A round of applause, please, to my followers on Twitter who wrote most of the text for the candy hearts in this month’s banner–brilliantly illustrated, as usual, by Lindy. (Can’t see the banner? Clear your cache and re-load the site.) A special shout-out to my friend Katy who contributed THOUSANDS of ideas and to Amanda Hesser who came up with “You Had Me At Jello.” Make sure to subscribe to my Twitter feed (just go to www.twitter.com/amateurgourmet) and maybe you’ll see your ideas in next month’s banner.
And special thanks, as usual, to Leah & Justin for doing all the dirty technical work to make this banner possible. The A.G. Team is the best.
Pizza god Adam Kuban of SliceNY and Serious Eats had this to say the last time I made pizza: “AmGour: I love ya and all, man, but you gotta spread that dough out thinner!”
A thin crust, it turns out, is the sine qua non of perfect pizza. The great pizzas of New York–Di Fara, Franny’s, and Una Pizza Napoletana–all have relatively thin crusts that don’t overwhelm the other pizza elements. But, I must confess, when I’m at home making pizza my goal isn’t to recreate these laudable thin-crust pizzas; my goal is to recreate my friend Katy’s pizza, from the days when she lived close by in Atlanta.
My friend Katy is this blog’s godmother: she and her husband Josh were the ones who inspired me to start it five years ago. Just today, I noticed something awesome: Katy made reindeer cupcakes and posted them on her Facebook profile. Ironically, Katy–the food blog inspirer–does not have a food blog of her own so I insisted that she do a guest post that would explain to you, my beloved readers, how to make reindeer cupcakes of your own. Katy outright refused. Ok, she didn’t outright refuse but she wasn’t rushing to get it done. So I suggested we do an IM interview in which I ask her over IM chat how she made her reindeer cupcakes. What follows is what transpired.