WHEEEEE!!!!!!

OH MY GOODNESS!!! I'm so EXCITED!!! Wegmans has CLOTTED CREAM!!!!

Next thing you know, they'll be bringing in Vegemite! LOL! Actually they probably already have it there somewhere. Wow, she really is the Queen of Supermarkets. Amazing!

Oh, you want to know why I'm so excited about this seemingly trivial discovery? Well! I'm so glad you asked. You see, in Anne Chotzinoff Grossman and Lisa Grossman Thomas's Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels there are several receipts that involve clotted cream.

I thought it was an exclusively British thing. Well, it probably is. But Wegmans actually carries it!! C'est incroyable, ca! Now I can make those receipts that I thought I would never be able to make.

Ah, I amuse myself intensely, and not always in a good way. My mind works strangely. Remember the blog I wrote way back when, the one about superfine sugar? Same thing happened with the clotted cream. People going by me in the market probably thought to themselves, "What is she doing? Why is she smiling at the clotted cream? Did she escape from the loony bin?"

I was not actually in the market looking specifically for the clotted cream, believe it or not. I just happened to see it when I was looking for feta cheese for the pizza I was making for dinner. My friend Lea has this awesome pizza receipt...I'm sure she won't mind if I share it.

Start with anywhere from .68 kg. to .9 kg. of pizza dough (1 1/2 lbs. to 2 lbs.). Spread it on a holy -- oops, I mean HOLEY -- pizza pan. You know, the kind with holes in it. That's what I meant. Have fun with the spreading -- I hate that part. It never spreads evenly and it gets all over my hands.

Anyway, spread a thin layer of oil on the dough (not with your hands; use a brush, ya nong!). Dab off any extra with a paper towel, or with the hem of your shirt -- whatever works.

Spread on a generous layer of Classico Basil Pesto. If you don't-a know what-a Classico is-a, any basil pesto will-a work. OK, sorry. I'll stop now. No, I am not Italian, if you couldn't tell. But I do happen to like Rosemary Clooney's Mambo Italiano!

Finely chop some fresh garlic -- one or two cloves. (Wow, that is such a strange word, cloves. There are so many other meanings to the word "clove.") Evenly sprinkle the chopped garlic over the pesto.

Next, spread a layer of any kind of tomato sauce over the top. I just used a bit of plain, regular tomato sauce. *Ugh, hate tomatoes!*

Shred some fresh mozzarella cheese and sprinkle generously over the top.

Add a nice layer of fresh feta cheese crumbles.

Dust a layer of spices over the top -- herbes de provence work well, but any kind of mixed herbs and spices will do. Not Mrs Dash. You know what I mean. The dried, shredded GREEN stuff!!

Add pepperoni or whatever your little heart desires in the way of toppings.

Bake in an oven at, oh, 176 C (350 F) or whatever. Somewhere about there. It should take between half an hour and 45 minutes. Enjoy!!!