I'll get da sponge made up fer it tonight, sourdough French/Eye-tallian bread is a specalty of mine. A'll saute some crushed garlic in a buch a olive oil and strain the chucks out, we can spread that on slice and I got some of dat stinky hard cheese down in the cellar, we can grate it fer the top and broil it a bit.
If ya need some olive oil, get it out of the barrel in the cellar, don't get it out of the tank in the barn. That ain't olive oil, it's castor oil, and Trinity ate all that stuff I fried in it last night, he's passed out in the yard right now, so lock the door when you go to bed or we'll have a mess in the mornin'.
We'll have German Sat night. can you whip me up an apple studel for then?