Jeez, mate, nightmare... Hope you're ok.
Your wee niece says she'll come up to tuck you in later and kiss it better!:kiss:;)
Marco.
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Cheers, Adam. Yup, CG always hits the spot, especially well-chilled on a hot summer's day! We're fortunate to have a superb Portuguese deli in the centre of Wrexham, which sells all manner of goodies that they import from Portugal.
However, the wine, both red and white, and port selection is to die for!:)
Marco.
Had a Co-op wood fired 'Salami Diavola' pizza the other day - simply to 'christen' my new pizza cutter. ;)
https://www.dikes-direct.co.uk/super...colour_FFF.jpg
Washed down with a 2016 Château La Gorre, Médoc, Cru Bourgeois
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Cabernet Sauvignon, Merlot and Petit Verdot. 14% ABV
I quite like those Co op wood fired pizza, not too "doughy" (and they quite often have an "offer" on them). I always put a few Jalapeños on them.
Glad to hear it. The princess was upset that her uncle Granty had fallen!
Marco.
Me too (nice one, Barry), mainly because the base is decent, which is what proper pizza is [almost all] about. If the base hasn't been wood-fired, then it's not a pizza!
However, what I prefer to do is buy the Margherita version of the same, minus most of the toppings, and replace them with better quality ones, especially the salami (even better using Parma ham), which instead I get freshly sliced from the Deli, then put my own chillies and stuff, plus black olives on top, and the results are much better.
You get the best of both worlds that way: good base and top-notch toppings!:cool:
Marco.