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Tuesday, May 21, 2013


By the time I made it to the restaurant on Thursday, Steph had already put in an order for pizza at Pala, a place she stumbled into before instructing me to abandon our original restaurant plan and meet her there.  She had ordered the spinach pizza, which was topped with a sweet cherry tomato sauce, perfectly browned mozzarella, and ricotta that turned into a creamy sauce when warmed by the pizza.  The crust was not to thick, not too thin - the Goldilocks of crusts.

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