Pizza! Pizza!

Ham & Cheese: Crushed Tomatoes, Champagne Ham, Fior Di Latte, Taleggio

Brussels Sprouts & Sopressata: Fior Di Latte, Brussels Sprouts, Sopressata, Garlic, Parmigiano-Reggiano, Extra Virgin Olive Oil

Hello Pizza, My Old Friend!

It's been a while since I last made pizza, as I put my sourdough starter into deep freeze in January. It's been a long time. Too long.

I mixed up a batch of pizza dough this morning. I usually let the dough cold ferment for at least three days before I make a pizza, but it's been so long I couldn't wait...

Pizza Margherita: Chopped tomato, Fior Di Latte, Basil, and a Well Deserved Drizzle of Extra Virgin Olive Oil.

The Mighty Hibachi Burger

270g (before cooking!) Coarsely ground, loosely packed beef grilled medium rare over hardwood charcoal with grilled red onion, fire roasted Anaheim chile, vintage cheddar cheese (aged 24 months), and tomato.

The Potted Kitchen Garden: Chiles Tabasco

While The Cat's Away, The Mice Will Play

Conchiglie Rigate with Spinach and Andouille Sausage Ragù