The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
We have a take turns agreement, though the preponderance of cooking duty is on her, as she is a MUCH BETTER cook than I am, with a healthy and varied repertoire. Neither of us can do engraving though. 
I ended up making pizza. He can have a say in what I make but since I'm driving the car I get to pick where we go lmao. I love to cook and bake, and being the perfectionist I am, my cooking is a skill I'm always trying to refine. He does the dishes for me, although now that I'm working from home, he just puts the leftovers away and I do the dishes too. Bobby Flay makes a great recipe for pizza dough, his recipe makes two crusts so I make two pizzas at a time. I ended up making hot italian sausage pizza. Sauce made from san marzano whole tomatoes, a plucking of fresh herbs: thyme/oregano/basil/garlic chives/parsley, 5 different kinds of cheeses: Parm, Asiago, mozzarella, havarti, sharp cheddar, black olives, onions, baked on a hot stone with a cornmeal sprinkle on the bottom.My wife simply requested that I make dinner.
These detail photos are quite a treat.
you forgot the green olives pineapple and jalapenos
Ah. There's so many things that can go on a great pizza. However, I was working with what I had, without needing to visit the grocery store. I had canned pinneaple, but I actually prefer pineapple on pizza with ham or bacon, not so much with sausage, and fresh is always best.
I dont like making special trips for single ingredients either.
I take a couple yukon gold spuds, coat in olive oil and my own spice blend AP rub that I use when I'm smoking pork ribs, and bake 'em til they're about 211 degrees inside. Roughly chop, skins on and mash with a big fork along with butter, sour cream, S&P, little garlic powder, toss in the fridge to chill a bit. Heat your stone to 425 and lay down your prepared dough. coat dough with a thin layer of olive oil, and throw down a layer of grated fresh asiago cheese. On top of this, crumble your prepared potatoes across the pizza. Drizzle with heavy cream. Sprinkle with a nice mix of as many fresh herbs as you can find, I usually go all in with everything I've got in my garden: chives, green onions, parsley, rosemary, oregano, basil, thyme, all minced. I then take fresh mozzarella and pull it apart with my fingers to spread it out across the potatoes, and shred a white cheddar cheese brick across the top. Grab cooked crispy bacon, crumble evenly across the top, another round of S&P across the whole thing to taste, and in the oven it goes.
That sounds pretty good tbh. Thanks for the reply.
