It just sort of dropped into my lap.

This is a common situation in our backyard. Dinner (yet another pizza – I think I’m getting the hang of the dough now. Sort of…) accompanied by a liberal dusting of fruit from above.

Further to my previous posts about pie and, well, pie… Nah, I’m not cool enough to refer to a pizza as a ‘pie’. At any rate the pizza dough I made on Friday for Saturday’s dinner was pretty good. Better than before – after a couple dozen tries I think I’m getting the hang of it. I’ll write about my learning process on dough later.

Here’s what I like about this photo – the juxtaposition of the apple and the pizza. On the one hand a pizza that has taken so many tries to get the dough right. My goodness, I have brought out some pretty marginal doughs over the last couple of years. Still a work in progress. On the other hand you have the apples. The apples, that according to Wikipedia, “…very juicy and has a sharp, refreshing taste.” The apples that literally fall into your lap. Or, in this case on to the table and almost break your wineglass. The apples that make the most incredible pie. When I have made apple pie (only a couple of times) with these apples, I almost feel like I need to stand aside and do as little as possible in order to get the most amazing result. Even my ham-handed pie technique is no match for these apples. They save me in spite of my limited pastry abilities.

As opposed to the pizza dough that seems to want to thwart me at each and every turn. Sometimes I wish pizza dough would fall like the apples, but that might well get messy in a hurry. I’ll stay with the apples.