"Jim24242" wrote in message
...
GC Boater wrote:
“We had the Hatteras for two years. Last year, out of the cold clear,
a broker approached me with an offer to buy. Our continued Florida
lifestyle was somewhat up in the air, because the two breadwinners
hereabouts were about to be offered long-term but temporary
assignments they could not refuse in the Washington, D.C., area. So,
after being romanced a little, we sold the Hatt for almost precisely
what we paid for it. Not bad, after two full years of use. And I mean
full years. So, we didn't "make" any money off the Hatt, but we didn't
lose any either. The proceeds were prudently invested.”

I'm glad it worked out, at least for one of the breadwinners. The other
bread winner went on to star in the Pillsbury commercials. You might
recognize him. Someone pokes their finger in his belly and he giggles.


Pauleys report, nice thin crust, green peppers, onions and mushrooms. the
GP, O and M were chopped way to fine. It was actually hard to distinguish
one from the other. Again I'll lay blame on the cheese, the crust except
for the very edges was quite soggy.

The taste was bland which was helped somewhat with salt. As far as the
Florida pizza I've sampled it's probably as good and any. Still longing for
my friends pizza in Chicago.

D.Duck wrote:
"Jim24242" wrote in message
...
GC Boater wrote:
“We had the Hatteras for two years. Last year, out of the cold clear,
a broker approached me with an offer to buy. Our continued Florida
lifestyle was somewhat up in the air, because the two breadwinners
hereabouts were about to be offered long-term but temporary
assignments they could not refuse in the Washington, D.C., area. So,
after being romanced a little, we sold the Hatt for almost precisely
what we paid for it. Not bad, after two full years of use. And I mean
full years. So, we didn't "make" any money off the Hatt, but we didn't
lose any either. The proceeds were prudently invested.”

I'm glad it worked out, at least for one of the breadwinners. The other
bread winner went on to star in the Pillsbury commercials. You might
recognize him. Someone pokes their finger in his belly and he giggles.


Pauleys report, nice thin crust, green peppers, onions and mushrooms. the
GP, O and M were chopped way to fine. It was actually hard to distinguish
one from the other. Again I'll lay blame on the cheese, the crust except
for the very edges was quite soggy.

The taste was bland which was helped somewhat with salt. As far as the
Florida pizza I've sampled it's probably as good and any. Still longing for
my friends pizza in Chicago.


Sorry you were disappointed.
I like my crust crisp too. Don't know what happened to yours.

"Jim24242" wrote in message
...
D.Duck wrote:
"Jim24242" wrote in message
...
GC Boater wrote:
“We had the Hatteras for two years. Last year, out of the cold clear,
a broker approached me with an offer to buy. Our continued Florida
lifestyle was somewhat up in the air, because the two breadwinners
hereabouts were about to be offered long-term but temporary
assignments they could not refuse in the Washington, D.C., area. So,
after being romanced a little, we sold the Hatt for almost precisely
what we paid for it. Not bad, after two full years of use. And I mean
full years. So, we didn't "make" any money off the Hatt, but we didn't
lose any either. The proceeds were prudently invested.”

I'm glad it worked out, at least for one of the breadwinners. The other
bread winner went on to star in the Pillsbury commercials. You might
recognize him. Someone pokes their finger in his belly and he giggles.


Pauleys report, nice thin crust, green peppers, onions and mushrooms. the
GP, O and M were chopped way to fine. It was actually hard to distinguish
one from the other. Again I'll lay blame on the cheese, the crust except
for the very edges was quite soggy.

The taste was bland which was helped somewhat with salt. As far as the
Florida pizza I've sampled it's probably as good and any. Still longing
for my friends pizza in Chicago.

Sorry you were disappointed.
I like my crust crisp too. Don't know what happened to yours.


Another thing I notice down here is that the cheese is never browned. Up in
Chicago the cheese browned. Maybe they just don't bake as long.