Weekend Blur


The weekend flew by.

Sharing a few pictures and activities…

The Quality Assurance Guy (QAG) and I went to Free Art Friday – 4×6 canvases and paints were available for us to spark our creativity. Here’s a perfect example of the difference between us–QAG brought supplemental art supplies and worked in perfect lines and corners.


I sat with a plate of paint in front of me for about 15 minutes waiting for inspiration. I have a little aversion to arts and crafts…I blame my elementary school teacher who, when I’d say, “Mr. B. I’m done with my project,” would respond with, “A meatloaf is done. You are finished.” But Free Art Friday was a fun way to start the weekend.

I tried to convince QAG that my painting was an imperfect representation of the sun, water, and sunset of Santorini, Greece. He didn’t buy it.

Next up in December – ornament decorating. That sounds fun!!

We got Tucker and Kostas out for a lot of fresh air and I thought it seemed like a good idea to try to pick up Kostas. That didn’t last. He looks like a lamb.

So tired that they were willing to share the dog bed.

I made a big pot of soup today that QAG said was “the ultimate harvest soup.” I’ll share the recipe this week.

Also wanted to share this from Lora’s blog – the Virtual Run for Hurricane Sandy Recovery. I’m on the hunt for a November run.

How was your weekend? What was the last art project you did?



Pizza, Pizza

Temperatures in the 100s means I have not been cooking indoors–meals have been on the grill or straight out of the fridge (salads, sandwiches).  I did make an exception and bake a batch of chocolate chip cookies but thought I was going to pass out from how hot the kitchen was – and that’s with air conditioning!

Keeping the not-cooking streak alive, Quality Assurance Guy (QAG) and I went out for pizza during the week and decided to branch out a bit and try a new (to us) place.  I think we found our new favorite pizza restaurant!

Pizza Brutta in Madison is a very un-assuming restaurant from the outside.  It’s in the midst of a block full of stores and store-front restaurants/bars.  We walked in and were amazed–this place was packed on a weeknight.

Place your order

Everyone places their order and then sits down or waits for take-out.  The friendly staff bring you your order and check in with you once or twice during your meal.  People were milling about waiting for tables and booths to open up.

Fun decor in a lively restaurant

Pizza Brutta serves Neaopolitan Pizza–Neapolitan pizza is characterized by wood-fired ovens, dough’s made only with flour, water, sea salt and yeast, tomatoes grown on the volcanic soils of Mt. Visuvio, extra virgin olive oil, and fresh mozzarella. There are three basic Neapolitan Pizzas: the Margherita, (named in 1889 for its first fan Queen Margherita of Savoy), the Marinara which is simply garnished with tomatoes, garlic, oregano, and extra virgin olive oil, and the Bianca which is garlic, olive oil and fresh Rosemary. (Source)

The restaurant uses fresh ingredients, buys locally, and promotes sustainability in their practices and ingredients.

On to the pizza!  If you can’t find something you like on the Pizza Brutta menu, it’s your own fault!  You have your choice of Pizza Rosso (red sauce) or Pizza Bianco (olive oil and sea salt base).  I ordered the Marinara (crushed tomato, basil, oregano, garlic – no cheese) – delicious!  I did ask for extra basil to add post-oven – the pizza only came with those few little leaves in the center.

Pizza Marinara

QAG went with the Salami E Funghi (Crushed tomato, oregano, salami, kalamata olives, cremini mushrooms, fresh mozzarella)

Meat, olives, veggies

We will definitely be back to Pizza Brutta!  If you live in the Madison area or are in town for dinner, enjoy a hot, fresh, delicious pizza at Pizza Brutta!