If you are looking for the YouTube link to Sandy and Danny belting out “Summer Lovin’,” you are about to be sorely disappointed.
I shall, instead, detail our periodic mini-vacay to visit the number one son at college, in the tiny town that can no longer support a substandard tapas restaurant (see Tapas con Pepsi and you will get the idea). The good news is that the tapas place has been supplanted by a much higher functioning sushi- based establishment, and the shrimp served there now does not produce the aroma of ammonia. Sadly, due to some tummy sensitivity issues, I am wary of much of the beautiful variety available, and went with a safe “teriyaki” dish. Clearly, not the priority of the kitchen, so mediocre at best.
The next evening found me eating a sandwich whose plate level bread was sodden with whatever moisture should have remained separate from the bread. News flash: insufficient grilling of grilled sandwiches makes for grease sponge.
Clearly, I am in need of a new strategy for eating out on a weekend out of town in Culinary Desert, USA. As always, your suggestions are
shredder fodder welcome, but I am leaning toward one new and shining policy:
Order dessert as main course.
It’s cheaper, so if they screw it up, one feels less disappointed and pissy.
Restaurant staff can relax a bit, and may be inclined to add extra whipped cream to show their appreciation for your loving gesture. I keep my favorite blog/waitress in mind here, javaj240. Surely, it is logical to assume that dessert orderers are a more jovial lot than your average customer. . .
In a related story, I am also considering just bringing along my Hutzler 571 Banana Slicer, which is my new favorite product of all time based on Amazon published reviews. I think you’ll agree that it was worth wading through the drivel above to get to the drivel below.
Ordering one for my nephew who’s in the air force in California. He’s been using an old slinky to slice his banana’s. He should really enjoy this product!