Well it seems that I've been quite M.I.A. lately...but with good reason. I've been insanely busy adjusting to/trying to keep up with grad school. It's been really fun though, I like it a lot and it definitely beats undergrad (in terms of the school part at least, haha). Cycling however, has been difficult with my busy schedule, but I still get out and ride at least once a week, which helps me keep my sanity. The AXiD girls are looking great so far, which is a good sign for the spring. Similarly, our BKB boys are also looking pretty well - right on track for our training trip this coming winter break.
IU's historic Royer Pool where Doc Counsilman and Hobie Billingsley built a dynasty. I'm fortunate to have the chance to teach class there twice a week! As far as school goes, I think I'm passing all my classes and I'm in the process of writing up my thesis proposal, so I think I'm right on track for now. It's definitely fun. I'd post more about my thesis, but that's boring science stuff. However, I will say if anyone wants to be a subject, let me know! It'll probably be sometime next spring/summer.
Amy and I at Hesitation Point in Brown County State Park.
In other news, I think I've made progress in refining a good pizza recipe that Amy found online. The recipe is actually quite simple and pretty quick, which is nice. I'm sure there are fancier recipes that (might) taste better, but this one's pretty good! On paper it reads:
3/4 cup warm water
1 package (1/4 oz) quick rise yeast
2-3 cups all purpose flour
1/2 tsp sugar
1/2 tsp salt
1 tbs olive oil
Pizza sauce (as much as you want)
Cheese
Other toppings
So...I actually like using a little less water and putting some beer and/or wine in there (whatever is on hand), and this last time I used spinach as a topping as well and it turned out quite well. Just mix it all up, knead it into a dough, and roll it out, put some pizza sauce/cheese/toppings on, and grill it (originally this recipe was for grilled pizza) or bake it in the oven! Here's the finished product from the last attempt:
Pizza topped with spinach and cheese. It was very tasty.As you might have noticed, today is the last day of Thanksgiving Break (at least for IU). It's been a great holiday - relaxing for sure. I definitely did not get as much done as I had hoped, but that was pretty predictable. Tomorrow it's back to the insanity that is school, so I'm enjoying every last second of break. We had Thanksgiving out at Dogwood Springs yesterday and true to form, it was a blast and full of delicious food. I think I'm still digesting everything this afternoon...
The cabin out at Dogwood Springs.
These next few weeks are going to be insane with school and wrapping up the semester, then we're off on winter break! Hopefully I can catch up on some work over break. BKB will be leaving Bloomington on January 1st for our annual training trip, so that should be fun. I'm looking forward to putting the guys through the paces and challenging them on the trip. It'll be nice to get away for a little bit too. The likelihood of me updating this blog before the end of the semester is very slim...but possible. Sometimes I wonder if anyone even reads this anymore, but I guess in the end I don't really care if anyone does or not. It's just nice to put pen to paper (er...fingers to keyboard) and write something every now and then. And also it's nice to share some pictures. As you can tell by looking at the history of this blog, every year I've posted progressively less times... maybe that trend will stop next year! I think it'll be an exciting year, especially with the Scholars Inn Bakehouse team, which I will again be a part of. Anyway, better get back to work!
Nothing like a smooth beer in a mason jar.