Slice of Bonci’s

(简体)（繁體) I assumed that by the time this post is published, the world has crossed into the year 2013.  So happy new year, guys.  I hope that against all odds, fireworks were blocked enjoyed, champagnes were spilled popped, strangers fought kissed, and resolutions dismissed fulfilled.  But truth be told, I am never one to celebrate the fact that another year has eloped with my remaining inventories of collagen, and as far as a new "symbolic reform" goes, I never understand why I have to wait for December.  Who's got time for that?  The hope of a new beginning must start now if not last minute, so it could get killed before noon the next day.  Last night I said "ENOUGH!"  to my thighs and tonight I have lychee gummies on my night stand.  Efficiency. So last month last year as I sank my teeth into the most amazing amazing crust - so unique that I don't even want to call it what it is which is "pizza" because it doesn't deserve the stereotypes - when the timing was so perfect for anyone to say "my new year's resolution is to make this at home!", I said "non sense!".  This crust is too good