The Pie's the Limit

Time to empty out the fridge and make some pizza. 

Kansas and Connecticut.  Sounds like a Final Four match-up.

 These had oysters, spinach, cob-smoked bacon, and basil.

Earlier, I had grilled some vegetables so we wouldn't feel so damn

guilty just eating decadent pizza for dinner.  I'll be picking at this for

days to come.  Monday and maybe Tuesday.  Then it will be gone.

Mommy doesn't care for the fancy toppings, so mushrooms and 

basil are more than sufficient.  A nice tea towel helped to curb the 

heat.  Eventually we'll put it away before it gets too frayed.

By now you've realized that I don't give a damn about the shape

of the pie itself.  I've done extensive research on that subject in

particular, and I can confidently report that the shape has absolutely

nothing to do with how it tastes. 

Liv's pie had chicken-apple sausage and fried red potato slices.

And it was damn good, too.  We love you Hannah, but you had

to get back to school before we had dinner.  We'll do it again.

Not Kosher

Bay scallops and roasted pork tenderloin with Shanghai tips,

snow peas, and baby corn.  The sauce was ShaoXing wine,

Three Crabs fish sauce, oyster sauce, and sesame oil.  Sweet

sticky rice was underneath and some chile-garlic paste made it hot.

Open refrigerator material.

Olympic Village, Amsterdam 2028

There will be late-night snack venues located

throughout the Olympic Village in Amsterdam, 

the projected host to the 2028 Fall Olympics.  

The I.O.C. Foodservices Division have been

hard at work developing menus that will be

implemented during this 28 gra...I mean 28 day

event.  This item has been tested and re-tested 

and has passed with flying colors.  A crisp disc of

 Pancetta slices with sliced tomatoes and grated 

Parmesan, and then a whole egg cracked over the top 

and cooked under a lid until opaque.  And oh yeah, a 

few leftover potstickers thrown in the pan to re-brown. 

All of the 5 basic food groups:  Pork, Pork, Tomatoes,

Cheese, and Eggs.  And Dumpling Wrappers too.

I would classify it as Pan-Itasian.

  

These venues will be open 24 hours a day,

in anticipation of hordes of hungry athletes.  Some 

of the disciplines for which to be competed include:

Hacky-Sack, Ultimate Frisbee, Hacky-Fris 

(a kind of Biathlon), Horseshoes, Darts (baseball rules),

Quoits (Trenton rules), Wine Tasting,  Standard Laser,

Laser Radial, Laser Mini Rig (throwback),

Beer Bong, Beer Pong (impossible tickets),

Flip Cup, Sing-a-long with the Acoustic Guitar 

Dude on the Quad, and many more.  New to

the games in 2028 will be Quarter Bounce, although

this time it will be considered an exhibition sport

(medals to be awarded in 2033).  Stay tuned for updates.

The U.S. Ambassador to the 2028 Amsterdam Olympics.

Sushigan

Thanks to my Sunfish sailing buddy from Michigan,

here's the latest sushi platter enjoyed by TG and family:

  

Unagi roll – BBQ river eel, cucumber, and avocado

Salmon on the beach (2 rolls) – avocado, crab meat, 

cream cheese with baked salmon, and sweet cream sauce

Philadelphia roll – smoked salmon and cream cheese on a California roll 

Tamago – rolled egg with rice

Thanks, M2F.  Now my stomach's growling.

Recipe Schmecipe

Giardiniera.  More or less equal parts water and white vinegar, then 

more or less equal parts salt and sugar, although less than the liquid 

amounts. You gotta taste it constantly.  A couple of bay leaves, some 

black peppercorns, some whole cloves.  Cut the cauliflower into equal

sized florets and slice some carrots and celery.  Put all the vegetables

in the pot of pickling liquid, making sure it's all covered.  If not, add

 water until it is.  Some recipes have you boiling the pickling liquid 

separately, and blanching the vegetables in another pot.  Let's wash

one less pot and still end up with a great product, shall we?  Bring

the pot to a boil, cover it, turn off the heat, and let it sit to steep.

And if you do it outside on the gas grill, the house won't smell like

a pickle factory.  According to my wife, not me.

When the pot is cooler to the touch, spoon out the vegetables into

an old jar, then pour the liquid in until full.  Twist on cap and...done.

It must be refrigerated; you can't set it on the shelf of the root cellar.

Don't worry.  This stuff won't last too long.  You'll be standing in front

of the open fridge door in your underwear, eating this stuff straight

out of the jar at 2 in the morning.  I guarantee.