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Here's a pizza I made the other day:

Darren on Flickr wrote:I'm starting to get pretty good at this pizza making thing.

Dough was hand-kneaded and set in the fridge to rise overnight. The sauce is extremely simple: take a can of tomato sauce, mix in some minced garlic, brown sugar, dried basil, and dried Italian herb mix, and let it set in the fridge overnight as well.

As you can see, I like my pizzas thick with a lot of crust. It's just my own style. I'm not trying to re-create New York City here. I baked it on a pizza stone at the hottest setting my oven will go (550F).

So how about it? Can you top that?

I don't have any pictures of my pizza baking experiments (but I'm thinking of building a simple wood fired outdoor pizza oven like the one from Jamie Oliver's garden this summer if it's possible).

But here's a simple whipped cream and strawberry cake I made for Mothers Day (27 May in Sweden). Bottom layer is vanilla custard, upper layer is cream and mashed strawberries, decorated with fresh strawberries. N.B. I didn't have a proper serving dish or tool to apply the whipped cream with:





And I'm proud of the fact that I torture myself by whipping all cream by hand. (Which I insist on until I can afford a KitchenAid.)

Here's probably one of the best burgers I've ever had, which is weird because it was made up of whatever I had at home, a burger with parmigiano, fresh basil and Heinz on slices of sourdough rye baked in stone oven:



While this is a pretty common view at my place:



"Spaghetti alla Andersiana." It's a botched amatriciana (of sorts), my name is Anders and I am an ass.

That burger looks pretty good. I really need to work on my photography skills.

I think I'll make another pizza for tomorrow. I'll start the dough for the crust tonight. No wonder I'm so fat. At least I walk to school every day.

Consul wrote:That burger looks pretty good. I really need to work on my photography skills.

Anything will look good if you use a macro lens.

Ah, so THAT'S my problem!

I'm also not surprised you're a foodie, too. Geeks, food, and wine seem to go hand in hand. I make my own mead on occasion, too. I've had some pretty good batches recently.