Pizza and Cat-ions

We're studying cation exchange in my Soils Science class at the moment. For those of you who are chemistry-savvy (probably most people), you'll laugh when I say that I thought the word 'cation' was pronounced with a soft 't' like this 'kay-shun'. After demonstrating my ignorance many times, someone kindly informed me that this word 'cation' is pronounced like two separate words: cat-ion.

How cute is that? It makes me think of kitty cats--I want to use this word all the time now. So, that's why I had to work it into this post. I've also learned that cat-ions are positively charged, kind of like all the cool, positively charged vegans out there in the blogosphere. I was thinking of changing my blog title to something like Cat-ion Vegan: Positively Charged and Positively Vegan. But, maybe that's going a bit too far, especially considering that it might lead people to think that I actually know something about chemistry, which I don't.

So anyway, now for something completely different: pizza, of course.

This was a delicata squash and cherry tomato pizza with slivered garlic, olive oil, and fresh rosemary.

Below, is a sweetcorn, mushroom, and red onion pizza with tomato sauce and some green olive tapenade on top. I wanted to do this pizza with pesto instead of tomato sauce. I took some pesto out of the freezer and defrosted it, but it tasted awful. It must have gotten freezer burn or something. I'm glad I tasted it before spreading it on the dough.

Apologies for the eerie photos; it's always dark by the time we make dinner and the indoor lights cast a yellow hue. I'm crap at photos anyway;)

Ciao for now.