- thin crust
- olive oil
- apricot preserves
- roasted garlic
- rainbow chard (heat a little olive oil over medium head, add chard, fry (covered, stirring occasionally) for approximately 10 minutes until pleasantly soft, add salt and pepper to taste)
- a little parmesan
- a little smoked gouda
- thinly sliced brie (I remove the rind)
So good. It’s kind of similar to the last pizza I made with chard, although that one is a lot more work.
Sorry the only picture I have is the bad one I just took of the microwaved leftovers at work (the other slice has red sauce, roasted garlic, yellow peppers, onions, and parmesan/mozzarella/gouda).
We went to the Colorado Cactus and Succulent Society show at the Botanic Gardens yesterday. It was cool. We bought a cactus that’s winter hardy and will allegedly grow to be 5 feet tall. We also got the guy below, who was picked out by Soren. I have a thing for cacti/succulents in glass containers, if that can be considered a thing.