patrick.net

Perc up, Mikey. This guy obviously didn't know that trouble was brewing. He winged it, crossed paths with the robbers and we don't know why. They played chicken and he was left holding the bag. Luckily, there was some pizza dna to follow and they caught the bad guys.

The robbers pulled a boner of a move, but it's not their fault - they were sauced.

Sorry but I don't have anything leftover. I know that sounds cold. However, this story proves that cheddars never prosper.

Had all the wordplay you can swallow, Mikey? Or are you chicken? I know that I'm working in a different medium - and you want a pizza me 'cause of it. Your problem is that you don't have enough bread to compete with the big boys and it causes a domino effect. You're doing this on the side and it shows.

I like you, you're hot and spicy. Sometimes your posts are crummy, but it's probably because you gotta come up with them in 30 minutes or less.

Your view is wop sided. Cheeses crust, I just want piece-ful coexistence. Oh, grate, oregano it all. eh? Well, your small medium is still at large and I don't really care for your delivery. But that's the yeast of your worries when you're on the rise. Yes, I mean it, olive it. It's the pits. Here's a tip: This is sage advice but it may only be parsley true, at least for this season.

Why don't you buy me some flours and make up for your peppery attitude? I can rise to this fight, at least to some degree, 'cause I'm a hot tomato.

But I've got no beef with you, Mikey. You've served up some food for thought, and with your checkered past I'm gonna give you another chance. You're not fired at this point, 'cause you're the special of the day.

Rise and dine. eh? Thanks for putting this on the table since it appears we're cut from the same cloth, but why should I wait and get thrown under the bus? I won't be able to get a leg up that way. It's like a knife in the back so what the fork is going on? Why spoon feed me? And where's the silver lining? And what purpose does it serve?
I'm seeing spots now so why keep dishing it out?
Sorry for this little spatula. I guess I need a napkin. Then I'll be able to raise the bar to get back in the mix.

I knead to know why you're mixing it up here. At this point I'm boiling mad. I'm a cute little dumpling (although on more than one occasion I've been referred to as a tart) who hates to have to eat my words, but they'd be tasty and low-cal.

I'm grateful to have a forum in which we can hash this all out. It can't all be gravy, and you've poached the best pizza references at this point. Trouble's been simmering between us for some time and the only thing left is to get toasted. We can lift our spirits and get pasta this. I've got a zest for life - no longer have a bun in the oven and am raring to roll.

Please have a measure of fairness, Mikey. We can reduce things to your level, and I won't mince words. I intend to clarify how I feel. How's this: You're a chowder head! You're acting like a total crepe, and you're trying to curry up support. I'm getting steamed, and something that you can take stock in is that I believe that I can whip you at your game.

Stick a fork in me - I'm done.

Motzerella you?
Well don't have a cow cause that cud be dangerous and it would be a hard lesson to loin. And asparagus the drama, please. A tomato with a pear like yours should know better than to wing it, if you seed what I mean, so don't get so juiced up about it. But I suppose you're wondering why I carrot all? Because I'm a meat head. But so what? It's curried me this far.
Actually, I really don't mind being embroiled in this food fight. I just came here to say Jello and pass the thyme. I want things to be ducky between us because I'm feeling down. I know that sounds Daffy but it's the quack in my armor.
I truly believe that we must sell the sizzle and stop chewing the fat. And we don't have to put a timer on it. That would be peachy. I feel it in the pit of my tummy.
A little mush never hurt, you know, because I don't want to stew in my own juice. Shucks, I bet this post ain't going over easy since the yokes are getting runny and watered down but please don't flip me off. I'm not a flash in the pan.
Oh, well. see ya ladle.

Now we're in a spat. I've givenoodles of puns, and you order up more? I've cooked up more than I though possible but you lap it up and beg for more. Your dogged pursuit of more puns leave me cross.

Let she who is without cinnamon cast the first scone.
No more plain vanilla puns or I'll go crackers. We're gonna get raw. We'll be putting on the Ritz to prove we're worth our salt so let's be cordial.
This is really going to dunk the crumpet in the teapot this time, as it always does when the chips are down.
Let's shake and bake, chickadee.

You're racking up points. But I've got degrees (350 of them) and intend to cool off for awhile. I've taken a powder on this one.

This is a recipe for disaster, puree and simple. Sure I'm racking up points--I'm on the lam. (in a nice way. of course)

You've got the chops for it, that's for sure. I'm impressed that you continue to get a leg up on me, and keep abreast of the subject. I'll bone in on this one and tell you that I'm taken aback at the way you've gotten under my skin. You're a gristly and seasoned opponent, and you've whipped this into a frenzy. I've had to work harder than I'm used to - cheese, it's making me bleu.

Cheese, don't be bleu. Why not visit one of my Thousand Islands to cheer up? And don't worry about dressing. A visit can work Miracles, especially if you bring a Whip. Mayo I suggest this so you can spread your wings? I hope you don't think I'm being too saucy. You might want to try it, at least for tartars. These are your salad days and it's time to turn over a new leaf so lettuce go for it while there's still time romaining. And don't worry if you're a little green. I have the nicest islands you ever slaw.

Just full of vim & vinegar, aren't ya? Olive it when you best me, and I'm fixin' to order up a can of whoopass on you about now. You'll be a newman.

I'm not buffaloed when you wing it. I'm heating up, not vegging out. However, things are getting a little crepey. But I still want to preserve this topic since I still have a shred of decency in this cheesy situation. I will do that in short order. I don't want to fall into silly grill talk.

You're not being knife to me! Awwwwww, forket it!

Cut me some slack, Jack! Chump don' want no help, chump don't GET da' help!

Knife guys finish last. Maybe because they live on the edge and want their bread buttered on both ends. Personally, I don't want to be kitchen flack for countering these posts because I'm en-tiled to something better since I'm not a pantry waist. By the way, this post is serrated PG. It's also a grind any way you slice it and it's a strain. I hope I don't get skewered so I'll scale back. Don't worry. Things will pan out. I don't want to get chafed. You know, I'd cut you some slack, Jack, but we're not in Monterey