Now that I vented about the bad stuff, the new stove is in and we baked biscuits first thing. Tried convection for the first time. I'm about to launch all my bread recipes in the new undercounter oven. Got the bread stones and pans all set. I love the Artisan Bread in 5 Minutes A Day approach. Really the best bread method. The Bertazzoni ovens are worth their weight in gold.
The countertop is Formica's 180FX Espirito Santo. How much more Italian can this kitchen get? It means the Holy Ghost. All I need now is a Ferrari-red, of course.
It's 90º out and I haven't wanted to do bread yet. I'm tempted to do pizza dough though. Can grill it.