A good garlicky chicken pizza is a thing of beauty. Something about the marriage of flavors just…works, you know? All that fresh garlic, sautéed in butter and thrown into a béchamel, it’s just lovely. There’s still a novelty to me, too, in using fresh garlic since I never touched one until I moved in with Warren years ago. Why use fresh when there’s garlic salt and garlic powder? That’s the Midwest for you. (not knocking it, I have both in my cupboard)
(that’s what she said)
So at this point, you may be thinking, “Alicia, what gives? It’s been more than a few weeks. It’s been a whole damn month since you last posted anything, and that post wasn’t even about food! Isn’t this supposed to be a food blog?”
The answer is yes, yes it is. I even have at least 5 recipes, complete with photos, to post. The problem has been finding the time to do the writeups. I don’t know how PW does it, with 4 kids, when I can’t do it with 2. Maybe it’s that my two are 2 and 3 months old, respectively. But during this month, I’ve had approximately three hours of free time each night and that’s if I go to bed at midnight, and I do have a husband I try to spend time with, so there’s a balance to find here and I haven’t found it yet.
Things are looking up, though! My youngest has discovered that the world will not come crashing down if he sleeps more than 3 hours at a time, so that bodes well. I managed to make a chocolate tart yesterday – possibly the world peace tart – and this weekend will feature two recipes to be posted on particular days of great secrecy, so that’s something too.
Meanwhile, have you browsed smittenkitchen lately? How about Crepes of Wrath? No? Don’t forget about The Noshery, where Meseidy is always cooking up something good. And check back here soon for more good eats at the hands of a complete amateur.
