Matter of Food

The other night we made pizza again.  This time as a "thank you for letting us stay so long" treat for my in-laws.

They had a gorgeous stack of pears sitting on their window sill,

so we decided to run to the store for some Brie.

Have you tried Brie?  The appearance and name tend to scare people off, but it's actually not too hard to work with and tastes great with something sweet, like fruit.

We also picked up some fresh mozzarella to make a good ol' fashioned Margherita pizza-which is a fancy name for a very simple pizza (tomatoes, mozzarella, and basil).  Yum!

Thanks to a great garden outside, we had access to fresh basil.

The pizza turned out great (as always), mostly because Jeremy has really perfected his crust.  A while back I promised you a little tutorial and "tips from Jeremy" type post on his pizza and crust, and today is your lucky day!

There's one small catch: you have to go over to his blog to read the recipe.

I was out with friends last week when, unbeknownst to me, my husband became a blogger. 

I came home to see a cream puff perfectly positioned on a plate.  It really reminded me of something I would do for a blog picture.  After eating the lone cream puff, I found him upstairs in the office creating his first post.  Adorable :)

So, I hope my pictures have enticed you enough to head over to Matter of Food to read all about the perfect pizza crust.  Pretty please?  I promise it won't disappoint!