It was such an easy, relaxed run on Friday, it left me really looking forward to another run Saturday morning.  My legs were restless all day, longing to hit the road again.  What happens to that excitement during the 6 1/2 hours of sleeping? 

It was 5:30 and my eyes were open.  I looked across the room towards the window.  It was just beginning to show the morning light.  “Grrr…I should get up and run.  Ted’s in the bathroom. Wish he’d hurry up and get outta there”.   Shane knows I’m awake and starts to whine and fuss. The bathroom is mine,  “Okay, Shane. We’ll go”.  We were on the road by 6.

I ran 3 1/2 miles with Shane. He went for 8+ yesterday so he deserved a short run today.  The morning was beautiful and I couldn’t think of any other place I’d rather run than through the switchbacks.  On a day like today – GORGEOUS!  After dropping Shane off, I headed towards the golf course.  Through the switchbacks and up to the eagle. 

Even though it was a little tough to get out of bed and get going, it was a good run.  12.15 Saturday miles.  

Weekly total: 59.88  An all time max. miles for 5 days of running.  Unfortunately, it was .12 from my goal.  I should have known how many miles I needed before heading out but I winged it and consequently, came up short.  Oh well. Not off my much.

CAKE: Chocolate cake with chocolate mousse and fresh raspberries for filling.

Butter cream frosting.

Topped with a purse cake made of a vanilla washed pound cake and filled with … whoops! I forgot what I filled it with. Chocolate?

Anyway… coated in chocolate fondant. 

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GRILLED PIZZA

I took the basic recipe off Spanos Bakery.  It wasn’t the prettiest pizza we ever made but it sure tasted like one of the best.

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  • 1 lb whole wheat pizza dough
  • olive oil:  enough to brush on both sides of formed dough
  • 1 TBS garlic powder
  • 7.5 oz can Garbanzo beans
  • 4.5 oz sliced mushrooms
  • 1/3 cup chopped asparagus
  • 2 large tomatoes, sliced thin
  • 1/3 cup Mezzetta Deli-Sliced Roasted Sweet Bell Pepper Strips, chopped
  • 1 1/2 TBS basil * Fresh basil would be best!
  • 4 TBS Crumbled Feta cheese
  • 8 oz Fresh Mozzarella, sliced

Preheat the grill on medium-high heat.

Work with the dough, forming into the shape you want then brush both sides of the shaped dough with olive oil.  Sprinkle the top side with garlic.

Carefully put the formed and oiled dough onto the grill *being careful not to let the ends drop through the grates.

Let it cook for about 4 minutes, until the bottom is browned.  Remove the dough and flip over so the grilled side (browned side) is facing up – where you will put all your toppings.

Add the garbanzo beans, mushrooms, asparagus, Mezzetta peppers, tomatoes, basil, feta, and finally, the mozzarella cheese.

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Put the pizza back onto the grill and let cook about 5 –6 minutes with the grill lid closed.  The cheese should melt and the bottom should brown.

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Loved the grilled flavors of this pizza. This is a first but definitely not a last for us.

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I worked the dough so the crust was lovely and thin…

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A close up of all the toppings…

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*By the way, Mezzetta is doing another $25,000 sandwich contest.  Check it out at Make that Sandwich.  Look at the care package I received to help my creative sammy juices flow:

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Come on guys, give a little help.  What’s your FAVORITE all time sandwich?

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