I’ve been on a bit of a hiatus recently. A real blogging lull.
I’d apologize, but I’ve truly found it to be a nice break; necessarily making any apology no more than half-hearted. And, though many things, I’m no hypocrite. You see, I foresee the figurative chasm, most-assuredly, worsening before it heals.
I’ve been markedly busy.
Today marks the last day of my very first, full-time, teaching contract! The seemingly-evasive summer holiday has finally arrived.
We will be heading off to our new cottage for the summer in a mere matter of days. A cottage where we have no access to either tv nor internet. Blissful.
Now, I could head into the town, pull up to the McDonalds, order a coffee, and plunk myself down to indulge in their free WiFi. I’d be remiss to pretend that I’m fully planning on doing so, but equally as remiss to pretend that I won’t. The problem being, I don’t even know if my wee laptop will be cottaging with us this summer. From land and house maintenance, to running around and, subsequently, jumping into the lake, learning to play the guitar (I max out at 4 chords before the strings threaten to slice right through my fingertips), to drinking delights from my new-found goblet, to raccooning, there is just so.much.to.do.
Just cutting the grass is literally a FULL day venture.
But I am happy. And I am tired. And my darling little blog might suffer from malnutrition and neglect over the course of the summer. Time will have to tell..
Maybe I’ll have to feed it a slice of this summery-delight. It’s spirits’ll thank me for it. But, then again, that would involve sharing..
Peach & Brie Pizza with Balsamic Reduction
1/2 recipe whole wheat pizza dough, prepared through step #7
2-3 ripe peaches, pitted and thinly sliced
4 ounces brie cheese, thinly sliced
2 Tbsp freshly chopped basil
1 Tbsp olive oil, divided
1 cup balsamic vinegar
dash of salt
1. Prepare a half-batch of whole wheat pizza dough, steps 1-7. The half recipe will yield 2 small thin crust pizzas, or one large thin crust pizza. Go with your preference.
2. Make sure that you have lowered your oven temperature to 425 degrees F after par-baking the crust(s).
3. Brush olive oil over the pizza round(s). Sprinkle with a dash of salt. Top with brie cheese slices and peaches. Bake for 12-15 minutes. If desired, broil for 30 seconds until cheese gets a tiny bit brown and bubbly.
4. While the pizza is in the oven, place the balsamic vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).
5. Remove pizza(s) from the oven and evenly drizzle balsamic reduction on top. Sprinkle with basil. Cut pizza into wedges and serve.
Adapted from Ambitious Kitchen
Until next time, I wish you a beautiful summer.