I'm a little late on the pizza subject, but here is my attempt.
Pesto, roasted garlic, tomatos, goat cheese and arugala. I've never put arugala on a pizza, but it was pretty good.



At the last house my wife and I owned I built an adobe wood fired oven in the backyard. It was fun to fire it up on the weekend and cook pizza, bread or whatever. We even cooked a leg of lamb in it.
Obviously impossible to move, so it stayed with the house when we sold it.



Wood fired apple tart

Whats on the menu this week?

Having your own wood fired oven is an awesome thing.

Last week it felt and smelled like spring, but since Saturday we're back to the harsh reality of winter. Icy winds and some snow meant more opportunities for traditional winter dishes and an open fire in the fireplace. Today I made "hutspot", a mash of carrots, onions and potatoes (or more traditionally: parsnips). Famously related to the relief of Leiden from the second Spanish siege in 1574. <insert Italuminium's comments here>

A favorite of mine since childhood, and because it's fairly sweet I like it with well-seasoned meats. Today: pork chops with a little pepper, salt and garlic.

non-fixie that looks delicious, I'm going to have to put it on the menu at some point.
In 2011 my wife and I booked two nights in Leiden at the end of our trip to The Netherlands. Unknown to us in advance, we arrived the night before Leidens Ontzet. Wow! In order to escape the madness, we rented bicycles and rode out to Rijpwetering and had a C&V lunch with this guy..



It was a great time.

LOL, yeah I always escaped from the city when I lived right in the middle of it. No fun trying to eat, sleep or study in the din of deplorable music and fairground jingles, let alone drunken "arren" (local white trash) barfing all over my windows and doors. Hutspot's good though! And the herring. You haven't been to Leiden unless you ate one traditional style.

As it happens there will be a small BF C&V gathering next week at the "Joop Zoetemelk Classic" ride around Leiden. Perhaps we'll even get to meet the 1980 TdF winner ...

Dangit, I missed the pizza fest. I have to admit, I mostly always just get DiGiorno frozen pizzas & doctor them up. I know, it's the lazy way out, but they're usually about $5 each, & it's tough to build one for that. I just had kielbasa & pierogis last night, another "lazy" man's meal, LOL, but tonight, I'll labor over a nice corned beef brisket I found at the grocery store.

Good deals on brisket for St. Patrick's Day. I baked one over the weekend for lunch at work, Mrs. GA doesn't like brisket, so I make cod for the feast of St. Patrick.

Not much to look at, but it was a party in my mouth Trinidad-style roti: a whole wheat flatbread with ground yellow peas & spices between the layers, wrapped around a vegetable curry with a generous glug of scotch bonnet sauce. Crazy good.

I like roti. That dish came to Holland with the Surinam Hindus in the 1970's and is now competing with pizza and French fries for the number one spot in the take-away market.

My wife is officially on board with my new cooking habit, she's been pretty enthusiastic about it. She suggested we should get some new or improved kitchen utensils.

These are supposed to be enchiladas, but I didn't use corn tortillas (didn't have any). It was good....it was sort of like burrito lasagna. The discs are zucchini.


DSC02092 by mkeller234, on Flickr

lol, why do I always end up here 1030 at night.

Great pics of great food.

Tonight we had a late dinner of stir fried jasmine rice, chicken thighs, spinach, etc. Then I pureed some avocado and banana for our six month old.

^ Your family and daughter are both very lucky to have so much great food. I can't believe your daughter is 6 months old. Each phase is fun, but 5-6 months is the start of a great one.

Yep. I never had kids myself, but I've got scads of nieces & nephews. I was 12 when the first nephew was born, so I had plenty of energy to burn on keeping them all in line, wether they needed it or not. Dinner was cheap & easy tonight, I diced up some leftover kielbasa, & made a kielbasa & provolone omelette, with a little hot sauce for good measure. EDIT: BTW, I didn't do the brisket yet. Once I realized St. Paddy's Day was so close, I figured out that my sub-conscious mind is smarter than my conscious one, & knew I needed corned beef before I did.

Corned beef is a great thing, although I usually make it in a crock pot and make pulled meat sandwiches with raw red cabbage and onion.
Racers take note: Keeps any pacelines at a proper distance.

Those are fun ages for sure, but the kids grow up so quickly.

Yesterday I had the honor of seeing our oldest son walk across the stage at his high school.

We were there for an achievement assembly and he was in the high honors group.

What a kid!

Obviously takes after his mother.

Congratulations!

No time for anything fancy, so here's a true C&V lunch, as was the intention of the thread before it derailed into a three-star chef's showcase

Grilled cheese, pickles, ketchup. Now back to work!


Untitled by ctjr, on Flickr

That puree is a potassium bomb, I'll have to try that myself! I'm a big fan of avocado smoothies (having just discovered them a couple of years ago,) they're really tasty.

It was tasty as it was. I think it might be nice to add some honey, freeze small portions and take them along on centuries, etc.

Yep, I always add a little honey to my avo smoothies.

The corned beef came out great, I just finished the first big bowl. For veggies, I added a small cabbage, a bag of carrots, and 4 large-ish potatoes, all cut up appropriately. Just the included seasoning packet, for spice, & I cooked for around 4 1/2 hours. I'm not much of a cook, normally, but this came out better than my skill-level should have achieved.

Last Saturday I rode the Joop Zoetemelk Clasic with Zieleman and Italumium. After the ride they went for a uitsmijter (with Jupiler). I had to go home, my wife had made diner for me.
Grilled barracuda and sardine, miso soup, rice and salad.

That sounds really good. Had mine for lunch all week at work, with rice in a tortilla.