Pizza in the morning, Pizza in the evening, Pizza at supper time

“Pizza in the morning,

pizza in the evening,

pizza at supper time,

when pizza dough’s in the fridge,

you can have pizza anytime.”


That is how the song goes, right? Pizza dough is a staple in our household. If we are making a batch of dough, we always double the recipe and throw the extra into freezer for later use.  Ever since we discovered the simplicity of making pizza dough, we eat it a lot. In our fridge, you will always find it there.

If you haven’t made your own before, you should definitely give it a try. It is foolproof, I promise.

We have tried a number of combinations from different recipes, recently Jeezy came up with the perfect recipe, let’s call it “Jeezus Crust”.

You only need a few ingredients.

  • 2 and a half to 3 cups of plain white flour (I usually change about a quarter of a cup of the plain flour to wholewheat flour for fun, it is great both ways though)
  • 1 teaspoon of fine sea-salt
  • 3/4 teaspoon of yeast
  • 1 teaspoon of olive oil
  • 1 cup of warm water

Step 1: Mix 2 and a half cups of flour and the salt together in a large bowl

Step 2: Mix warm water with oil and yeast in a small bowl

Step 3: Combine the wet ingredients into the dry ingredients.

Step 4: Stir until it becomes too difficult to stir, add a bit more flour if needed

Step 5: Take the dough out of the bowl and continue kneading and adding small amounts of flour if the dough feels sticky.

***note: The amount of flour depends on the humidity in the air***

Step 6: Grease a large bowl with a small amount of olive oil and place the dough inside to rise.

Step 7: Cover the bowl with a damp cloth and leave it in a warm place to rise. If you are in a hurry, turn a space heater on low and place it on top.

Step 8: Take it out of the bowl when the dough has at least doubled in size

Step 8: Cut it in half or in thirds, depending on the size of your pan.

Step 9: Use your hands to stretch the dough on a lightly greased pan or stone. I find that I don’t need a rolling pin at all.

Step 10: Bake the crust for a few minutes at 350 degrees before adding the sauce and toppings.

Step 11: Add sauce, mozzarella cheese and a few toppings, be creative.

Step 12: Cook at 350 degrees until the bubbles are brown. A few minutes of broiling is sometimes necessary at the end.

Step 13: Let is cool for a few minutes and enjoy!

It takes some time to make the dough but if you have some in your fridge or freezer it takes no time at all.


Everlasting Love

There you are


anticipating my needs


my embrace

my tears

my dreams





Each night

you are there

plump yet perfect

inviting me

to join you

Every evening

I accept




my precious


The World Through My Eyes (updated)


Canada is home, family and friends.

Sri Lanka is a culture mostly untouched.

United States is Spring Break year after year.

Malaysia is climbing mountains and exploring caves.

Italy is endless walking for pizza and gelato.

Indonesia is sleeping in rice paddies.

Andorra is lemmings jumping off cliffs.

Philipines is beautiful children becoming your friend.

Switzerland is chocolate and mesmerizing mountain views.

South Korea is coffee shops and impeccable manners.

France is ordering chocolatines at a boulangerie.

Thailand is pad thai, curry and ladyboys.

Vatican City is just a confusing place.

Laos is zip-lining and tubing down fast moving rivers.

The Bahamas is perfect beaches ruined by terrible resorts.

Peru is hiking up and down mountains to calm your mind.

Vietnam is massages, second families and amazing food.

Macau is dried meat and egg tarts on the street.

Spain is being squished in a car with your family.

Cambodia is temples and the trickiest children.

Cuba is dancing with Mom on the beach.

Nepal is reaching the top of the world.

Hong Kong is kayaking and getting lost in the trails.

Myanmar is filled with challenges and delicious dinners.

China is love and where I found my happiness.


Mr. Curiosity

A teacher asked one of my students to leave their room because he was fiddling with the chair he was sitting on and he refused to stop. I asked that student, “why do you think you are always fiddling with things?”  He said, “I am just so curious about the World around me.” And with that response, I won’t ever ask my students to stop fiddling in my class.

A spinning top, a wiggling worm, a jumping jelly bean.

There is this boy who loves to wiggle, he moves about and never freezes

A detective, an explorer, a scientist on the brink of discovery

There is this boy who likes to observe, he touches everything and moves it about

An  inventor, an artist, a construction worker in the midst of creation

There is this boy who loves to chat, he speaks and shouts and refuses to pause

A teacher, a politician, an advocate on ready to convince

There is boy who I like to call Mr. Curiosity.

curiosity’s bad name

Cats unite!

Take a stand


speak out

put an end

to curiosity’s bad name.

Get outside

touch it

squeeze it



that is around you.

It might be dirty


it won’t make you sick

if anything

it will only make you think



Come back

and share



explore some more!

Inspired Poetry

I really love William Carlos Williams poem, The Red Wheelbarrow. If you haven't had a chance to enjoy it, have a read.
The Red Wheelbarrow
so much depends

a red wheel

glazed with rain

beside the white

Here are a few poems I wrote inspired by The Red Wheelbarrow.

The Worm Box
So much depends

a wooden worm

filled with moist

and the hands of
young children

The Dusty Duvet

So little depends

the winter down

infested with dusty

tickling the nose 
of Jeezy.

The Sharpened Pencil
So much depends 

a sharpened 

manipulated by ideas
of children 

moving across
the page