Keeping a little mystery in life
April 13, 2011
Listened to the show Saturday and it was not bad. I've been out in the yard lately cleaning up after the snow melt and I was bushed. I'm rarely horizontal when I listen to the show but Saturday it was almost necessary. I crawled into bed early Saturday night, and fell into sleep as I hit the pillow.
I am not one to indulge in a huge amount of sleep, but I do enjoy a good 8 hours now and then. One or twice a month, I'd say. The funny thing about Saturday night is how I woke up several times with my leg hanging out from under the quilts and over the side of the bed, and each time I quickly pulled it back under the covers. I've had this thing since I was a kid, a bit quirky, I guess. I have a fear that if I let my bare foot hang over the edge, something is going to grab it. A creature or whatever. I don't know.
It's similar to my need to close the closet door so there's no black space between the door and the frame from which that same creature or whatever might peer out at me. Irrational, I know. But it's true. Residual childhood stuff. We all have it. Doesn't keep me awake anymore, for sure, but I tell ya -- there's that zone between awake and sleep where all kinds of thoughts bloom. The nice thing about being a parent is that I've had to explain to the kids: there's nothing in the closet. There's nothing under the bed. And I know that. But still. I think it's one way of keeping a little mystery in life. Little bit of mystery keeps you on your toes, for sure.
I've had a craving lately for snacks with salt or cheese... and this recipe took care of it for the time being.
2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 T olive oil
1 T butter
1/4 tsp oregano
1/4 tsp sea salt
1/4 tsp pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa
Heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside. Cut pita pockets into 4 triangles. (Slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into two. Brush both sides of the pita wedges with warm olive oil mixture, coating well.
Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa on top of each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
Bake at 375° for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.
Makes 16 wedges.