Exploding pizza! Ka-boom!

Today I went to Future Shop, where I fondled a brushed chrome Kitchenaid Mixer.

Then Paul and I went to Steph’s place where he and his wife were making lasagna from scratch. Like, from scratch: home-made noodles, sauce, five kinds of cheese (they would have made the cheese too, had they had the time and the cows)…

They put the whole mixture in a pyrex baking dish and put it on the barbecue. Twenty minutes later we removed the lid to reveal a mess of cheese, tomato sauce, and shattered glass. The entire container had spontaneously shattered into a million pieces, rendering the lasagna an inedible, cheesy mess. It looked like ice cubes, except that it was broken pyrex. We left it for the raccoons (is that mean?) and called up the pizza place.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories Archive, HomemadeTags, Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s