I am continuing to rest and write. I can feel my breathing slowing, and there’s a calmness washing over me that I’ve desperately needed. There is nothing to be anxious about here.
For lunch, Michael and I had reheated pizza. But not just any pizza—Camille’s homemade pizza. It was delicious, and I learned a new trick for reheating pizza so it actually tastes good and doesn’t turn rubbery or soggy.
Here’s the method:
- Line a cookie sheet with parchment paper (this keeps the pizza from sticking and soaks up any excess grease).
- Place your pizza slices on the parchment-lined pan.
- Put the pan in the oven before turning it on. Set the oven to 350°F.
- By the time the oven reaches temperature, the pizza will either be ready or will need just 5 to 7 more minutes.
The result? Crispy crust and melty cheese—like it was just made. This is going to save me SO much money.
For dinner, we had Camille’s Quesadillas:
Ingredients:
- Extra-sharp
cheddar, freshly shredded
- Chicken,
cut into smaller-than-bite-sized pieces
(Camille used leftovers from a previous dinner) - Bacon
pieces
- Red
bell pepper, finely diced
- Scallions
On the side:
- Peach
salsa
- Sour
cream
- Diced avocado
Instructions:
Use a flat pan wide enough for a 10” tortilla to lie flat. Heat about a tablespoon of coconut oil in the pan.
Place a tortilla in the pan and give it a little twirl to coat. After a minute, flip it. (Reduce heat to low if needed.) Add cheese, chicken, bacon, and scallions to one half of the tortilla. The cheese will start to melt right away. Fold the tortilla in half, let it finish heating through, and transfer it to a plate.
Quick, easy, and so good.
A tip for leftover bell pepper:
Wrap it in a paper towel before refrigerating—it’ll keep longer.
I love Camille’s ‘cooking school’. It’s better than any class I could take because she knows my budget (or lack thereof) and my capabilities.
