Day 326: Inglewood Pizza
We totally ordered Inglewood pizza tonight. Here’s my rationale:
I didn’t get home from teaching a class in Red Deer until around 12:30 last night, having left 9 hours earlier, and then had to unload and brush my teeth and do my blog post, getting me to bed well after 1am with my alarm set for 5:30am to get up and go make 12 kinds of sausage at our Eyeopener tailgate party this morning. (I’m not complaining; it was fun.) I didn’t manage to catch a nap between the morning show and going back to CBC at 2 to do traffic on the Homestretch, powered by Tootsie Rolls and coffee (note to self: not good to have before going on the air). I thought I was riding my seventh or eighth wind when really I stumbled through my traffic reports as if I were slightly intoxicated – which lack of sleep has been compared to, except that going out for drinks if I recall correctly is much more fun than not sleeping.
After work I went to collect Comox, the Rhodesian ridgeback puppy about the same size (70 pounds) and age (8 months) as Lou, who is spending the weekend with us. I could not have brought Lou home a better gift. (We may very well not have a house anymore in a couple days; they have not stopped for the past 4 hours. I can’t find their off switches.) I didn’t get home until close to 7, with no dinner plan or much brain function, two adolescent dogs meeting for the first time and a naked three year old running in circles going AAAAAAAAAAAAAAA!!
It was either pizza or cereal. Mike made the executive decision.
I figured a photo of my pizza was not as interesting as this shot I took of bacon a few weeks ago, when I did the Great Bacon Experiment.
It really wasn’t that great, but surprising, and I wanted to share it with you. Back at Halloween when I made bacon caramel corn and bacon brittle for the Eyeopener, I had occasion to buy two packs of bacon and cook a lot at once. I baked it, as I usually do – bacon fits more easily onto a baking sheet than in a round pan, and doesn’t spatter (you, anyway) in the oven. (And if you want, you can sprinkle your almost-cooked bacon with brown sugar or maple sugar and a grinding of pepper as you finish baking it.) So I bought a package of no-name bacon from the Superstore, and a package of Schneider’s bacon, just to see. The above photo illustrates both kinds, baked on a sheet together. Guess which is the no-name.
Mike scoffed when he saw it, thinking that of course the deformed, shriveled pieces on the right were so obviously the generic brand. Nope. The no-name bacon cooked up in lovely strips with little shrinkage, while the Schneider’s did not. Just goes to show you that buying generic products isn’t always a bad thing.
November 21 2008 | eating out | 92 Comments »
