It's been kinda busy around here today last time I made a chocolate ganache tart, I had the foresight to make a second pastry crust batch for freezing. That made today's repeat of that recipe a lot easier. All I had to do was make the ganache and pour it into the baked, then cooled crust. Additionally, we're doing pizza for dinner again tonight, so I also made a large batch of pizza dough so that I had enough to also set some aside to freeze. We've had success with a pizza stone on the grill, I'm happy to report. Today's lunch was fire-grilled steaks, half-bagels from our local bakery (which only offers their enormous bagels on the weekend) and — yum — fire-grilled peaches with brown sugar, nutmeg and cinnamon. The peaches exceeded our expectations; the fuzz develops a crust which is similar to the charred "shell" that develops around a fire-roasted marshmallow. Matt and I ate half a (small) basket of Ontario peaches because of how fantastic they are when grilled.