>Andy wrote:
>> Lynn from Fargo wrote
>>
>>
>>> Last night I ordered a pizza for delivery from my favorite place.
>>> They're always great, but sloooooooooooow . It took an hour and when
>>> it got here it was a little soggy. Fortunately I had put my well
>>> broken-in pizza stone in a 450 degree oven. The blistering hot stone
>>> came out of the oven. The pizza was slipped on the stone. By the
>>> time I had the plate, fork, large glass of cold milk on the table and
>>> the pizza cut, the crust was crisp on the bottom and the cheese was
>>> melty. This pizza stone started out light tan about 16 years ago.
>>> Now it's black black black and no stick. Life is good.
>>> Lynn in Fargo
>>> can eat pizza if the crust is crisp and thin and the mushrooms are not
>>> too big
>>>
>>
>>
>> Lynn,
>>
>> There are probably a handful of decent pizza parlors in and around town
>> but like you I'm always wary to turn on the oven so it might be able to
>> rescue of a limp pizza.
>>
>> Over time, I've learned that the more toppings, the limper (is that a
>> word?) the pizza!
>>
>> I'd probably be better served by splitting the toppings between two
>> smaller pizzas and just "deal with it!"
>>
>> Best,
>>
>> Andy
>

Tonight's dinner was a lovely chef's salad:
http://i33.tinypic.com/15hobk2.jpg

Romaine lettuce
Bok Choy
Celery
Carrot
Red Bell Pepper
Cucumber
Garbanzo Beans
Tomatoes
Craisins
Sliced Fried Pork
Red Wine Vinegar-EVOO-Herbs/Spices