On a recent evening…homemade pizza.

Okay, I admit that the pizza crust was a store-bought shortcut. It was whole wheat, thin-crust, two per package from our neighborhood Whole Foods.

Then I made a tomato sauce from canned tomatoes. Toppings included low fat turkey pepperoni, a crumbled reduced fat Italian sausage, mushrooms, garlic, black olives, red sweet pepper, and hot red pepper flakes. Paired with a green salad with avocado and cherry tomatoes, and the red wine of the night (I don’t recall which one). Served on a vintage Vernon Kiln plate in Monterey pattern, hand painted under glaze.

Not close to perfect, but a pretty good meal on short notice.