Muckworking

 There is another fence project on the west side.  If there is an untamed portion of the yard it is the west side.  It is open, and level which are problems that I want to take care of this spring.  First it is open which creates traffic through my side yard, wildlife, and otherwise.  Next it is level, the one part of the whole yard that is level.  This is a problem because the water doesn't move.  Peanut Galley erupts "You need a French Drain!"  No, I need drain slope.

Previously there was a lattice structure here that held climbing plants.  There was a white Rose plant that grew on it for years.  But I had issues with whatever I was growing there because of drainage issues that took a long time to realize.  I always knew it was swampy, but didn't make the connection to the problems with the plants in that area.

 As I started to dig into the problem I realized also that there was only a couple of inches of top soil, and then hard clay underneath.  This is a problem for plant roots, and absorption, and retention of water.  Also the entire side is level so low spots turn into long lasting ponds.  The biggest pond is right where I want to build.

 This area is typically overgrown with Ruellia which are a cane like plant that produce purple petunia like flowers.  They are commonly called Mexican Petunias.  Well they hide this swampy patch well, and love the water.  They grow like crazy, and hide the swampy mess underneath.

 So, first before I build anything I need to drain this area.  When we did the fence work here it was relatively dry because it had not rained for weeks.  But this area was still moist, and I used mulch to limit the muddiness.  So the next thing to do is to make a drainage trench to get the water out of here.

 I'm looking for the lowest spot I can get to be the outlet of the trench.  Then I work up the hill into the level area.  This will help me map the low spots in the side yard, and I can begin to move soil around to expedite the drainage.  I call this Muckworking because we have had some significant rain this week, and the west side yard is sloppy wet, and I am digging.  Very messy, but good because I am just a kid playing in the mud...

Winter Pizza

 Snowed under in North Texas by 2 inches of sleet.  Its too cold to work outside with the ice pellets covering everything.  So this kind of weather usually pulls me into the kitchen.  I've had a new flour I've been meaning to try, and this is a good time.  Pizza is solid comfort food for frozen weather.

 I have a Pizza Doh! recipe that I have been making for many long times.  But this time I am using a recipe from the manufacturer of the flour.  This one is double ought Pizza Flour, specifically for Pizza.  This one is high in gluten which is the protein that gives Pizza dough its characteristic chew.  The gluten is formed as protein molecules bind together, and form chains during the kneading process.

 The recipe for me is very different than my usual Pizza Doh!  It is only half the size of my normal batch which produces around 40 ounces.  This recipe produced 18 ounces, and I wound up making one large pizza with it.  I let the dough proof for around 12 hours on the counter, and another 8 in the refrigerator

 This recipe has no oil in it.  I was a hesitant to not add oil.  I can't think of another recipe that I have seen that did not use Olive Oil.  But, well OK, I'll try it, and assembled the recipe as instructed.  The result is that the dough is whiter, and not as rich, but closely resembles New York style dough.  It worked correctly as a hand formed, and not rolled, flatbread.

 The toppings are going to be the usual stuff I put on a pizza so all other things are the same, and only the dough has changed.  For me Pizza is the main course so it is protein packed with Pepperoni, and Sausage.  Next we'll toss it into the Thermal Reactor at 500F for a while.

 I cook Pizza on Stone, and use Corn Meal beneath the Pizza to make it moveable.  This dough is very moist even though I added extra flour to dry it out a little.  If the dough is too wet it is more like batter, which is not the way pizza works.  Maybe I added a little too much water at first, but adding a little more flour will balance that out, and take the mixture back to dough.

 I think my Pizza Stone is almost 15 inches.  So this Pizza is maybe about 14 inches.  It is much larger that the pies that I normally make.  So I think it will probably be a couple meals, and some snacking.  Dior is more than OK with that.

Renewed

New to Old comparison...  New, January 2026...

 The Old in October 2025...

 This is after I started working on it.  It did have all its pickets before I started...