Thursday Evening

May 28, 2015

I thought I was entertaining on Thursday evening. Alas, my guests could not join me. Still, a man does have to eat, and I did have my provisions at the ready.

My intended menu included a cold apps board, a pizza, roasted potatoes, and a salad. The cold apps went by the wayside, although I certainly nibbled on turkey jerky, cheese, and some left over stir-fried veggies and pork while I consumed my martini.


The potatoes are one of my favorites. I take any variety—tonight it was Russets and blue sweet potatoes, a new hybrid—and chop them into chunks, unpeeled. They get about six minutes in boiling, highly salted water. Then, the pot gets drained and they get a splash

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Pizza Redux!

May 3, 2015

“Stay tuned; pics when the pies are baked!” were my last words earlier today. So, here’s Pizza Redux, with pics of the baked pie, and more!

Before I share the pie pictures, I need to mention the Barbecue Trail Mix I prepared, courtesy of Chef Edward Lee (from Louisville’s 610 Magnolia) and Saveur magazine. I wandered a bit, but it’s a mighty fine snack for sharing with cocktails. Easy to make, with no particular requirements, and I urge it on everyone. (I think key ingredients are the bacon and sesame sticks; otherwise, let your imagination and your cupboard rule, but you need to be sure you include some dried fruit and some nuts, no matter what!)


On to the

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May 3, 2015

I ruminate about pizza from time to time. “Time to time” is, of course, a relative term. I’m not saying I think about pizza as often as, say, every seven seconds, but it’s certainly on my mind several times a day.

That said, I’m not obsessed, liked my friend Philip Rosenberg. Philip, his son (Christopher), and his godson Gus Hoffman’s brother Sam are featured in The Fiery Furnace, written by Renée Downing for the March April issue of Edible Baja. (Edible Baja is a beautiful magazine.) Philip is a consummate professional. He’s a two-oven man. He’s got a notebook/spreadsheet which tracks flour sources, hydration percentages, rising times, etc. He buys flour in bulk from specialty millers.

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December 21, 2014

My Saturday night. Ms. J and I watched Elf—a very funny tearjerker, with great roles for elders Bob Newhart as Papa Elf and Ed Asner as Santa—with our daughter. We ate very fine stupid good homemade pizza. No bragging intended, but this was really, really good pizza. And the tricks?

First, I was inspired by Three Champagne Pizza Recipes at I’m not a bubbles aficionado, whether the bubbles are in soda, beer, or wine, but my yeast likes beer and champagne. A lot. And happy yeast makes for very nice bread stuff. (I’m almost ready to simply substitute beer or sparkling wine for water in any sturdy bread dough. Not so much for brioche or anything else which is

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