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Pizza is Life

My love of pizza is well known to those close to me.  As with quesadillas and frittatas, there are an unlimited amount of topping possibilities and combinations and I’m pretty non-discriminatory when it comes to just about anything pizza-related.  Buffalo chicken pizza?  Yes, please!  Vegged out?  Pass it to me!  This pizza is a total Trader Joe hack-meaning that every ingredient is purchased at TJ’s-and makes for an easy and quick weeknight dinner.  The rich sauce and cheese qualify this pizza as an  occasional indulgence.

 

Artichoke, Basil and Tomato White Pizza

Ingredients

  • one bag of fresh pizza dough (I prefer the herbed crust, but plain is fine also) - Let sit on counter at least 20 minutes prior to assembling pizza
  • 1/2 jar Alfredo sauce
  • 1 cup Quattro Formaggi shredded cheese blend
  • 1 pint cherry tomatoes, halved
  • 1 jar artichoke hearts, drained
  • 6 basil leaves, julienned
  • Pinch of red pepper flakes, to taste
  • 1 teaspoon dried oregano, herbs de provence or other preferred Italian spice blend

Preheat oven to 500 degrees.

Spread pizza crust onto stone or pizza pan. Spread alfredo sauce over crust, followed by half of the cheese and basil. Even distribute the artichokes on top of the sauce and finish with remaining cheese, red pepper flakes and oregano.

Bake in oven until crust is lightly browned, about 16-18 minutes.

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Banana almond butter breakfast wrap with chia seeds

I’m pretty sure I’ve mentioned my breakfast aversion before.

Can it really be defined as an aversion? I don’t know.  I don’t have anything against breakfast, it’s just that I can’t eat as soon as I wake up.  I like to sip a couple of cups of coffee first.  You know, let the caffeine take hold.  Then I’m ready to eat about 2-3 hours later.  This makes for all types of inconvenience since it means I can’t stomach a quick meal before heading to work or hitting the road to travel.  It also means that I’m always changing up what I like to have once the desire for food finally kicks in mid-morning.  The one constant seems to be the need for inclusion of some type of protein, whether in the form of an egg, yogurt, or nut butter.

Chia seeds are truly a superfood.  They are packed with omega-3 fatty acid and pack a wopping 10 grams of fiber per 2 Tbsp!  A friend adds them to smoothies and they can be added to virtually anything:  salads, pies, granola, and yogurt.  Find them at your local healthy food store.

banana almond butter breakfast wrap with chia seeds

one whole grain tortilla (I use Trader Joe’s brand)

2 Tbsp almond butter (or any nut butter)

one ripe banana, peeled

2 Tbsp chia seeds

Warm your tortilla.  I have a gas stove and I grill all of my tortillas by placing them directly on the lit burner on the lowest heat for about 8-10 seconds on each side.  You really have to watch the tortilla-don’t walk away!  If you don’t have a gas stovetop, you heat it using a microwave.  Place your heated tortilla on a plate.  Spread the nut butter.  Place the banana to one side on top of the nut butter and sprinkle with the chia seeds.  Carefully roll up the tortilla.  Cut in half.banana breakfast wrap with almond butter and chia seeds

 

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Bite-size Caprese skewers (also, it’s been quiet over here)

IMG_3692-EditFrom time to time, I think about the fact that technology is evolving almost at the speed of light.  As soon as something new comes out and is purchased, a newer, faster, and prettier one is right behind it.

Even more often than that, I think about how so many people, as they age, have given up on technology.  They don’t bother to learn or invest in it anymore.  They’ve thrown their hands up in the air and declared “I’m done”.  Technology has, for the most part, passed them by.  Many of my own peers, who own iPhones and iPads, don’t really have a handle on how they work or interact within a network or system (cue my husband’s eyes rolling at the mention of Apple’s Cloud).

Recently, I was at a work seminar sitting next to a coworker who is about 10 years my senior.  Her phone rang-a brand new Samsung Galaxy.  She became flustered and said she didn’t know how it worked or how to answer it.  She accidentally cut the call off.  She said she had told her husband she wanted a phone that would take pictures, but that it was too “newfangled” for her to figure it out. I simultaneously felt amused, and then…dare I say it?  yeah…Pity.

Then I wondered, when is this going to happen to me?  When am I going to become so frustrated and overwhelmed at the speed of development that I simply don’t want to learn anymore?  When will I decide I can’t be bothered to keep on keeping up?

It’s been quiet here at Fiercely Fresh because I’ve moved from WordPress to self-hosting and it’s been frustrating, to say the least.  I want to do more creatively with the style of the blog, but can’t do it within the constrains of WordPress.com. I’m pretty proud that I have managed to set up hosting, install WordPress and (this was a biggie) migrate all of my blog content to my new server.  It took me a day and a half of emailing tech support and watching tutorials, but I did it (and saved myself $129 that WordPress wanted to charge me to do it!).  I like to think that in this case of Me vs. technology, I kicked some megabutt.

So while I’ve crossed this hurdle of getting the site moved, I’m still trying to figure out the design without knowing a lick of computer code. So be patient…better things are coming.

We’ve been in the midst of a heatwave this past week, so sitting in front of the computer screen figuring things out has been an acceptable way to pass time.  These days when the temperature peaks at 100 degrees don’t lend themselves to turning on the stove to cook.  A little cold finger food feels just right.  I made a snack-as-a-meal described to me by a friend…an appetizer served to her at a party.  I’ve been crazy about Sungold cherry tomatoes this year and they were perfect in these bite-sized Caprese salads.  Each toothpick or appetizer skewer =one cherry tomato + a small piece of fresh mozzarella + a basil leaf.  Drizzle a little balsamic vinegar or olive oil over the skewers.  Bite-sized perfection!

 

 

 

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