Making the dough.
Spreading the cornmeal on the pizza peel. Cornmeal granules act as ball bearings so that the pizza slides (relatively) easily off the peel, onto the stone in the oven.
Patting the dough onto the peel, after I pulled and tugged on it draped over my hands for a while. I haven't attempted throwing it into the air yet.
Sauce.
Cheese.
Is it ready yet?
Oh yeah - that's what I'm talkin' about!
Sooooooo goooooood.....
Actually, the crust was thicker than I or Otto remembered. Maybe I used a rolling pin last time; I prefer a thinner crust. I guess we'll just have to make some more! And here Andy and Sam are modeling their new snow boots that they are ever-so-ready to wear in actual snow.
P.S. A random culinary question: I picked up some broccoli rabe (aka broccoli rapini) at the store. Looks like a cross between dark flat leaf parsley and broccoli. But, my word, was this stuff bitter! I doctored it up with all sorts of stuff (chopped onion, garlic powder, salt, olive oil, Tony Chachere's, a dash of nutmeg, and finally a can of cream of mushroom soup!), but still didn't feel right making the boys finish it before they could have dessert. Otto and I figured out if we mixed it with the rice it made it more palatable. I did finish the rest of it - over two days. It tasted so awful (although it kind of grew on me) I figured it must be REALLY good for me. Any suggestions??
