Monday, April 20, 2015

onward, kitchen soldiers! {buzz lightrail... to the rescue!}

Do you remember where we left off?  Because I sure don't...

Oh yes.  Skin tags, crown moulding, and unfortunate squash. Silly me.

I love the look of a wall cabinet that is finished on the bottom with some kind of moulding, whether it's functional (light rail) or not.  Once Philly realized I didn't make this concept up to torture him, he was fully on board.

The cabinets in our old house weren't "finished out" on the bottom, but they were very light cabinets and the cabinet boxes were also light.  So the unfinished business didn't really scream at you even if you turned your head and looked under the cabinets' skirts.

kitchen in our old house

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Sunday, April 12, 2015

pizza nirvana {the sloppy chef series}

Greetings, old friends and new!

Firstly, I was going to combine the title of this post and call it "pirvana," but you may have then expected a documentary on depraved, flesh-eating fish.  While this would be quite exciting, I don't currently have data on this subject.

I haven't posted about food in a very long time.  This is due to the fact I mostly eat everything before my food has a chance to pose for my Nikon point-and-shoot.

You may recall my pizze! post from a gentler, pre-home-building time.  I still love that recipe, but I am constantly searching to better myself, further grow my butt (not growths ON my butt, to be clear), and finally reach that state of Pizza Bliss.

My endeavoring to persevere, I believe my quest is very, very close to an end.  A somewhat large end.

I can't claim this recipe to be my own, but I would if I thought I could get away with it.  I will give credit where credit is due.  I did, however, manage to shove my camera between my mouth and the pizza and took some of my own pictures, just to prove I'd actually constructed it with my own two chubby paws.

Here is the amazing recipe I followed to the letter (okay, it's not the recipe, it's a link to the folks know how this works):


I have not yet investigated this technique on other sites, but this one worked GREAT!

The crust crux of the technique is to place the dough and toppings in a COLD cast-iron skillet, then put it on your stovetop and crank your burner up to HIGH for several minutes, then put it in your 450 preheated oven to finish the job.

Simply amazing.  The crust was crispy on the outside and chewy on the inside.  Just as Sausageaus, the pizza god, intended.

Please go check out Nick's site for the amazing how-to.  It was SO easy and totally worth it!!

In the meantime, feast your eyes on pictures only someone with amazingly no photographic talent can provide:

Enter the dough (aka butt-enlarger):

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