It’s Friday, my friends! I have had a great big workout (incl leg burners snuck in at the end by my trainer), procured a breakfast burrito, and have the day off to start a long weekend. Let’s go!

I felt pretty good about this weekend’s pizza dough. GF crust is a little finicky, but I’m getting pretty okay at it.

Every time I see a “workers need to be back in the office” take, I’m going to reply with this photo of a fresh homemade scone covered in homemade clotted cream, sitting beside my keyboard while I work in the morning sunlight streaming through my window.

Me, making pasta for dinner: PREPARING TO FIRE SPAGHETTI

family: …

me: READY TO FIRE SPAGHETTI

family: …

me: …

kiddo: DAAAAD

me, undeterred: FIRING SPAGHETTI!

Yes, indeed, that’s brie, blue cheese and chicken on last night’s pizza. Yes, indeed, it was delicious.

Me thanking my wife for the delicious GF banana bread she made while I was running errands.

Desktop and pumpkin pie

Pizza tonight: Brussels sprouts and oyster mushrooms! This was a good one. My gluten-free toaster-oven crust continues to do All Right.

Per policy, I ate the last piece of pumpkin pie for breakfast, straight from the baking dish, standing at the sink.

Also, breaking news: Tonight we made another pie.

I picked up breakfast this morning from Tourist Home, one of my pre-pandemic favorite spots, and brought it home to enjoy on the porch in cool, damp weather. The sandwich got a bit smushed in transit, but was still fantastic.