cheesy chicken & broccoli stromboli.

I’m starting anew.

With the way life has been lately, it’s the only way to go. I’m not complaining — in fact, I’ve learned more about myself, about others, about life in general these past couple of months than I have in a long time, and I am grateful. It’s another step in the process of growing up, I guess (“If only someone had told us when we were in high school how tough it is to be an adult!” my friends and I say. Ah, hindsight is 20/20).

So, instead of crawling back into a cave, where everything seems comfortable and easy and unobtrusive (and yet, ignorant and stagnant), I’m pressing forward. And I’m taking this stromboli with me.

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rutabaga fries.

Perhaps these aren’t the prettiest things. Perhaps they look a little bit bland, or boring, or like they were covered in rocks.

Fortunately, none of these are true. But this is most definitely a recipe that can’t be judged by its looks. It’s what’s inside that counts anyway, as is the case with most things.

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zucchini corn pancakes.

I’ve been feeling a lot lately. Nostalgia, pain, joy, sadness, exhaustion, exasperation, peace, ambition, complacency, anxiety — it’s been quite the week, the month, the summer.

You can imagine that, with all those things floating around in my head in addition to normal day-to-day life, I’ve been doing a lot of staring into space. In short, my brain needs a break.

While I’m sure any sane person would take the opportunity for down time to read, or sleep, or go for a bike ride, or sit in front of the television all day watching a “Mad Men” marathon (which I, too, am wont to do) — when I need to decompress, I go to the kitchen. And when I need to feel comfort, I make pancakes.

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cilantro-lime tofu sandwich.

I haven’t talked about it much, and I suppose it’s because this is not that kind of blog. This blog is about baking and being silly and making mistakes and eating them anyway, because even if they’re not pretty, they still taste delicious. But sometimes, it’s about other things, too. Just to keep things interesting.

What I mean to say is, I haven’t talked much about my choices on consumption. You see, I’m mostly vegetarian. (“Mostly vegetarian?” you ask. “That sounds made up.”) Let me explain.

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tomato pizza pie.

As you may or may not know, I’m a fan of beer. I’m a really big fan of wine, but I’ve already put that into a pizza crust. I’ve put beer into bread before, too, but I wanted to use it in a pizza crust, as well. Just you wait — next time, I’ll make a bread with wine in it.

(Maybe. I can’t make any promises. It makes me nervous.)


In any case, the reality of this story is that I’ve made quite a few versions of pizza crust before. It’s kind of on par with my obsession with biscuits. I really branch out, I know. But what makes this particular pizza crust stand out — what makes it really, extra special — is the flavor: That classic yeasty beer bread-like flavor, only in pizza dough form. In other words, it’s fantastic.

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slice o' spanakopita.

There have been a lot of changes around here, lately.

First, there’s the fact that winter immediately skipped over spring and handed the baton over to summer (Hello, 90-degree heat wave! My perspiring armpits salute you.) Then, there’s the fact that I recently turned 24 and don’t feel a day over 40. There’s also the fact that Elliott just finished his last test of the first half of grad school, wiping off a good deal of blood (literally), sweat and tears (or, in his more masculine case, a good deal of frustrated teeth-clenching) away from a well-worn year.

There’s also the fact that I’ve decided, on this here Girl Versus Dough blog, to change things up a bit. You see, since its inception, GVD has been a haven for bread recipes attempted (read: Attacked) by me, so that I might do the grunt work for you and present you with the final result: Much more manageable (and less stressful) bread recipes. But though you might guess all we eat around here is bread, all day, every day, that’s not the case. My freezer, busting at the seams with half-eaten, foil-wrapped loaves from oh, two months? Eight months? ago can attest to that. No, indeed, we do eat more than bread.

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