Knish jokes, boy blather, pizza

The jokes I've heard about the knish factory fire - knarson, for ex - have been clever, but don't jump the shark comedians. Know when to call it quits- joke numbers are rising precipitously. I did make the brownies, and we did grill a superb pizza, but I am now heading to bed with my paper. Giving the boys their bath pushed me over the edge of ability to ingest any more input. As I went to get their towels, I heard Jack say, "look, Ol, I'm in straight penis." Ol replied, "Oh, I know how to do that too."

ohmylord.

Then Jack tooted, and Ol nearly hyperventilated from wheeze-laughter. So, like I said, I just can't ingest any additional anything that has a sound associated with it: words; bodily functions; certainly not SNL (which T is watching).

Squash blossom bonanza, wine DON'T

My good pal, JL, emailed me yesterday: what to do with an overabundance of squash blossoms? I tossed her a few ideas, she made a beautiful pizza, and then....she said she wanted to gift the rest of the blossom haul to moi. Would I take them? Indeed!

So this evening, we grilled a pizza. T opted for tomatoes and artichokes, but I layered mandolined squash, green tomatoes, the blossoms and mozzarella. Oliver tasted it and declared it wonderful. My thoughts exactly.

Unfortunately, I have a seriously horrible wine against which to advise you: The Sobon Estate Roussanne. Have you ever had a Roussanne? It's a white grape, and I often like the resultant wines. As well, they're great when blended with Marsanne. If you can ever get your mitts on a bottle, try Qupe's Mar-Rou blend. Aah. Anyway, I was slightly hesitant in buying this wine because I don't like the vineyard name or the label and the description left me a bit cold, BUT ever-hopeful for new and different summer whites, I took a plunge. After a few sips tonight, I threw it all out. Disastrous, lacking any complexity, cloying syrup of "No, Don't Drink This!" Blech!!!!

Pizza a din'din

Well, this was insanely good. I keep hearing about grating tomatoes being a great process for X...but I can never remember what the X is, so I decided to try it just to see. While grating, I decided that the result would make a delicious puree and so mixed it with mortared garlic and made it the foundation for our pizza. I have basil and marjoram growing outside so threw a bunch of both on, then added some torn scallions and then my beloved mozzarella di bufala. Ridiculous. And seriously, folks, this plum tart is a perfect recipe. Amanda Hesser, thank you. I have tried a few varieties of plums and pluots are my very favorite. Mamma mia!