(UPDATE 2/2/2010): Talk about timing. Iggies new pizza of the month for February, Cigliegina, uses marjoram as an ingredient. Yum!
If you are familiar with my pizza tastes, then you know I don’t give a damn about the rules, dare I say restrictions, imposed by groups like the VPN. However, when it comes time to make pizzas [...]
Out in the “backyard” cleaning up and getting ready to pick some basil to make pesto. The backyard “ghetto bucket basil” is enjoying the recent rain and my Cascade hops, the hop made famous by many American Pale Ales, most notably Sierra Nevada Pale Ale, are coming along well so far.
Have a great weekend and [...]
It’s time to get some cheese curds rockin’ and rollin’ in the Pizzablogger kitchen! I’ve been out and about eating a good amount of pizza lately, and I will get the handwritten notes and digital voice recorder jibberings of my Slicecapades! journey posted this weekend, but I need to spend some time dialing in my home made [...]
(Marcella Hazan’s pesto by mortar recipe and Nick Mautone’s eye-opening, fantastic basil martini recipe are included at the end of this post)
Basil…….in Greenpoint, Brooklyn, it grows on my friend’s nine inch wide faux balcony in eight inch pots barely small enough to fit between the outer railing and the sliding door. In my backyard, at a location which only [...]
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