Tag Archives: 🍕

Unlike those who enjoy Ohio Valley Style Pizza, art thieves have no taste.

Posted on by Standard Reply

Alright. You know I like Ohio Valley Style Pizza. You know I draw mazes. You know I sell mazes on stuff. I also occasionally dabble in other bad art & design work. One of those examples is my Ohio Valley Style Pizza T-shirt/sticker/whatever they wanna print it on at TeePublic & RedBubble. These people are worse than the people who make the PiTtsburGH StYLe pIzza is jUsT lunChABleS joke about Beto’s and DiCarlo’s.

Apparently, that caught the attention of art thieves around the world wide web. I used the Goog for trying to locate my Ohio Valley style T-shirt, and three from Printerval popped up… my art, but not my storefronts or name attached to them. Who TF is Printerval? This is maybe worse than the last time my art was stolen and the guy reached out afterward mad about me naming & shaming him. That’s some world-class jagoffery.

Google search results showing sponsored listings from Printerval selling stolen copies of the Ohio Valley-Style Pizza t-shirt design above the legitimate TeePublic result.

Three different dingleberries used my art in a store… or one scraping bot did? Who knows what triggered them? The maddening part of these ones was that they were offering to add a licensed design file for $2.99. I think I make about $2.50 on a T-shirt sale at TeePublic or RedBubble, even less on stuff like stickers or buttons. I don’t know off the top of my head because I don’t sell them often. 😂

I’m absolutely not complaining about that. I really don’t push the links, this is for fun, I’m not making a living off of it, & the stuff I do offer is weird and very niche. But all that being said, it’s still my art and any profit from sales should go to me after TP & RB take their massive cuts in exchange for doing all the work.

If SakuraArt, Mindyguw, & Kemarsporat2zl actually exist, they can all kiss my ass. Are people doing this, or is it all scripts & bots? I’m guessing even if I watermarked it, that could be easily removed… and paying to copyright an image that doesn’t sell seems to be a negative sum game.

If people worked as hard at creating as they do stealing, they might actually make better art than I do.

Oh yeah, the site said that there were currently 8 in carts. I hope that’s a sales pressure tactic and not real. I don’t think I have sold 8 T-shirts total. 🤣

Screenshot of a Printerval listing displaying absurd pressure tactics like 'In 8 carts' for a niche pizza t-shirt that has barely ever sold in real life.

I follow artist Ryan Conners (KilkennyCat Art) on Threads. She has dealt with art theft for quite some time. Sometimes it’s direct. Sometimes the art is changed. Sometimes it’s scrapers. Sometimes it’s actual damn physical stores. Check out her incredible cat art! I reached out for advice and she suggested the DMCA‘s to the websites & to follow-up with Cloudflare.

At any rate, I had Claude.ai help me draft a DMCA and look for more. It found one on ClickOneShirt where I was unsuccessful in finding any more myself. This one was unhinged in that it contained this copypasta-ish word salad that can only be an LLM-fueled fever dream:

It was a sweltering summer afternoon, the kind where the air hung thick enough to feel like you could almost drink it, and the thought of anything remotely warm made me want to crawl back into bed. But my stomach was rumbling something fierce, and the memory of my Grandma Betty’s cookouts, specifically her version of Rawdog the cheese and toppings Ohio Valley style shirt, danced in my head. It wasn’t really about the shirt, of course, but the meal that went along with it. Back then, we used to pile into her dusty station wagon and head over to the local butcher shop in anticipation.
Rawdog the cheese and toppings Ohio Valley style shirt: buy and enjoy this shirt

The butcher, a man named Mr. Henderson with a walrus mustache and perpetually stained apron, always greeted us with a hearty laugh. He knew Grandma Betty’s order by ass: thick-cut, juicy Italian sausages and an assortment of cheeses, the good stuff that melted like a dream. She was a stickler for quality, and the toppings were just as important. Onions, peppers, a jar of Mrs. Renfro’s ghost pepper salsa (that stuff burned, but man, was it good), and always, always, a mountain of shredded cheddar.

Back home, the process was almost a ritual. The sausages would sizzle on the grill, the smell alone enough to make your mouth water. Grandma, meanwhile, would be expertly slicing the hot dog buns, the kind with the squared ends. The real magic happened when the sausages were split and the cheese went in; it would bubble and blister like something out of a cartoon, just oozing perfection.

ClickOneShirt.com

Like. What? Seeing the words Grandma and Rawdog in the same sentence is unsettling to say the least. It doesn’t even make any sense. Why has this backstory been invented? More importantly: Did it work to sell T-shirts and should I add it to my listing?

This is some J. Peterman level shit. Is Eddie Sherman working at ClickOneShirt?

Bonkers, I tell you. Bonkers.

“He knew Grandma Betty’s order by ass: thick-cut, juicy Italian sausages and an assortment of cheeses…” WHAT?

Also, I reached out with a Google report tool to get the fraudulent art removed from their search listings. Who knows if any of it will pan out, but at least I can say I exhausted every avenue that I had available.

-🍕-

So, if you’re following this absolute shenanigans of the highest order, this may help:

The Original:

The Thieves:

Where I Reported It:

If This Sounds Familiar…

Same shit happened with my maze designs:

I hope to have a follow-up saying how quick and cooperative everyone was, but… we’ll see I guess, won’t we? I know where I am going to get a celebratory slice or two.

I guess I should have mentioned that you should buy a T-shirt or some stickers or a maze book from my various stores. It’s better than Grandma Betty using what should be my profits to rawdog Mr. Henderson the butcher.

Pizza Pockets

Posted on by Standard Reply

So, a while back I made some things, and I don’t know if they were calzones or stromboli because no one can seem to fully agree on the definitions of either. Yes, I know definitions exist, but restaurants are all over out here calling them the wrong thing and people will confidently give you their contradicting hyper-regional opinions as gospel. Maybe it’s a turnover? I like alliteration, so Pizza Pocket it is.

[ Just The Recipe | Cooked Wiki | Only the Recipe ]

The first ones I made were not pretty. They were more half-moon shaped, one was not sealed well. They were delicious, but not awesome. I used pizza dough balls from Aldi and I did not do a great job stretching it.

This time I made some for lunch, and they looked pretty good. I put fillings in to order for each of us, and put our initials on top so they didn’t get mixed up. I got a resounding seal of approval on these, so I’m putting it here to make it again.

A top-down view of a parchment paper lined baking sheet holding four large, crispy, golden-brown pizza pockets. Each pocket features a personalized family initial carved into the top crust to identify the different fillings, with hints of glorious melted cheese peeking through.
Pizza Pockets!

Here’s what I used:

  • Giant Eagle pizza dough pop-tube
  • Jarred pizza sauce
  • Shredded Italian blend cheese
  • Shredded Mozzarella cheese
  • Parmesan cheese (the powdery shake kind)
  • 2 eggs
  • ½ stick butter
  • “Toppings:” (Fillings?)
    • canned mushroom stems & pieces
    • canned black olive slices
    • jarred roasted red peppers
    • diced ham
    • mini pepperoni
  • Spices:
    • garlic powder
    • onion powder
    • paprika
    • Italian blend
    • parsley
    • Dash table blend

Here’s how I made them:

  1. Preheat the oven to 400° (Or if you’re weird like me, preheat it to 425° then crank it down to 400° after you put the food in.)
  2. Put down some parchment paper on a large baking sheet because washing dishes sucks.
  3. Put any wet toppings like the mushrooms, olives, & red pepper on a paper towel or two do drain & dry off a bit.
  4. Melt the butter in a microwavable bowl, add in spices to taste.
  5. Crack the eggs into another bowl, whisk (or fork), and add spices again.
  6. Pop open the scary dough tubes with a spoon, roll them out, and cut them in half the short way.
  7. Put down the Italian cheese blend on half of the half. I didn’t measure, but I did use the whole bag. Leave room on the edges so you can seal the dough.
  8. Spoon on a very little bit of the pizza sauce.
  9. Add your preferred toppings, keeping track of who gets what. I took ’em all!
  10. Sprinkle some parmesan cheese.
  11. Top with a little bit of Mozzarella.
  12. Hit the edges with some egg wash.
  13. Fold over the dough to make a nice rectangle, and use a fork to crimp the 3 “open” edges.
  14. Brush the egg wash on top, then brush the melted butter on top of that.
  15. Add extra spices on top if you think it needs it, and go for more parmesan too.
  16. Cut slits in the top shaped like everyone’s initials so you know whose is whose.
  17. Pop that in the oven at 400° for 20 minutes and you get what I got in the picture.

Suggestions/Substitutions/Advice:

  • I measure with my heart. You should too. Trust your judgement. Season until your ancestors tell you to stop.
  • It’s also fun to make mountain pies (if you have a campfire going) or pizza grilled cheese.
  • You could get fancy and do all kinds of stuff like green peppers, pepperoncini, sausage, onion, Ricotta, anchovies, spinach, basil, whatever.
  • Of course use whatever dough or cheese fits your fancy, fits your budget, or is simply what’s available.
  • You can skip the pizza sauce. I also wouldn’t overdo it… you want vents up top to let steam out so it doesn’t stay too wet.

So, do you make something similar? I am way too impatient to make dough, and I seem to even be too impatient to stretch a dough ball properly. These rolled canned tube things were perfect.

Hit me up on the comments or social media replies with some conversation:

  • What would your toppings of choice be?
  • Is this a Calzone, Stromboli, turnover, or what?
  • What would you do different?

Regardless, when making a pizza, calzone, stromboli, you gotta listen to my Punk Rock Pizza Party playlist. Oh and, hey… Did you try and make a meatball club yet? You don’t have to do stuff the same boring way as everyone else. If you did make one, you should get a T-shirt (or at least a button).

I will continue to make weird stuff, and leave pizza to the experts. You could wear this T-shirt while you make pizza 0r eat pizza.

Pizza Crawl! 🍕🍕🍕 [The Carroll Clan Cut Crawl?]

Posted on by Standard 3

I got it in my head a while ago that I wanted to try some local pizza places back-to-back, and three of my favorites are super close to each other, so… why not? I set out to get 1 slice each from Beto’s, Slice on Broadway (in Beechview), & Badamo’s (in Dormont). They are all less than 2 miles apart, so it was only a few minutes from one to the other.

Instead of a Birthday dinner, we made this my birthday lunch, albeit a few days early. I have a problem with loving alliteration. Should this be dubbed the Carroll Clan Cut Crawl?

A close-up image featuring three slices of pizza with different toppings and a layer of shredded mozzarella cheese. - Pizza from Badamo's, Slice on Broadway, & Beto;s!
A collage of three photos featuring a family enjoying pizza at local restaurants. - The Carroll Clan Cut Crawl!

I’m not that guy that talks about one-bite rules or pizza flop, so I’ll rate all of these a 13/13. I think there are so many styles and recipes for pizza, they all deserve a spot at the table and some respect.

A cut from Beto's | A slice of cheesy pizza with a thick layer of unmelted shredded cheese in a takeout box, resting on parchment paper.
3 cheese cuts from Beto’s

🍕 Beto’s – $1.92/cheese slice | If you can’t get your head around Ohio Valley Style… I get it. But, it’s worth figuring out. I don’t put it in the same class as these New York Style pies, but there is room for many styles of pizza in this world. Beto’s is an institution. They are always packed. This stuff is a hit with me. It is simple, the crust is thick and square like Sicilian style with a savory sauce. The Provolone is just perfect, and the decision to leave it uncooked is wild but it works. I mean, you can ask them to cook it, but why? I got a small Mug root beer from the fountain. I love it. My son loves it, my wife is on the fence, and my daughter is not a fan (she got the mozzarella sticks). My son said Beto’s is his far & away favorite.

A slice from Slice on Broadway | A slice of cheese pizza on a metal tray, featuring a golden-brown crust and melted cheese with a slightly crispy edge.
A slice from Slice on Broadway

🍕 Slice on Broadway – $3.50/cheese slice | They claim it’s NYC style pie made by Yinzers. I have never had a slice of pizza in NY, but I hope for New York’s sake it’s as good as this. The sauce is ever so slightly sweet… not overly sweet, but it hits. The crust is crispy and doughy. The cheese is absolutely just right. It was so nice & warm on a cold day… and it hits the spot consistently every time, even across different locations. I paired it with a Boylan’s Birch Beer. I ordinarily like to get it with Ricotta & meatball here. My daughter, son, & wife all loved it as usual. Of course I loved it too. I think Slice was my wife & daughter’s favorite.

A slice from Badamo's
A slice from Badamo’s

🍕 Badamo’s – $2.50/cheese slice | So much love and attention to the craft goes into this pie! Anthony & the people that work there are just incredibly cool and super welcoming. I opted for Pepperoni this time, but my son was getting full so I ended up eating his cheese slice too. The sauce is savory and delicious, it’s not sweet but it’s not acidic. The crust has an entirely different feel & taste than anyone else around. It’s delicious and perfectly crispy. I really need to try their Sicilian style too! The pepperoni is small and delicious without taking over. On regular trips, I like the Ricotta & basil. I paired it with a carton of Turner’s iced tea. My wife & daughter really liked this one, my son nope’d out for being full, and I loved it enough to have two slices. (Hey, listen to Black Tie Revue!)

All in all, to me the nearly side-by-side comparison was super fun, and confirmed that they’re all great pizza that can stand on their own, or stand together. It was a cool afternoon activity with the family & everyone was enthusiastic about the mini adventure.

Of course I have a Punk Rock Pizza Party 🍕 playlist on Amazon Music & Spotify. You can import it to your preferred service too.

We are lucky to have so many great independent & small chain pizza shops in the area with a wide variety of styles and flavors. I remember the first time trying Beto’s and I took it back to the old apartment in Dormont & the cheese was sort-of half-melted and it was just perfect. I remember when Slice opened and we checked it out and it was absolutely delicious. I remember going to A’Pizza Badamo in Mt. Lebanon before it moved to Dormont and absolutely loving their pie & the great people.

Of course, there are great spots all over in & around the city… but I kept this Crawl tight. If you did a pizza crawl, which spots would you hit? Bonus points for keeping them within say a 5 mile radius! Would you do more than 3? Could you?

Campfire Cookin’!

Posted on by Standard 1

We recently went camping, and one of my favorite things to do when camping is cooking over a campfire. We did hobo packs the first night and mountain pies the second night. Both nights were a hit with the whole family.

I’ll show ya what we did if you tell me how you do it. Although, I did already solicit mountain pie recipes in 2018.

Hobo Packs over a campfire.
Hobo Pack on a plate!
Hobo Pack before cooking.
Hobo Pack after cooking.

Hobo Packs

Pretty much anything you throw in foil packet and toss over a campfire will work here. You can go right on the coals, but this was a recent fire, so I put them on a grate on top. There’s 2 layers of heavy duty foil here, but you don’t want it over a direct flame. These would work great on the grill too. I went for 30 minutes, flipped it, & let it go another 30 minutes.

I was looking for stew meat or cubed beef in the grocery store, but the Aldi on the way to the campground had beef that was marked as “Good for Carne Asada” and it looked perfect.

Ingredients:

  • Beef
  • Onion
  • White Mushrooms
  • Russet Potatoes
  • Red Bell Pepper
  • Orange Bell Pepper
  • Carrots
  • Zucchini
  • Butter
  • Spices!
    • Black pepper
    • Season salt
    • Onion powder
    • Garlic powder
    • Mrs. Dash’s Table Blend

What would you put on yours?

Mountain Pies (Pizza & Italian Sub)

Mountain Pies

I have made mountain pies many different ways, but this time we went with the classic pizza ones, and some Italian sub ones for dinner. Everyone went rogue for dessert.

Mine were done up proper…

  • Pizza Mountain Pie
    • White bread
    • Pizza Sauce
    • Shredded Mozzarella
    • Pepperoni
    • Roasted Red Peppers
    • Black Olives
    • Mushrooms
  • Italian Sub Mountain Pie
    • White bread
    • Ham Lunch Meat
    • Salami Lunch Meat
    • Pepperoni
    • Turkey Lunch Meat
    • Sliced Provolone
    • Roasted Red Peppers
    • Black Olives
    • Italian Dressing
  • Banana Split Mountain Pie (This is the one I had!)
    • White bread
    • Jif Choclolate/Peanut Butter Spread
    • Sliced Banana
    • Mini Marshmallows
  • Strawberry Chocolate Mountain Pie
    • White bread
    • Sliced Strawberries
    • Hershey’s Choclolate
    • Powdered Sugar (on top)

In the past I’ve made Mountain Pie Reubens (on rye), baked bean pies, leftover vegetable soup (thickened up) pies, apple pies, peach pies, peanut butter cup pies, breakfast (eggs & ham) pies, and probably more. The possibilities are endless. Sloppy Joe? Chipped ham BBQ? Grilled cheese? Ham n’ cheese? Turkey melt? Cheesesteak? Hot PB&J? Hot dog & baked beans? Biscuit dough around something? How do you do yours?

Of course, this doesn’t cover all the possibilities of campfire cooking. There’s hot dogs, s’mores, campfire banana splits, campfire corn, baked potatoes, & more. What do you do over your campfires?

We recently had a blast at Forest Ridge Cabins & Campgrounds & would love to go back for more!

@aixelsyd13

Here’s the short edit! #canping #CooksForest #Marienville #PA @Forest Ridge Campground

♬ Acoustic Spring Kids Fun – Bratart

I’m actually contemplating getting a cheap electric countertop sandwich grill that seals the edges to make indoor mountain pies.

Zucchini Two Ways

Posted on by Standard 1

Like everyone who has a vegetable garden, or even just one potted plant, we have an abundance of zucchini. I was asking AI language models for casserole cooking times & temperatures based on what I had around & could easily grab from the store, and I sort of picked a hybrid of all of them. I used ChatGPT, Gemini, Perplexity, & CoPilot. Originally I had been asking about zucchini bread recipes, then asked about the casserole. It is interesting to bounce ideas off of them.

Zucchini Casserole & Pizza-ish Zucchini Things on a white plate.
“Zucchini!” (But, say it like a Jawa yelling “Utini!” in Star Wars.)

I had the idea for the lil’ zucchini things last time I made breaded zucchini & ran out of breadcrumbs before zucchini.

Zucchini Ditalini Chickpea Chikini

I hesitate to call this a casserole, because the kids are on a brainrot social media kick where they have been informed somehow that Crock⬩Pot meals & casseroles are bad. The best part is they both ate & loved it… one even went back for more. It was a hit with the wife too, and I’d eat it again.

Zucchini Ditalini Chickpea Chikini - the top of a casserole dish just out of the oven, with a nice brown crispy breadcrumb topping over gooey melted cheese.
Zucchini Ditalini Chickpea Chikini

I felt like making a casserole, but not making a mess by pre-cooking/par-cooking or measuring anything. So… I ended up making two 9″x13″ casseroles. Here it is to the best of my memory.

The ingredients:

  • 1 ridiculously large zucchini from the garden.
  • 1 Spanish onion
  • 1 orange bell pepper
  • 1 pack (1½ lbs.) of chicken breasts
  • 2 large eggs
  • 1 (16 oz./1 lb.) box of Ditalini pasta
  • 1 (15.5 oz.) can of garbanzo beans
  • 2 (8 oz.) blocks of cream cheese, softened (Leave it out for a bit, nuke it, or cradle it in your armpits.)
  • 1 (2 cup) bag of shredded white cheddar cheese
  • 1 (2 cup) bag of Havarti cheese
  • 1 (1½ cup) bag of Gouda cheese (Same damn size bag – thanks, shrinkflation!)
  • 1 (32 oz./4 cups) box of chicken stock
  • 1 stick (4 oz./½ cup) butter.
  • Breadcrumbs – Maybe 3 cups?
  • 2 Tbsp. minced garlic from a jar because elicits unwarranted hate.
  • Seasonings to taste – I used Rotisserie Chicken seasoning, Mrs. Dash’s Table Blend, Black Pepper, White Pepper, Onion Powder, Garlic Powder, Paprika, & dried parsley. Ain’t nobody measuring all that.

I was going to include some “bacon pieces,” but I must have left them in the store, or they fell out in the car, or I put them in a weird place or threw them out, because they absolutely are in what may as well be a pocket dimension.

The Method:

  1. Pre-heat the oven to 375°
  2. Grease apparently two 9″x13″ glass baking dishes with a stick of butter.
  3. Get two mixing bowls. In one, whisk the egg, then fold in the cream cheese, the chicken stock, the garlic, the (drained) chickpeas, about half of each of the shredded cheeses, the dry Ditalini, and spices in one mixing bowl.
  4. Slice up the bell pepper, onion, zucchini, & chicken in consistently sized cubes. (If you left the zucchini in the garden too long like I did, cut out the spongy center.) Put all that in the other mixing bowl, toss it with some more of all the spices.
  5. Mix the contents of the two bowls together as you string together new swear words and wish you have an even more ridiculously larger mixing bowl.
  6. Put those into the baking dishes. Or one big one, or a casserole dish, or whatever you’ve got. Cover with foil, place in oven, & bake for 45 min.
  7. Melt the remainder of the stick of butter in a microwave safe bowl. Or a microwave unsafe bowl if you’re an agent of chaos. Dump in some breadcrumbs and toss them in the butter, so the breadcrumbs are coated but not all gross. I used a mix of panko & regular. I did not measure.
  8. Pull from the oven, but leave it on, remove foil.
  9. Spread the remaining shredded cheese on the top of the casseroles, then the buttery breadcrumbs… and put it back in the oven. I swapped it to 350° on a convection setting at this point for 15 minutes… but you do you.

Notes:

  • YOU DO NOT NEED TO PRE-COOK THE CHICKEN, PASTA, OR VEGETABLES. You certainly can, and it may deepen the flavors and reduce baking time, but I wanted to do this all in one go. I checked the chicken in a few sports with an instant-read and it was a bit over the USDA recommended 165°.
  • I was going to mix the cheeses together at the end, but why dirty another bowl? I dumped them on almost somewhat evenly.
  • Obviously, cut out what you don’t like, add what you do, skip stuff, or add stuff.
  • I may try this again with bacon or ham… but there was a good bit of salt in all the cheeses already, and probably the chickpeas.
  • I may try this with shredded zucchini and maybe leaving the chicken breast cutlets whole on top. Maybe.
  • Ricotta instead of cream cheese may be good too.
  • Use chicken broth, bone broth, vegetable broth, milk, water, or whatever… just give the pasta enough liquid to absorb.

Pizzucchini Teeny Mini

Again, this was a quick idea I had last tame I made air-fried breaded zucchini and ran out of bread crumbs because the zucchini multiplies as I sliced it. I did it in the oven quick after I yanked out the “let’s not call this casserole a casserole.”

Melted cheese, some toasted breadcrumbs, & pizza sauce over a round slice of zucchini.
Pizzuchini Teeny Mini

Ingredients:

  • 1 normal-sized zucchini.
  • 1 (2 cup) bag of “pizza cheese”
  • 1 (15 oz.) squeeze bottle of pizza sauce
  • a bit of EVOO
  • Maybe ½ cup of breadcrumbs

The Method:

  1. Do you really need instructions here? I put the oven on 400° on the air-fryer setting. I didn’t pre-heat it because it was already running.
  2. I sliced the zucchini about ¼-inch thick, and put it on the baking sheet over a bit of EVOO.
  3. I dropped on some sauce, some cheese, and a tiny bit of breadcrumbs.
  4. I put it the oven for 15 minutes.

Notes:

  • What the hell is “pizza cheese?” It said that on the bag. I guess mozzarella & provolone? Please tell me in the comments that it is all plastic & slowly killing me. Maybe I should have read the bag.
  • I will probably skip the EVOO or get a cooking rack for the air fryer setting.

~🧀~

OK, so that’s it. Hit me up with suggestions, questions, love, or hate in the comments! Share your zucchini recipes, too!

AiXeLsyD13 maze T-shirts in the wild!

Posted on by Standard Reply

Well. One.

I have sold a few, but I love being tagged on social media if you get one, like this post on threads.

Made a sale & got tagged on Threads!www.threads.net/@funnypunkba…It looks neat on a T-shirt!

— ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 (@aixelsyd13.bsky.social) 2025-01-25T21:51:13.757Z
https://twitter.com/AiXeLsyD13/status/1883271326363996579

Check out all the stuff in my merch stores on RedBubble and TeePublic!

Hit me up on all the socials if you do buy a sticker, T-shirt, book, or anything. I’m @AiXeLsyD13 pretty much everywhere.

Oh yeah, I ordered my Ohio Valley Style Pizza T-shirt, too… and a sticker & some maze stickers. They look neat on stuff!

TeePublic Merch Sale!

Posted on by Standard Reply

TeePublic is having a sale, and they encouraged me to spread the word. I did on various social media platforms, and Ill post those here. I’d appreciate a share if you have the time or are so inclined, and it would be cool if you’re inspired to pick something up for yourself or as a gift!

Check out http://tee.pub/lic/AiXeLsyD13 for $16 T-shirts, and other merch for up to 35% off!

There’s also always my RedBubble shop and Maze Book, too. (I’m still slowly working on a 2nd book.)

Apologies for the shameless pug, but I have to get the word out somehow. I don’t pay for advertising, as the artist profit for print-on-demand services is pretty small. If I can simply fund my creative outlets, it’s a nice lil’ personal win.

@aixelsyd13

@TeePublic is having a sale, which means you can get my desings in T-shirts for $16 right now, g 9ther stuff for up to 35% off. Cheoc out my stiff, get yourself a treat, or donaome holiday shopping! http://tee.pub/lic/AiXeLsyD13 #Maze #TeePublic #AiXeLsyD13 #Pizzq #Christmas #guitar #cat #turkey #banana #Thanksgiving #LEGO #witch #🦃 #🍌

♬ Father Christmas – The Kinks

Threads: https://www.threads.net/@aixelsyd13/post/DCuBGbtxwut

So, TeePublic is having a sale, which means you can get my art on all kinds of stuff for cheaper than usual. It's mostly mazes, but I may occasionally do other silly stuff.tee.pub/lic/AiXeLsyD13Check out some unique stuff for yourself or for your holiday gift list! Maybe share too, please?

— ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 (@aixelsyd13.bsky.social) 2024-11-23T16:25:35.045Z
https://twitter.com/AiXeLsyD13/status/1860351933292150951
https://nextdoor.com/p/9JPMNSTc3rxx

Ohio Valley Style Pizza: Sometimes You Just Like It Raw

Posted on by Standard 3

Sometimes you get goofy ideas. Sometimes you follow through on them before anyone tells you no.

For some reason, Ohio Valley Style pizza has made the rounds as “Pittsburgh Pizza,” and that’s fine with me. We just had Beto’s the other night. For me, it’s delicious, inexpensive, and filling. It seems to be rather polarizing. I know DiCarlo’s & Police Station Pizza have their followings, too.

Does anyone else do it this way?

The trip inspired me to do this…

A slice of Beto's pizza, Ohio Valley Style pie from the Banksville neighborhood in Pittsburgh, PA, with the caption "Rawdog the cheese & toppings... Ohio Valley Style!"

And, now that design is available on all kinds of stuff in my TeePublic & RedBubble shops.

T-shirt @ TeePublic
Apron @ RedBubble

Check it out, and tell your friends. Buy it on something you dig it. Both stores have T-shirts, stickers, magnets, hats, & so much more!

Of course, I really enjoy Aiello’s, Badamo’s, Slice, & Italian Village Pizza, too. Also, if you catch a Fox’s on a good day, it’s pretty good too! There’s room for all styles at the table.

Hit me up in the comments with your pizza manifestos because people seem wildly adherent to their opinions, and drop your design critiques too!

Diarrhea & the CDC

Posted on by Standard Reply

With the world plunged into chaos due to COVID-19, it is important to remember other ways to keep safe.

Diarrhea and swimming don't mix!

🏊‍♀️💩🏊‍♂️

Thankfully, the CDC has your back! They also have secured the services of a graphic designer that is nothing short of a hero.

Diarrhea will never not be funny. Well, maybe if you lived at the time of the Oregon Trail it may have not been funny.

Diarrhea makes me laugh. Pizza Hut and Taco Bell jokes make me laugh. Remember the Pizza Hut maze and tweet? Government makes me laugh. Twitter makes me revile in disgust, but also laugh.

I wonder if the government or Yum! Brands will reply?

I once got a proclamation about food allergies from then-Governor Ed Rendell containing the word diarrhea and I was ecstatic.

This was equally exciting.

DON'T SWIM WITH DIARRHEA
🧻🦄🚽

Patience is a virtue. Totino’s pushes the boundaries of scientific research thanks to me.

Posted on by Standard 1

arrange the rolls in a circle on a plate

“arrange the rolls in a circle on a plate”

Oh man.  Does anyone remember my W(aL)D email shenanigans from a decade ago?

One such adventure was writing to Totino’s to ask if they had recommendations for microwaving more than 6 at a time.  They wrote back.  I asked them if I needed to arrange the rolls like wagon wheel spokes or like wagons on the Oregon Trail circling for protection.  I even got some 35¢ coupons that I considered as a research grant.

Have you noticed pizza roll cooking instructions lately?

I won! Information for the people! Research to benefit the masses!

Really though.  This brings up a new series of questions.

When did just arranging in “a single layer become” acceptable?  Who does Totino’s think they are discarding the time-honored tradition of microwaving things in a circle?  Did we learn nothing from our ancestors at Stonehenge?  Did they consult the Softstix team over at SuperPretzel, or just roll forward (pun still intended) with wild abandon?  How do you summon the flavor spirits without the ceremonial circle?

Has the Fibonacci spiral ever been tested as a cooking pattern?  Can Ci3 make me a plate specifically for microwaving pizza rolls and little cheese-filled pretzels with the Fibonacci spiral on it?

Totino's Pizza Roll Microwave Instructions