The evening before Kiwi Big Brother and his lovely wife flew out across the ocean, we grabbed the chance and fired up Big Bill the clay oven and ‘played pizzas’ again. It was a very warm and balmy night, making it all the more pleasant to be enjoying pizzas and hanging out in the back garden with Big Bill.
Big Brother got really good at shoving pizzas in and out of Big Bill, and down the mouth. Somehow that did not seem to have any impact on how much he talked 😉
Diego the puss in boots watched the pizzas with very hopeful gaze, despite the vegetarian selection for the night. Continue reading →
Big Kiwi Brother and his lovely wife are visiting us 🙂 They live across the wide wide ocean from us, and come visit about every other year. The previous time they visited, our intended pizza party became an indoor affair because the weather didn’t cooperate. The time before that, the Christchurch earthquake had just been, and there was a total fire ban. This time, they finally got to make their own pizzas and cooked them in Big Bill the clay oven themselves!
Big Brother’s first pizza sadly turned into a sticky cheesy mess, and got mostly sacrificed to the pizza god. His second pizza however came out perfectly and he was very happy to have redeemed himself!
It was great having our uncle and cousins also joining us on this sunny day. It’s just wonderful to have everyone together! Continue reading →
When Mom and Dad were staying with me over Chinese New Year, we fired up Big Bill the clay oven and had many long-time Taiwanese family friends over. The weather wasn’t the most cooperative, but we got a chance to set up the new gazebo in the back garden. Thankfully the on-and-off drizzle never amounted to much, and everyone got really into the whole pizza making business.
Little Riley had a good time with Diego, and Diego was also very happy to keep by Riley’s side – kids are his best bets at getting food from, both intentionally and unintentionally by dropping food onto the ground 😉
After the party retired into the house after dark, I started baking all the bread I prepared. Most of them were sourdough loaves I started in the morning. Continue reading →
A few months ago, I attended a wonderful workshop at Preserved, where we learned how to cure all sorts of meat. Preserving meat by curing was surprisingly easy! Ever since then, I’ve been trying my newly learnt skills whenever I had a chance.
One of the demonstration that afternoon was a fennel cured salmon, and we got to taste some that were ready (as were all the other ones we learnt to make). The salmon was not further cold smoked after curing. Even though the flavour was lovely, I rather miss the smoky flavour. I haven’t committed to invest in a cold smoker, so when I decided to try my hand at curing salmon, I decided to toast the fennels, and use soy sauce. Soy sauce has that sort of woody, smoky tone, which came from been fermented. The result was so wonderful and drool-inducing, the store-bought cold smoked salmon is no longer an item of desire for us.