“You may not be her first, her last, or her only. She loved before she may love again. But if she loves you now, what else matters? She’s not perfect – you aren’t either, and the two of you may never be perfect together but if she can make you laugh, cause you to think twice, and admit to being human and making mistakes, hold onto her and give her the most you can. She may not be thinking about you every second of the day, but she will give you a part of her that she knows you can break – her heart. So don’t hurt her, don’t change her, don’t analyze and don’t expect more than she can give. Smile when she makes you happy, let her know when she makes you mad, and miss her when she’s not there.”
― Bob Marley
Accepted a challenge from Dortha to share some random things about me.
- I am an Apple geek. I own an iPhone, iPad, iShuffle, MacBook Pro and two iPods.
- I love rainy days.
- I have lived in 4 states and 10 cities since I was born.
- I am a klutz. I walk into walls, door frames and bump myself on random things. I am near sighted with a depth perception deficit. I just tell people I have poor motor skills.
- I love dogs.
- I am very competitive and can be a poor sport at times.
- I have become very fond of cooking.
- I have over 2350 books on my Sony Daily Edition eReader. I love to read but I know I will never read all those books before I die. Just as I know I will continue to add more books. I read every day so I am ok with that.
- I can’t resist the snooze button. I set my alarm 9 minutes early (e.g. 5:51 am) to get in a “free” go at it every day.
- I enjoy general knowledge trivia shows and games. I also enjoy card games (e.g. UNO, Phase 10)
- I have a new nephew, Gabriel, who is the cutest little person in the world.
- Cheese pizza is my favorite food.
- Wine always makes a good present for me. Red or white. I like Chardonnay and Shiraz (Syrah) blends especially.
- I plan to win the lottery and buy an awesome little place in Bali, where I will read in my hammock overlooking the ocean.
- Everybody makes mistakes. I give those I care about forgiveness and “do-overs” whenever and wherever possible.
Would you be willing to share some random things about you?
For my last night in Missouri I made homemade St. Louis Style Pizza. I can’t do this on the gulf coast since there is no provel cheese down there. The instructions below will make two 12″ pizzas.
for the dough:
3/4 cups lukewarm water
1 teaspoon active-dry yeast
1 ½ cups unbleached all-purpose flour
½ cup whole wheat flour
1 1/2 teaspoons salt
for the toppings:
(If you are using meat toppings you will need to precook them)
Set the oven to 500°F or as hot as it will go and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you’ve formed a shaggy dough.
Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. I admit to kneading the dough right in the mixing bowl, but I am a bit like The Anal Retentive Chef (as portrayed by Phil Hartman on SNL) and clean like a scrubby dutch as I go. If it is not necessary to dirty up another surface or dish I don’t do it. The dough should still feel moist and slightly tacky. If it’s sticking to your hands like bubble gum, work in more flour one tablespoon at a time until it is smooth.
Divide the dough into two equal size balls. I cover the dough and let it rise for at least an hour but this is not necessary. You can also refrigerate the 2nd dough ball for up to three days or freeze it if you want to just make one pizza.
Lay out a piece of parchment paper that is roughly 13″ long and using a rolling pin roll the dough out until you have about a 12″ pie. The dough will stick to the parchment paper, which makes it easier to roll out.
Mix some grated provel into your pizza sauce, enough cheese so that basically you just have sauce coated cheese. Spread the sauce/cheese mixture over your pizza crust. Add toppings of your choice. Meat toppings need to be precooked. I make cheese pizza so I added more cheese. BE VERY CAREFUL when you are using provel cheese. A little bit goes a long way and you will have more cheese than think. Too much will cause a cheesesplosion in the oven which will cause a very smoky kitchen.
Using a pizza peel or a cookie sheet, slide the pizza (still on the parchment paper) onto the pizza stone. If you don’t have a pizza stone, bake it on a baking sheet.
Bake for about 8 minutes until the crust is golden brown and the cheese looks toasty. Do NOT overcook the provel cheese. It has a very low melting point and burns easily.
Remove from oven and let cool for about 5 minutes (so cheese won’t run) before slicing and serving.
Look at that crust! Yummy!
Note: You can use this quick and dirty crust recipe if you do not keep wheat flour in your pantry. I actually go that route most of the time because it is so easy. This is a thin crust recipe so there is no rise. Just mix up the ingredients into a dough and roll it out as thin as you possible can.
2 cups and 2 tbsp all-purpose flour
1/2 tsp salt
1 tsp. baking powder
2 tsp. olive oil
2 tsp. dark corn syrup
1/2 cup and 2 tbsp. water
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 3,100 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 5 years to get that many views.
“We should be telling girls what they already know but rarely see affirmed: that the lives they lead inside their own self-contained bodies; the skills they attain through their own concentration and rigor, and the unique phase in their lives during which they may explore boys and eroticism at their own pace – these are magical. And they constitute the entrance point to a life cycle of a sexuality that should be held sacred.”
― Naomi Wolf
I am currently visiting Missouri for the holidays. I can’t get anything close to St. Louis Style pizza on the gulf coast so that has been priority one in the food department on this trip. The defining characteristics are fresh made thin crust and provel cheese. Imo’s Pizza does not count! They use mass produced pizza shells. Yuck! When I was a kid Imo’s made the crust fresh but no one but me seems to even remember that!
First stop was Pirrones Pizzeria. This style is my favorite. Same recipe as Saullo’s. Some people say it is too greasy but I order cheese only and do not have that experience. They load up the toppings so I can imagine that a meat lovers type pizza would be greasy!
Though it is not St. Louis Style pizza, I prefer Arris’ Pizza when I am at the Lake of the Ozarks. It has a fresh made thin crust and good cheese. It is a greek restaurant so you can get feta cheese but that is not to my taste. Quality mozzarella cheese is fine for me.
So far that is all that I have had while in Missouri. If I could go to Saullo’s and Serra’s I totally would but not having a car makes it impossible to go to each place.
“Only once in your life, I truly believe, you find someone who can completely turn your world around. You tell them things that you’ve never shared with another soul and they absorb everything you say and actually want to hear more. You share hopes for the future, dreams that will never come true, goals that were never achieved and the many disappointments life has thrown at you. When something wonderful happens, you can’t wait to tell them about it, knowing they will share in your excitement. They are not embarrassed to cry with you when you are hurting or laugh with you when you make a fool of yourself. Never do they hurt your feelings or make you feel like you are not good enough, but rather they build you up and show you the things about yourself that make you special and even beautiful. There is never any pressure, jealousy or competition but only a quiet calmness when they are around. You can be yourself and not worry about what they will think of you because they love you for who you are. The things that seem insignificant to most people such as a note, song or walk become invaluable treasures kept safe in your heart to cherish forever. Memories of your childhood come back and are so clear and vivid it’s like being young again. Colours seem brighter and more brilliant. Laughter seems part of daily life where before it was infrequent or didn’t exist at all. A phone call or two during the day helps to get you through a long day’s work and always brings a smile to your face. In their presence, there’s no need for continuous conversation, but you find you’re quite content in just having them nearby. Things that never interested you before become fascinating because you know they are important to this person who is so special to you. You think of this person on every occasion and in everything you do. Simple things bring them to mind like a pale blue sky, gentle wind or even a storm cloud on the horizon. You open your heart knowing that there’s a chance it may be broken one day and in opening your heart, you experience a love and joy that you never dreamed possible. You find that being vulnerable is the only way to allow your heart to feel true pleasure that’s so real it scares you. You find strength in knowing you have a true friend and possibly a soul mate who will remain loyal to the end. Life seems completely different, exciting and worthwhile. Your only hope and security is in knowing that they are a part of your life.” ~~ Bob Marley
This tomato soup recipe is vegetarian.
2 – 28 oz. cans of whole tomatoes (you may substitute fresh tomatoes)
32 oz. of vegetable broth
2 green onions, diced
2 yellow onions, chopped
1 clove of garlic, pressed
1 stalk of celery, diced
1 Tbsp basil
1/4 tsp ground thyme
sea salt & fresh ground pepper (to taste)
In a large stock pot sauté yellow onions, celery and garlic in a couple tablespoons of olive oil to soften. Add vegetable broth, tomatoes, green onions and bring to a boil. Add basil, thyme, salt and pepper. Simmer for about 25 minutes.
Purée soup using an immersion blender. If you don’t have one you can, with extreme caution, purée the soup in a blender.
This soup works well if you let it cool and freeze for later consumption. Pairs well with a hearty sourdough 3 cheese panini. You can substitute chicken broth for the veggie broth but then it will no longer be a vegan soup.