Best Gluten Free pizza ever!

And I am not kidding!  This afternoon Mr80grit and I went to the movies and as we left we saw this sign at a local restaurant stating they had gluten free pizza. Mr80grit went in and talked to the restaurant manager(owner?) and found out that their crust was made from scratch in a separate kitchen and that they are getting ready to launch a gluten free menu tomorrow with pasta including Lasagna.  The pizza was available today and actually came in two sizes 14" and 18".  We decided to stay for dinner and have pizza. We had one of the daily specials the Buffalo Chicken.
I really can't believe how good it is.  The toppings are chopped/diced so that in every bite you have the chicken, blue cheese, mozzarella cheese, sauce and crust.  I tasted the crust by itself.  Very delicious.

The chef came out just after the pizza was delivered to the table to see how we like it. She is very excited about the gluten free menu and has been taste testing a lot of the new dishes.  She explained how it took them 7 months to develop the crust and that there are 9 different gluten free flours in the crust.  She is also excited about the gluten free brownie that they will be serving.  She mentioned how much hidden gluten was in things.  To solve this, they shred the mozzarella cheese there to ensure that it is gluten free as some of the prepared shredded cheese uses flour to keep the cheese from clumping. I am really impressed with the knowledge and research that they seemed to have done.

As we left we stopped by the gluten free zone to let them know how much we enjoyed our dinner. They were in the process of entering the new gluten free menu into the system.  We can't wait to go back and try more on the gluten free menu.

Mr80grit here.. i am the gluten eater.... but i cook gluten free at home.. they have nailed the taste/texture of the crust so spot on.... that i found no hesitation in eating 5 slices.... it is marvelous to share a meal in a restaurant that neither one of us has to compromise.. Celiacs -- Do your family a favor.. take them here to experience a pizza meal that all can have fun eating.. including us wheat eaters.... yes .... it is just that good.... see y'all there.....

Breakfast

Well it is summer break for the guitar school all this week. Mr80grit joined me today on vacation. Here is the breakfast I made. Orange and grapefruit sections, plain yogurt and Udi's gluten free cranberry granola. Yummy!
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Sock slow down

I am debating if the reason I am not knitting a lot this week is because #1 I scared my sock mojo away #2 not loving the yarn due to the fact it has no silk in it like the three other pairs #3. I am tired of the pattern. Or #4 my hands/wrists are hurting and I need a rest?

I think it is the lack of silk. While the yarn is very soft, it is stiffer than the other. I just need to finish the 2nd sock and move on.
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Missing your Sock Mojo?

I believe I have it.  I must have more than one person's sock mojo as I have done 3 socks in the last 3 weeks. And yesterday I casted on a fourth pair.  I have been bitten by the Roger sock by knitspot.  I had Mr80grit wind as much yarn as he could on Monday when we were at our LYS.  Plus he was nice enough to wind some of the other patrons yarn too! He is a nice guy.

Today we took an afternoon drive up Millcreek Canyon to enjoy the late afternoon weather and see how green the mountains are right now. We haven't done much of that this year.  While we were up there I got a few picture of my completed objects.  First is socks for Mr80grit that I called Spring Moss.

Then the first pair of Roger socks, called red roger.

Then the 2nd pair of roger socks, called buttercup.

Then all of them together.

The 3rd pair of roger socks that I just barely cast on yesterday, sundae.

Then a few shots of the peasant shawl.

Then a few shots of the water and greenery,

All in all it was a great day.  The sock is calling to me again.  So I must go!