Forget advertising junk food to kids; it should be illegal to advertise Wendy’s triple cheeseburgers and Vanilla Caramel Latte Häagen-Dazs on the TVs at the gym.

I nearly chewed my arm off on the way home at 5pm. When I got here, I scarfed down enough bites of lentil-barley salad straight from the bowl to probably make up for the 600 calories the elliptical trainer told me I burned. I completely understand the French wish of bon appetit; ravenous hunger makes even lentils and barley taste like food straight from the gods. Not that I don’t love lentils and barley under normal circumstances – just maybe not quite as much as a double cheeseburger and a pint of Häagen-Dazs.

But wait… it appears I haven’t posted my lentil-barley salad recipe! The one with feta and tomatoes? I can’t seem to find it… I suppose we generally eat it for lunch. Soon. I’d post it now, but I ate it all – there’s nothing left for a photo.

I asked Mike to mix up a batch of pizza dough while I was gone, and we made a pizza, topped with crumbled up spinach meatballs and some sautéed red pepper because that’s what was in the fridge. When it stops raining, I’ll start doing pizza on the grill again, but it’s wet and cold enough out that I didn’t mind turning on the oven. If you want to crisp up the bottom of your pizza, slide it off of the cookie sheet, directly onto the oven rack, as soon as it’s stable enough to do so. This dough recipe makes enough for two round pizzas, or one big rectangular one about the size of a large rimmed cookie sheet. I get the heavy-duty ones at Costo: they used to come in packs of 2 for $20.