[DWJ] Re: Pizza toppings
pandinac at ucc.gu.uwa.edu.au
Thu Jul 27 10:15:52 EDT 2006
On Thu, 27 Jul 2006, Roger Burton West wrote:
> Personally I'll stick with the sei agli pizza I make from time to
> time: garlic salt in the pizza-dough, fresh garlic, garlic
> professionally pickled, garlic pickled by me, smoked garlic, and
> garlic sausage.
Are vampires much of a problem in your neck of the woods?
"Hold fast to the one noble thing."
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