I’m fully embracing fall – I’m sitting here drinking a coffee porter and snuggled under a blanket. For now, I’m not upset about it. I did tell Mark that I feel less tolerant of the cold than I have been in the past and shockingly, he agreed with me.
We’re moving to HAWAII!
Kidding. (But on a somewhat serious note, we’re wanting to take a vacation to Hawaii in April and I’m so overwhelmed with options and cost. Whoa, cost. Please leave a comment if you have any advice or recommendations to throw our way. We want our 10th anniversary to be special!)
But really, in all seriousness, I am moving all things sleeveless from the girls’ closets and I’m realizing that they may not have enough clothes for the fall and winter months. While Mark has been in India this week, I’ve placed SEVERAL orders for kiddo clothes…and shoes…and jackets (and work pants and blazers for me!) and I’m just praying all of the packages arrive when he’s in Chicago all of next week. It’s a lot easier when the clothes just appear in the closet and he asks far less questions.
With all of his travel this month for work the girls and I have been living our best girlfriend life. Easy meals with LOTS of snuggles for Shea and LOTS of books for Piper. Every child gets what every child needs J Other than tacos (which barely qualifies as cooking), I made a vegetable soup tonight. Last night was Subway at the brewery because, why not? It was Jess’s idea (our nanny).
I have one last zucchini from our CSA hanging out in our produce drawer and it is very clearly shouting “PIZZA!” at me. I made these pizzas about a month ago and were they EVER a hit. AND they’re ready in a jiff. Love all that green on my ‘za!
- 3 oz ground mild Italian turkey sausage
- 1 cup thinly sliced zucchini
- ¼ cup prepared basil pesto, divided
- 1 (12 oz) pkg. of 3 (7-inch) prebaked pizza crusts (such as Mama Marys)
- 3 oz fresh mozzarella cheese, torn into marble-sized pieces
- ⅛ tsp crushed red pepper
- 2 Tbsp fresh basil leaves, chiffonade
- Preheat oven to 450 degrees F.
- Heat a small nonstick skillet over medium-high. Add sausage and cook, breaking up with a wooden spoon, until cooked through or about 4 to 5 minutes. Transfer sausage to a paper towel-lined plate. Add zucchini and 1 tablespoon pesto to the hot skillet; cook, stirring often, until zucchini is slightly tender, about 3 minutes. Remove from heat.
- Place pizza crusts on a baking sheet, and spread 1 tablespoon of remaining pesto over each of the 3 pizza crusts. Top crusts evenly with zucchini mixture, sausage, mozzarella, and red pepper. Bake until crusts are crisped on edges and cheese is melted, 7 to 8 minutes. Remove from oven, and sprinkle evenly with basil. Cut each pizza into 4 slices and serve immediately.