what a busy summer!
I never thought our summer would be this busy! I did take on quite a few projects, so I shouldn’t be surprised. I was hoping this blog would be an everyday thing, but now that summer is in full swing, it just hasn’t happened! I’m going to try harder though. Although if it’s between swimmin’ and bloggin’… who could say no to this bathing beauty?!
Between being the new VP of our town’s moms club, having a booth at the market, trying to keep the house livable and the yard one step above squalor, getting in some exercise, and making sure BL gets plenty of time to just play instead of being strapped into a car or a stroller all the time, I have been on my way towards getting worn out! Luckily, a very wise woman whose husband just got back from a deployment told me to “Stay busy, BUT NOT TOO BUSY” and I literally have to say that to myself once a day. It’s my new mantra. There has been a lot of awesomeness in my busy-ness, though. As the VP in my moms club, I get to organize all of our charitable endeavors! We donated an entire shopping cart full of school supplies to the our School Supply Assistance ProgramThe number of students who qualify for this program in our town is staggering- it’s about 50%! I’m so happy that we were able to donate so much. Next month we’ll be having a “baby shower” for the Pregnancy center! They give infant clothes, diapers, soap, towels and so forth to mothers who can’t afford it. There are so many amazing programs in town, and I hope we’ll be able to help them all!
We’ll also be sending care packages of baked goods to our hometown troops who are in Iraq (my husband included!) I think that’s going to be an amazing show of love and support, and it’s the project I’m most excited for.
And in the meantime, a girl’s gotta eat!
I used this whole wheat pizza dough from one of my favorite new blogs How Sweet it is. She’s far from vegan, but her “food porn” as my friend calls it, is amazing. I really like her workouts, too, I’ve been trying to fit this one in three times a week.
Back to my pizza!
Here’s what you need:
1/2 recipe whole wheat pizza dough
3 or 4 small portobella mushroom caps, washed and sliced
3 cloves garlic, crushed
2T fresh chives, chopped
2T fresh basil, chopped
Here’s what you do:
I made the WW pizza dough above, and once it was all done rising, I divided it in half, and rolled out one half into a circle on my pizza stone. I baked it at 400, sans toppings for about 8 minutes.
While the crust is baking, saute your mushrooms in a skillet with a tiny bit of olive oil, to get the water out so you won’t have soggy pizza
After the crust has baked for the first 8 minutes, take it out and brush it with olive oil, and top with the garlic, sauteed mushrooms, capers, basil, and chives. If you’re in to cheese, parmesan or feta would both be tres tasty on this.
Bake for about 5 more minutes to get everything hot, then enjoy!