We thought it was safe over here.
I know we're all getting these telephone calls and I understand the public would like something done. But I personally would like things to settle down before we . . . start monkeying around with something that we don't understand the long-range consequences.
I absolutely believe that an audit is warranted 20 years is too long, ... There have been a lot of allegations about this board, but the key word is 'allegations.' We need to, hopefully through an audit, see if the allegations have any merit. I'm not necessarily digging for any unethical behavior, but after 20 years, I think we should take a look.
My personal feeling is weaare not going to see the price of oil and the price at the pump go down for a long time, ... I just donaat think itaas sound public policy in the times we live in now. Iaad rather have a bank account so if something hits us and hits us hard, we have got a fund.
I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or other breads . . . I just mix up a little extra, package the dough in onepound lots, and freeze it right alongside my other ingredients. Thenaawhen pizza day rolls aroundaaall I have to do is go to the freezer and select one container of crust, one sauce, one sausage, and one cheese . . . thaw everything . . . roll out the dough and spread on the sauce, sausage, and cheese . . . bake my creation at 450F for about 15 minutes or until the cheese is slightly browned . . . and 'serve 'er up' to a hungry family of four.
So I decided to make my own pizza sauce from my own homegrown produce during the following canning season, ... It took a bit of experimenting to come up with just the right amount of all the ingredients . . . but I finally hit upon a blend that the folks around here seem to relish. The secret is the herbs Don't be afraid to put more of 'em in than you think you shouldl That's what gives my sauce its hearty flavor and character.
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