It seems common to see “we use only the finest ingredients” on take-out pizza menus.
Oregon’s defensive line is porous.
Server comes into the kitchen Friday night. “Chef, I’ve got a vegetarian on 11 who wants to know what you can make her.” Well, since she had to have a special dish made just for her, I told the server to have her treat the menu as a list of ingredients that I could put with some fresh pasta I had made. She did, I did and all seemed fine until she was eating a slice of the sausage and rapini pizza her dining companion had ordered.
I wish we had a bigger pizza oven, we can only do two at a time. We make very good pizza.
The new menu is doing well, everything is selling to my satisfaction.
I thought Oregon had an explosive offense.
There’s a difference between memorizing something and knowing something.
I’m thinking about a Spring menu already.
Tacos are coming back for WTF? (Wed, Thu, Fri) Happy Hour. This week we’ll have duck confit with hoisin and kimchee, crispy monkfish with spicy slaw, and ancho pork with black beans and cremé fraiche.
I haven’t made ravioli in a while, perhaps I’ll have time this week.
I eat a tremendous amount of eggs.
I recently had the best Manhattan that I’ve ever had out.
Hand made orecchiette will be one of the selections for this week’s (Wednesday) pasta night.
I recently had the worst Manhattan I’ve ever had.
I make great Manhattans at home.
No, I do not like “vegetarians” in general.
I likely drink too many Manhattans.