Saturdays are wonderful! All that time – all that potential. A wonderful re-hash of many of my favorites from last week lead me to believe that I already have some “stand-by” foods in the fridge that I can go to for quick meals. Huzzah … wasn’t that really the point? I was able grab some shredded chicken and mix it into the remains of yesterday’s slaw, with a little added mustard – for a great, late lunch. No drive through — no junk. As ALTON BROWN says … just “Good Eats.”
So the countdown timer shows 28 days until SO’s return to the nest. “They” say that it takes 21 days for a new habit to become ingrained. I am behind the schedule to get all the habits I had hoped for to kick in while I have all this time alone. I’m doing pretty well in the cooking-to-eat-better and the-keeping-up-with-the-blog “habits” – but have not made a step toward the walking habit (get it?). I am taking my vitamins and supplements every day (for 2 whole days) … but that exercise thing really must be added. “I’ll start tomorrow.” Can I continue to use the “I can’t find the key to the gym excuse” especially when the weather is this nice?
I made dinner for a girl friend tonight, with whom I have been looking forward to catching up. Figured we needed something easy to put together while talking and that wouldn’t be complicated to eat. The menu: “It’s not a pizza Pizza“ & the Root Vegetable Puree soup. PS Kudos to Deborah for showing me the pizza when I visited her kitchen recently! She was a real eagle eye for hidden garlic and has a very creative knack.
Ingredients: one large pita bread (or a good soft flat bread), goat’s milk cheese (the soft kind in the pyramid container), spinach, mushrooms. (Yep they are still good after a week home from Sam’s Club).
- Oven doesn’t need to be really hot – you just want to heat the “not-a-pizza“ through and maybe crisp the bottom a little bit. I set the oven to pre-heat at 350 and then turned it down when I placed the pizza on the rack. But I am ahead of my self –
- Spread goat cheese on the whole pita
- Saute the mushrooms; add the spinach near the end and continue to attend to the mix until the leaves are wilted
- Place the spinach and mushrooms on the pita
- Place on the rack (without a pan) and lower the heat so the pita will heat without burning.