With 30 mph winds and the threat of rain (and snow??), I knew I wouldn’t put in enough miles riding outside. A couple of aggressive young whippersnappers took all the fans in spin class for themselves, so I biked home sweaty without changing for the immediate air-conditioning effect into the south wind. I biked home hungry.
Started capturing a freelance project for my father, hit the shower, and then started the pizza preparations.
Spices, including oregano, basil, fresh ground mixed peppercorns, crushed red pepper
Oil-cured black olives
Anchovies and the capers they were wrapped around
Mozzarella (not pictured….yet)
It’s an heirloom variety of daikon radish, and one of a few local foods popping up so far this season. Speaking of which, this Sunday, April 5th from 11 AM-2PM is the 4th Annual Slow Food Nebraska Eggstravaganza. This year, it’s being held at Chez Hay, and Triggertown will be playing live. RSVP to email@example.com.