Bob, I've done a few turns of KP duty in a few different restaurants, so it helps to have some 'sperience. That plus bachelor days of feeding myself and a creative streak help with culinary expression.
Neighbor driving by asked us for the bur oak tree for firewood. 3 heaping log trucks worth? HUGE trunk wood? Sure!
He reciprocated with a stack of Casey's General Store pizzas (chicken n' ranch, veggie) and a couple of 12 packs of Dr. Pepper & Mountain Dew.
Healthy? No, but much appreciated...
FDA & CDC is saying to throw it all away -- big e. coli outbreak in it right now, hospitalizations due to kidney failure. Sticking with baby greens & red leaf/green leaf lettuce for right now!
Are you getting Hass avocados from California? Your description sounds more like Florida avos or Reed avocados, or maybe some from Mexico without much oil content in them.
1000 Island dressing if you're an East Coaster, otherwise mayo+mustard works. Hadn't heard of it on a bun before -- always thought the rye bread was essential to the definition.
My mega alkaline smoothie: 1/2 an avocado, 1/4 cup coconut milk, almond milk, vanilla + green powder.
Just no straws yet either -- don't want to suck out the clots! Had to ditch the straw on my iced coffee today and just gulp it down. (Yeah, I know -- 28 degrees, iced coffee + tree work = puzzled looks from some.)
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