A number expressing the ratio of the circumference of a perfect circle to its diameter (or any excuse to make and eat pie!)

It’s a big holiday week ’round these parts: today is, of course, St. Patrick’s day (and I will be celebrating my Irish heritage by eating as many potatoes as possible, hopefully in the form of colcannon and boxty) and Monday was my favorite sort-of-about-math-but-really-about-food holiday of them all: Pi Day! Yay pie!

In honor of this very serious and important holiday, I made not one, but two pies for supper: pizza pie…

…and buttermilk pie.

World Peas CSA – Week Five

The weather this year is so different from last year and it has really made a difference in the amount of produce we’re receiving.  This week we got:

Fennel Pizza with White Bean Purée

Thanks so much for all of your nice comments about Sebb. He was a well-loved cat and he is missed. His feline diabetes, however, is not. To both cheer me up and acknowledge the fact that we no longer have to be at home at 7:00 am and 7:00 pm to administer insulin, Gist and I headed out to Western Mass. for the weekend where we enjoyed my favorite food:

Pizza, it’s what’s for dinner.

Happy Friday!

Friday is generally pizza night in our house; if you hadn’t already guessed, pizza is my absolute favorite food in the entire world and I just love closing out the work-week with a treat.

Caramelized Onion, Blue Cheese & Arugula Pizza

Mmmmmmmmm, pizza! This is an easy-to-prepare and tasty pizza, perfect for enjoying on a relaxing Friday night with some good teevee (hello, Gossip Girl) and a glass of wine.

Summer Squash Pizza

This recipe was basically lifted straight from Smitten Kitchen. Let me set the stage..

Roasted Beet Pizza

You are probably beginning to ask yourself if there is anything that I won’t put on a pizza.  

Leek, Chèvre & Walnut Pizza

The original recipe is actually Leek, Ricotta & Walnut Pizza, but Gist and I are both huge goat cheese fans, and I thought its tanginess would complement the leeks and walnuts perfectly.  I was right and this pizza was amazing (but I think that it would also be good without the addition of goat cheese…)  It’s an easy recipe that packs a huge flavor punch – I think the combination of leeks, cheese and walnuts would also make a nice galette filling.

Best. Pizza. Ever. (And I LOVE most pizza.)

I’ve been meaning to post about this pizza since I made it but it was one of my Flickr friends, Lee, posting a picture of her version (check it out, it’ll make you drool) that reminded me to actually post.

For someone who doesn’t have cable and therefore doesn’t watch the Food Network, I sure make a lot of their dishes. This is Giada DeLaurentiis’s Roasted Acorn Squash and Gorgonzola Pizza and it is divine. A little fussy but more than worth the effort. I changed the recipe a bit – I put half the mozzarella on the crust to pre-bake with all of the gorgonzola and then after I put the squash on the crust, I put the rest of the mozzarella and some parmesan on top and stuck it back in the oven. I also used a mix of arugula and mesculn to top the pizza. The finished product was incredible!

Really, really incredible. I made this recipe almost ten days ago and Gist and I are still talking about it. Seriously, make it now – you won’t regret it!