truths.

pee eye zee zee ayy!!!
what do we want?
pizza!
when do we want it?
NOW!
last night, we had a fathers' day flatbread pizza party.
...yep.
at the restaurant, hanging out, having a heck of a dang good time;
all of us,
together,
as a family.
i mean,
there's never such a thing as too much pizza.
too much is the right amount, anyway.
the funny thing is-
we LOVE pizza soooooo much that on  saturday night,
we also got ourselves just as lively, thrice as lovely,
and one hundred percent more fully-activated on homemade BIG pizza action.
like i said- WE LOVE PIZZA.
and pizza all the time is a family trait.
the homemade jauns had allllllll the new new hottness poppin' off,
and the toppings were intense, and copious, and totally expert.
we don't take our pizza scene lightly, neighbors-
check the triple-double-type teleport:

gimme pizza!!!!
mmmmm.
the high-water no-fat new crust variation, a la the cucch, is working out really well.
but, really, it's the assembly that keeps us coming back.
hand-pressed pan pizzas are what we made, with assistance coming from the kids,
and custom underchee' prepared by ampy d.
a family togetherness situation is developing around mealtimes,
and i couldn't be happier about it.
do you SEE the boomfire blast ^^up there?
*halfsies white pie style,
with underchee', fried chopped garlic scapes, vegan sausages, daiya mozzarella,
and pan-fried broth-braised thickish potato slices!
c'mon.
that's a great combination.
*side two has underchee', crushed tomatoes, red scallion rings, arugula,
and smoked paprika seitan strips,
for a right-on red semicircle of sexxxiness for everybody.
neighbors,
everything needs some sprankles- scape or scallion or whatever.
and while that big baby was baking,
we constructed MORE.
teleport:

WORD!
the whole circle has underchee', of course,
and a decent swirl of crushed tomatoes, too.
there's caramelized onions all over it, as well,
but from there it's a green monster of cheesy megatonnage in your mouth.
yup.
*i used the big slices of daiya provolone on the left,
with asparagus and fried garlic sprankles keeping it classy.
what flavor!
such cheesy pull!
how luscious!!
i figured we'd all go bananas over it, and we did,
but even that first bite couldn't prepare any of us
for amber's favorite version on the right:
* broccolini and cheddar and fried garlic spranx,
in stacks on stacks on stacks of green and yellow warrior representation.
our pizzas are avatars of essential elemental spirits, i think.
druidic discs, shamanic circles, saucy sorcery, wheaten wizardry, the works.
and as we all felt the effects of a quad-pizza-taste explosion,
the last one popped out of the oven,
and we all took it to eleven like the overachieving overeaters we know and adore:

YEAH!!!!!!
* lefthand side- four chee'!
uh-huh.
underchee' daiya mozz', cashew-garlic blops, and chunks of vegan smoked gouda.
expert.
with heirloom sweet tomatoes and fresh basil!
it tasted like what pizza always wants to taste like,
and that's good.
we closed out our evening with a new classic, too-
* another 'nother white pie,
y'know,
to bookend our three ring extravaganza in semi-symmetry:
brussels sprouts, shallot rings, underchee' daiya mozzarella, fried garlic,
and spicy mixed bean sprouts.
yup.
all the tang and zing and pep, closing the oven,
stuffing us full,
and making sure the innovation never ceases.
my peoples are important,
and the things we do together are, too.
not everybody has the chance to, and i don't always, either.
that's why i have to make every minute matter more.
they're limited, and i'm not so luxurious and wasteful that i can squander them.
we do the best we can,
and we try to be the best versions of ourselves-
together, it's easier, and we're by-and-large more successful as a team.
i am grateful for the gift of spannable time with worthy cohorts.
it's all really happening,
and that's the whole point;
never quiet, never soft.....