Kirk blAug

Today I finally broke down and did it. I cooked a frozen pizza on the grill. I put it on a piece of aluminum foil so that the ingredients would not fall through the rack. Since it is pretty close to the flame, I went with 100º less than the oven instructions. I would say that one could safely go maybe 150º below since I had a slight amount of burnt crust. Nothing inedible though. I also went with the low end on the time. It turned out pretty good. I will experiment further to find the sweet spot, but I am pretty impressed with my guesswork this time around.

Perhaps one of the most important and fun holidays that our family celebrates during the year is Pi Day. Pi , as most educated folks know, is a mathematical constant that is the ratio of a circle's circumference to its diameter. It is one of the the most used and thus important constants in mathematics, science, and engineering. The transcendental number π rounded to two decimal places is 3.14 and so on March 14 we celebrate Pi Day! Over the past couple of years, we have developed a routine way to celebrate Pi Day. Namely, we eat various forms of pie for all our meals. Since breakfast is commonly some form of energizing food, or basically a glorified morning dessert, I thought that it would be fitting to eat dessert pie for breakfast on March 14. Sometimes we get a variety of dessert pie from the frozen food section and sometimes we go to a bakery or pie shop. Perhaps this year I will bake one myself. For lunch we enjoy some form of pot pie. Chicken pot pie, beef pot pie, and veget

Since moving here, to the St. Louis area, I have probably had pizza for about 50% of the meals I have eaten. Not all of these times have been pizza in the St. Louis style, but many have. St. Louis style is super thin yeast free crust and the use of Provel cheese, then cut into squares instead of slices. Provel is a fusion of provolone, Swiss, and white Cheddar cheeses that was developed by a St. Louis firm called Costa Grocery in the 1950s. In my humble opinion, it is the best cheese anyone could put on a pizza. It is a little more stringy than mozzarella that is typically used on pizza. It is not widely available outside the St. Louis area. The thin crust is cracker like in consistency which reminds me of a lavash. I have enjoyed St. Louis pizza several sources. The frozen pizza option comes from Dogtown Pizza and tastes really great for a frozen pizza. For delivery, I have been enjoying Imo's Pizza . Several sit down restaurants I have visited have offered St. Louis style pizza.