Professional Pizza Pie

I worked a prep shift today at the restaurant, my first as an employee rather than an extern. Didn't feel much different, except for the tiny wad of cash that was slipped to me before I left. Still, it is an important step -- I am no longer just an enthusiast. I am a pizza professional.

ADDENDA:
Went to dinner at a higher-end pizza joint in Brooklyn on Saturday night with the wifey. After spending a day there working a trail a while ago, it was interesting to check out the proceedings with my new perspective. Bottom line, there product is superior -- the crust is simply flavored exquisitely by their wood-burning oven -- light and pillowy, with nice spots of flavorful char. What I really didn't like is how they serve the pies -- on plates too small for the pie, uncut. The customer has to struggle with a steak knife while it shimmies along the lip of the plate, it's just silly.

SATURDAY:
BREAKFAST: noon, meatball sandwich on thin focaccia-like bread, string beans with preserved garlic, water, 1 bowl, hunger 4/5
Relaxed brunch out with B, woke up hungry but saved my appetite for this restaurant, Frankies, where we went the night before our wedding.

PM TASTING: 3pm, shallow spoonful of warm creme anglais
After the farmers market, baked 2 apple pies using the rest of the vodka pie crust dough in the freezer. Partially cooked mutsu apples with a bit of fresh cider, brown sugar, sea salt, cinnamon, and the scrapings of a vanilla bean. But what is apple pie but a vehicle for vanilla ice cream? So I leaned on my c-school experience and made a batch of creme anglaise, which can simply be chilled and poured over sweet baked products, but really, makes a killer french vanilla ice cream.

DINNER: 6:15pm, sausage pizza, roasted octopus, chocolate sorbet, almond cake and praline gelato, 1 glass wine, 1.5 bowl, hunger 4/5

EVENING DRINK: 8:30pm, cup of New Castle beer, .5 bowl, hunger 3/5 At the Brooklyn Museum.

EVENING SNACK: 10:45pm, slice of apple pie, .25 bowl, hunger 3/5
Curious how it turned out.

SUNDAY:
BREAKFAST: 9:30am, good granola with good milk, .5 bowl, hunger 4/5

PM SNACKS: 12-3pm, 3 mini choco chip scones, water, .5 bowl, hunger 4/5

LUNCH: 4:30pm, 1 slice pizza with onion, mushroom, pecorino, .75 bowl, hunger 4/5

DINNER: 8:30pm, fresh pasta with homemade tomato mushroom sauce, homemade french vanilla ice cream with 2 peanut butter chocolate chip cookies, 1.5 bowl, hunger 4/5
Funny, but this was totally a freezer-fishing meal. I made the pasta and sauce a month or so ago, zapped the sauce and boiled the pasta. The peanut butter cookies were made from a log of frozen dough from a few weeks ago, which I portioned on a scale and baked off, and the ice cream I made yesterday, and put it in the maker and placed in the freezer a few hours ago to set. Usually a freezer-fishing expedition would be a burrito or fish sticks...