Breakfast was a piece of toasted whole wheat raisin bread with strawberry jam.
Over lunch, I went with some people from the office here over to the faculty and athletic weight room at Rec Hall to a “Meet the Machines” session. Michelle Rockower, Strength & Conditioning Assistant, Penn State Athletics, walked us through a typical workout, showing us how to work each of the machines and answering questions. A very nice session. Thanks, Michelle. I am thinking that Tuesdays and Thursdays during lunch would be a good time to go work out. I have conflicting meetings right after lunch on some Wednesdays and Fridays are the group lunch day. I had a bag of Middleswarth Kitchen Fresh Bar-B-Q Flavored Potato Chips after I got back.
Gretchen and I made a pizza tonight. With a little help from our friends, we tried a few new things. We used bread flour — it turns out that Giant does carry King Arthur bread flour. We made sure the dough wasn’t too slack. We put olive oil on the dough before adding the sauce. And we used parchment paper under the pizza. We chickened out and baked it on our stone for 15 minutes at 420°F — the hottest the paper is rated for — but I think we will try it at 450°F next time. The paper was fine. We used a French bread dough recipe, browned up a little sausage, and defrosted some red peppers we froze this past summer and we ended up with a really nice looking, tasty pizza. While the dough was rising, we started with a few chips and salsa, and we served it all up with two glasses of Bolla Merlot.