Pitabread Pizzas with Pistachios just sitting there...

I was hungry and wanted to make a pizza. I wound up using pita bread for the bottom.

Once again, slightly overcooked/burned but enjoyable.

Pita lightly fried w/ olive oil, wilting basil, Pistachios, Sauteed onion, garlic, and tomato, Feta cheese, Sprig o cilantro from the windowsill, 4 really thinly sliced chili pepper pieces arranged near the middle, Dried oregano, dried basil, Dubliner cheese shavings (in place of parmesan), Prego pasta sauce, semi-baked/microwaved/baked Egg Plant (lightly salted w/ sea salt), crushed black pepper, more Greci, Brie and mozzarella cheese underneath.

The feta and Dubliner was put on top at the end for a more robust rustic Michigan kind of flavor.

A Heart Stopping Slider

Epic way to end a marathon of cooking at 10:45 pm:

Smoke up the house with burning onions and butter to create this heart-stopping breakfast slider (consumed however, at night).

I forgot to take a picture of the soup I made for my mom, but I made a soup before running to rehearsal since she was sick.

Constituents:
-Meijer (r) breakfast sandwich (ingredients were ignored, most of them probably aren't good for you in large quantities)

-Leftover onion, sauteed*

-Butter

*in the continuum of cooking vs. burning, this leaned toward 60% burned and 40% cooked