Pizza Pie

I do love this kitchen. The oven is built into the wall at waist length to minimize bending at the middle, and to maximize heat efficiency throughout the place at the onset of spring when it is still windy and cold at mid-day.

I was delighted when I walked to my room and saw a lone letter propped between the hinge and door, from a long-lost friend far away living like a mile from the Magic Kingdom. I miss Florida sometimes; I miss the humid mornings when blow drying your hair is enough to make you sweat. And I miss the fear of mosquito summers, wearing flip flops at midnight, and not needing to know how to parallel park. Conversely, I love California spring time with cherry blossoms dancing next the Canada geese dancing next to Children's Fairyland: a rainbow bright sign seen from the strip that takes me home each night. I love the cool breeze that carries my nag champa to the ends of the earth and across the Bay. And I am still a terrible parallel parker.

After a long and winding Tuesday the only cure for a sleepy mind is a pizza and a glass of pinot. I used this recipe from Veganize it! for the crust, and topped my pie with a little jarred sauce, crimini mushrooms, diced spring onions, and a salad mix with arugula and daffodil greens. The crust was delicious until it cooled: I may or may not have chipped a tooth on the crunch.

This weekend I saw Amy Goodman speak at the San Francisco Green Festival about the plight of our media, propaganda, Free Bradley Manning!, Let Our People Go!, The Horrors of War!, etc.

I'm so grateful tonight.