learn more, see my disclosure policy)