LOL Angelaid! Here it is for your viewing (and eating) pleasure. I never measure, just dump the sauce ingredients in a bowl and combine. Sausages in Red Sauce (requested often by hubby) 1 lb large sausage (Grillwurst, Farmers, Italian etc) 2 tbsp drippings or oil 1/2 cup sliced celery and green pepper 1/2 cup chopped onion 3/4 cup ketchup 2 tbsp vinegar 1 tbsp brown sugar 2 tsp prepared mustard 2 tsp worcestershire sauce 1/2 cup water Brown sausages in drippings slowly for 10 minutes. Remove from pan, pour off all but 2 tbsp drippings. Add celery, peppers, and onion to pan; saute 5 minutes. Combine sauce ingredients in a bowl and add to the skillet. Return sausages to pan. Simmer 30 minutes or until sausages are thoroughly cooked.

I used to make my own until I found this. It is great. Tastes good. No weird ingredients. https://www.raos.com/product/pizza-sauce/ I get it at Publix or Walmart.

jerzeegirl, while I'm having some success with the cast iron, it's 10" on the bottom, and we need a wee bit bigger and I tend to mess up the dough getting it into the skillet - I still want a stone! Made another pie last night - way too much mushrooms, sausage, cheese, etc.! DH loved it, I found it far too filling! So you found 2 minutes to be the perfect parbaked crust too?! : - ) Hmmph, and I thought I was the queen of freezing - it had not occurred to me to freeze the crust after parbaking... I'll do that next time - what a time saver! Thank you! I do freeze my raw dough... I let it thaw in the fridge (cold fermentation) - anywhere from 2 to 6 days works well. I let it proof in an oiled bowl in a warm location for 2-4 hours. Then I use this method to stretch, but where he 'pounds' in the middle I don't, I like to just form my crust, then use my balled up fists to rotate it... we like a thin crust and bubbly thicker edge : ) I'll set the dough down 3-4 times to check it, and by then it keeps shape. This is the latest recipe I found that is a-mazing - ann_t'srecipe! I double the recipe, freezing all but one for a pie in a few days. At the bench cutting part is when I wrap to freeze. To all those who contributed to this thread, thank you so much! I used roasted plum tomatoes, added herbs (yes, plllog's marjoram too!), garlic, and just blended to a rough sauce - the sauce was far better! Next time I'll try ann_t's method of good canned tomatoes (must find!). Not cooking the sauce is the key for me - so thank you everyone!!! Lars, wish I had fresh herbs now to use, but next summer I will!

Your Turkish rug is marvelous! Really, any type of modern manufactured rug will look like junk compared to it. Why not just buy more low pile Turkish or Caucasus or kilims? You can find them very inexpensively nowadays, and if you think carefully about where you are going to place them, it won't matter if they have some damage, e.g. wear in certain places, abrash, etc. For example, if where you are going to place it will be partially under furniture, if the part of the rug that is going to be under furniture has a little stain, or has fringe loss, or pile loss, who cares? No one will see it. Or if you will get a long narrow rug for a hallway that is usually dimly lit anyway, who cares if there is some not severe abrash in some areas? No one will notice that anyway. Prices are very good on Persians, etc, please look around, you will be pleasantly surprised. And no, I am not a dealer.