“The ornament of a house is the friends who frequent it.”
~Ralph Waldo Emerson

Thanks to pathetic peer pressure and the omnipresent, often misguided, social media ambitions, FOMO has taken on a peculiar meaning in the 21st century: Fear Of Missing Out.  It seems to be a pernicious attempt at aggrandizing adult childhood by going out almost forcibly, bereft of funds for clothing, heels, food and drink — to some shallow event, whether it be a film or theater opening, club, restaurant, cafe, bar to view the shit show of vacuous, edgily dressed people pushing, prospecting, shoving, grinding, forever using outside voices, queuing up to dreadful separate bathroom lines (boring), heaping on bouts of drama, shame and often rejection.  All this folderal which costs an arm and a leg.

You must know already what OCD denotes.  If not, search on DSM-5 which equips clinicians with criteria for diagnosing mental disorders and dysfunctions.  A hint: obsessive compulsive disorder = OCD.

There are sound reasons to remain a homebody, whether alone, with lovers, friends or others.  They include good grub, wine and beer for feasible prices, casually watching movies, cable or TV, saving stacks of mula on tight clothes, Jimmy Choo(s), indulgent often disappointing food and exorbitant drinks — relaxing with fewer distractions, dressing with a soft tee with no bra, hair up and sweats or yoga pants donned ever alone, a reasonable bedtime and behind (whether with self or …), and no post drunk coitus and tomorrow’s awkward awakening.  Oh, and bare feet as not only does it feel liberating, the toes are such a delectable appetizer and/or dessert, and the fare becomes much preferred, as one well knows. No regrets, even more appeal, crack food to boot and a bar tab you can afford.

PIZZA WITH CHEESES

Preheat oven to 500 F with stone inside

Extra virgin olive oil to coat large bowl

1 C warm water (105 F to 115 F)
1 envelope active “rapid rise” dry yeast packet
1 T organic honey
Small glass bowl

3+ C all purpose flour
1 t sea salt
3 T extra virgin olive oil

1/2 C mozzarella cheese, shredded
1/2 C taleggio cheese, shredded
1/2 C gruyere cheese, shredded

4 plump, fresh garlic cloves, peeled and diced

1/2 C parmaggiano-regianno cheese, grated

1/2 C torn basil leaves

Pour warm water into small bowl and then stir in yeast and honey until they dissolve. Let stand until yeast activates and forms foam and/or bubbles on the surface, about 5 minutes.

Rub large bowl lightly with olive oil. Mix flour and salt in stand up, heavy duty mixer equipped with flat paddle. Add yeast mixture, flour, salt and olive oil. Mix on medium speed until combined, about 1 minute. Refit mixer with dough hook and process at medium speed until the dough is smooth and elastic — or transfer to lightly floured surface and knead dough by hand until smooth. Kneading helps develop strength and elasticity in the dough. During this step, add more flour by tablespoonfuls if dough is too sticky. Work dough with hands into a smooth ball.

Transfer to large oiled bowl, turning dough until fully coated. Cover bowl with plastic wrap, then a dish towel and let dough rise in warm draft free area until doubled in volume, about 45 minutes for quick rising yeast and 1 1/2 hours for regular yeast. Punch down dough and work with hands into a smooth ball. Cut and divide into two rounded equal balls and let rest, sometimes overnight.

Place dough on well floured board or large work surface and roll out, starting in center and working outward toward edges but not rolling over them. Roll the dough to roughly 12 inches in diameter, but always feel free to create any shape to your liking or whim.

Then, transfer to a pizza paddle which is either covered in cornmeal or heavily floured so it can slide off easily into the oven. Lightly brush the top with olive oil. Then add the three cheeses and garlic toppings, which were shredded, peeled, and diced in advance.

Gently shake the paddle attired with the already topped dough to make sure the pizza is loose enough to slide onto the hot stone. With a flip of the wrist, slowly slide the pizza from the paddle onto the stone and cook until slightly browned and crisp, about 10-12 minutes. Once removed, immediately grate fresh parmiggiano-reggiano on top. Add basil leaves, slice and serve.

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