Please excuse the junk to my right...
What I Wore:
I forgot that I had foam core stacked in the corner when I took this picture. Oops!I love a good pencil skirt. It’s a great way to instantly feel a little like Joan Holloway sashaying about the office and the grocery store. I’m pretty dang excited about my over-the-knee boot socks. I must admit, I put the outfit together because of the socks. Who’d have thought that socks would make an outift?!
What I Ate:
Mushroom and Fontina Pizza
Ingredients
Mama Mary’s Extra Thin Pizza Crust
4 oz gourmet mushroom mix
1 heaping tbsp prepared basil pesto
2 tbsp olive oil
1/2 shallot, sliced
1 garlic clove, minced
1 tomato, sliced
Kalmata olives, sliced
Fontina cheese
Directions
Preheat the oven to 450 and meanwhile, get started on the mushrooms and shallots. Heat a little olive oil in a skillet and saute the garlic and shallots until they begin to soften. Add the mushrooms and cook until they are soft and look yummy. Sprinkle a little olive oil on the crust and then layer on the pesto. Spread around the cooked mushrooms and shallots, then layer on the tomatoes and olives the top with slices of Fontina.
Turn the oven temp down 425 and bake the pizza for 8-10 minutes.
Gratuitous Cute
