Chicago knows good pizza

Last Sunday, in between wooing Hazel with his mad accordian skills and making viral videos, Daniel requested deep dish pizza for lunch. I got ambitious and thought "Ha! What do all these established, time-honored pizza restaurants have that I don't? I'm going to make it myself!" Several cups of cheese later:

Even my cheesy smile can't detract from this deep dish pizza.

Temptingly cheesy

I was pretty happy with how it turned out. The tomato sauce was on the sweeter side which I really like, and it wasn't too hard to put together. Daniel rolled out the crusts (one larger one for the bottom and sides, and a smaller one that fit on top right under the sauce), and David chopped and placed all the ingredients. I've been trying to come up with any excuse I can to make this again...so right now would be a good time for a visit. :) 

Submersing Food in Hot Liquids/Semi-Solids

I realize this is a little unusual for a Butchers's blog post, because it's only partly about food, and the food pictures aren't all that great. A week ago I hosted a fondue party for some friends from my "long-ago" Milkweed days, and thought some of you might appreciate seeing the photos.

The table set, before we destroyed all the wonderful food.

It was my first time having fondue, and I have to recommend it for any of you who've never tried it. There was a lot of prep-work, but all that prep makes the dining part of the meal go quickly. We prepared a coq au vin broth for vegetables, a traditional cheese fondue, oil for meats, and chocolate for the final dessert round.

(from l to r): Kate, Dan, Jen, me, Maryhope, & Ethan.

And here's the happy crew, after we've decimated most of the food. Of the people here, my ex-Milkweed colleagues are Kate, Jen, and Ethan.

Chicken & waffles

It seems only fitting that we usher in 2012 with some chicken & waffles (with a gravy of heavy cream & Dijon). After last night's dinner of fried livers & gizzards, I think it's safe to say this will be a year of greasy eating.