First thing is first: my apologies for taking a two-week hiatus from blogging. If you refer to my last post, that may explain things a bit further. On the flip side, that means that I’ve got to make up for those blog posts soon, so double blog post weeks are on their way! My goal is to do at least a blog per week this year.
It has definitely been a rough few weeks, but friends and I are gradually getting back into the swing of things. We all have our own ways of recovering. Mine would be eating tons of sugary and carb-loaded foods and working out in long stretches to compensate.
It’s called balance, people. Doesn’t mean the balance is necessarily right.
Thankfully, I just put the need to do something physical and the need for good food together by combining them in my first attempt to make pizza. I needed something light, something that would make me feel good (as much for my brain as for my waist), but it had to scream, “I am pizza! HEAR ME SIZZLE AND CRUNCH!”. I immediately thought of a pizza bianco, a traditionally sauce-less pizza decked out with onions, cheese, garlic, and in my case, basil and spinach (hence the semi-bianco, or semi-white).
Not to knock psychiatrists and therapists, but cooking is probably the best therapist you will ever meet. Somewhere between the whirring of a mixer, the sizzling of a skillet, and the heat of an oven lies the key to a release so basic and so simple; knead some dough and try to tell me you don’t automatically feel better. Not to mention, you get some great food afterwards (unless it all goes down south, in which case…lesson learned! I’m speaking from experience, people.)
(Just don’t ask me about pretzels, that tale stays between me and the garbage disposal…)
(But I digress.)
So thank you, food, for being my punching bag. Nothing against you, actual punching bag in the gym that I’ve spent so much time with during the past few weeks; you’ll get some attention after I indulge myself on this incredible pizza.