For four straight days, my kitchen has been completely destroyed at the end of the day.
Food processor, Blendtec, Dutch oven, and every pot and pan we own completely filthy. The sink piled so high we started calling it Mount Dishmore.
And right now, every time you turn on the front left burner of our stove, it fills the house with toxic plastic fumes, thanks to my accidentally setting a Ziplock bag on it while it was hot.
The above can only be the result of an insane amount of recipe-testing, which is, of course, what my big announcement is all about: I signed a contract with a publisher to write the first No Meat Athlete print book!
I can’t share too many details yet (and likely won’t have many until spring), but of course it’s about the same topics No Meat Athlete is about, and with lots of recipes. Hence the kitchen that every night looks like a mad scientist’s laboratory that has been carpet-bombed.
Anyway, much more news on the book to come. Now, to the fruit of my labor …
For several years, my dad and I have been on a quest to make the perfect homemade brick oven pizza — without a brick oven.