Tweet Tweet.

I'm currently feeling like I've let myself down. The reason? The new little button on the side of the page there.

I've entered the evil world of Twitter.

I feel about Twitter the way I used to feel about facebook. And the way I still feel about reading any of the Harry Potter series. That it's just.not.necessary. I'm stubborn, ok? I'm a Taurus...it's not my fault. But, as I'm also fickle, sometimes I change my mind. Plus, when you've been put in charge of your ad agency's social networking, it's helpful to be familiar with, you know, social networking tools. And so this is why I now tweet. So follow me! I base my self worth on how much people like me...help a sista out.
I heart someecards.com so much.

But I also am loving my week of new meals. I may be resistant to trying some new things, but food is generally not one of them. After Monday's fabulous salmon, I tried for two in a row with a vegetarian Mediterranean pizza last night. Tonight, I attempted artichoke lemon chicken. Good. Not fantastic, but good. And super quick, which is always a huge plus mid-week.

Both recipes were based on Cooking Light recipes, but I really didn't change much on the chicken. My only variations on the original recipe were to use the juice of 1.5 lemons, 1 cup of regular uncooked rice instead of instant, a pinch of red chili flakes, and about 3 minced cloves of garlic. And while I liked it, I know not everyone is a big lemon fan, so you might not want to use more than the 1/4 cup they call for.

But as for the pizza yesterday, I have no complaints. Other than my wanting to eat way more than the two slices I allowed myself. And two were twice as many as I should have had. Whatever. They were both delicious. Moving on.

Mediterranean Veggie Pizza
Large Pizza Crust (I made a great one from the Bob's Red Mill line)
About a cup marinara sauce
4 cloves garlic, minced
1/2 a can of unmarinated artichoke hearts, drained and sliced
About a cup roasted red bell pepper, drained and sliced
half a small red onion, sliced thinly
2 tbsp capers
1 cup finely shredded mixed Italian cheese (mozzarella, etc.)
1/4 cup shredded parmesan
chili flakes and parmesan, for topping

Mix the garlic into the marinara sauce, spread evenly across the pizza crust, leaving as much or as little room for crust as you like. Spread onion across sauce. Top evenly with both kinds of cheese, and then add bell pepper, artichoke and capers.

The hubby chopped up some cooked chicken and used those instead of the bell pepper. I only had a tiny taste, but I gave it a thumbs up for a non-veggie option.

Bake at 450 for about 10 minutes or until cheese is melted and the crust is golden