In the cooler weather, I’ve been craving homemade bread, but as a lead-in pizza crust did the trick. To give it some extra zing, I thought to grill it in order to avoid heating the house up with a 500˚ oven. We made two: a Margherita, and a zucchini, onion, tomato, olive, and herb. the olives came from elsewhere. We grew the rest, and the flour and cheese were local. Our tomatoes are peaking, so…
Category: Grilling
It had been a while since Chris and Sirkka visited, between his incessant touring and my own recent travels, so we were all pretty happy to get together for a meal. The kids played really well together, affording us some quality adult chill time during both preparation and eating. To begin, my newly invented shiso mojitos: shiso, agave, lime juice (should really be yuzu, but good luck finding that fresh) rum, and sake. The agave…
Before I went into the studio this morning, I spun a sweet potato through the saladacco and then marinated the “noodles” in a dressing of peanut butter, lemon juice, soy sauce, sesame oil, nam pla, garlic chives, rice vinegar, ginger, and agave nectar. I figured it would go well with and help influence whatever ended up being dinner. Which was BBQ chicken. So I gave some big whole legs the espresso rub, and whipped up…
Today was our warmest yet this year, which was to be expected since I spent most of it hunched over the pile of tax-related paperwork that helps keep Spring from being too completely pleasant. Dinner was to be super simple- rice, greens, chicken, and salad- but when I ran outside to take a much needed break in the garden, I realized that by cooking and eating outside we could make a mundane meal into something…