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Veggie Pizza(s)

If you are American, you probably eat pizza all the time. Shoot, you may even eat vegetarian pizza sometimes. Although if you get double-cheese, that pretty much counts as meat. This is not that. This is home-assembled pizza (with a crust mix, I’m not that ambitious on weeknights) that is delicious and filling and actually not terrible for you. Because the sauce is leaves and the meat is vegetables.

I call this "Greeeeen pizza." Featuring broccoli, zucchini, serrano peppers, and onions which may or may not be green.

I call this “Greeeeen pizza.” Featuring broccoli, zucchini, serrano peppers, mild green peppers, and onions (which may or may not be green, don’t judge me!).

You can even use different combinations of vegetables to create alternative delights catering to the tastes of your guests.

If you have a sous chef handy, assembling ingredients beforehand would be a great task for them.

If you have a sous chef handy, assembling ingredients beforehand would be a great task for them. From top left, this was two pizza’s worth of toppings: zucchini, broccoli, garlic, bell pepper, serrano pepper, white asparagus, fresh turmeric, and caramelized onions.

That’s right. So many veggies, and so few preparation steps. You can’t not love it. Assembly instructions for the pictured pizza as well as even more delicious veggie alternatives below:

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GF Crunchy Apple Crisp

I warn you before you read this post that the accompanying picture is weak at best. I am including it because it seems as if a blog post without a picture these days is like a movie that goes straight to DVD: nobody bothers. The thing about movies that go straight to DVD is that the production company KNOWS that’s going to happen, so they choose the route of not even attempting to garner interest from theater-goers. I’m going the opposite route here by attempting to draw you in with the promise of a picture of delicious food. Which I will provide. Quality not guaranteed.

In the meantime, I also made another apple pie. This one had extra EXTRA crumbly cheese topping. And was mildly photogenic:

Homemade crust. Works every time.

Homemade crust. Works every time.

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Fruit Bonanza: Apple Edition

I have been busy. Busy with school, busy with lab, busy baking and cooking and taking pictures of food and then being disappointed with the picture or forgetting to upload them or failing to record recipes.

But mostly… I’ve been watching sports. I’m sorry. It sounds silly, but hey, the Detroit Tigers and the Michigan Wolverines are important parts of my life! Especially because I spend a lot of time watching those games with people who like to eat food. Hence, a long absence.

Anyway, you don’t care about that. You care about food, otherwise why the hell would you be here? So I am here to tell you a story about apples. An entire bushel of apples, as it turns out, meaning this is part one of a series of posts of things I’ve baked. But to start, we need to explore what apples mean during the fall in Michigan:

This is what every cider mill in Southeast Michigan looks like from mid September to early November. Except sometimes it's raining.

This is what every cider mill in Southeast Michigan looks like from mid September to early November. Except sometimes it’s raining.

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While I Was Sleeping

Since I took such a long hiatus from posting pictures of my food, which I know is what you all are really here for, I’ve decided to add a few from my backlog. When I stopped taking frequent pictures, I started taking better pictures of better food, so don’t think that this sample is (necessarily) representative of either my eating habits or my photography skills.

Now, look at food!

The first meal of August: I moved away from the poblanos briefly, although I suspect I'll go back one day. Also, slicing these in half looks nice but was really just a ploy to get them all to fit into the pan.

The first meal of August: I moved away from the poblanos briefly, although I suspect I’ll go back one day. Also, slicing these in half looks nice but was really just a ploy to get them all to fit into the pan.

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Alright, so it turns out that once you fall off the wagon, it’s hard to get back on. My picture-of-dinner-every-night experiment was really fun for me, maybe not that exciting for you guys, but life got in the way. I will say I have been both cooking more and eating out more than I did in the past (leftovers tend to go for lunch these days), so sometime soon I’ll post a recap of pictures I took in the interim.

But that’s not what today is about. Today is about celebrating a delicious, beautiful, tender leafy green: baby bok choy. Because I don’t grow my own bok choy, I have no idea if Baby Bok Choy is actually the younger version of the grown-up thing, or if it’s a different plant species, but it tastes lemony and wonderful and can be eaten all by itself. Also performs nicely in a quesadilla, if you’re into that. And yesterday I decided to make a soup out of it. Yayyyyyy soup!

I didn't have the presence of mind to take a picture while the chicken stock was still IN the jar, but this is what I put into the soup, minus light seasonings.

I didn’t have the presence of mind to take a picture while the chicken stock was still IN the jar, but this is what I put into the soup, minus light seasonings.

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