Beaut! Have you shared your go-to crust recipe yet?
Ugh, that looks terrible… 
1 Like
Thanks! For this one I used some dough made following the Neapolitan style crust calculator here for two 250g dough balls at 56% hydration, which I’ve been using for Neapolitan style pies:
Water: 180g
Flour: 321g
Salt: 7g
Yeast: 0.12g
I mixed the dough using my mini Zojirushi bread maker, and let it sit for a ~24h room temp proof. This one was made last week and had been in the freezer, I took it out to room temp last night to defrost. To cook it took about 90 seconds at 850F.
2 Likes
I just spent the morning lining up activities for the last three days of my staycation all the while a neighbour is cutting down a tree alternating between using a saw and a wood chipper. I wish I had a live grenade to toss out the window and put the tree out of its misery but alas I am still sitting here listening to the noise awhile longer 
#endrant
Lunch today was a kohlrabi, a tomato and an apple.
7 Likes
Sympathy on enduring neighbor noise. At least 60% of the times when we decide to dine on our back deck someone within easy earshot chooses that exact moment (just as we sit down…) to mow their lawn.
3 Likes
Isn’t that always the way? I knew there would be trade offs living in a downtown core but so far the benefits ouweigh the risks. I can walk to work and the grocery store, there are lots of shops, museums and two farmers markets nearby and it is pretty quiet here most of the time. I live near the highway but I’ve been living in the same apartment building for so long I don’t notice the traffic noise any more. But this is the first time in years I’ve had to listen to noise that loud for so long.
1 Like
Leftover swordfish made into swordfish salad with Duke’s, lemon juice, Cholula and cornichons, piled on top of toasted sourdough spread with tapenade and arugula.
13 Likes
Cholula is great, isn’t it?
2 Likes
Willkommen in die USA.
2 Likes
Danke. Ich wäre lieber in Berlin geblieben.
1 Like
Lunch/brunch.
Scrambled eggs with diced peppers, zucchini, red onion and hot chorizo showered with Parm/Regg and a few dashes of hot sauce .
No bread or toast, tonight’s dinner will be a carb fest!!
9 Likes
Lunch was some French onion soup to finish up the last of the red onions and beef broth in the fridge. I used some Swiss cheese using it to line the bottom of the soup bowl then I ladled the soup over top. I forgot to buy bread when I was out and about yesterday.
7 Likes
Matzo ball soup for lunch. I had a bunch of wing tips from 4th of July BBQ and made some stock with them.
15 Likes
Rainy cool morning meant the oven could be on long enough to cook a 2 pound chunk of pork shoulder, rubbed with spice mix and roasted on a bed of sliced onions with a BBQ sauce/cider vinegar combo over. Sides were cheesy grits, asparagus and red grapes. By afternoon, the AC was working hard again.
11 Likes
I think you’re single-handedly keeping big bacon in business 
1 Like
First time I’ve had bacon in weeks, and it’s only two slices 
In my mind I guess I added bacon to your double cheeborger dinner last night 
I take everything back and shall henceforth claim the opposite.
1 Like
Too late, the damage is done 
You’ve besmirched my good name 
