How A Slice Of The Ppp Made My Slice Of The Pie Pizzeria Whole Again
Pizza, it is one of the most beloved foods universally. From a quick slice at lunch to a cozy dinner option for a night in or a delightful sit-down meal pizza brings people together and is one of the ultimate comfort foods. For Randy Borton, owner of My Slice Of The Pie Pizzeria in Phoenix, his love for pizza went beyond a meal. Having worked in the restaurant industry since he was 16 years old, Randy knew the businesss ins and outs and quickly knew it was his calling.
From busser to waiter, Randy worked his way through the ranks and eventually obtained a managerial position with a local taco restaurant. During his time there, his passion for the Industry grew further. This quickly changed as the once-beloved taco shop was sold as a franchise operation. The changes that came with the corporate restaurant environment became difficult and frustrating for Randy. This moment marked a pivotal point in his career.
In 2015, after going out for a slice of his favorite pizza, he arrived at a closed shop. He went back several times after only to find the shop had closed for good. This sparked an idea to open up his own pizzeria. After pursuing the location to no avail, Randy was about to give up until he received the call that would put his dream into motion. His realtor had found a great location that would be ideal for My Slice of The Pie.
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My Slice of Pie came in with thoughtful designs that completely got our company values, mission, and our target market and in no time our website was done, and ready to accept donations! – Kelly F
Best Of The Season Berry Piepay De Las Mejores Moras De Temporada
For brushing: 1 egg or 1 tbsp milk mixed with ½ tsp sugar Filling
¼ cup cornstarch 4 cups fresh berries ½ cup water2 tbsp unsalted butter1 tsp pure vanilla extract
For pie crust: Mix flour and baking powder cut butter in the flour mix with a wooden spatula, then rub with fingers until a sandy texture is reached. Make an opening in the centre, place egg and sugar there and mix, then incorporate everything into a soft dough. Roll and place on a 9-inch pie mold. Wrap dough around the rim of the mold and press with fingers or a fork, to avoid shrinkage during baking, and either use baking beads or prick the bottom and sides of the dough with a fork. Brush around edge with egg or milk/sugar mix. Bake at 350°F for approximately 25 minutes, until golden brown and crispy. Let cool before adding filling.
For the filling: Combine sugar, cornstarch, 2 cups of the berries and water in a pot. Bring to boil, then reduce to medium heat and stir until mix thickens and turns clear, about 5 minutes. Mix in the butter, vanilla and the rest of the berries, reserving a few of the best looking for decoration. Remove from heat and let stand for 15-20 minutes pour in baked pie crust and refrigerate for at least one hour. Decorate with reserved berries:
My Slice Of The Piebridging The Gap Between A Hungry College Student And A Poet Laureate
My passion for poetry is surpassed only by my passion for pizza, so I suppose it should come as no surprise that while reading American Sonnet, a poem not just by Billy Collins, but by past Poet Laureate of the United States Billy Collins, I was distracted by these lines:
A slice of this place, a length of white beach, a piazza or carved spires of a cathedral …
The poem is about love, longing and postcards as a vehicle for compressed and compartmentalized language. I had the audacity to write to Billy Collins and ask if, when he wrote a slice of a piazza, five words on top of each other, he intended for the reader think about a slice of pizza.
I wouldnt have written to him if I hadnt been urged to by Professor of Humanities Ann Page Stecker, my instructor for Studies in Literary Theory. When I asked the pizza question in class and she told me to go to the source, I figured what the heck. A postage stamp, like a postcard, costs a couple of quarters. I hastily wrote a letter, signed it MN and dropped it off in the mailroom.
I forgot about it for a week or two.
And then a white envelope appeared in my mailbox. It was postmarked from Orlando, Fla, and my name was scribbled on the front. It bore an Elvis Stamp and BC was the return address.
Matthew Nosal 17 is an English major from Manchester, N.H.
A Heaping Slice Of Humble Pie
This is quite possibly my roommates favorite story about my youth. In high school, there was a guy who loved to argue. Hed argue about anything, and he was never wrong. In his eyes. He was my friend, despite the massive headaches he gave me, and he stayed my friend for a long time. One thing that never changed was his insistence that he was always right, despite the evidence against his point. It should come as no surprise that he grew up to be a proud Republican who I can no longer talk to.
One day, Im pretty sure this was senior year, he came to the group of nerds and misfits in the Gifted And Talented Education program, and he told us that we were pronouncing manicotti wrong this whole time. It wasnt man-ih-COHT-ee, it was man-ih-CUHT. Hed know because he was Italian. This was, in my opinion, the stupidest thing Id heard in quite some time. None of the nerds and misfits were swayed by his argument, and we all had to endure it whenever the word manicotti came up and he corrected us. He was ready to die on this hill.
Also, Nicole and I pronounce it man-ih-CUHT now because thats how much we love a good story.
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Why My Slice Of Pie
We help entrepreneurs and side-gig owners thrive with fresh and modern business website designs. Theres nothing we love more than your sweet success, thats why we offer a monthly maintenance system to help you focus on scaling while we speak code so you dont have to.
We’ve been around the block once or twice we know what sticks and what slips. From SEO to DNS and every domain name in between, your website is more than an attractive visual on the outside, its a money-making machine.
My Slice Of The Pie Pizzeria
Welcome to My Slice of the Pie Pizzeria.We are a family-owned and -operated business that offers New York traditions fused with Mexican and Southwestern flavor. We have established a reputation for providing high-quality food, excellent customer service and speedy delivery to customers in the Arcadia area. We can promise satisfaction because all of our dishes are freshly prepared every day with premium ingredients.At My Slice of the Pie Pizzeria, we are where New York meets the Southwest. We also offer hand-tossed wings in any of our homemade sauces and a wide range of salads and sandwiches. Our fresh ingredients, handmade mozzarella, ‘secret recipe’ dough and pizza sauce make us stand out. Stop in today.
Are is the meatball topping gluten free?
Hello Olivia, Our meatballs have breadcrumbs so they are not gluten free. But please try any of our wing sauces. They are all gluten free.
Randy B., Business Owner
How is the pizza her they say it good?
The pizza is amazing. You won’t be disappointed.
Daniel D. View question details
Your trust is our top concern, so businesses can’t pay to alter or remove their reviews. Learn more.
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My Slice Of The Pie Pizzeria Menu Prices
Item – – The Supreme Being PizzaHouse made sauce, 4 cheese blend, mushroom, pepperoni, sausage, green bell pepper, red onion, black olive, fresh garlic, bacon and oregano. $14.99 Romaine lettuce, Roma tomato, cucumber, and red onion. $3.59 Romaine, housemade croutons, shaved Parmesan blend, grated Parmesan and Caesar dressing. $3.69 Spinach, Roma tomato, red onion, mushroom, bleu cheese crumble, bleu cheese dressing. $4.99 – – Against Pasta SaladRomaine lettuce, sliced red onion, cucumbers, black olives, green bell pepper, roasted artichoke, provolone, salami and Italian dressing. $5.29 – – Rise Like a Phoenix SaladRomaine lettuce, spinach, roasted corn, red onion, Roma tomato, diced green chili, cherry pepper, mozzarella and cotija cheese, green chili cucumber ranch. $4.99 Roma tomato, spinach, fire roasted artichoke, roasted red pepper, red onion, Italian dressing. $5.99 Homemade meatballs, marinara and provolone. $6.99 Mozzarella, Schreiner’s chorizo, grilled chicken, southwest sauce, diced green chili and corn. $7.49 Salami, pepperoni, ham, provolone, roasted red pepper, peppercini, red onion and Italian dressing. $6.99 Mozzarella, grilled chicken, southwest sauce, diced green chili. $6.99 Standart Wings $6.49 – – Elote FlatbreadRoasted jalapeno, garlic olive oil, minced garlic, mayo, white sweet corn, Cotija cheese, Tajin seasoning, spiced crema. $6.99 – – Traditional NY Style Pizza $9.99 Traditional NY Style Pizza Slice $2.19
My Slice Of The Pie A Long Build Towards A Small Farm
Originally Posted by Crisbee1 Mountain home has forced air heating, air handler with 2 heat strips each on it’s own 60 amp breaker in a stand up 12×12 attic space. Ground mount a/c compressor and a roof mount mastercool swamper. The heat strips flat get with it, I have one of them shut off, just one can keep 1200 sq ft toasty warm, 2×6, on a slab, lots of insulation. We have been without power for 4 days at a time, Honda 3000w generator runs everything I need. pellet stove noworky without electricity, I have a basic Osburn wood stove. Wood is a pain in the ass. I burn 3-4 cords a year, I cut 2 and buy 1 or 2 depending on the deal, typically $250 a cord for split juniper delivered, not stacked. I cut by myself and usually it takes me all day to get half a cord so 4 days of cutting. $20 for a permit from the FS for 2 cords, set up with a tag system down to the time and date of harvest, get caught cheating it’s a federal ticket, if you are not a Dick LEO might tell you to drop your load behind the FS office and don’t let me catch you again. By the time you actually put that piece of wood into the wood stove you have picked it up 10 fucking times. Fill woodstove before bed, set heat at 66*, heat will come on 2 or 3 in the wee hours of the morning, get up bump heat to 68*, empty stove ash, build fire, modulate fire to maintain 72*, repeat. This morning
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Review Of My Slice Of Pie
Friendly efficient service and delicious food, just as well we booked as it was full. It was noisy with a concrete floor but well worth a visit.
1 – 5 of 81 reviews
We took a group of senior citizens here for lunch and everyone was very happy with their meal. Can I make two suggestions: 1. Please ask the customer if they want their scones heated or NOT! My were served hot, and I couldnt eat them as the cream would have melted so had to take them home . 2. have more varieties of cold drinks available……full strength coke, lemonade, water and fruit juice were the ony options for cold drinks that I could see in the fridge.
Good coffee, friendly service. Couldn’t resist offer of fruity pies and dessert dish even though we were on the way to lunch further on.Will be back for sure.
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DANIELLE LAFLEURCreative Manager | Founder
Danielle has over 30 years in . She is the owner of Gray Lux, Inc. She understands the real needs a small businesses has in creating value online and in-person with their clients.
She is dedicated to creating successes for her team and her clients.
Danielle has helped hundreds of small businesses maximize extra revenue streams, and has created a process for extracting an ROI from an ROE in training and development which is currently being used in over 100+ corporations.
Education:Degrees: Marketing, Business, Technology & Information Management.Certifications: Six Sigma, Lean Management, Fix This Next, CCNA, CCNP, MCSE, Web Design, and NLP.
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