Still Delaying

The Peters were making a red sauce from scratch, so we headed over to PeterE's place after the beach to help (read: watch and eat)

Very delicious. We've started doing big cooking days each weekend. I did a goulash using Alton's recipe that was delicious. I've since done it again and I think I'm getting it to a real, authentic flavor. I'm glad I've got these guys to cook with since we all seem to share similar tastes and interests.

PeterE and I picked up some rennet recently to make fresh mozzarella, and I'm going to get some gear for home-brewing later this week I think. Homemade amber, here I come.

I will definitely document and post those efforts as they happen.