Things I did today

-Shared a tasty Paradiso brunch with Jennie
(was much smaller portions than usual. Which is ok, just it used to last for quite a while longer than this did. But the coffee was outrageously good. It'd been a while since I had it, since they don't serve coffee out at work any more. Entree has good food, but the coffee is NOT. :-( )

-Saw Arthur Lee Land there, talked to him a teensy bit

-Also saw Lydia, and got her phone #/explained how I'd meant at ArtWalk to but been totally floored by seeing an old friend for the first time in 8 yrs, told her a bit about the wedding(s).

-Came home and organized papers while J surfed the net

-Surfed the net a bit myself after she left, checked out 21st Century Books website - sorted through most of my unread emails (notes to self from work, airline offers, Friendster blog announcements, etc.)

-Called Meggie and organized papers more, and talked for about 2 hrs!

-Made rice to go with the beans I made a couple days ago

-Invented a yummy summer squash sauce for homemade pizza

-Blended up some oats when there wasn't enough flour for the dough

-Talked to Tobi for almost an hour

-Put away all my clothes that were scattered all over the bedroom while G talked to me.

-Watched "The Retreat" DVD for the first time. Still not too excited about the end, but pretty impressed with those guys and how professional it was. And saw my name in the credits, always a thrill.

The pizza turned out DAMN good! I'm a genious! YUM.

Summer Squash and Tomato Basil Pizza

1 pizza dough (I pretty much just used the recipe for basic pizza dough in Joy of Cooking, but mine had some ground up oat flour since I ran out of wheat flour)

1 large clove garlic, pressed
1 small (like ping pong sized) red onion, finely chopped
2 medium sized summer squash, shredded/grated (about 3 cups)
3 tablespoons of olive oil
salt to taste
1/2 cup water

Mozzarella Cheese
Feta Cheese
Parmesan Cheese
10-12 fresh basil leaves
1 large golden tomato, sliced

Pre-heat oven to 475 degrees

In a large saucepan, add the oil, garlic and onion, and cook till slightly browned
Add the shredded squash and salt, stir to coat the squash with the olive oil mixture. Add the 1/2 cup of water and cook till the the squash is very soft and the water evaporates, stirring frequently.

Pre-bake the crust for about 10 minutes to prevent it from getting soggy.

Top crust with squash sauce, mozzarella cheese, basil leaves and tomato slices. Sprinkle with crumbled feta and Parmesan.

Bake for about 12 minutes. Let cool slightly, slice and enjoy!

Like I said, freakin' YUM!