Follow my unending quest to knit up my fiber stash.


My birthday is rapidly approaching and I’ve got a fun contest planned to celebrate the occasion. More details in a week or two. Until then, I can only tempt you with this:



The World Is Flat

Last time I was in Italy, my cousin made the most amazing crostini using only four ingredients: garlic, freshly pressed olive oil (“new oil”), bread, and salt. The secret was rubbing the garlic on the toasted bread before drizzling on the olive oil.

This blogger describes the basic process in this post. Clearly not rocket science.

I decided to take it to the next level and make some flatbread pizzas with garlic-rubbed bread.

I started with some Naan from Trader Joe’s. Decidedly not Italian, but oh so delicious.


Pop a frozen piece in the toaster oven (set to toast) for about a minute. You’ll be shocked at how quickly it defrosts and gets just slightly crispy.

Remove it from the toaster oven and rub some peeled garlic over the surface. Just enough, but not too much. Protect your hand from garlic stink by wrapping the garlic in some waxed paper or plastic wrap.

Sprinkle some cheese over the top of the bread. Here, I’ve used a local goat cheese.


Top with a fresh egg. I get mine from a local farm.


Break the egg into a ramekin first so you can be sure the yolk isn’t broken.


Put the bread back in the toaster oven at 425 degrees for about 4-5 minutes. You’re just trying to get the egg white to begin cooking. See:


While the bread/egg is cooking, saute some veggies. These are beets and beet greens.


Add the veggies to the flatbread, being careful not to break the yolk of the egg. Sprinkle a little more cheese on top.


Put the bread back in the oven until the white of the egg is cooked through but the yolk is still runny. Better that the white is undercooked than the yolk overcooked. I find at my altitude, it takes another 5-6 minutes. But if you’re closer to sea level, it will probably take less time.

Eat it while it’s hot.


Make more to share.





You wouldn’t know it from either my maiden or married name, but I’m half Italian. And the favorite flavoring agent of every Italian is garlic; although my non-Italian husband also loves it. In fact, the roofer was at our house last night and said he could smell the garlic from our dinner as he came up the walkway. Huzzah.

The worst part of being a garlic lover, however, is peeling it. It coats your hands with a sticky smelly substance and the smell lingers for many hours. Yes, I know the spoon trick. That helps, but doesn’t totally solve the problem. Especially when you need completely clean fingers to remove and insert contact lens like I do.

Last Saturday, my friend Emily shared a clever solution to stinky garlic fingers.

When my garlic source is low on product, I buy organic garlic from Trader Joe’s.


Separate the head of garlic into individual cloves and put the cloves in a small saucepan.


Put the cover on the saucepan.


Shake it for 10-30 seconds.

Open the lid and admire your completely peeled garlic.


Store it in the fridge for up to a week or use it immediately.  Next week I’ll tell you my favorite use for garlic cloves.

Bye for now.


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