Got to meet another board member

[smokeywolf]

Winelover and his lovely bride treated us more like family than visitors.
Mrs. smokeywolf has I think, fallen in love with the Mountain Home area.
Mother-in-law was awe-struck with the Winelover palace.
Youngest son commented that, I have some very nice friends.
Timber, the wol-amute, wanted to get to know Bella (in the biblical sense). She let him know she was not that kind of girl.

 

[Winelover]

Introduced the Smokeywolf clan to Papa Murphy's "Take and Bake" pizza. The Herb Chicken Mediterranean ( chicken, spinach, sun-dried tomatoes, Feta cheese, olive oil & garlic sauce) was a hit. Of course, Rick had to have his All Meat pizza.

Cindy managed to snap a few photos, just for you, Brad.



The Smokeywolf clan: RJ, Kevin, Miho, and MIL (whose name escapes me as well as the pronunciation)








RJ and his youngest son, Kevin.

 

[freebullet]

Hmm, I wonder if Rick likes to share. His sounds more of my style.

 

[Rick]

Nothing left, there was only 1/2 of a family size of the real pizza. Not to sure what the other 1 1/2 was.

 

[smokeywolf]

That herb, chicken, sun dried tomato, feta, garlic-olive oil pizza may not have been traditional, but was absolutely delicious!

 

[Ian]

Smokey, did you ever find any decent Tex-Mex in SA? I wish you'd have called me while in K-ville, there are three excellent little "dives" all within a mile or two of where you stayed that serve the Jalisco-Tex style of food and are some of the best around.

 

[smokeywolf]

Nope!
We ended up getting some fake Mexican food from some hoitie-toitie place in a "upscale" mall.
Good, but little resemblance to Mex.

In a KOA now, grilling veggies and pork tenderloins over hickory wood.

 

[fiver]

I remember a little place just off base in SA that you practically had to speak Spanish to get food at.
but you learned it real quick after eating there.

 

[Pistolero]

Looks like a good time was had by all.

Best wishes on the escape from my home state, long ago abandoned.

Bill

 

[Rick]

That herb, chicken, sun dried tomato, feta, garlic-olive oil pizza may not have been traditional, but was absolutely delicious!

After the great escape you can have all of those (pizza's??) covered in green leaf's that you want. As for me I'll pass on the leaf's and stick with 5 different meats. Double cheese is always a nice bonus. Rick is a carnivore.
.

 

[Brad]

Rick, it is a pizza, not a salad. Make mine pepperoni any day. No veggies, no fungus.

 

[fiver]

I'm a pile it on Pizza guy.
tomato's, pickles, anchovy's, more cheese, bacon, onions, the more the better, and an extra crust on top is a nice bonus.
no thin-N-crispy crusts with 2 globs of cheese, a sprig of grass or a leaf, and some olive oil here.

 

[Pistolero]

As long as you don't have Hawiian Pizza, I am OK with any of them. Just can't abide
pineapple on a pizza, seems somehow wrong at a fundamental level. But folks like it.

If you ever get to Napoli, go down by the bay and try a real Neapolitan pizza, nothing
like an American pizza, but a good meal, too.

Bill

 

[Rally Hess]

Rick,
Until this post, I had it in my head that you lived in West Virginia, for some reason. I was just down to Arkadelphia for a trappers convention, then to KC to visit my daughter, then Branson to visit my SIL and then to another convention in Manchester, Iowa. I'd ordered three sizer dies for my Star sizer from Lathesmith, and drove fairly close to his place on the trip also. Small world.

Bill,
Are those pizza's in Napoli like an American pizza folded in half? We used to have a pizza joint in Zweibrucken, Germany that claims they were the original pizza.

 

[Winelover]

I happen to like all kinds of pizza toppings, even pineapple. After all, variety is the spice of life.

 

[Rick]

BTW RJ. I forgot to ask you on Friday, when you left John's place on Thursday it was 5 o'clock and right in the middle of rush hour, hope ya got back ok?

 

[Pistolero]

No, the real Napoli pizza is a bread crust, which puffs a bit as cooked, slathered with olive oil and
with the topping put directly on the crust -- red sauce only on a "Margerita" version. A "fungi" pizza,
has slices of mushrooms, only, a light sprinkling of parmesan, some oregano. A pepperoni,
will have only pepperoni, olive oil, touch of parmesan, oregano. Cooked very rapidly in
extremely hot brick, open ovens. Again, key thing is minimal topping, zero red sauce except
on a margerita. Think world's best bread with oil, topping, spices. Whole different thing, but
really good - the crust is the key. You can add two or three toppings. so fungi, pepperoni,
octopus, or a few other things. Very sparse by American standards, but lighter and GOOD.

Bill

 

[Winelover]

Limited toppings......can get that at Papa John's, Little Caesar's & Domino's.

 

[waco]

Big fan of that Papa Murphy's! I have one less than a mile from me!

 

[smokeywolf]

Have to use the "stupid phone" to post, but,
Rick, rush hour was just terrible. Must have taken at least 25 minutes to get back to camp.
I remember it taking 3-1/2 HRS. one time to go the 46 miles from work to home.