The week (or so) in pictures

My apologies for the lack of entries lately. The truth is, I've been much too busy antique shopping:

And marveling over collections of vintage owl pins:

And rubbing beast bellies:

And catching rays at the beach:

And watching laser light shows at parties full of hippies:

And tuning into cinematic classics (like Pretty Woman) at Salvation Army:

And watching tennis matches:

And making eggplant pizzettes (these were really good):
My boyfriend keeps a "primal diet", which basically means he doesn't eat the foods I love, like pizza. When we first started living together, it was a bit challenging cooking meals that the both of us (caveman and carb-a-holic) could enjoy, but after a few months, I think I have it down to a science. These eggplant pizzas were actually so good (and easy to make) that I have to share the recipe.

What you need:

1 large eggplant

Shredded mozzarella cheese

Pizza sauce

Mushrooms

Artichoke hearts

1 small onion

1 tomato

Oregano

Olive Oil

Garlic Salt

Italian Seasoning

What you do:

Preheat the oven to 425. Slice eggplant into half-inch discs. Coat both sides of eggplant in olive oil, garlic salt, and Italian seasoning. Place eggplant slices on cookie sheet and bake for about 15 minutes (make sure to flip halfway through!) or until both sides of the eggplant are browned.

While eggplant is cooking, cut onion, mushrooms, and artichoke hearts and briefly saute. Now you're ready to dress your "pizza crust" (the eggplant). Lay down some pizza sauce and mozzarella and then get to stacking! Garnish with a slice of fresh tomato and oregano. Bake for about 5 minutes, or until cheese is melted.

Try it out and tell me what you think!