Olive Knitting turns 10 today. Yep. A whole decade that I've been babbling on here. That's 70 dog years. So, grab a glass of bubbly and head on down memory lane (that would be the archives which you can find there in the right sidebar). If you don't feel like spending 10 hours (that's 70 dog hours) reading the 10 years of thoughts, observations, and stories from Maberga just go HERE - that post is pretty much the Olive Knitting Cliffs Notes.
Did I mention that we have a special guest who came just for the Oven's birthday? He felt it was important since he was here for its birth.
That's sunny son Graham all the way from Seattle. He's actually a lot sunnier than his face shows in that photo. He made some ravioli for the celebration (no, they didn't go into the oven. I'm not sure why they were on the menu but they were damn tasty!)
He had a little help
Since it was such a big celebration we had to have TWO different kinds of ravioli:
and David's brasato (braised beef)
and it was SUCH an important celebration we had to call in the professionals:
But before we ate the ravioli we had a few things hot out of the oven....
sardinara (no photo...imagine a cheeseless pizza with anchovies, garlic cloves, and olives)
farinata (no photo...imagine a chick pea flour pancake the size of a pizza)
and, of course, pizza
Just because he was afraid we wouldn't have enough food, Gino also made brandacujun (Ligurian dish of potatoes and salted cod)
After something like 3 days of cooking, we sat down to eat