It's been a while since I last posted. This was a heavy travel month with some freelancing thrown in, so I've been short on free time. I took two trips to Phoenix during the record heat wave, and I can now confirm that Pizzeria Bianco is so popular that people still queue up 40 minutes before the doors open even when it's 114 degrees outside (the temperature at which it begins to hurt to breathe). Was it worth the wait? As much as it was worth waiting in the snow for an hour to get into Sally's Apizza in New Haven last December. Poor Scott was sick for two weeks after that stunt. But it was good pizza!
Yesterday, I judged the cooking competition at the Gilroy Garlic Festival. And I want to go on record to say that there's nothing so terribly weird about garlic ice cream. Think of caramelized onions. Sweet and oniony. We like them. Garlic ice cream is sweet and oniny, too. Sure, it's no Ciao Bella apricot sorbet (new obsession), but you gotta give credit to the person who actually developed that recipe. It took courage. And stamina, probably.