a darn fine pizza

to all those out there who consider pizza hut to produce a "canned, processed" pizza .....step off.

we have employees who come in at 4-4:30 a.m. and make all the dough we'll use for the day FROM SCRATCH. and those of us who close the store (me or matt burns) can tell you that what dough isn't used is thrown away. throwing dough away is a time-consuming process. you gotta chuck the dough and then wash the pan and lid that contained it.

we have other employees who come in at 5-6 a.m. and chop vegetables up for the day...buckets of onions and green peppers, cucumbers, radishes, etc. they also mix up the sauces every morning (sauces that DO NOT start out in a can, thank you!). i've done this before. i like chopping vegetables at 6 a.m. it's about the only thing i'd get up at 6 a.m. for. that, or a friend's wedding. BUT NOTHING ELSE. as of yet.

more exotic pizza toppings and salad bar choices such as pineapples, puddings, and beets ARE found in cans, yes. i'm sure the vast majority of restaurants out there get a few of their ingredients from cans originally. we can't make EVERYTHING from scratch, fools.








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this is what one calls "looking a gift horse in the mouth," i believe. only it was a pizza, not a horse. and it's not the mouth, but the process. i didn't hear you complaining on those "free pizza thursdays." i even gave you extra cheese, man. and occasionally sides of sauce or suckers and mints. i feel so unappreciated!

(i said the unappreciated thing to nate medders the other day when i lovingly bussed a table for him, and he said "well, if we're going to be using words like THAT, you know what i have to say?! i APPRECIATE you, susan." .................................i should give him more points for that.)