As I sit down on the couch and dive into a new memoir entitled "The Art of Eating In," I ponder the idea of the quarter-life crisis. As a 22 year old nearing her "quarter life" I can't help but have millions of questions about what I really want and what makes me truly happy. Even more confusing is the fact that lots of things make me happy and the art of exploration itself and the freshness of new adventures continues to add more and more things to that list. How can a woman be expected to rank from 1 to 10 the things that she enjoys the most? I want it all perfuming my existence at regular intervals, please!
There are many different directions in which I could go. Graduate school, cooking school, or working in the hospitality industry. Staying in Tallahassee or moving home... or moving to New York... or taking an internship in Scotland. Do I want the beauty of space and greenery or the fast-paced totally mod city life? All of these hypothetical possibilities are, in the least, slightly overwhelming, and, I guess all I can say is I'd like to experience it all. And though sure, it is about choices, it is more about experience, and what ever experience you have it is yours and only yours. To me that is perfection in itself.
Saturday, March 19, 2011
Wednesday, March 2, 2011
Gimme Pizza!
It is Springtime (in Florida at least) and I couldn't be more excited! After a long winter, I am definitely ready for breezy, blue skies and steady 70 degree weather. Springtime also means lots of new veggies to enjoy... beautiful green ones in fact! Including the triple A- artichoke, arugula, and asparagus! Yum. This week asparagus were only 2 dollars per pound at Publix! Definitely a steal. A tip for buying veggies and fruit... if they are on sale, they are usually in season!
Anyway, as I was pondering ways to use my left over garlicky sauteed asparagus, my mother called and stole me from my kitchen nirvana. I brought the dilemma up to my mother and naturally she had an answer right away! "Honey, just throw it on a pizza with olive oil and parm!" Perfect, I thought.
Most super markets sell there pizza dough fresh in a bag by the bakery. I bought a big, doughy, ball and headed home to make my highly anticipated pie.
I started by sauteing fresh spinach in a pan with garlic, olive oil, and salt. You can use arugula too, but my spinach was on its last leg and I didn't want to waste it! Don't be shy with the spinach... it will wilt to almost nothing! Place the spinach mixture aside and use the same technique with the onions. I cut mine into rings for long, luscious, caramelized strings. Saute until desired tenderness with salt and a little olive oil.
Grease a pizza pan, or any baking dish you have and place the dough inside. Press outward from the center with your fingertips until the dough reaches the edges of the pan. This will take a little effort but it will get there! Brush the top with olive oil, layer the onions, asparagus, and spinach, and douse that baby with some good Parmesan cheese! Stick her in the oven for about 20 minutes at 400 and dinner is served!
I started by sauteing fresh spinach in a pan with garlic, olive oil, and salt. You can use arugula too, but my spinach was on its last leg and I didn't want to waste it! Don't be shy with the spinach... it will wilt to almost nothing! Place the spinach mixture aside and use the same technique with the onions. I cut mine into rings for long, luscious, caramelized strings. Saute until desired tenderness with salt and a little olive oil.
Grease a pizza pan, or any baking dish you have and place the dough inside. Press outward from the center with your fingertips until the dough reaches the edges of the pan. This will take a little effort but it will get there! Brush the top with olive oil, layer the onions, asparagus, and spinach, and douse that baby with some good Parmesan cheese! Stick her in the oven for about 20 minutes at 400 and dinner is served!
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