PICTURES! :)

Part-Time Socialities




We made an intense Sunday dinner. With random pineapple.

Wow, i can't do computer pics. How do you flip it? oh well.

We got REAL free pearls and were super excited to become high class society!

CHocoLatte TeEth. YUmMy!

The LDPh

The Laze-Daze-Phase

I'm too lazy to be an avid blogger, but my facebook has some stuff if you get desperate to be involved in my life. Or if you want to have quality bonding time look me up on google map. Just joking around. I just don't have a camera and blogs are boring without pictures as we all know. Sorry I'm a slacker.
I even have to write in color to make people read this. I need blogging lessons. Maybe next summer.

Roommates

We took a little roommate trip up to Bridal Veil Falls in Provo Canyon on Saturday and enjoyed the seasonal changes.

Spain Study Abroad

In less than three months I will be on a plane to Madrid, Spain, for a winter semester study abroad. What a perfect mixture of disbelief, excitement, anticipation, fear, nerves, worry, stress, and most of all, gratitude!

Rock Canyon Geology Field Trip

Last Saturday I had the opportunity to go on a field trip up to Rock Canyon in Provo. It was a beautiful morning and the perfect time to enjoy the changing colors on the trees. I have to admit that some of those rocks are pretty neat too!

One of the best things about my geology class is our most amazing professor, Dr. Nixon. He is truly one of the most kind and inspiring people that anyone could ever meet. His love for learning about this beautiful earth is such a good example to us all. He is able to connect with us "young people" and to teach in such a way that is clear and applicable. From Far Side Gallery comics and rock puns to "anti-sleeping students devices," He keeps class lively and interesting! Like Dr. Nixon says, "Interest precedes learning!"

Pizza with Fresh Tomatoes and Basil

I recently put this recipe to the test and absolutely fell in love with this pizza.

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:
1/2 cup warm water (105 to 110 degrees F) 2 teaspoons dry yeast 2 cups all-purpose flour 1 teaspoon salt 3 tablespoons olive oil