I want one of these when I grow up.
Recommendation from Zach for the next grilled pizza: fig, goat cheese, prosciutto, and crushed pine nuts.
Grilled pizza, Spanish-style tonight along with “rough and dirty” tinto de verano and the latest episode of This American Life.
Every year, with this being the fourth, I try to get away for at least a weekend and join my friends at Cove Palisades State Park. Spearheaded by the Lofgren family, it’s a grand time of wakeboarding, beach, and sun. At dinner Saturday night, I finally pulled myself together enough to make a few images (largely at the urging of everyone else).
Collin Sherwood Elwyn is one of those friends I’ve had since at least middle school, if not elementary school. I think we played both soccer and basketball together at one point, but it’s fuzzy trying to think back that far.
For dinner that night, we had pizza from the grill, perfected after many years of trial and error. I can remember back to the good ol’ days when we tried to cook it over the fire and ended up making calzones. The secret, as it stands, is to coat the dough in olive oil to prevent burning. Just reminisce of all of the dinners we had, though, before we figured that out.
I think Forrest would agree with me in that it was quite tasty.