My favorite though, is blogging instead of putting my clean laundry to put away. I don't know what it is about laundry; I have NO problem getting it to the point of being a clean pile on my bed, but I just have the hardest time motivating to actually put. it. away. It usually takes me rounds and rounds of complaining and Jagger making a bed or two out of my clothes before I finally move it. This is probably one of the main reasons I should never live alone. No accountability. There would be clean laundry everywhere and I would just cook/bake myself into oblivion and have no one to feed.
I also make up some pretty embarrassing dance moves when I'm alone. And god forbid one of those was to get too much practice and somehow slip its way into my repetoire. No no, it's better I let other people keep me in check.
This flatbread pizza is definitely the type of thing that, among those that I live with, only I will eat. It's totally Meghan-food. Goat cheese (adorable!), grilled eggplant, fresh basil. I also don't know if I've told you this before, but I'm obsessed with arugula. So it's the perfect thing to make when you are on your own for dinner (or lunch!). Or if you've got a buddy or two who also appreciate fresh vegetables and goats (so cute!), more power to ya. Just double or triple the recipe and you're there! And if you're not into goats as much as I am, you could probably sub out the cheese; just don't skimp on the fresh basil.
Sountrack: This is quick, not a lot of time for a full soundtrack. But here are some of my Jimkata favorites, just to be inspiring:
Devil's In The Details by Jimkatamusic Ghosts And Killers by Jimkatamusic
Grilled Eggplant Flatbread Pizza
3-1/4 inch thick slices of eggplant (medallions, if you will)
1 tbsp balsamic vinegar
1 personal sized flatbread, for example
2 tbsp pizza sauce (or pasta sauce will do if you've got a jar open)
1 tbsp goat cheese, crumbled
3-4 leaves fresh basil, coarsely chopped
1 handful fresh baby arugula
salt & pepper
Preheat a toaster oven (or regular oven) to 350.
Drizzle balsamic vinegar over the eggplant slices and season with salt and pepper. Make sure eggplant slices are thoroughly coated in vinegar (I stacked them and moved them around a little) and give them a minute to soak it up. Meanwhile, drizzle a little EVOO in a grill pan (just enough to grease) and heat over medium flame. Once pan is heated, place eggplant onto the pan. Cook 4 minutes on each side, until the center of the vegetable begins to appear translucent. Remove the eggplant from the heat and cut into smaller than 1 inch pieces.
Place flatbread on foil (or small cookie sheet). Cover in sauce. Top flatbread with eggplant, goat cheese and fresh basil. Place in the oven for 4-5 minutes, until cheese begins to melt. Remove from heat and top with arugula. Serve!
|Tres grilled Amigos!|
|Ready for it's close-up|