Snacking recently on a selection of gourmet pizzas whilst admiring one of the most breathtaking views in Hogsback, it struck me that recording the development of the humble delicacy in our midst may be apt. These were produced by Nadia and Morgan in a fantastic contraption fashioned from what is nowadays politely termed a 3 legged pot. Starways have a marvellous handcrafted COB affair and it may be hoped they have some stories to tell of its making and service in the quest to produce pizza for theatre-goers enraptured and enravened. Most may think that Nena's were the first to provide the Italianate repast to self-catering visitors, hikers and locals alike. In fact they were not. They merely did it in a socially acceptable manner.
The original Hogsback pizza-making endeavour deserves mention, lest auld acquaintance be forgot. Who among us in residence at the time, does not smile at the memory? The original cob concept, much "improved" by internet research resulted in a hybrid "leaning Tower of Pizza" remarkable for the fissures which adorned it; those and other apparent "faults" knowledgeably explained away by the aforementioned research that spawned its existence. Pressed nonetheless into service, the thing surprised us all by proving capable of spewing out very tasty meals with its Creator at the helm, paddle in hand, peddling Pizza. That in itself being miraculous, the cost of a pizza was soon outweighed by the entertainment value, aided and abetted by the quantity of "Chateau-Boite" imbibed by Chef, waiter and victim alike. Too many wines never spoiled this Cook.
On days expected to be quiet, which suddenly became busy, Norman, who lived across the street, would be summoned to waitron-and/or Bard duty by the earth-shattering blast of a Not-for-sale-to-the-public firework, ignited by the Pyrotechnician-cum-Maitre-D. He'd come shuffling in with his guitar over his shoulder, often a doobie or two down and ready to serve in both capacities. Monkeys would scatter and all housebreakings in progress within earshot would cease immediately. Pizza production was in full swing and all of Hogsback would know it.
Patrons were never assured of being readily able to identify all ingredients in the resulting offerings, nor of any of it bearing any relation to their expectations or even their orders. Some were delighted by the quick service, happily tucking into meals ordered hours ago by the next-table unfortunates...customers all looked the same in the darkened "dining room" rented from old Bob Hoskyn. The romantic ambience disguised the mushrooms sprouting from the ancient carpets. It could and did happen that pizzas delivered with too much gusto, simply slid off the other end of the table and the whole process would perforce begin anew. A later pizza was always more artistically constructed. Terry of course would argue that this is all entirely exaggerated and hasten to defend his memorable renditions in colourful expletives. However, these experiences remain embedded as described. To this day and as a result pizza and laughter are entwined.
Ingrid
The original Hogsback pizza-making endeavour deserves mention, lest auld acquaintance be forgot. Who among us in residence at the time, does not smile at the memory? The original cob concept, much "improved" by internet research resulted in a hybrid "leaning Tower of Pizza" remarkable for the fissures which adorned it; those and other apparent "faults" knowledgeably explained away by the aforementioned research that spawned its existence. Pressed nonetheless into service, the thing surprised us all by proving capable of spewing out very tasty meals with its Creator at the helm, paddle in hand, peddling Pizza. That in itself being miraculous, the cost of a pizza was soon outweighed by the entertainment value, aided and abetted by the quantity of "Chateau-Boite" imbibed by Chef, waiter and victim alike. Too many wines never spoiled this Cook.
On days expected to be quiet, which suddenly became busy, Norman, who lived across the street, would be summoned to waitron-and/or Bard duty by the earth-shattering blast of a Not-for-sale-to-the-public firework, ignited by the Pyrotechnician-cum-Maitre-D. He'd come shuffling in with his guitar over his shoulder, often a doobie or two down and ready to serve in both capacities. Monkeys would scatter and all housebreakings in progress within earshot would cease immediately. Pizza production was in full swing and all of Hogsback would know it.
Patrons were never assured of being readily able to identify all ingredients in the resulting offerings, nor of any of it bearing any relation to their expectations or even their orders. Some were delighted by the quick service, happily tucking into meals ordered hours ago by the next-table unfortunates...customers all looked the same in the darkened "dining room" rented from old Bob Hoskyn. The romantic ambience disguised the mushrooms sprouting from the ancient carpets. It could and did happen that pizzas delivered with too much gusto, simply slid off the other end of the table and the whole process would perforce begin anew. A later pizza was always more artistically constructed. Terry of course would argue that this is all entirely exaggerated and hasten to defend his memorable renditions in colourful expletives. However, these experiences remain embedded as described. To this day and as a result pizza and laughter are entwined.
Ingrid
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