::mastering the grill, a new frontier::

Summer is here, and yes, so is our grill. Lovingly donated by my Grandmother in my Grandfather's absence, the summer heat is a little more bearable now that we have this wonderful piece of equipment. Though I feel as if I have developed experienced sea legs in my own kitchen, the grill is somewhat of a new territory for me. There is something deliciously primal about food cooking over an open flame. My husband has taken to it like a duck to water, but tonight was my first attempt at using it by myself. The pizza was less than spectacular, but holds a world of potential. I look forward to trying again. This is what I learned:

1. I stretched my dough too thin. I like crispy crust, but the flame ate a hole in part of my crust.... not good.

2. The grill should be on medium-low to medium to give the toppings a chance to melt before the underneath side burns to a crisp. I made it way too hot...

3. After you flip the dough, everything happens really fast. Have everything ready. You have to get the sauce, cheese and toppings on really quickly, then shut the lid.

4. Have a COOL cookie sheet ready to slide the pizza onto when it is done. Mine was sitting next to the grill and got really hot. It was difficult to hold on to.... ow!

I have a difficult time dealing with things that don't turn out perfectly the first try. But in reality, it happens to us all now and then. The pizza still tasted good, but could have been better. The point is, we can never be afraid of failure in the kitchen (or in life). We often learn more from failure than from success. So, raise your glass, and toast to second tries. Se la vie!