“So Sofie and I have come to Pizzeria da Michele, and these pies we have just ordered–one for each of us–are making us lose our minds. I love my pizza so much, in fact that I have come to believe in my delirium that my pizza might actually love me, in return....Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise. On top, there is a sweet tomato sauce that foams up all bubbly and creamy when it melts the fresh buffalo mozzarella, and the one sprig of basil in the middle of the whole deal somehow infuses the entire pizza with herbal radiance, much the same way one shimmering movie star in the middle of the party brings a contact of high glamour to everyone around her."

For the dough we went with Peter Reinhart's recipe. It can be found here on 101 Cookbooks. It's a thorough, lengthy ready but worth it for the perfect, prized pizza dough it yields.

For the sauce, we went with Forno Bravo's recipe - because I desperately want one of their pizza ovens in my backyard one day.
Here's the form of the recipe we made for the Christy's Wordy Thirty event.

Use canned San Marzano tomatoes to create a wonderful, and simple pizza tomato base. Use a potato masher to get a good sauce consistency. Don’t use a food processor or hand mixer, as those will break the seeds and give your sauce a bitter flavor.

Smashed Tomato Sauce

Options

We preheated our grill to as high as it could go with pizza stones in place (about 600 degrees). We then prepared the dough, slipped it onto our pizza peel and slid it into the tile on the grill.
We let that sit with grill top open for about 5 minutes, checking it with tongs every now and then to get the crust the desired burnt crispiness. We then flipped the pizza, and then quickly added the sauce, the mozzarella cheese, and basil. We let that side cook for an additional 3-5 minutes before bringing it table-side for all to enjoy.

'A dry martini,' he said. 'One. In a deep champagne goblet.'
'Oui, monsieur.'
'Just a moment. Three measures of Gordon's, one of vodka, half
a measure of Kina Lillet. Shake it very well until it's ice-cold,
then add a large thin slice of lemon peel. Got it?'
'Certainly monsieur.' The barman seemed pleased with the idea.
'Gosh, that's certainly a drink,' said Leiter.
Bond laughed. 'When I'm...er...concentrating,' he explained, 'I never
have more than one drink before dinner. But I do like that
one to be large and very strong and very cold, and very well-made.

We made ours an adaption as shown in the cocktails book,

Unfortunately, we couldn't find a quote for Paddington the bear.

But here's the marmalade sandwich recipe made in his honor..

Wine and brandy were not Faulkner’s favorite spirits. He loved whiskey.
His favorite cocktail was the mint julep.
“There is no such thing as bad whiskey,” he once said.
“Some whiskeys just happen to be better than others.”

Our mint julep was made from a recipe in Food & Wine's cocktails '09 book...

In a chilled julep cup or fizz glass, muddle the mint leaves and simple syrup.
Add the bourbon and crushed ice.
Set a swizzle stick or bar spoon in the cup and spin between your hands to mix.
Top with additional crushed ice and garnish with mint sprigs

On his way out, he noticed the bartender setting up Daiquiris.
Never one to walk past a drink, Hemingway took a sip.
Not bad, he said, but he preferred them with no sugar and double the rum.
The bartender made one as specified,
and then named the drink after him.

From Food & Wine cocktails ' book.

Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel; shake well.
Strain into a chilled martini glass; garnish with the lime.

The Lion and the Unicorn were fighting for the crown:
The Lion beat the Unicorn all round the town.
Some gave them white bread, some gave them brown;
Some gave them plum-cake and drummed them out of town.

We get inspiration from Ina Garten's Plum Cake Tatin

Ingredients
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Soon her eye fell on a little glass box that was lying under the table: she opened it, and found in it a very small cake, on which the words "EAT ME" were beautifully marked in currants.

Our recipe for the Eat-Me cakes is based on a Scotch Shortbreads recipe found in The Fannie Farmer Cookbook...

0.5 lb butter
0.5 C confectioner's sugar
2 C flour
1/4 t salt

Preheat the oven to 350 F.

Cream the butter, then gradually add the sugar, beating well.
Mix the flour and salt together and add to the first mixture, combining thoroughly.
Roll out the dough with a rolling pin until its 1/4" thick, then cut into circles.
Put them on ungreased cookie sheets (we used a Silpat)
Prick each cookie with a fork, and bake for 20-25 minutes until lightly browned around the edges

We then frosted them with the words "Eat-Me" and decorated them whimsically to fit the mood of the book.