FlatBread Pizza

I am in the process of researching Biga, which is an Italian bread starter. I'm planning on trying my hand at baking some rustic breads. So, while I delve into the wonderful world of rustic breads (and clean the BBQ, so we can actually use it this summer), let me share something The Boss did this weekend...

My wife met-up with some of her friends this weekend and had lunch at the FlatBread Community Oven. They are the only Neapolitan pizzeria in Idaho to be certified by the Verace Pizza Napoletana Association, and one of only 28 restaurants in the United States to carry the certification. They bake their pizzas in a 900 degree wood-fired oven.

She ordered the CAPRICCIOSA, which has: Fior di Latte (type of mozzarella), Artichoke Hearts, Herbed Portabello, Olives, Prosciutto, Fresh Basil, and Pomodoro (sauce).
Here's a shot of the pizza she ordered...

Yum Yum is not Impressed

I just finished working on this template and I'm debating whether or not to keep it. I know that the header image is kinda amateurish, but it's the best I can do with free software. The main difference in this addition of the template, is I removed a lot of unnecessary coding and, as you can see, I also removed the texture from the page. The reason behind all this madness, was to increase the load speed of my site.

A Review of My Funny Dad, Harry...

A few weeks ago I was lucky enough to win a giveaway at Red Pine Mountain. The prize was an autographed copy of the book, My Funny Dad, Harry. For just over two years, I have been blogging friends with the author, Karen Zemek, and have been wanting to read her book for some time. Well, this past weekend I was able to get the chance.