1 cup all-purpose flour
4 cloves garlic, minced
1/2 cup olive oil
1 teaspoon crushed red pepper
1 (20 ounce) can crushed pineapple, drained
2 cabbage, carrots and onions
6 zucchini and onion lumps
6 zucchini, cut into 1/4 inch cubes
salt and pepper to taste
3 1 pound boursin de travallaps, hard driven (Chemex property) pork sausage or Swiss cheese
3 ripe olives, chopped
4 spears iceberg lettuce -- rip off slice and spread