I’m going to try really hard not to write an entire post on how it’s been 60/70 degrees and sunny for about four days in a row. It’s been awesome. But if I lived in California (darn you), I would be sick to death of hearing about the change of seasons. I get it. For those of us that live in a place that just had the worst winter in 30 years, fist bump.
Instead, let’s talk about college. Which is further and further away from me each year.
I ate terribly in college. I don’t think I saw a fruit or vegetable for four years. Unless it was an iceberg lettuce salad that I doused in ranch dressing and shredded cheese.
And my roomates and I lived on cheesesticks. After a night of….cramming for finals, we would order them around midnight and eat like we hadn’t had a proper meal in days. And man, did they hit the spot.
These are a bit more… elevated. Homemade dough (so easy, I promise) and a variety of flavors that my adult tastebuds can actually sense since I ate these at a decent hour of the day.
I typically use my hands to knead out homemade dough (so relaxing!) but I used the mixer this time, and it turned out fabulously.
There is something about having dough rising on my counter that is so comforting to me. It brings me back to the time when my daughter was a baby, and I was a new stay-at-home mom and just getting into baking & cooking.
It’s always such a matter of pride to create something from scratch for your family to enjoy.
Especially when it’s this tasty. Butter-garlic sauce, tons of mozzarella, and topped with shavings of parm.
Serve these with dipping sauce and ice-cold beers the next time you’re catching up with friends on your patio. Kids in bed, laughing and joking like it’s the college days again.