So I’ve made it one full week. A week plus some days. And I’m so tired. And irritable. I have one more prescription to add in the mix and maybe that’ll perk me up. Picking that up at the pharmacy today.
Yesterday for lunch I made myself split peas and tomatoes, seasoned with salt and pepper:
I purposefully undercooked the peas so that they retained a bite. It gave them a much more starchy effect and quenched my craving for carbs.
I stayed true to my promise to get back to cooking full-fledged and made the Omnivore 100% from scratch pizza, which he adored:
This pizza is not even attempting to be healthy. I was making it for my husband so I simply made it how he’d enjoy it most.
For the crust, I used Baking Illustrated’s basic pizza crust and for the toppings I used Rachel Ray’s Meatball Pizza recipe.
The Omnivore loved it. The dough puffs nicely and maintains a sturdy bottom and the toppings were appropriately manly
This pizza recipe has been entered into the Baking Group You Want Pies With That!?
I also made Dorie Greenspan’s Chockablock cookies, which he thought were just okay. And for myself, I made an artichoke, which was quite a treat and fun to eat:
This baby was so flavorful. And I love the patience required to eat it, and the time, and the conversation made with the Omnivore while picking apart this lovely treat. It reminds me of eating crab at the seashore as a kid. Patience and relief when you get a good bite.
One Year Ago: Chocolate Chocolate Chip Cookies
Pressure Cooked Artichoke
Combine 1 cup water, 2 T lemon juice, 1 bay leaf, and 1 minced garlic clove in your pressure cooker. Turn on and keep heat high until regulator is rocking, reduce heat so that regulator is rocking gently and cook 15 minutes. Remove from heat and let pressure drop off on its on accord. Serve warm or at room temperature.
If you don’t have a pressure cooker, simply place the ingredients in a large pot and the artichoke in a steamer basket. Steam fr about 45 minutes or until a leaf is easily plucked from the base of the artichoke.