"Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."

That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?

On Thursday, May 13, 2021 at 2:17:33 PM UTC-4, bruce bowser wrote:
> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>

-- https://www.loveandlemons.com/margherita-pizza/

On 5/13/2021 2:17 PM, bruce bowser wrote:
> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>
> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
>

Yes, same colors as the Italian flag. It was named after the Queen of
the Kingdom of Italy.

Simple is good . Piling up a lot of stuff often makes the flavor murky.

As an aside, the nation of Italy is not as old as the United States.
Yes, there was a Queen.

On Thursday, May 13, 2021 at 2:17:33 PM UTC-4, bruce bowser wrote:
> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>
> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?

Yep. If I liked fresh mozzarella, I'd love pizza Margherita. I do pretty much
the same with with a little bit of provolone instead of the flavorless fresh mozz.

Cindy Hamilton

bruce bowser wrote:

> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella,
> and the best tomatoes you can find. It's still a delicious, simple
> showcase of good quality produce, but the addition of crisp, chewy
> pizza crust, melty cheese, and warm sauce makes it a cozier, heartier
> meal."
>
> That's it? All Margherita pizza has on it is basil, mozzarella, and
> tomato?

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

Ed Pawlowski wrote:

> On 5/13/2021 2:17 PM, bruce bowser wrote:
> > "Like Caprese salad, Margherita pizza stars fresh basil,
> > mozzarella, and the best tomatoes you can find. It's still a
> > delicious, simple showcase of good quality produce, but the
> > addition of crisp, chewy pizza crust, melty cheese, and warm sauce
> > makes it a cozier, heartier meal."
> >
> > That's it? All Margherita pizza has on it is basil, mozzarella,
> > and tomato?
> >
>
> Yes, same colors as the Italian flag. It was named after the Queen
> of the Kingdom of Italy.
>
> Simple is good . Piling up a lot of stuff often makes the flavor
> murky.
>
> As an aside, the nation of Italy is not as old as the United States.
> Yes, there was a Queen.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On Thursday, May 13, 2021 at 3:00:11 PM UTC-4, Cindy Hamilton wrote:
> On Thursday, May 13, 2021 at 2:17:33 PM UTC-4, bruce bowser wrote:
> > "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> >
> > That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> Yep. If I liked fresh mozzarella, I'd love pizza Margherita. I do pretty much
> the same with with a little bit of provolone instead of the flavorless fresh mozz.

I don't think i've had provolone on pizza. But some of the pizza shop makers here in the tri-state area of NY have probably put that or swiss instead of mozzarela on pizza that i've had in the past. There's no way to tell.

On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>
> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?

Those are awesome! Awesomely boring! That stuff has yet to win the hearts of Americans. My guess is the kids are moving away from such simple fare. OTOH, it's probably a good idea to exercise some restraint. Perhaps, one of these days... but not quite yet.

https://photos.app.goo.gl/aupA4XwxEBtHYTrC7

bruce bowser wrote:

> On Thursday, May 13, 2021 at 2:17:33 PM UTC-4, bruce bowser wrote:
> > "Like Caprese salad, Margherita pizza stars fresh basil,
> > mozzarella, and the best tomatoes you can find. It's still a
> > delicious, simple showcase of good quality produce, but the
> > addition of crisp, chewy pizza crust, melty cheese, and warm sauce
> > makes it a cozier, heartier meal."
> >
>
> -- https://www.loveandlemons.com/margherita-pizza/


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

dsi1 wrote:

> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > "Like Caprese salad, Margherita pizza stars fresh basil,
> > mozzarella, and the best tomatoes you can find. It's still a
> > delicious, simple showcase of good quality produce, but the
> > addition of crisp, chewy pizza crust, melty cheese, and warm sauce
> > makes it a cozier, heartier meal."
> >
> > That's it? All Margherita pizza has on it is basil, mozzarella, and
> > tomato?
>
> Those are awesome! Awesomely boring! That stuff has yet to win the
> hearts of Americans. My guess is the kids are moving away from such
> simple fare. OTOH, it's probably a good idea to exercise some
> restraint. Perhaps, one of these days... but not quite yet.
>
> https://photos.app.goo.gl/aupA4XwxEBtHYTrC7


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On Thursday, May 13, 2021 at 4:57:25 PM UTC-4, dsi1 wrote:
> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> >
> > That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> Those are awesome! Awesomely boring! That stuff has yet to win the hearts of Americans. My guess is the kids are moving away from such simple fare. OTOH, it's probably a good idea to exercise some restraint. Perhaps, one of these days... but not quite yet.
>
> https://photos.app.goo.gl/aupA4XwxEBtHYTrC7

I doubt that the ladies will ever leave seemingly non-fat food like that.

On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:

> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>>
>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
>
> Those are awesome! Awesomely boring! That stuff has yet to win
> the hearts of Americans.

Because they're not made with Genovese basil, Mozzarella di Bufala
Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
00 flour by an Associazione Verace Pizza Napoletana pizzeria.

But if you look hard enough, you can it - one in Honolulu, and one
in Lihue.

-sw

On 2021-05-13 9:26 p.m., Sqwertz wrote:
> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
>
>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>>>
>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
>>
>> Those are awesome! Awesomely boring! That stuff has yet to win
>> the hearts of Americans.
>
> Because they're not made with Genovese basil, Mozzarella di Bufala
> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
>
> But if you look hard enough, you can it - one in Honolulu, and one
> in Lihue.
>
> -sw
>
I used to use small-leaf basil for a Margherita. I haven't made one in
many years.

On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> >
> >> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> >>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> >>>
> >>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> >>
> >> Those are awesome! Awesomely boring! That stuff has yet to win
> >> the hearts of Americans.
> >
> > Because they're not made with Genovese basil, Mozzarella di Bufala
> > Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> >
> > But if you look hard enough, you can it - one in Honolulu, and one
> > in Lihue.
> >
> > -sw
> >
> I used to use small-leaf basil for a Margherita. I haven't made one in
> many years.

I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.

On 5/14/2021 7:15 AM, bruce bowser wrote:
> On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
>> On 2021-05-13 9:26 p.m., Sqwertz wrote:
>>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
>>>
>>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
>>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>>>>>
>>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
>>>>
>>>> Those are awesome! Awesomely boring! That stuff has yet to win
>>>> the hearts of Americans.
>>>
>>> Because they're not made with Genovese basil, Mozzarella di Bufala
>>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
>>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
>>>
>>> But if you look hard enough, you can it - one in Honolulu, and one
>>> in Lihue.
>>>
>>> -sw
>>>
>> I used to use small-leaf basil for a Margherita. I haven't made one in
>> many years.
>
> I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
>

Not the same. Cheese pizza may have a blend of cheeses and probably
other herbs. It also has the shredded cheese totally covering instead
of the slices placed around. You can spot the difference from 100 yards.

On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> On 5/14/2021 7:15 AM, bruce bowser wrote:
> > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> >>>
> >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> >>>>>
> >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> >>>>
> >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> >>>> the hearts of Americans.
> >>>
> >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> >>>
> >>> But if you look hard enough, you can it - one in Honolulu, and one
> >>> in Lihue.
> >>>
> >>> -sw
> >>>
> >> I used to use small-leaf basil for a Margherita. I haven't made one in
> >> many years.
> >
> > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> >
> Not the same. Cheese pizza may have a blend of cheeses and probably
> other herbs. It also has the shredded cheese totally covering instead
> of the slices placed around. You can spot the difference from 100 yards.

Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.

On Friday, May 14, 2021 at 8:02:28 AM UTC-4, bruce bowser wrote:
> On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> > On 5/14/2021 7:15 AM, bruce bowser wrote:
> > > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> > >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> > >>>
> > >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> > >>>>>
> > >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> > >>>>
> > >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> > >>>> the hearts of Americans.
> > >>>
> > >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> > >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> > >>>
> > >>> But if you look hard enough, you can it - one in Honolulu, and one
> > >>> in Lihue.
> > >>>
> > >>> -sw
> > >>>
> > >> I used to use small-leaf basil for a Margherita. I haven't made one in
> > >> many years.
> > >
> > > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> > >
> > Not the same. Cheese pizza may have a blend of cheeses and probably
> > other herbs. It also has the shredded cheese totally covering instead
> > of the slices placed around. You can spot the difference from 100 yards..
> Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.

Its weird. The dictionary mostly says this.

On Friday, May 14, 2021 at 8:04:18 AM UTC-4, bruce bowser wrote:
> On Friday, May 14, 2021 at 8:02:28 AM UTC-4, bruce bowser wrote:
> > On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> > > On 5/14/2021 7:15 AM, bruce bowser wrote:
> > > > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> > > >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > > >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> > > >>>
> > > >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > > >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> > > >>>>>
> > > >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> > > >>>>
> > > >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> > > >>>> the hearts of Americans.
> > > >>>
> > > >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> > > >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > > >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> > > >>>
> > > >>> But if you look hard enough, you can it - one in Honolulu, and one
> > > >>> in Lihue.
> > > >>>
> > > >>> -sw
> > > >>>
> > > >> I used to use small-leaf basil for a Margherita. I haven't made one in
> > > >> many years.
> > > >
> > > > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> > > >
> > > Not the same. Cheese pizza may have a blend of cheeses and probably
> > > other herbs. It also has the shredded cheese totally covering instead
> > > of the slices placed around. You can spot the difference from 100 yards.
> > Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.
> Its weird. The dictionary mostly says this.

And that it was named after an Italian queen.

On Friday, May 14, 2021 at 2:09:49 AM UTC-10, bruce bowser wrote:
> On Friday, May 14, 2021 at 8:04:18 AM UTC-4, bruce bowser wrote:
> > On Friday, May 14, 2021 at 8:02:28 AM UTC-4, bruce bowser wrote:
> > > On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> > > > On 5/14/2021 7:15 AM, bruce bowser wrote:
> > > > > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> > > > >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > > > >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> > > > >>>
> > > > >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > > > >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> > > > >>>>>
> > > > >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> > > > >>>>
> > > > >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> > > > >>>> the hearts of Americans.
> > > > >>>
> > > > >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> > > > >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > > > >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> > > > >>>
> > > > >>> But if you look hard enough, you can it - one in Honolulu, and one
> > > > >>> in Lihue.
> > > > >>>
> > > > >>> -sw
> > > > >>>
> > > > >> I used to use small-leaf basil for a Margherita. I haven't made one in
> > > > >> many years.
> > > > >
> > > > > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> > > > >
> > > > Not the same. Cheese pizza may have a blend of cheeses and probably
> > > > other herbs. It also has the shredded cheese totally covering instead
> > > > of the slices placed around. You can spot the difference from 100 yards.
> > > Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.
> > Its weird. The dictionary mostly says this.
> And that it was named after an Italian queen.

Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.

https://photos.app.goo.gl/3HoWan7aEoJkk8uUA

https://photos.app.goo.gl/3HoWan7aEoJkk8uUA

On Friday, May 14, 2021 at 12:01:19 PM UTC-5, dsi1 wrote:
> On Friday, May 14, 2021 at 2:09:49 AM UTC-10, bruce bowser wrote:
> > On Friday, May 14, 2021 at 8:04:18 AM UTC-4, bruce bowser wrote:
> > > On Friday, May 14, 2021 at 8:02:28 AM UTC-4, bruce bowser wrote:
> > > > On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> > > > > On 5/14/2021 7:15 AM, bruce bowser wrote:
> > > > > > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> > > > > >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > > > > >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> > > > > >>>
> > > > > >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > > > > >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> > > > > >>>>>
> > > > > >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> > > > > >>>>
> > > > > >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> > > > > >>>> the hearts of Americans.
> > > > > >>>
> > > > > >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> > > > > >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > > > > >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> > > > > >>>
> > > > > >>> But if you look hard enough, you can it - one in Honolulu, and one
> > > > > >>> in Lihue.
> > > > > >>>
> > > > > >>> -sw
> > > > > >>>
> > > > > >> I used to use small-leaf basil for a Margherita. I haven't made one in
> > > > > >> many years.
> > > > > >
> > > > > > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> > > > > >
> > > > > Not the same. Cheese pizza may have a blend of cheeses and probably
> > > > > other herbs. It also has the shredded cheese totally covering instead
> > > > > of the slices placed around. You can spot the difference from 100 yards.
> > > > Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.
> > > Its weird. The dictionary mostly says this.
> > And that it was named after an Italian queen.
> Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
>
> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>
> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>
A Hawaiian pizza should have poi, SPAM and pineapple, and you'd have
to be Hawaiian or Anthony Bourdain to eat it without vomiting.
>
--Bryan

On Friday, May 14, 2021 at 7:06:17 AM UTC-10, wrote:
> On Friday, May 14, 2021 at 12:01:19 PM UTC-5, dsi1 wrote:
> > On Friday, May 14, 2021 at 2:09:49 AM UTC-10, bruce bowser wrote:
> > > On Friday, May 14, 2021 at 8:04:18 AM UTC-4, bruce bowser wrote:
> > > > On Friday, May 14, 2021 at 8:02:28 AM UTC-4, bruce bowser wrote:
> > > > > On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> > > > > > On 5/14/2021 7:15 AM, bruce bowser wrote:
> > > > > > > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> > > > > > >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > > > > > >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> > > > > > >>>
> > > > > > >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> > > > > > >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> > > > > > >>>>>
> > > > > > >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> > > > > > >>>>
> > > > > > >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> > > > > > >>>> the hearts of Americans.
> > > > > > >>>
> > > > > > >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> > > > > > >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > > > > > >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> > > > > > >>>
> > > > > > >>> But if you look hard enough, you can it - one in Honolulu, and one
> > > > > > >>> in Lihue.
> > > > > > >>>
> > > > > > >>> -sw
> > > > > > >>>
> > > > > > >> I used to use small-leaf basil for a Margherita. I haven't made one in
> > > > > > >> many years.
> > > > > > >
> > > > > > > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> > > > > > >
> > > > > > Not the same. Cheese pizza may have a blend of cheeses and probably
> > > > > > other herbs. It also has the shredded cheese totally covering instead
> > > > > > of the slices placed around. You can spot the difference from 100 yards.
> > > > > Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.
> > > > Its weird. The dictionary mostly says this.
> > > And that it was named after an Italian queen.
> > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> >
> > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> >
> > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> >
> A Hawaiian pizza should have poi, SPAM and pineapple, and you'd have
> to be Hawaiian or Anthony Bourdain to eat it without vomiting.
> >
> --Bryan

Not poi - sliced, cooked, taro would work. Kim chee and pork adobo would also be appropriate. Oh yeah, I can taste it now.
https://panlasangpinoy.com/filipino-...-adobo-recipe/

On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:

> Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
>
> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>
> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA

"Really tasty" depends on the diner. When I make pizza, I don't use tomato
sauce and I don't cover the whole thing with cheese.

Homemade crust, brushed with garlic-infused olive oil
About 1 ounce of provolone cheese, perhaps a bit more
A little grated Parmagiano-Reggiano (less than 1 ounce)
Diced tomatoes that were salted and drained of excess liquid

After it comes out of the oven I sprinkle it with minced parsley
and basil.

This makes two servings for me.

Cindy Hamilton

Sqwertz wrote:

> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
>
> > On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> >> "Like Caprese salad, Margherita pizza stars fresh basil,
> mozzarella, and the best tomatoes you can find. It's still a
> delicious, simple showcase of good quality produce, but the addition
> of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a
> cozier, heartier meal." >> >> That's it? All Margherita pizza has on
> it is basil, mozzarella, and tomato?
> >
> > Those are awesome! Awesomely boring! That stuff has yet to win
> > the hearts of Americans.
>
> Because they're not made with Genovese basil, Mozzarella di Bufala
> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
>
> But if you look hard enough, you can it - one in Honolulu, and one
> in Lihue.
>
> -sw


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

dsi1 wrote:

> On Friday, May 14, 2021 at 2:09:49 AM UTC-10, bruce bowser wrote:
> > On Friday, May 14, 2021 at 8:04:18 AM UTC-4, bruce bowser wrote:
> > > On Friday, May 14, 2021 at 8:02:28 AM UTC-4, bruce bowser wrote:
> > > > On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski
> > > > wrote:
> > > > > On 5/14/2021 7:15 AM, bruce bowser wrote:
> > > > > > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham
> > > > > > wrote:
> > > > > >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > > > > >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> > > > > >>>
> > > > > >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce
> > > > > bowser wrote: >>>>> "Like Caprese salad, Margherita pizza
> > > > > stars fresh basil, mozzarella, and the best tomatoes you can
> > > > > find. It's still a delicious, simple showcase of good quality
> > > > > produce, but the addition of crisp, chewy pizza crust, melty
> > > > > cheese, and warm sauce makes it a cozier, heartier meal."
> > > > > >>>>> >>>>> That's it? All Margherita pizza has on it is
> > > > > basil, mozzarella, and tomato? >>>> >>>> Those are awesome!
> > > > > Awesomely boring! That stuff has yet to win >>>> the hearts
> > > > > of Americans. >>> >>> Because they're not made with Genovese
> > > > > basil, Mozzarella di Bufala >>> Campana, Pomodoro San Marzano
> > > > > dell'Agro Sarnese-Nocerino, and tipo >>> 00 flour by an
> > > > > Associazione Verace Pizza Napoletana pizzeria. >>> >>> But
> > > > > if you look hard enough, you can it - one in Honolulu, and
> > > > > one >>> in Lihue. >>>
> > > > > >>> -sw
> > > > > >>>
> > > > > >> I used to use small-leaf basil for a Margherita. I haven't
> > > > > made one in >> many years.
> > > > > >
> > > > > > I'm wondering why all these people all these years have
> > > > > > just said 'cheese' instead of' Margherita'.
> > > > > >
> > > > > Not the same. Cheese pizza may have a blend of cheeses and
> > > > > probably other herbs. It also has the shredded cheese totally
> > > > > covering instead of the slices placed around. You can spot
> > > > > the difference from 100 yards.
> > > > Oh, so its bunches of tomato sauce herbs and a bunch of cheese
> > > > in some areas. I get it.
> > > Its weird. The dictionary mostly says this.
> > And that it was named after an Italian queen.
>
> Mostly it's a pizza designed for a particular combination of colors
> rather than anything really tasty. A Hawaiian flag colored pizza
> would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a
> red, white, and green pizza. I don't have any basil so I used
> spinach. I didn't have any mozzarella either so I used Parmesan or
> some other cheese of that ilk.
>
> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>
> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
>
> > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> >
> > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> >
> > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> sauce and I don't cover the whole thing with cheese.
>
> Homemade crust, brushed with garlic-infused olive oil
> About 1 ounce of provolone cheese, perhaps a bit more
> A little grated Parmagiano-Reggiano (less than 1 ounce)
> Diced tomatoes that were salted and drained of excess liquid
>
> After it comes out of the oven I sprinkle it with minced parsley
> and basil.
>
> This makes two servings for me.

For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.

Graham wrote:

> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> > On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> >
> >> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> >>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> >>>
> >>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> >>
> >> Those are awesome! Awesomely boring! That stuff has yet to win
> >> the hearts of Americans.
> >
> > Because they're not made with Genovese basil, Mozzarella di Bufala
> > Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> > 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> >
> > But if you look hard enough, you can it - one in Honolulu, and one
> > in Lihue.
> >
> > -sw
> >
> I used to use small-leaf basil for a Margherita. I haven't made one in
> many years.


"When were Palestinians born? What was all of this area before the First World War when Britain got the Mandate over Palestine? What was Palestine, then? Palestine was then the area between the Mediterranean and the Iraqi border. Eastern West Bank was Palestine. I am a Palestinian, from 1921 to 1948, I carried a Palestinian passport. There was no such thing in this area as Jews, and Arabs, and Palestinians, There were Jews and Arabs..."

- Golda Meir

bruce bowser wrote:
> On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
>> On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
>>
>>> Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
>>>
>>> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>>>
>>> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>> "Really tasty" depends on the diner. When I make pizza, I don't use tomato
>> sauce and I don't cover the whole thing with cheese.
>>
>> Homemade crust, brushed with garlic-infused olive oil
>> About 1 ounce of provolone cheese, perhaps a bit more
>> A little grated Parmagiano-Reggiano (less than 1 ounce)
>> Diced tomatoes that were salted and drained of excess liquid
>>
>> After it comes out of the oven I sprinkle it with minced parsley
>> and basil.
>>
>> This makes two servings for me.
>
> For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.
>

In brooklyn, all the ladies play mah jong.

dsi1 wrote:
> Graham wrote:
>
>> On 2021-05-13 9:26 p.m., Sqwertz wrote:
>>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
>>>
>>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
>>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>>>>>
>>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
>>>>
>>>> Those are awesome! Awesomely boring! That stuff has yet to win
>>>> the hearts of Americans.
>>>
>>> Because they're not made with Genovese basil, Mozzarella di Bufala
>>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
>>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
>>>
>>> But if you look hard enough, you can it - one in Honolulu, and one
>>> in Lihue.
>>>
>>> -sw
>>>
>> I used to use small-leaf basil for a Margherita. I haven't made one in
>> many years.
>
>
> "When were Palestinians born? What was all of this area before the First World War when Britain got the Mandate over Palestine? What was Palestine, then? Palestine was then the area between the Mediterranean and the Iraqi border. Eastern West Bank was Palestine. I am a Palestinian, from 1921 to 1948, I carried a Palestinian passport. There was no such thing in this area as Jews, and Arabs, and Palestinians, There were Jews and Arabs..."
>
> - Golda Meir
>

Glad yoose got off dat shitty hiwaiian rock. Good luck in yoose new
home in mid east war zone.

I know yoose will be fine. Gooks can survive better than cockroaches.

On Fri, 14 May 2021 19:16:31 -0500, Hank Rogers >
wrote:

>dsi1 wrote:
>> Graham wrote:
>>
>>> I used to use small-leaf basil for a Margherita. I haven't made one in
>>> many years.
>>
>>
>> "When were Palestinians born? What was all of this area before the First World War when Britain got the Mandate over Palestine? What was Palestine, then? Palestine was then the area between the Mediterranean and the Iraqi border. Eastern West Bank was Palestine. I am a Palestinian, from 1921 to 1948, I carried a Palestinian passport. There was no such thing in this area as Jews, and Arabs, and Palestinians, There were Jews and Arabs..."
>>
>> - Golda Meir
>>
>
>Glad yoose got off dat shitty hiwaiian rock. Good luck in yoose new
>home in mid east war zone.
>
>I know yoose will be fine. Gooks can survive better than cockroaches.

Obsessed with asses, racist and not realising that was Greg Sorrow.
Not a pretty picture, Hank.

On 5/13/2021 2:17 PM, bruce bowser wrote:
> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
>
> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?

Yum! Simple is better. I make Margherita pizza from time to time, all
homemade. 550 degree oven on a preheated pizza stone.

Michael Trew wrote:

> On 5/13/2021 2:17 PM, bruce bowser wrote:
> > "Like Caprese salad, Margherita pizza stars fresh basil,
> > mozzarella, and the best tomatoes you can find. It's still a
> > delicious, simple showcase of good quality produce, but the
> > addition of crisp, chewy pizza crust, melty cheese, and warm sauce
> > makes it a cozier, heartier meal."
> >
> > That's it? All Margherita pizza has on it is basil, mozzarella,
> > and tomato?
>
> Yum! Simple is better.

Yes! No kitchen sink pizzas.

--
The real Walter de Rochebrune posts with uni-berlin.de - individual.net

Ray wrote:
> On Fri, 14 May 2021 19:16:31 -0500, Hank Rogers >
> wrote:
>
>> dsi1 wrote:
>>> Graham wrote:
>>>
>>>> I used to use small-leaf basil for a Margherita. I haven't made one in
>>>> many years.
>>>
>>>
>>> "When were Palestinians born? What was all of this area before the First World War when Britain got the Mandate over Palestine? What was Palestine, then? Palestine was then the area between the Mediterranean and the Iraqi border. Eastern West Bank was Palestine. I am a Palestinian, from 1921 to 1948, I carried a Palestinian passport. There was no such thing in this area as Jews, and Arabs, and Palestinians, There were Jews and Arabs..."
>>>
>>> - Golda Meir
>>>
>>
>> Glad yoose got off dat shitty hiwaiian rock. Good luck in yoose new
>> home in mid east war zone.
>>
>> I know yoose will be fine. Gooks can survive better than cockroaches.
>
> Obsessed with asses, racist and not realising that was Greg Sorrow.
> Not a pretty picture, Hank.
>

Yeah, but you can have a sniff anyway master druce.

I'll hike my leg for you!

Pfffffft.

On Friday, May 14, 2021 at 8:14:08 PM UTC-5, Hank Rogers wrote:
> Ray wrote:
> > On Fri, 14 May 2021 19:16:31 -0500, Hank Rogers >
> > wrote:
> >
> >> dsi1 wrote:
> >>> Graham wrote:
> >>>
> >>>> I used to use small-leaf basil for a Margherita. I haven't made one in
> >>>> many years.
> >>>
> >>>
> >>> "When were Palestinians born? What was all of this area before the First World War when Britain got the Mandate over Palestine? What was Palestine, then? Palestine was then the area between the Mediterranean and the Iraqi border. Eastern West Bank was Palestine. I am a Palestinian, from 1921 to 1948, I carried a Palestinian passport. There was no such thing in this area as Jews, and Arabs, and Palestinians, There were Jews and Arabs..."
> >>>
> >>> - Golda Meir
> >>>
> >>
> >> Glad yoose got off dat shitty hiwaiian rock. Good luck in yoose new
> >> home in mid east war zone.
> >>
> >> I know yoose will be fine. Gooks can survive better than cockroaches.
> >
> > Obsessed with asses, racist and not realising that was Greg Sorrow.
> > Not a pretty picture, Hank.
> >
> Yeah, but you can have a sniff anyway master druce.
>
> I'll hike my leg for you!
>
> Pfffffft.


Blimey, we can smell that all the way to here in Honolulu - lulu...thanks, Hank...!!!

Now I feel like eating a load of those shit - ingesting tilapia that I so crave and adore...!!!

As that old Hawaii saying goes, "Sayonara, baby...!!!"

:O

On Friday, May 14, 2021 at 7:25:39 PM UTC-4, bruce bowser wrote:
> On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> > On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
> >
> > > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> > >
> > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > >
> > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> > sauce and I don't cover the whole thing with cheese.
> >
> > Homemade crust, brushed with garlic-infused olive oil
> > About 1 ounce of provolone cheese, perhaps a bit more
> > A little grated Parmagiano-Reggiano (less than 1 ounce)
> > Diced tomatoes that were salted and drained of excess liquid
> >
> > After it comes out of the oven I sprinkle it with minced parsley
> > and basil.
> >
> > This makes two servings for me.
> For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.

I have a job as a computer programmer.

Cindy Hamilton

bruce bowser wrote:
> On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> > On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
> >
> > > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> > >
> > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > >
> > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> > sauce and I don't cover the whole thing with cheese.
> >
> > Homemade crust, brushed with garlic-infused olive oil
> > About 1 ounce of provolone cheese, perhaps a bit more
> > A little grated Parmagiano-Reggiano (less than 1 ounce)
> > Diced tomatoes that were salted and drained of excess liquid
> >
> > After it comes out of the oven I sprinkle it with minced parsley
> > and basil.
> >
> > This makes two servings for me.
> For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.


On This Rock we call those "hen parties" - and sometimes *real* hens attend, we just go out in the parking lot or yard and grab some from the bunches of chickens that are always hanging about!

On Saturday, May 15, 2021 at 4:43:45 AM UTC-4, Cindy Hamilton wrote:
> On Friday, May 14, 2021 at 7:25:39 PM UTC-4, bruce bowser wrote:
> > On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> > > On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
> > >
> > > > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> > > >
> > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > >
> > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> > > sauce and I don't cover the whole thing with cheese.
> > >
> > > Homemade crust, brushed with garlic-infused olive oil
> > > About 1 ounce of provolone cheese, perhaps a bit more
> > > A little grated Parmagiano-Reggiano (less than 1 ounce)
> > > Diced tomatoes that were salted and drained of excess liquid
> > >
> > > After it comes out of the oven I sprinkle it with minced parsley
> > > and basil.
> > >
> > > This makes two servings for me.
> > For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.
> I have a job as a computer programmer.

So, there are mouthy computer programmers. Here n the tri-state area and in southern California, everyone is mouthy, including the computer programmers.

On Saturday, May 15, 2021 at 10:07:27 AM UTC-4, GM wrote:
> bruce bowser wrote:
> > On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> > > On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
> > >
> > > > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> > > >
> > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > >
> > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> > > sauce and I don't cover the whole thing with cheese.
> > >
> > > Homemade crust, brushed with garlic-infused olive oil
> > > About 1 ounce of provolone cheese, perhaps a bit more
> > > A little grated Parmagiano-Reggiano (less than 1 ounce)
> > > Diced tomatoes that were salted and drained of excess liquid
> > >
> > > After it comes out of the oven I sprinkle it with minced parsley
> > > and basil.
> > >
> > > This makes two servings for me.
> > For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.
> On This Rock we call those "hen parties" -

Outside of the area, they're called men-are-pigs parties.

On Saturday, May 15, 2021 at 3:31:24 PM UTC-4, bruce bowser wrote:
> On Saturday, May 15, 2021 at 4:43:45 AM UTC-4, Cindy Hamilton wrote:
> > On Friday, May 14, 2021 at 7:25:39 PM UTC-4, bruce bowser wrote:
> > > On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> > > > On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
> > > >
> > > > > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> > > > >
> > > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > > >
> > > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > > "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> > > > sauce and I don't cover the whole thing with cheese.
> > > >
> > > > Homemade crust, brushed with garlic-infused olive oil
> > > > About 1 ounce of provolone cheese, perhaps a bit more
> > > > A little grated Parmagiano-Reggiano (less than 1 ounce)
> > > > Diced tomatoes that were salted and drained of excess liquid
> > > >
> > > > After it comes out of the oven I sprinkle it with minced parsley
> > > > and basil.
> > > >
> > > > This makes two servings for me.
> > > For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.
> > I have a job as a computer programmer.
> So, there are mouthy computer programmers. Here n the tri-state area and in southern California, everyone is mouthy, including the computer programmers.

Bruce, honey. I haven't begun to be mouthy. What you see here is me
exercising reasonable restraint.

Cindy Hamilton

bruce bowser wrote:
> On Saturday, May 15, 2021 at 10:07:27 AM UTC-4, GM wrote:
>> bruce bowser wrote:
>>> On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
>>>> On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
>>>>
>>>>> Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
>>>>>
>>>>> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>>>>>
>>>>> https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
>>>> "Really tasty" depends on the diner. When I make pizza, I don't use tomato
>>>> sauce and I don't cover the whole thing with cheese.
>>>>
>>>> Homemade crust, brushed with garlic-infused olive oil
>>>> About 1 ounce of provolone cheese, perhaps a bit more
>>>> A little grated Parmagiano-Reggiano (less than 1 ounce)
>>>> Diced tomatoes that were salted and drained of excess liquid
>>>>
>>>> After it comes out of the oven I sprinkle it with minced parsley
>>>> and basil.
>>>>
>>>> This makes two servings for me.
>>> For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.
>> On This Rock we call those "hen parties" -
>
> Outside of the area, they're called men-are-pigs parties.
>

Yoose close enuff to invite Popeye to entertain yoose wimmens!

On Saturday, May 15, 2021 at 3:47:00 PM UTC-4, Cindy Hamilton wrote:
> On Saturday, May 15, 2021 at 3:31:24 PM UTC-4, bruce bowser wrote:
> > On Saturday, May 15, 2021 at 4:43:45 AM UTC-4, Cindy Hamilton wrote:
> > > On Friday, May 14, 2021 at 7:25:39 PM UTC-4, bruce bowser wrote:
> > > > On Friday, May 14, 2021 at 1:21:26 PM UTC-4, Cindy Hamilton wrote:
> > > > > On Friday, May 14, 2021 at 1:01:19 PM UTC-4, dsi1 wrote:
> > > > >
> > > > > > Mostly it's a pizza designed for a particular combination of colors rather than anything really tasty. A Hawaiian flag colored pizza would have mozzarella, tomatoes, and Berry Blue Jell-O. I've made a red, white, and green pizza. I don't have any basil so I used spinach. I didn't have any mozzarella either so I used Parmesan or some other cheese of that ilk.
> > > > > >
> > > > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > > > >
> > > > > > https://photos.app.goo.gl/3HoWan7aEoJkk8uUA
> > > > > "Really tasty" depends on the diner. When I make pizza, I don't use tomato
> > > > > sauce and I don't cover the whole thing with cheese.
> > > > >
> > > > > Homemade crust, brushed with garlic-infused olive oil
> > > > > About 1 ounce of provolone cheese, perhaps a bit more
> > > > > A little grated Parmagiano-Reggiano (less than 1 ounce)
> > > > > Diced tomatoes that were salted and drained of excess liquid
> > > > >
> > > > > After it comes out of the oven I sprinkle it with minced parsley
> > > > > and basil.
> > > > >
> > > > > This makes two servings for me.
> > > > For someone as "mouthy" as you. I'd think you'd have a whole crowd of people over all day. Here where I am, near Connecticut. that's all that housewives do is have bridge parties. They have big crowds over to the house almost constantly.
> > > I have a job as a computer programmer.
> > So, there are mouthy computer programmers. Here n the tri-state area and in southern California, everyone is mouthy, including the computer programmers.
> Bruce, honey. I haven't begun to be mouthy. What you see here is me
> exercising reasonable restraint.

You mentioned "being mouthy" like it was something bad. People in the tri-state and southern California areas don't quite understand anything bad about it. Unless beign mouthy means that you can't keep secrets, maybe.