I’ve just read that only 4% of norwegians do blog and only 3% read blogs on a regular basis.

I’m both a blogger and a bloggreader

Yesterday was a slow day. I was soooooo tired!!! 4 hours with sleep are not enough, so I landed on the sofa after a while trying to have my eyes open. Thankfully let MT me relax for a while, but off course he had his limits for how long that rest of mine should be…

So we decided to go for a walk. And what a smart idea that was. I think it made me more awake and relaxed that the hour on the couch, and MT was happy with it too; no matter how he looks on this photo!

On the way home it started raining so we got a bit wet, but there was no way MT could not throw rocks in the fjord. So I waited under a tree… When we finally got inside our house and found some warm clothes, the sun shone again….

In the evening we made pizza. A real simple one, at least I think so. It’s been a long while since last time we made pizza, before MT came I usually had it once a week and then I ate leftovers for breakfast (and lunch and dinner…) the next day. I often made it Friday and Saturday to make the Sunday morning food-ing easy to handle…. We’ll see how it’ll work when I’m back at it again. The taste made me want to make it again, that for sure And since it tasted so good, here are the receipt:

Topping:

400-500 gram of minced meat
1 onion
1 chili (after taste..)
1 carrot (grated)
1 box (small) of tomatoes
a little bit of sugar and a hint of lime to balance the tomatoes
salt and pepper to taste

corn and grated cheese to drizzle over before I put it in the own

Base:

500 ml wheat flour
1 package of dry yeast (50 gram)
salt (just a little bit)
olive oil (after taste – makes the dough easier to handle and better tasting..)

The dough needs about 30 minutes of “growing” – the topping about the same cooking. The carrot-trix I learn from a friend of mine. It gives moister and a little bit of sweetness and when you add the tomato it’s just disappears and looks like the meat. I usually just put a bit of oil in a pan (big enough for my stove) and then knead the dough out using just my hands (directly in the pan). Then I fill with the topping, usually I don’t use all of it and then top it off with corn (since they are my sons favorite greens) and cheese. A lot of cheese. I bake it in the own for about 30 minutes on 200¤ Celsius.

And then we ate