pizza made with lazy pizza dough crust (see below)

History is usually remembered differently depending on the perspective. Growing up my mom was in charge of feeding us all, so I’m not sure how she’ll remember this. Because I am my father’s daughter, I can sometimes embellish for dramatic effect, adding an extra flair here and there. It’s part of storytelling, the details may be fuzzy but you have memories and how they are conveyed might be more or less flashy, depending on the person and where you were standing when it happened.

That’s a really dramatic way to start talking about pizza, one of the most common food groups (it’s an entire food group at our house sometimes). Some of my earliest pizza memories were the tiny squares of flavorless bread topped with (what I’m sure) was low fat cheese and some kind of cubed meat  products over scant tomato flavored paste when I was in preschool. (Aside: Shame on you FBC Brookhaven, I can only hope you’ve raised your toddler lunch standards in the past 20 years) Those sad, flavorless memories graduated laterally to high school and college experiences, where the infamous ‘hot and ready’ pizza from Little Caesar’s was dominant. This was a tricky experience, as anyone who has eaten one of these will understand. The timing with the hot n’ ready’s was if you don’t eat them within the first 15 minutes after they are pulled from the oven or underneath the heat lamp, they start to decay with alarming quickness. It must be some way their cheese reacts with oxygen, but it forms some sort of congealed substance after it reaches room temperature that only the hardened stomachs of cafeteria trained young adults can handle. It’s a very small window, for the young adult and the pizza. You get what you pay $5 for, and most of the time you pay for bowel trouble.

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Julia Child’s house is for sale – who wants to buy it for me?

Because, you know, Christmas is coming. And you can read about it here. It’s only $880,000, which seems like a steal, considering that its Julia freaking Child’s house! Of course its in France and its perfect and there are olive trees and lavender and a perfect village nearby. It comes with her kitchen preserved in perfect Julia style. I just realized I used the word perfect three (now 4 times) and it didn’t feel redundant because: Julia Child.

For the sake of full disclosure, I’ve only ever made a couple of her recipes. But her entire being, her personality, her quirks, her story, the way she was a pioneer for the world of cooking and how she put herself on a stage for everyone to see while she did it and remained perfectly herself- it’s just great. I’ve always felt that she was so brave, and she’s one of my role model cooks. The travesty that is the Foodnetwork, with all its wanna be sexy reality TV cooking shows that I hate (their last quality broadcast was Good Eats, may it RIP) can’t hold a candle to Julia and her fantastic cooking show. And that’s all it was about, a show about cooking. There wasn’t any need for flashes or bangs or plot twists. And it was excellent.

Anyway. Here’s a photo of my adorable cat displaying exactly how I felt about getting out of bed today:

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Happy Weekending.

nothing to see here / stuff that’s not edible

It’s November.

my favorite fall drink, the brown sugar latte from Cups

my favorite fall drink, the brown sugar latte from Cups. There’s been a lot of coffee in November.

You knew that, probably, because it’s been November for eleven whole days. The season of frenzied baking and cooking is upon us, but I don’t have a lot to show for it. I’m hoping to change that this weekend and bring you my favorite pizza recipe, but it’s getting harder and harder to predict the future these days, so we’ll see.

In the absence of edible things, here’s some of the internet and etc. to look at / watch / listen to that I enjoy and I’m passing along to you, because not everything has to be about eating, right? (except maybe it does because a lot of these are food related links).

I love this blogger, Joy the Baker. I love her humor, her food and non-food related writing (give us more!) and we seem to be on the same brain wave about cats, pie, and how social media is not real life (so can we please all just learn how to make eye contact and be adults?). Plus she lives in New Orleans (I’m not a stalker, it’s on her blog) and she likes all the food that I like so, we can be best friends, right?
My favorite recent gems from Joy:
How food seems to always taste better when someone else makes it for you (Can I get an amen?) and food things to buy instead of make yourself
Flaky Apple Dumplings with Salted Maple Caramel – you bet I’ll be making these over Christmas

One of my favorite things while cooking is having the right music playing. Here is my current fall playlist:
Love Love Love – Of Monsters and Men
You’re the One I Want – Chris and Thomas
Fare Thee Well (Dink’s Song) – Oscar Issac and Marcus Mumford (Note here: this is from the soundtrack of Inside Llewyn Davis, which wasn’t my favorite movie, but worth it to see Justin Timberlake play a folk singer. Good soundtrack)
Exhibition Blues – Solarists
Miss Misery – Elliot Smith
The Parting Glass – The Wailin’ Jennys
Goshen – Beirut
I Need My Girl – The National
Take Me Home, Country Roads – Brandi Carlile and Emmylou Harris version
Eyes – Rogue Wave
Falling for Me – JOHNNYSWIM
The Trapeze Swinger – Iron and Wine
The Wine We Drink – Drew Holcomb and the Neighbors

This. Article. It fascinates me how our culture now documents everything. And its even more fascinating how its affecting our brains, and it’s not always a good thing. I’m sure there will be lots of science on this in the future.

I love spaghetti, and these meatballs are on my to-make list.

Happy Wednesday-ing!