Appetizers

Wedding Reception in Seattle

 

Dessert

Making a salad dressing and a great pizza

Making a fresh vinaigrette from simple ingredients and fresh herbs from my garden. Thyme, Chives and Oregano.

Arugula, prosciutto and Goat Cheese Pizza.

Amy's Birthday Copper River Salmon

A bed of sliced Vidalia Onions, Garlic and a pile of fresh Thyme and Chives.

 

Great Article in NY Times about Homemade Pizza & Dough

http://www.nytimes.com/2010/05/19/dining/19pizza.html

 

“THERE’S little point in trying to match the horsepower available to a pizzaiolo. Their professional pizza ovens, especially the models that burn wood or coal, are the muscle cars of kitchens: when blazing at temperatures that range from 800 degrees to an infernal 1,000 degrees, they can turn raw dough into a blistered, bubbling pizza in as little as 75 seconds. It puts the home cook, whose oven typically reaches 550 degrees, at a permanent disadvantage.”

Definitely not a Uni-Tasker

I love this!  In all of the times I have dried my lettuce leaves I have never EVER thought that this could be used for medical purposes.  One of my favorite things of working in a kitchen is finding new things to do with the odds and ends we collect and take for granted.

 

http://futurity.org/science-technology/team-builds-centrifuge-for-30/

 

Enjoy.

Jason