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Done and done

My presentation for gas exchange in SCUBA diving is finally done for tomorrow. Nothing like waiting until the last minute. Actually I finished most of it more than a week ago, but I can't let something sit idle without tweaking it and adding and subtracting constantly until I can't tweak anymore. It's just a basic physiology class seminar but I like to get as much information in there as I can possibly fit in the time frame. Edification is a blessing.

I made pizza tonight from scratch. I've never made dough before, or tomato sauce. I had sun-dried tomatoes, basil and spinach leaves, feta, mozzarella, and romano cheeses, extra virgin oil, olives, and mushrooms. It took a couple of hourse (dough and sauce prep). It was okay, but the dough tasted a little off (maybe yeasty, maybe not salty enough...) but it was enjoyable just making it. I hate manipulating tomatoes, though; I hate the taste of raw ones and the innards are rather nasty in my hands. I wouldn't have minded gutting and dicing them all if I had a maching instead of an almost-sharp knife. But at least it wasn't take-out.