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Just doing my part to be sure everyone on the planet reads this post by Seth Godin. Because they need to.


I came across a recipe for a Muffuletta Calzone last weekend and, in the interest of broadening our culinary horizons beyond Italian and Chinese food, I whipped it out for dinner last night.

Holy virgin. Outstanding.

Thanks to my favorite guy‘s pizza dough (ask him about his secret ingredient) and my favorite knife, the whole thing was quick and easy.

Finely chop the following and combine in a large bowl:

  • 1 cup mixed pickled vegetables (This was a new ingredient for me, but I found them in the grocery store near the olives. The mix I bought had carrots, cucumbers, cauliflower, onion, celery, and peppers, and I olivesrinsed them in cold water first to cut down on the saltiness.)
  • 1/4 cup (or more if you’re a Waldrop) pimiento-stuffed green olives
  • 1/2 cup ham
  • 8 thin slices Genoa salami
  • 1 tablespoon olive oil

Add an 8-ounce bag of shredded Italian cheese blend, and fill your pizza dough with the mixture in calzone style. I could have easily made four calzones that were 6-8 inches along the straight side, but I made two and kept the rest of the filling for sandwiches (and wasn’t disappointed when I stuffed a pita with it today). Grate some parmesan on top and bake for about 20-25 minutes at 425 degrees.

Note: If you have a problem with salt, you should probably skip this one.

I’m going to Boston in July for my dear friend’s wedding and snagged a wicked good deal on Priceline. That’s the good news.

The bad news is that this is our hotel. And by “bad” news, I mean, “awesome” news. We’ve discussed ghosts in this little forum before, but seriously, what are the chances? Next to none, right? Surely …

catalystmarkOoh ooh ooh … look what’s live!

The last few weeks have been like knowing what you’re getting for getting for Christmas but not being able to open it yet.

Bonus: the Annoying Sound Machine is back.

I thought I’d spend a few weeks on C.S. Lewis’ Narnia series, but alas … I have devoured the first book, The Magician’s Nephew, in only twenty-four hours.magiciansnephew

Favorite bit so far:

“Well, I do think someone might have arranged about our meals,” said Digory.
“I’m sure Aslan would have, if you’d asked him,” said Fledge [the Horse].
“Wouldn’t he know without being asked?” said Polly.
“I’ve no doubt he would,” said the Horse (still with his mouth full). “But I’ve a sort of idea he likes to be asked.”



It’s the first major Catalyst event I haven’t attended in more than six years. Stings a little. But not as much as this.

P.S. Even if I can’t, you can still go.

Another good word from Rodney this past Sunday:

Have you ever noticed that God is always late?

We never get frustrated with God for being early. When He’s on time, we often don’t notice. But when He’s late, we let Him hear about it.

Seriously considering going to the midnight showing when Harry Potter 6 is released. Who’s with me?

It looked just like this.

It looked just like this.

A couple of weeks ago I pulled out my little telescope (do not be impressed – it’s one my brother got for Christmas when he was about seven years old) and aimed it for a bright spot in the east. After a couple minutes of tweaking, I focused in on Saturn. Saturn. Which is around 800 million miles from earth. I stood in my back yard and looked at something 800 million miles away. It was the oddest feeling, as if God put Saturn there just for me to see on this night. But then I realized it’s entirely possible that He thought about that when He created that planet.

I have to confess no small amount of pride (both the sort-of-okay kind and the sinful kind) at the Easter feast my Mama and I put on this past Sunday. It was full of flavor in a way I’ve rarely seen (er, tasted), and all the various herbs and seasonings and sauces came together in a symphony of deliciousness that Mama and I were quite happy with, not to mention Daddy and Mikey.

Sweet-Hot Plum-Glazed Ham Due to a vast shortage of plum preserves in the greater Forsyth County area, I substituted apricot preserves for plum and reduced the red pepper by half. SL likes their stuff slightly more en fuego than I do.

Roasted Potatoes with Green Beans and Creamy Tarragon Dressing Used red potatoes rather than fingerlings (budget cuts, you know), and the whole thing was out of this world. Leftover dresssing was pretty good on a salad the next day, too.

Fruit Salad with Lime Syrup Fresh pineapple, mango, orange sections (with no membranes – very important), and  seedless red grapes with a 1:1 simple syrup with lime juice and lime zest. Who needs dessert?

citrustartTwo-Seed Rolls Originally called for three seeds, but nobody here likes fennel seeds so we stuck with sesame and poppy seeds. Mix seeds and one egg white together and dip uncooked rolls in the mixture (worked quite nicely with frozen rolls which thawed and rose overnight), then bake according to roll directions. Brush with melted butter after they come out of the oven. Swallow tongue.

Double Citrus Tart Holy schnikes this thing was out of this world. Very light orange and lemon tart with ginger snap crust. Wash it down with some sweetened whipped cream.