A scientist in the kitchen

My roommate will laugh at me for posting the following story with this recipe, but here it goes.

Apparently someone my roommate knows was interviewing for a job in a laboratory. The interviewer (P.I.) asked if she liked to cook and how she cooked in the kitchen. Later, after the woman got the job and was working in the lab, the P.I. explained why he asked. He apparently finds that when scientists like to cook, and use a recipe but are not afraid to stray from it they tend to be better scientists. I guess it means you are likely to use a protocol but are not afraid of figuring out how to make it better. I made this zucchini-roni pizza tonight for company and it was good. The jar of roasted red peppers I had on hand was smaller than what the recipe called for, so I sauteed up some vidalia onion and blended them together. I also used the alternative smoked Gouda mentioned at the end of the recipe. The last few pieces of the pizza are in the back right corner of the table:
I also made a quiche with my own mix of recipes right next to the pizza at the back of the table. You can't go wrong with sharp cheddar, bacon, spinach, and onion. :)