It will be interesting to hear your recipe, trailrunner! I just made a small batch (way too small as it turned out), this was enough for two pizzas. Minced garlic from 2 heads, simmered slowly in around 1/4 cup olive oil, for 5 minutes only, being carefully to not let brown. I can't remember for sure, but I think it was almost equal parts garlic and XV olive oil. Then, added a small can of tomato paste, 1/4 cup sugar and a couple Tbsp of water, and 1/4 tsp of oregano and pepper. The crusts do look different but I'm pretty sure they are both the Baguette recipe (which I must attempt this week, having found my pans). The second crust looks more like the Bittman recipe, but that was because it was made in a square pan, more deep dish style. I wasn't thrilled with either crust this time. We had a hockey game in the middle of the day so I made the 4 batches of dough in the morning and let them proof in the fridge, then skipped the second rise for the baguette recipe. Maybe they rose too long? Next time, I'll shoot for around two hours before oven time. Then again, I tend to not eat when I am hosting, so maybe I am imagining the difference. Everyone else loved the pizzas, which is all that counts. Between the two, I like the baguette recipe a little better but DH likes the MB.

1. Lifetime Sealer: With modern sealer technology advancing as fast as (or even faster than!) computer technology, it is difficult to keep up with all the developments. The most recent development is called "nano technology", which, for all intents and purposes, mean that the solid particles in the sealer (the stuff that makes the sealer work) are very, very small and combined with advanced solvent technology, these particles can penetrate deeper into the stone and do a better job of sealing it. There are a number of sealers on the market that make use of this technology and some even give lifetime warranties for properly applied sealers. A couple of these are "Dry Treat" and "Surface Treatment Technologies". STT has a proprietary combination sealer consisting of SB (the first application) and FE (the final application) that offers superior protection even on extremely porous surfaces. The guys over at the SFA did side-by-side testing of Dry Treat and the STT combination and found STT to be the superior product. That said, there are a few others out there that I am not familiar with and could offer the same benefit. Just be wary of companies that claim to be "certified applicators" or some such. A lot of people saw a niche in a market and are trying to fill it by employing shady techniques. Lifetime sealers often are more expensive than regular good quality sealers, and as some have noted before me, sealer application is no big deal and can be done at home and by yourself fairly easily. Just be sure to purchase a high quality product with a recognized brand name, such as Miracle or StoneTech, to name a couple. BUT: Not all stones need sealer either. Stones like Blue Pearl, Ubatuba, Black Galaxy, Verde Peacock, Verde Butterfly, Platinum Pearl and many others are too dense to absorb any liquids - sealers included. Sealers only protect stone from staining through absorption, so in stones with low absorption co-efficients, sealing would be superfluous. Sealing dense stones could lead to nasty results, such as streaking and ghost etching, so DO NOT go by the motto of "seal it anyway, it could not hurt". Rather test your stone for absorption by dripping water on it to see if it darkens any. If the water has no effect on the stone, sealing it is unnecessary. Seams: DO NOT pick a stone to satisfy the abilities (or lack of!) the fabricator. A good fabricator will be able to make a good seam in whatever stone you select. MIA standards for seams list 1/8" as being acceptable. As with all bureaucratic institutions they are decidedly behind the curve in technology and applications, and there are fabricators who strive to make seams virtually disappear. Do know that it is more challenging to make seams "disappear" in veined or boldly patterned stones and fabricators will charge accordingly. Ask your intended fabricator(s) to have you see actual installed kitchens and look at the quality of the work they have done - not just on the seams, but on the rest of the kitchen too. Check for good edge polishing, consistent overhangs and overall appearance of the job. Speak to the homeowners (if they are available) and ask about their experiences with the fabricator. Showrooms could be misleading. Remember, they are designed to make you buy stuff :) 2.1 Seam Locations: There are very many variables that go into the location of a seam. Appearances, although important too, are secondary to a number of them, including slab length, material pattern, installation hazards, cabinet and cut-out locations and access to the installation, to name a few. You could ask your stone guy to consider a seam in a location that would be preferable to you, and he will proceed with due consideration, but ultimately, it is his decision where they go in order to provide a quality installation. A good fabricator will discuss them with you and provide motivation for his choices. 2.2 Seams over dishwashers: If done well and supported properly, there is no issue with having a seam over a dishwasher. The glue will not melt, the stone will not weaken and no disaster will occur IF it was done well. Most fabricators will avoid doing seams over the DW because the extra precautions are time and material intensive, but sometimes they can not be helped. Extra precautions for seams over a DW could include a "biscuit" joint at the seam, a ledger board screwed in the back wall or support plates glued under the seam, to name a few. Pricing: Pricing is a carbuncle. Every shop has a different way of doing it, and practices vary from region to region. Some shops will give all inclusive prices, some use itemized bills, others will charge for labor and material and some others might charge them separate. In some parts of the country fabricators require you buy your own materials. My advice would be to compare the bottom line of all quotes and determine of you are comparing oranges to oranges. Determine what you would like: material, edge profile, cut-outs and backsplashes. Get estimates from the fabricators that will deliver the same end result and compare those. See if the price includes all the options you prefer, along with material and installation. Once you have all the details determined, looking at the final prices should then give a you a monetary comparison between the different operators. Although the price should be important when deciding on a fabricator, do not forget to look at other things like quality, customer service and your own *gut feeling* when you shop for a stone guy. 3.1 MIA or not?: Does it matter? The MIA has no means of policing the fabricators that belong to them and joining the association only costs about $500 or so. Anybody can write a check and then put MIA on their business cards. We used to belong to them, but for fundamental reasons gave up our membership. This did not make our quality go downhill all of a sudden. In fact, the standards that we set for our shop were consistently higher than the MIA "required" for any of their members. In short - being an MIA member will NOT be a guarantee of any kind of good service or quality installation. Much rather look at the ethics and business practices of the fabricators on your short list. See point 3 Color of the stone: You mentioned that you had white cabinets, and very little light coming into your kitchen, also that you had an oak floor. The stones like Verde Butterfly, Ubatuba and Verde Peacock could be real "light sponges" and, for all intents and purposes, turn almost black indoors with limited light. A medium toned stone that would offer a contrast with your cabinets and pick up on the color of your floor would IMHO be a better choice for you than a really dark one. Have you considered stones like Tropic Brown, Autumn Brown, Giallo Fiorito, Giallo Napoleon or Giallo Vicenza (a stone that would be awesome with your floor and cabinets) Giallo Vicenza Giallo Napoleon All the materials I have named here will probably fall in the lower to medium price ranges. The Gold and Silver stone is most likely high to exotic. Hope this helped :)

Yes, lol, and a maid, LOL! After the Bistro and then Papashon, he returned to being his own boss catering. Half Moon Bay "Red Ginger" (exceptionally beautiful space still available if you're interested) chef was a favorite and last I heard, he is now a private chef for a movie mogul traveling the world. Devils Slide closing Hwy 1 destroyed the perfection they had created, Huge loss for us, I still cry, but hope he's happier than ever. Crab Landing just opened with a two story view of Pillar Point Princeton in the Harbor Village Mall. I'm most eager to dine there, I'm hearing good reports so far. www.Oceanohalfmoonbay.com have a delightful chef in their lounge. Nothing quite like upscale room service, lol. Most people have no idea how hard the work is behind the scenes. Thank you so much for La Tienda, one taste of the white anchovies and I was addicted. Do you serve them? I first tried them showcased as a salad and I'm so glad I did! Haven't been in your neck of the woods for a long time and would love to stop down to explore next trip to Indiana.

Here it is :). These will be mixed together tomorrow morning. Hope it tastes as good as it looks! Linda, I bought a three pack of bell peppers for $1.88 or so at Wal-Mart. They were extremely fresh, just based on the smell when I sliced them (quite pleasant to my nose). The mushrooms were already sliced and were $0.98 per pack. I diced them a little, then I got lazy and just threw them in. We had the mini onions (not pearls, but roasting onions I think they are called). "When the moon hits your eye like a big pizza pie, that's amore...." Brad AKA Moonwolf