Now I enjoy a good carrot cake and this one was tasty indeed but it was the pizza that exceeded the taste barrier. I've eaten quite a few pizzas over the years and the test that I have for quality is simple. If it can be eaten cold for breakfast the next morning, it passes. Our friend's pizza passed this test with flying flavours. Hers is not the typical round pie but a rectangular one that cuts up into nice little hand-sized squares, ideal for parties and other gatherings, essentially places where you eat standing up with a napkin under your food.
What I like most about pizza is the same as what I enjoy most about spaghetti, the sauce. A good, pizza sauce brings the ingredients to life while a dull, flat sauce is a death sentence. I make a pretty good pizza. No longer using the telephone to have it delivered but making the dough, grating the cheese, slicing the mushrooms, peppers and tomatoes. I can't grow the grain to grind into the flour nor make the mozzarella but I can grow the other items, including the tomatoes for the sauce. This way I am in control and nothing, except the cheese, I can buy locally ground flour, has had to travel very far to please my palate. This means I can indulge in one of my major comfort foods and not worry about the harm done when our food travels thousands of miles from the field to our table. While our friend makes a delightful pizza, I still prefer making my own. There is just something very satisfying about being able to provide for yourself and taking control of your own needs.
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