Maria made this “Love!” sign out of kale I used in making a cauliflower pizza along with chopped clams, fresh Ricotta cheese, and pine nuts. I’m switching completely to cauliflower crust, suggested by my friend Julz Iron, author of the great food blog Julzie Style: A Journey Of Cooking And Living My Way.

Julz is the creator of the red hot Vermont Gluten-Free Spatzel Company and has also become an accomplished chef and food guru.

I’ve used a half dozen of her recipes, and I hate cookbooks. They are simple and good. Even I can figure them out.

The cauliflower crust is a big step for me, it transforms the whole idea of the pizza – I find it delicious, light, and healthy.

Cauliflower crusts are increasingly popular.

I get mine in the frozen pizza section of my local supermarket. I cooked this one at 425 degrees for 12 minutes, the crust was crispy and I thought, went beautifully with the clams and cheese.

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I wanted to share this Wendell Berry poem I read today:

“Whatever happens,

those who have learned

to love one another

have made their way

to the lasting world

and will not leave,

whatever happens.”

— Wendell Berry

We had a quiet and peaceful day, sitting in the run, reading, talking, doing some chores. I brought three Amish coloring books to Moise’s children along with a box of colored pencils.

I got to visit with Tina, my new canine pal.