I enjoy making pizza from scratch. From the dough to the sauce, but not the cheese. That's too much work for something that doesn't always make me feel great. As much as I love kneeding my own dough (brings me back to pottery class), I was happy to be introduced to personal pita pizzas (thanks, Amanda and Jesse!) I was still able to get the satisfaction of building my own pizza with the toppings. Since I already threw out the "from scratch" theme with the dough, I went ahead and used Newman's Own Marinara pasta sauce and mixed in some chili powder and garlic.

Toppings: red onions, broccoli, jalapeno peppers, diced tomatoes, spinach and snapper.
Another friend, Darryl, gave me a great tip for making vegetable stock. Most people make it whenever they're trying to clear their fridge of old vegetables, but Darryl added that his stock consisted of discarded veggie peels and stems. Him and Meg would throw their peels and such in a bag, and at the end of the week they would throw the collected peels and any old vegetables into a pot and then boil down the water to make a cup or two of stock. Some add salt to give it more flavour, but I leave that out because one of the main draws to homemade for me is to avoid all the sodium in the store bought boxes. No, I'm not trying to be better than people who buy boxed stock... I'm doing it to offset the fact that I'll be eating bags and bags of extremely salted corn nuts in the near future.
Freezing almost three and a half cups of stock