Alt Pizza

We’re having pizza for lunch at our daughter’s house. She says she’s going to do it on the grill.

Not what I expected.

My wife and I often buy a pizza dough at the Italian market when we go for goodies. We have one in the freezer right now. Thaw it, roll it, mark it with a P.  Then put it in the oven, heated to 500F. Our preference is a white-pizza-foccaccia, with olive oil and sea salt and rosemary. Good for sandwiches layered with aforementioned goodies.

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Eat Up

In the kitchen I originate very little. Modify, yes; originate, no.

I’m okay with that.

I was gratified recently when I watched “Funke,” a documentary film about Evan Funke, the American chef whose LA restaurant Felix attempts to serve the best pasta in the United States. Not just good pasta. The best.  (Felix menu shown above.) What struck me were Funke’s remarks early in the film about the casalinghe tradition in Italy.  

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