13 Replies

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  Wow. I could do that every day!

  
  Michelle | November 12, 2008 2:26 AM
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  i SO said it wouldnt be enough for BOTH nemu and anpan.

  
  james | November 12, 2008 12:18 PM
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  Work's a drag on this ho-hum day and I swear good food and good company.

  
  Kitty | November 12, 2008 3:39 PM
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  Work's a drag on this ho-hum day and I swear I need good food and good company. :(

  
  Kitty | November 12, 2008 3:40 PM
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  Really beautiful!

  
  eric orchard | November 12, 2008 3:47 PM
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  beautiful color choices. great strip! i think i may just have to hit the local pinkberry on the way home from work, tonight. :)

  
  jefbot | November 12, 2008 4:00 PM
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  all the leaves are gone up here in canadaland. D:

  will the gang ever experience snow?

  
  chris | November 13, 2008 5:54 AM
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  Hmm..pizza fro-yo..wonder how popular that'd be?

  
  Zerofox Kitsune | November 13, 2008 3:32 PM
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  What's a ho-hum day?

  
  Michelle | November 13, 2008 3:39 PM
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  Michelle: A "ho-hum" day is one of those boring, bleah days. ^^

  Chris: As for snow, I'm not sure... since I've only seen snow a few times in my lifetime. XD;;

  
  kitsy | November 13, 2008 6:18 PM
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  Closes Fro-Yo Place I found is in New York. Think after the snow and icy cold weather is done, it's going to be Road Trip time.

  
  Lollie Kins | November 14, 2008 1:15 AM
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  Yes, too bad there's no pizza fro-yo...

  
  Cherry | November 26, 2008 5:43 PM
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  Pizza Fro-Yo doesn't sound impossible, just difficult. You'd have to make it deep dish.

  Make the base like you would a waffle cone, but in the shape of a deep-dish pizza crust, about 1/2 to 1 inch deep. (You have to experiment to see how much fro-yo you can pile on before the cone can't hold it up.) Make the outer edge like you would for a stuffed-crust pizza, and fill with pudding, fro-yo, or whatever you can get to work. Careful: most people eat the crust last, and that's what they hold on to, so you don't want to put something in there that will melt before you get to it.

  Then put a layer of fro-yo down in the middle, at least 1/2 inch thick. Freeze until fro-yo is firm, then top with caramel or butterscotch for the "cheese". Sliced maraschino cherries for "pepperoni", chocolate chunks for "sausage", and whatever else you think of.

  Guaranteed to have you bouncing off the walls with the sugar rush, or you need to make a bigger one.

  
  by Grey Hare | July 28, 2010 4:53 PM