| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#1
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| Hello everyone. I have been busy with the summer garden and chores. I hope everyone is great, and that George has checked in too. I will be checking in more now that fall is here, and wow, it is beautiful in the Sierras! Robert (Acoma).
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#2
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| Glad to see you back. I'd wondered where you were. How's the oven?
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#3
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| Hey, look who's back! Glad to hear from you. In your absence, your oven thread and photos have continued to provide a great amount of information (and inspiration). Thanks for taking the time to post during your build.
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#4
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| Welcome back Robert! ![]() Have you honed your cooking skills? Dave
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#5
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| Thank you so much. I am glad to be back in a more limited role. I have learned to use 70% less hardwood with pizzas then in the beginning. I have learned new methods for foods, retained heat, and more sharing of my skill to others. I missed you all ![]() Robert
__________________ An excellent pizza is shared with the ones you love! Acoma's Tuscan: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#6
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| Hey Robert, Great to hear from you. It sounds like you've had a busy, productive and happy summer. Good for you. Autumn is here, there is chill in the air and you can start thinking about roasts and grills -- and there is always Thanksgiving. James
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#7
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| Welcome back Robert! I haven't been around much myself but I have been wondering about you and yours. Hope all is well. dusty |
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#8
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| Yay, dusty and Acoma are back!! Good to hear from you both!....all we need now is for George to pop up again.
__________________ "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended) To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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