Well.

Remember, not too long ago, when I ran my mouth about never hearing back from a certain website to which I’d applied for a writing/photography gig, so I just assumed I didn’t get said job?

Well.

You know what they say about assumptions.

And if you don’t, I’m not going to tell you.  Because that would only make me look worse.

It’s probably not necessary to say at this point, but I got the gig!

I’m going to be providing virtual tours of “green” homes and I’m going to get paid for it.

Yep.  They’re going to pay me to do 3 things I love:  Look inside people’s houses, take photos, and write.

This is like, unbelievably cool.  So Jaime, thankyouthankyouTHANKYOU for sending me the job posting and then forcing me to apply.

As those of you who’ve been reading this blog for a little while know, I’ve been having a not-so-mentally-stable time of things over the past year or so.  And while I’m a true believer that life will always be full of fluid highs and lows and nothing ever just stays the same way forever, it’s amazing how people — sometimes even complete strangers — come into your life exactly when you need them.

Don’t believe me?  Just wait.  You’ll see.

The trick is recognizing help when it arrives, trying as many new things as possible, and, most important, paying it forward.

So, who needs help?  Because I’m pretty sure I owe you.

On a completely unrelated note, we ate something amazing last night.

I gave a little preview on the Facebook page last night, but decided I needed to share it here as well.

Because it’s unbelievably delicious.

Fig, Prosciutto, and Goat Cheese Pizza (adapted from blue cheese pizza on Centsationalgirl.com)

1)  Buy one (10 oz.) thin crust Boboli pizza crust.  Sure, you could make your own, but that leaves less time for eating.  Drizzle it with olive oil and bake for 9 minutes at 400-degrees F.  (I’m not sure I would do this step next time — I might just bake the whole thing at once without the olive oil to get it a bit crispier.)

2)  Grate 4-5 oz. of mozzarella cheese, and sprinkle most of it over the partially baked pizza crust.  Then layer with 2 oz. of crumbled goat cheese (or blue cheese or whatever kind of cheese you dream about at night), 4-5 sliced figs, 1 oz. of sliced prosciutto, and a few diced green onions (green part only).  Then sprinkle the rest of your mozzarella cheese over the top.

3)  Bake the whole thing for another 9-10 minutes at 400-degrees F.

4)  Pour yourself a glass of red, take a bite of this warm, gourmet pizza that took you all of 20 minutes to make, and allow yourself a moment to just enjoy it.  Don’t think about the calories.  Don’t think about the cheese.  Just let the medley of flavors — salty prosciutto, rich cheeses, sweet figs — do amazing things — naughty things — on your tongue.

Then breathe.

Everything will be okay.

UPDATE 4/24/2013: I have since made this with fresh figs. It is PHENOMENAL.