I’m back

Well hello there. Sorry for the nearly two week hiatus from story telling.  I would say I have been extremely busy, but that really isn’t the case. I just have been a little uninspired in the kitchen and the mutts haven’t been doing anything especially entertaining as of late.

But, I have a feeling things are about to change. Things are about to get crazy up in here.

Ok, my attempt to sound ghetto doesn’t translate so well into writing, but you know what I’m trying to say.

Being the crazy dog woman that I am, I have agreed to foster yet another dog, Layla, bringing the dog count to three.  Her owner was asked to rehome her dogs by her current awful landlord, so she turned to PITC for help. I couldn’t stand the idea of her moving back into a shelter, so she will be crashing at my place for the next few days.  I’m pretty sure she is going to get adopted extremely fast though, so it won’t be too much to handle. And it will give me an idea of what it is like to live with a somewhat big dog. She is a lab mix, but looks pretty  much like a full lab to me. Minus the fact that she only weighs about 48 pounds. She will be moving in on Monday, that is if she doesn’t get adopted this weekend at the adoption event. I’m pretty sure that if they stick some rabbit ears on her she will be going home with a new family on Sunday.  We’ll see though. I am more than excited to have her. She will be my first “running” dog. Yay!  Isn’t she pretty?

This weekend Wes and I will be heading down to see his parents for Easter.  We are hosting a Honey-Do shower at his parent’s house on Saturday.  The baking frenzy starts tonight with sugar cookies, little debbie cakes, and hot cross buns all on the menu. The hot cross buns are for Sunday though.  I’ll have lots of pictures and updates next week from the party.

But here is a little something to hold you over until next week

Italian Goat Cheese Pizza

1 whole wheat pizza dough (I used the frozen premade dough from Sunflower)
1.5 cups white sauce (recipe to follow)
3 chicken tenders (sauteed in oo, s&p)
1/2 red onion, chopped
1 shallot, chopped
1 roma tomato, chopped
1/2 cup black olives, chopped
3/4 cup goat cheese crumbles
1/2 cup mozzarella cheese, shredded

Preheat oven to 450 degrees

Roll out pizza dough. Cover with white sauce.  Add all veggies and chicken. Sprinkle with cheese.  Bake for about 12 minutes, finish with a quick 2 minuite broil.

White sauce

2 tbsp butter
2 large garlic cloves, chopped
2 tbsp flour
3/4 cup milk (your choice)
1 cup Italian blend cheese

On the stove top, melt butter. Add in garlic and let cook for about a minute.  Add in flour and blend together. Slowly pour in milk and stir until desired thickness.  Remove from heat and stir in cheese and s&p to taste.

So yummy!!  Wes thought this was the best pizza I have made to date.  I’m very much looking forward to leftovers tonight.

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