Wow, so time flies/disappears when you work three jobs. I haven’t posted since the 16th! I am so sorry, dear readers….I’ve been busy pouring wine, eating cheese, chasing around an adorable two-year-old, writing newsletters, and sending out press releases.
Three jobs, two college classes, and I love it all. This means I’m happy but tired. Most days, I come home ready to crawl into bed and snug the dog. On the days when I feel motivated, it’s usually because I have pizza and wine on the brain. Oh yes. Nothing beats a homemade pizza, straight out of the oven, paired with a fabulous wine.
My recent pick? Vihuela Incendio, a blend of Syrah, Petit Verdot, and Cab. It’s a fantastic pizza wine, with just the right amount of acidity to balance out that of the tomatoes in this classic Pizza Margherita. I feel more relaxed already…
Wow. School season has begun again. Oh, did you think that since I just spent three-and-a-half years getting my Bachelors at the most expensive school in New Jersey that I was going to take a break from education for a while? Not so much…
Truthfully, I just can’t stay away. I really love school. I am taking two night classes (Children’s Literature, and Child Health, Safety, and Nutrition), which means I spend six evening hours a week in a classroom. Which means that I am still working on the balance between website and school and work and having a social life and playing with Dolan. Which means that I have to plan my schedule carefully to make sure I have time for cooking and posting…but so far, so good! I promise I won’t leave you hanging!
I also promise that you are going to be learning a lot about children’s books. Stay tuned – and get excited!
This is a great recipe to showcase your end-of-summer tomatoes. The original recipe said to make six-inch rounds, but I wanted more of a side/appetizer portion…six onches of puff pastry gets pretty heavy. I served it as a side alongside salmon and my family really enjoyed it.