Adventures of a healthy-ish pseudo-foodie

This crust is too crispy for my liking, but just right for Jess. I've been making this since about 2005, and I don't know how it's not on the blog yet. I wish I could give proper credits for the idea, but that's a long time to remember where it came from. I do vaguely remember that the idea for using roasted garlic as a base came from one source, and the idea to add arugula post-baking came from another source, because I remember being pleasantly surprised and impressed with myself when this all came together. In any event, this is one of my go-to recipes when I have arugula. I like it because it's pizza and salad all in one, so I don't feel the need to serve vegetables alongside it. The only downside is that it doesn't keep very well. In a perfect world, I would only dress the amount of arugula we will eat in that sitting, and I would keep the rest of the arugula dry and separate until we eat the leftovers. In reality, I generally just throw it

Kewpie mayo is important for photogenic drizzling, but also it tastes good. We have gotten cabbage in our CSA a few times lately, and I don't have many cabbage-heavy recipes in my repertoire. So I decided to try my hand at okonomiyaki, which we got to try first in Osaka and then again recently in Eugene. I didn't bother getting any seafood to put in it, because I didn't know if it would turn out well. But now that I know it's delicious, I will definitely try some squid and/or shrimp in it next time. I followed  this recipe from Budget Bytes  for the actual pancake, and  this recipe from Vegan Richa  for the tonkatsu sauce. I chose both because they looked easy and used ingredients I already had. Perhaps one day I'll experiment with other recipes, but this was yummy and easy. I shredded the veggies, made the batter, and made the sauce ahead of time. Then, at dinner time, it took about 6 minutes to cook and plate the pancakes. The Recipe: (serv