A blog about food and sourdoughbread
My Pizza of the month project is not progressing that well.
Last month I missed the deadline again.
It was not because I didn’t try.
I had a pizza in front of me, ready to be photographed when I realized that it looked almost identical to many of the other leftover pizzas I have published.
It’s not that strange, because the ingredient list is almost the same.
Very boring.
There was no Pizza of the month in May.
I failed miserably.
But I will make it up for you.
Because this month you will have two, yes TWO pizza of the month.
Isn’t that great?
No?
OK, here they come anyway.
It’s funny how some flavors you haven’t liked can be something that you learn to love.
The first time I ate chevre cheese, I did not like it at all. It had a very profound taste that I thought was quite horrible.
But then I was served a milder variant on a butter-fried bread slice with walnuts and honey drizzled all over.
I was hooked.
Today I use chevre cheese regularly in my cooking, but I have never used it in my bread baking.
Until now.
