This past Thursday we did another Endurance Ranch rehearsal dinner. Our main course this time around was pizza with your choice of homemade crusts and toppings. I made a whole wheat crust and an almond meal crust so that gluten-free and low-carb folks would have options. For toppings we had fresh mozzarella, basil, three colors of bell peppers, mushrooms, pepperoni, pancetta, and parmesan cheese. Of course we also included a big salad with a homemade dressing courtesy of Courtenay Brown.
This feast was accompanied by frothy glasses of Tremonte and Son’s Fine Ale. My dad and I brewed up a batch of a hoppy reddish ale, following a recipe from my sister’s friend Ben.
On to the photographic evidence:
Lots of pizza:
Salad with mixed greens, strawberries, pears, red/yellow/orange bell peppers, bleu cheese crumbles and fresh dressing. It may be hard to tell how much salad is in this picture – this is a large, party-sized punch bowl.
Delicious Beer!
If you would like to eat victoriously with us in Redmond, let me know!
If you would like to eat and train victoriously with us in Austin this winter, also let me know!!
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