a book worth binging

As we were deciding on today’s TBT book selection, it was flagged that we should NOT do another early-2000’s socialite book. That’s all well and good because we have been wanting to share this next book which was published in 2015, and I am pretty sure that Reese will be turning it into a move eventually.

the book: Luckiest Girl Alive by Jessica Knoll

I remember reading The Luckiest Girl Alive right after I had finished The Girl on The Train, when I was craving some more femme-thriller type content. I do want to flag that there are some triggering events that happen in this book, but it is so well written and gives you something to look forward to in every chapter.

One of my favorite parts of this book is when Ani is out to dinner with her fianc√© Luke (who is supposed to be super hot) and a waitress is checking him out. Ani proceeds to tell the waitress she has something in her teeth when she actually doesn’t. It’s conniving and terrible but I am also kind of obsessed with her.

the bite: Summer Flatbread

In Luckiest Girl Alive, the main character Ani has a habit of pigging out on pizza and carbs after low-key starving herself for weeks on end. Like not the healthiest method for weight loss, but also me,

Ingredients

  • 1 package of store bought pizza dough, room temp
  • 4 tablespoons of pesto
  • 1 zucchini
  • 1 yellow squash
  • 1 yellow corn, kernels removed
  • 1 cup yellow cherry tomatoes, halved
  • Herbs of your liking ( we used thyme, basil, tarragon and rosemary)

Steps

  • Preheat oven to 400 degrees and grease a baking sheet
  • Stretch out pizza dough
  • Poke holes in your dough with a fork before placing in oven for 10 minutes
  • remove the crust and spoon about 4 tablespoons of pesto onto your dough, and spread so that the dough is covered
  • Layer on ribbons of zucchini and squash (you can do this with a vegetable peeler)
  • Add the yellow corn kernels, yellow cherry tomatoes, herbs, salt, and pepper to taste
  • Put the pizza back into the oven for another 10 minutes until crispy and brown
  • Remove the pizza and top with pieces of buratta

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