This same time, years previous: getting my halo on, there’s that, a bout of snarky, sanitation and me, how to can peaches, dried fruit, and orange-mint tea.

This last week we hosted our Fresh Air boy. We were supposed to get a girl, too, but last minute she decided not to come and there wasn’t time to get a substitute, so one child it was. My younger daughter shed some fiery tears of disappointment, but then she adjusted and adapted as children are wont to do.

This was, by far, our best hosting experience ever. Miguel (not his real name) was a non-fusser, super polite, easy going, a peace maker (between my squabbling offspring), and eager to try new things (except for food, but we’ll let that go). He’s also trilingual: English, Spanish, and ASL, since both his parents are deaf. (This is how I communicated with his mother.)

I tried to get in as much swimming as possible. This was actually kind of hard, not because of our schedule, but because it’s been so cold this summer. (Seriously, the highs in the 70s? In August?!) We did make it to the river, twice. I was prepared for Miguel to be the typical Fresh Air child: hesitant and grossed out over slimy rocks and water bugs. But no. The child was fearless. In fact, he plunged into the frigid water with nary a whimper, and then proceeded to far surpass the country kids in bravery, endurance, and joyful absorption. It was a sight to behold.

The week flew by. When it came time for him to leave, I was actually a little sad. I was ready for him to go back, yes, but that was more because of other stresses (wash basket loads of beans, bushels of peaches, the play, etc) and less because of the extra child.

In fact, for the first time I could see how hosts might want to have the city child stay for the whole summer. It was that good.

This same time, years previous: best banana bread, crunchy dill pickles, elf biscuits, nectarine-red raspberry freezer jam, and granola bars.

That picture I posted two whole quotidians ago—the one of the cheesy herb pizza—unleashed a firestorm of questions.

Or two, to be exact.

Basically, a couple of you just wanted the recipe.

It can hardly be called a recipe, really. It’s simply a cross between focaccia and pizza, with some fresh herbs thrown in because SUMMER.

Actually, Luisa’s the one who gave me the inspiration. She did a post on focaccia in which she wrote about generously pouring olive oil over the dough so that it fries while it bakes. I haven’t actually made her recipe yet—it seemed so similar to my five-minute dough that I let that part go. The olive oil trick, though, that I snatched up right quick.

Cheesy Herb Pizza

I’ve been using dried oregano and fresh basil, but by all means go full fresh if you’re so inclined. Also, I didn’t measure anything for this recipe. The amounts are suggestions.

1/3 of a batch of five-minute dough
1/4 – 1/3 cup olive oil
1 teaspoon dried oregano
½ cup minced fresh basil
1 cup grated mozzarella cheese
½ cup grated Parmesan cheese
cornmeal, for dusting the pan

Drizzle a baking pan with olive oil and sprinkle with cornmeal.

Roll your dough to the desired size and thickness and lay it on the pan. Drizzle more olive oil over the dough, paying close attention to the edges. Sprinkle the dough with the dried oregano and then the cheeses.

Bake the pizza on the bottom rack of a 450 degree oven for ten minutes or until the cheeses are golden brown and bubbly. When the pizza is finished, immediately brush the edges with more olive oil. Sprinkle the basil over the pizza and dig in.

This same time, years previously: corn crepecakes, horses, hair, and everything else under the sun, the quotidian (8.6.12), why I am recuperating, dishes at midnight, quick, quick, quick, and quiche.