dad: the happy new owner of the ovenMy dad finally purchased his very own wood-fired oven around two months ago. Since then we’ve been having wood-fired oven dinners for the past weeks. Our pizzas and breads have gone from scientific to artisan. Despite the pugon smell that can’t get off your clothes and the first few weeks of teary eyes because of the smoke, my dad’s new toy was the most exciting thing that’s happened to our Sunday dinners this year (and our dinners are very exciting without the oven mind you). No, we haven’t decided if we would open these lovely pizzas and creations to the public. For now, you could just hope and pray that you get invited to one of the private dinners.
For week 1 our menu was like this:
Artisan breads with Turkish Olive Oil, Sea Salt and Aged Balsamic Vinegar
- this bread had a crunchy exterior and a soft, warm inside..some were not so crunchy in the exterior but was nice and soft.