zenexistence

Please understand I hate both of above people equally, I just found the comic delivery amusing.

These are the plans for my weekend, in no particular order, fashion or importance. Ready? GO!!





I kind of got a start on that sleep thing, though:

I have a new man-crush. That's right, a bro-mance. It's with Anthony Mangieri, owner and operator of Una Pizza Napoletana in San Fran.
Who?
This dude:
He's this purist fella, originally from Jersey, who started a bakery there after a trip to Italy to learn about his family heritage. Upon return he opened a bakery. He later decided to open a pizzeria in Brooklyn, NY and commuted and hour every day from NJ for the first two years and slept in a rest stop on the way home. Kinda bold move in my book, overall, "Hey, let's move to a place where people are total assholes about their pizza and then just make MY kind of pizza."
But he did.
And he flourished.
So much so that he sold the business in New York and relocated to San Francisco to open a new pizzeria.
Now, I hate California with the power of three fiery suns (one's a dwarf star, actually) but I do have a soft spot in my heart for San Francisco, so it's quite possible that this bro-mance could work.
Plus I love pizza.
Mad love.
Like, love-so-much-I'd-marry-it-and-consummate-with-it-right-in-front-of-its-mother love.
Oh, did I mention the dudes an avid mountain biker, and a singlespeed mountain biker at that?
That's the purist thing I appreciate so much.
Dude only rides singlespeeds.
So good.
He makes about 500 pizzas a week, so about 2,000 in a month. By himself. On purpose. That we they are literally his creations. He makes them in a beehive-shaped Stefano Ferrara oven with "A.D. 2010 on the side, made in Naples. Made in Naples, I said.
All the dough is naturally leavened.
He only offers five different choices:
Marinara: San Marzano tomatoes, oregano, garlic, basil, sea salt, extra-virgin olive oil and no cheese
Margherita: San Marzano tomatoes, buffalo mozzarella from Naples, extra-virgin olive oil, basil, sea salt
Bianca: buffalo mozzarella, extra-virgin olive oil, garlic, basil, sea salt; no tomatoes, just white
Filetti: fresh cherry tomatoes, buffalo mozzarella, garlic, extra-virgin olive oil, basil, sea salt, fresh tomatoes, no sauce
and, last but definitely not least
Ilaria, named after his wife: smoked mozzarella, fresh cherry tomatoes, arugula, extra-virgin olive oil, sea salt, fresh tomatoes, no sauce.
Mangieri only works Wednesday through Saturday, 5pm until the dough runs out.
He works by himself, baking three pies at a time.
"I dont want to sound like a jerk, but everything I do is for my satisfaction only, not others.
And, goddamnit, that's the way it should be.

You can bet your sweet ass I'm making a pilgrimage to San Francisco in the near future, THAT'S how much I love pizza.

Okay, here's what you come here for; the stupidity:

and, so true


Off to work!

Eye<3ewe,
Scotty

PS -