Pac 32 (give or take)

Big 12, Pac 10, Big East, SEC, it’s all a big debate. Where do we go? What do we do? Who do we play? Do the rivalries stay together? Most importantly, where would we like to take a weekend trip sometime in the neighborhood of September to November? (SEC has Florida; Pac 10 has California… it’s a toss up!) Mr. Gray votes SEC (however, I happen to like California in the fall).

In the midst of all this talk of schools changing conferences and football being all shaken up, I was talking to Mr. Gray about a portion of the book The Blind Side that refers to land grant schools as subordinates of their respective state schools. Of course, as alumni of the land grant school in Texas, we absolutely do not believe that Texas A&M is a subordinate to t.u. As a matter of fact, A&M was established prior to t.u.‘s development. If anything, they’re subordinate to A&M. I think I’ll be writing a letter to Michael Lewis to let him know how The Grays (Class of ’08) feel about his reference.

Additionally, I received an email from my father-in-law today that referred to our conference play in the “Pac 32” and laughed harder than I can remember laughing in a long time. Was it really that funny? Probably not, but as seriously as this family can take Aggie Football, his joke must have caught me off guard. He sent photos of the new construction on West Campus along with his wittiness:



What’s for Dinner?

Beef… It’s what’s for dinner!

Most of the time, at our house, this is true. Sometimes, though, I can sneak in a meat-free dinner every couple of weeks. Last night was one of those nights. I scoured my cookbooks for something lighter and a little more summer feeling than our standard steak & potatoes. I decided to try making a magherita pizza. It was both simple and wonderful. Mr. Gray didn’t even complain about the missing meat!

Magherita (+ Mushroom!) Pizza

1 can Pillsbury refrigerated pizza dough (yes, I cheated a little)
1 handful fresh basil leaves, rinsed & torn

10-15 grape tomatoes, rinsed

4-5 button mushrooms, sliced & rinsed

olive oil

4-6 oz. grated mozzarella cheese

  • Preheat oven to 400 degrees
  • Coat a perforated pizza pan lightly with olive oil and shape dough to fit
  • Pre-bake dough approximately 4 minutes
  • Meanwhile, place basil, tomatoes, & mushrooms in a small container and add a small amount of olive oil
  • Shake to coat
  • Remove dough from oven
  • Arrange basil, tomatoes, & mushrooms on the dough
  • Cover dough and veggies with mozzarella cheese
  • Bake 11 minutes


The pizza cools quickly, so it’s best when served immediately. We used crushed red pepper with olive oil for dipping!

Even sans meat, Mr. Gray asked me to make it again sometime.