So, you know that funk/Debbie Downer state I’ve been in?
Turns out, being a pseudo-vegetarian came back to bite me in the ass. Clearly when you don’t eat red meat and spinach isn’t in season, your body doesn’t get enough iron which leads to being slightly anemic. So all my fatigue, crankiness, shortness of breathe, and a few other things were all because I had a lack of iron.
Now that the mystery is solved, I’m starting to feel better but I’m still kind of s space-cadet so instead of attempting to type up a new recipe (which I would undoubtedly screw up), I’m giving you an idea. If you’ve been to my site in the past couple of days, you probably saw my excitement for the most delicious pizza crust I’ve ever made. Turns out, this dough also makes the best breadsticks I’ve ever made. When I make pizza I double the dough and make breadsticks along with pizza.
All you have to do is use the same recipe, all the way through punching down the dough. Once you punch out the dough, cut into strips and let sit for 30 minutes. Using the pizza stone and a 500˚ oven, bake the breadsticks for 8-12 minutes until golden brown. Remove from the oven and brush with melted butter, a minced clove of garlic and a sprinkle of parsley. Be sure to serve these warm- they are ahhh-mazing!
You really won’t be disappointed!