All I Want This Christmas Is Crust

“True knowledge exists in knowing that you know nothing” -Socrates

Last weekend after a long day of Christmas shopping I was on the verge of being seriously “hangry”.  So much so, that in a ravished frenzy I ventured into unfamiliar pizza territory.

I’ve always assumed pizza at grocery store buffets and specialty bars would be about the same quality as gas stations—hours old slices that have long since sweated out their essence, laying decrepit and drying out under heat lamps.  So, I may meander over to the pizza-bar at my local grocery store every week to scope out the selection, but I’ll rarely pull the trigger. 

That is, until, I discovered a whole new grocery store pizza experience.  A retailer in my neck of the woods has stepped up their pre-made pizza game and may turn me into a devout lover of the pizza-bar after all.

We’ll take one of everything, please.

With heavy-duty holiday appetites hi-jacking our rational thinking, Tess and I headed for the store where we could pig-out on not just one delicacy, but a whole smorgasbord of ready-to-eat options.

Whole Foods Market’s “Prepared Food” department is a welcoming deli-esque operation where you can fill your basket with everything from mac n’ cheese to chicken tikka masala to sushi (why not all three?!).

Their specialty bars contain an extensive array of sandwiches, soups, salads, and “grab-n-go” meals, and because it’s Whole Foods it’s actually not that bad for you.  According to their website:

“If variety alone doesn’t make you take out your napkin and tuck in, here’s the clincher: you’ll find no artificial flavors, colors, sweeteners or preservatives—and no hydrogenated fats or high fructose corn syrup. It means the food is fresh, flavorful and just plain wonderful.”

So, as “healthy-ish” slabs of lasagna and Asian glazed boneless wings danced in my head I walked over to do my usual peek at their pizza-bar.

IMG-3713

An epic crust for my epic hunger.

My explorations brought me to a majestic mountain-range of golden-brown crust that overlooked a valley of melty mozzarella and pepperoni.  Upon first glance of the pizzas’ magnificent hand-tossed handle and I knew it was meant to be.

I discovered that the highlight of Whole Foods New York Style pie is a rim of perfectly proofed chewy outer crust.  It’s crispy on the outside, and fluffy and filled with air-pockets on the inside.  It’s a ranch dippers dream come true really.  As soon as I got home I went straight for the Hidden Valley bottle. 

The sauce seeps into the nooks and crannies of the light bready base and the larger-than-normal pepperonis get nice and crispy.  Also, a plus, Whole Foods allows you to serve yourself, so no more middle person crushing your hopes by grabbing the one with the monstrous charred up bubble.

IMG-1794

Not only was the crust delicious, but enough to fulfill my gigantic appetite.

Turns out I had been too quick to judge and it’s possible to get a decent slice at the grocery store pizza-bar after all.  All it took was one unexpected, tasty crust in my Whole Foods basket to turn me from a Scrooge to Bob Cratchit.

What I’m eating:  Whole Foods Market pepperoni pizza from the “Prepared Foods” section

What I’m reading:  Creating Magic: 10 Common Sense Leadership Strategies from a Life at Disney -Lee Cockerell

 

Thanking My Lucky Stars for Lombardino’s

“When I started counting my blessings, my whole life turned around.” -Willie Nelson

When out for a romantic dinner at a dimly lit little neighborhood Italian restaurant I would usually reserve my appetite for a prime-cut of meat or a house-made pasta dish, but last weekend two words stopped me dead in the “wood-fired pizza” section.

Spicy giardiniera.

Last Saturday after a couple days of continuous carbo-loading on Turkey Day favorites, I was craving something with a little more zip, so Tess and I jumped at the opportunity for a night out and splurged on one of Madison’s most beloved institutions.

Since 1952, Lombardino’s off University Ave in Madison has combined classic Italian American restaurant ambiance with seasonal, forward-thinking dishes.

“We describe our cuisine as “the way Italians would cook if they lived in Wisconsin.” What this means is we combine locally-sourced ingredients from Wisconsin’s rich farm culture with Italian food traditions to create one-of-a-kind menus that showcase the best of both worlds.” -Co-owner Michael Bonas

That’s one heck of culinary mission if you ask me and the pizza I was after was the epitome of that vision.

79112259_2432270387016191_3961921143727718400_n.jpg

The Fabroni.

My wood-fired delicacy came with Fraboni’s hot Italian sausage, spicy giardiniera, provolone and little dollops of San Marzano tomato sauce on top (my mouth is watering thinking about it).

The pizza came out piping hot and packed some serious heat from the spicy giardiniera.  Instead of typical mozzarella, the toppings were embedded in a salty sheet of melted provolone that gave the pie a unique Italian beef vibe.

After a couple bites, I sat with my mouth ablaze in a moment of blissed-out exaltation.  The spicy giardiniera and hot Italian sausage combo shined a light on how lucky I am to live in a world with such excellent pizza.

And down a rabbit hole of appreciation, I went….. 

Soon, I was thinking about how fortunate I was to live in a city with such fantastic restaurants and to have family nearby that allow us to visit them and to sit across from the love of my life and soak up her company.

I felt grateful for my health, for my family’s health, and my friend’s health too; for our home and our amazing traditions and careers which allow us to live the way we do.  I felt thankful for the changing of the seasons and to be alive; to be free in the most comfortable, convenient and technologically advanced age in human history.

79022103_474117396560267_1384271700417314816_n

I imagine it’s easy to think “How many times can this nut-job write about being thankful for pizza?!” 

But, I believe author and motivational speaker Zig Ziglar said it best “Gratitude is the healthiest of all emotions.  The more you express gratitude for what you have, the more likely you will have even more to express gratitude for.”

So, for me, it’s not a one-off, it’s repetition in a life-long practice.

I’m mentally challenging myself to set my internal default to gratitude and to give Thanksgiving caliber thanks 365 days a year.  Beyond the easy-to-appreciate kid-free nights and provolone covered wood-fired pizzas, I’m going to make counting my blessings a habit.

What I’m eating: Lombardino’s-The Fabroni

What I’m reading: Creating Magic: 10 Common Sense Leadership Strategies from a Life at Disney -Lee Cockerell

 

%d bloggers like this: