Nothing But Fluff

Life can be a serious affair. It feels good now and then to talk fluff. There are simple pleasures that are worth mentioning. Here you can read funny stories, happy thoughts, favorite recipes, and any other fluff that I dream up. (Some posts were originally published on MySpace).

About Me

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Location: New Brunswick, Canada

Shallow, I'm not. I ponder almost everything. Every book I read or movie I watch evokes something to discuss. I thrive on learning and growing to be a better example. Uncaring, I'm not. I'm a sincere friend, a loving mom, and a caring daughter. Apathetic, I'm not. I'm extremely passionate, especially about doing the right thing. I speak up in classes, tutor others, talk to strangers in stores, and love deeply. Boring, I'm not. I write essays, letters, poetry, and some fiction; take classes; cook from scratch; ride horses; ice skate; play with my dogs; go to the beach for a picnic; go out for Sushi; watch classic movies; read non-fiction, autobiographies, classic literature, and young adult novels; and get to know people on the inside. Reserved, I'm not. I speak openly about my past, candidly about my present, and enthusiastically about my deepest dreams for the future. Because I ask an enormous amount of questions, have an excellent memory, and listen well, not a day goes by that I don't learn something. Yet, I'll never claim to know it all.

Monday, January 07, 2008

RECIPE: Auntie Biz's Easy Peasy Pizza

by Elizabeth Anne Randolph

Prepared pizza dough, tortillas, or focaccia bread
Prepared pizza sauce or tomato sauce
sliced raw mushrooms
sliced pepperoni
diced Canadian bacon
sliced black olives
shredded mozzarella or provolone cheese
finely diced bell pepper
chopped marinated artichoke hearts
diced Roma tomatoes

Preheat oven 400 degrees.
Cover ungreased pizza pan or cookie sheet with dough or tortillas or use focaccia bread. Coat with sauce, almost to the edge. Scatter each remaining ingredient, except cheese, on top of sauce. Apply cheese last. Bake for 20 minutes.

posted by Elizabeth Van Cleve Randolph | 11:18 AM

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