Same pizza but covered with mozzarella
The pizzas were really freaking good, and I'm getting a little faster and better at making my own doughs.
Last night was NY strip, sauteed and basted with rosemary garlic butter. It's sitting on top of a carrot mash and tomato mushroom gratin. The steak was great and the veg was tasty, but looked a little like baby puke. I like the tomato gratin but I'm thinking I should concasse the tomatoes first, there was way too much liquid.
My beautiful wife, Nikki came home last weekend with a 1.75 liter jug of Jameson's. I loved her and despised her in the same moment because I knew what this would do to me, especially being that I have the week off from school. I make a point not to get sloppily drunk anymore, but it's been six days since she brought the jug home and it's over half gone...
Trouble in a bottle.
On top of that, she'll be up in the mountains this weekend on a retreat. I plan on doing a lot of reading and cooking, but it's just not as fun (or maybe purposeful) without her around. I've always said that I started cooking because I love to eat, and boy do I. But really, I'm not sure how true that actually is. When I'm home alone I'll just do whatever is quick and easy. I get excited about cooking when I'm cooking for others. There's no better feeling to me than to see someone else bite into something that I made, roll their eyes back in their head, and groan about how good it is. Nikki does this pretty much every time I cook. I think it's more out of love and support than anything else, and she's fairly easy to please when it comes to food. It may not be the most advantageous critique in terms of helping me develope as a cook, but it sure is edifying.