For those of you who had a day off work today, I hope you’re enjoying yourself. I guess you could call this a catch-up post. When I posted about “much pizza,” that was only part of the story. I made a huge batch of dough, enough for 4 pizzas in all. This was the second one. It’s pretty much just a mushroom pizza, except that I first sauteed the sliced criminis with some fresh tomatoes and olive oil, and then I added some chopped olives and a little balsamic vinegar. I used some more of that fresh mozzarella to assemble the pizza. It turned out so rich (and delicious), you’d swear there was something meaty in it, but it was strictly veggie.
I added a little basil from my pot out on the roof deck. I miss having a real garden, but I should be able to grow these basil plants pretty large over the summer. Yes, that’s some rosemary too in the background.
I forgot to mention that around the time I did the cookbook giveaway, I won a giveaway too. The prize was this adorable ice cream cone plushy. OMG cute! Check out more of their adorable stuff at Life Is Yummy.
And there was such a nice response to the blender drink photoshoot post, I thought I’d tell you more about the photo at the top. The recipe is from Kim Haasarud’s next book, 101 Blender Drinks, due out in 2010. If you want to make that drink yourself, you’ll first need to find X-Rated Fusion Liqueur. (I think it’s pretty new.) And you’ll need an Italian bitters called Aperol — I had to go to four liquor shops to find that one. To make the drink, it’s about half an ounce of Aperol, 1.5 ounces of X-Rated, and 4 ounces of ruby red grapefruit juice. You’ll also need an ounce of simple syrup, or you can just add some regular sugar. Blend it up with about 6 ice cubes (it depends on the size of your cubes), and garnish it with a grapefruit wedge if you’d like. The drink is fruity, refreshing and quite addictive. And the pink color is irresistible.