the perfect pita pizza and other forms of alliteration

As a misplaced new yorker, i guess it makes sense that pizza brings on a sense of nolstagia for me since it reminds me so much of home. Being such a cheap and tasty meal, it was often what i ate out with friends. we'd ruin our manicures on slices and beers after getting $20 manipedi's from the asians next store. Man, i miss those manipedis and i definitely miss the pizza.

Although, the overpriced papa john's hawaiian is tasty for those lazy nights here in dc when the only viable dinner solution is the one that takes the lowest possible effort... its just not the same. ive tried on some of my more ambitious cooking nights to make my own pizzas but i dont have the patience or space in my countertop-less kitchen to make a decent dough and the pillsbury alternative produces more of a big mutant pizza biscuit than an actual pizza. its been a bit a depressing really.. at least up until i started using pitas rather than gross glorified biscuit dough. (yay for ingenuity!) the result is a perfectly portioned, quick cooking, crispy yet chewy piece of pita pizza perfection:

Ingredients:

- Mozzarella

- White or Whole Wheat Pita Bread (I really recommend Sahara, they are softer than any other ive had)

- Pizza Sauce (I really love prego for this because its much more sweet than other jar sauces and i like my pizza sauce with some sweetness. besides, its pretty decent as far as jar sauces go.)

Preparation:

this is not exactly rocket science to prepare, but i suggest using a toaster oven set to broil and have it heating up while you prepare the pizza. Find the flattest side of the pita and spread tomato sauce evenly ontop. cover with an even level of cheese and pop into the toaster over directly on the grate so the crust can get nice and crispy. You will know the pizza is ready when the crust is toasted and the cheese is bubbling just starting to turn a little brown. My advice is to let it sit for like 5 minutes before eating so the molten lava mixture of cheese and sauce doesnt burn the shit out of the roof of your mouth and tongue. otherwise, enjoy..

oh by the way, these are extremely cheap to make as well, running you about: $7.37 for the recipe, and $1.22 per serving. Beats lean cuisine any fucking day!

tea and enlightenment, please.

after living in a filthy hell for a year, there is really nothing like living alone, especially in a cute little apartment with a great balcony. i really am enjoying waking up mornings after a rainless night and having some tea while reading email or the news online. actually, who am i kidding, im reading perez and dcist and contemplating breakfast... 

whats that fabulous plant chillaxing in the background? well thats my azela bush, the one i purchased from the cute jewish boy from comedy class junior year. 

saturday morning breakfast on the porch was pretty simple-- multi-grain english muffin with peanut butter and granny apple slices along with vanilla yogurt, cinnamon granola and a single raspberry. 

the most glorious part of this breakfast was smashing up the raspberry to make instant raspberry yogurt, way better than that shit squeezed into a container.

stoner raspberry delights

so i read that raspberries are a better fruit to eat than my usual choice of sweet red  grapes, since those are packed with sugar and raspberries are naturally high in vitamins and fiber. So with this new home cooking kick i decided to embrace raspberries with vigor and enthusiasm- hence these little delightful treats:

Ingredients:

- 5 Nilla Wafers

- 5 dollops of fat free whipped cream

- 5 fresh raspberries

Directions:

place the wafers on a dish and put a dollop of whipped cream on each cookie and then place the raspberries on top. its pretty delish.