Saturday by the Numbers
This post is about Saturday. Don’t let me confuse you, today is in fact Sunday. You should be doing homework, or moaning and groaning about having to go back to work tomorrow. But there’s nothing wrong with reminiscing about the relaxing day you had yesterday. And there’s nothing wrong with writing about Saturday, even though it’s Sunday. Or at least I keep telling myself that.
I could simply post about the random happenings of my day yesterday, but I’m an English major and we like to organize our writing (hello, 5 paragraph essay, you were the bane of my high school existence), so without further adieu, I give you my day by the numbers.
1 – The number of real meals I saw Joey eat as of 5 PM.
Actually I didn’t see it, but I assume he wasn’t lying when he said he had last night’s leftover risotto.
This will change by the end of this post.
2 – The number of times I showered.
Refer to numbers 3 and 4 for an explanation.
3 – The number of times I pampered myself.
Massage, manicure, oh and overnight oats for breakfast total counts as pampering.
4 – The number of miles Joey and I covered in our morning run.
Sidenote: While running, Joey told me that his first mile during his solo run on Friday was a 7:30 min./mile then the Garmin alerts me that we just finished our first mile in 10 minutes. Sorry to slow you down, Boo. Actually I’m not, slow running > fast.
5 – The number of times I thought about doing homework, but didn’t. Oops.
Also, the number of dollars I had left after my afternoon of pampering. Double oops.
6 – The number of individual pizza doughs I made today.
I could pretend there’s something special about this yeast, but really I was just admiring my nails again.
Note to self: stop yelling at Joey for piling stuff on my “photography station,” because I apparently do it too.
Enough with the numbers, what did I do with that dough.
Margherita Pizza (for two)
- 2 individual pizza dough crusts (from this recipe)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 heirloom tomatoes
- 1 ball of fresh mozzarella
- 10 basil leaves
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Roll out two doughs/crusts.
- Mix olive oil with garlic and brush onto doughs.
- Slice tomatoes and mozzarella and layer onto doughs.
- Cook for 17 minutes or until dough is golden.
- Top with basil, salt and pepper and enjoy.
I’m a sucker for anything white, cheesy and glowing. Joey must be too because that’s pretty much a description of me.
I’m also a sucker for free mozzarella, basil and tomatoes. Thanks, Mom
Joey proceeded to eat his doughs off of the baking sheet I cooked it on. Told you he’d eat another real meal by the end of this post.
Okay, you caught me, I just wanted an excuse to say ‘doughs’ one more time. I don’t know why I think that word is funny, but I do.
Speaking of funny, watch this video. I love John Mayer.