Saturday, April 21 – Sunday, April 22

No culinary adventures to report on Saturday.  We had the ultra-prosaic franks and beans, which if I may say so really hit the spot.  As much as I like making interesting creations on weekends, sometimes ordinary is good.  Now Sunday, on the other hand, was a very different story.  I made something really exotic, namely pizza.  Wait, what’s so exotic about ‘za, you ask?  Well this particular pizza was topped with meatballs … lamb meatballs.  I’ve never had such a thing before, or for that matter lamb in any form on a pizza, but it was an excellent combination.  One thing I’m never any good at is stretching the pizza dough into even a very rough approximation of a circle.  This time was no exception, with the pizza’s shape being somewhat reminiscent of the outline of Ohio.  Too bad I didn’t top it with buckeyes.

Got in some benching on Sunday, my elbow swelling finally having subsided.  No records, but a decent bench session: 6 x 135, 6 x 165, 4 x 185, 2 x 205, 4 x 6 x 225, 10 x 185.

Published in: on April 25, 2012 at 2:32 am  Leave a Comment  

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