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Your favourite food/dish that you can't prepare yourself.

post #1 of 32
Thread Starter 
Is there a dish/food that you absolutely love, but can't prepare yourself, or won't, because it is too much work for your level of skill?

Mine is vegetable samosas.

I've tried, but it takes a certain twist of the wrist, maybe it helps to be Asian Indian. So I buy them but wish I didn't have to.
post #2 of 32

Sushi.  I've tried making a few rolls at home and it's not bad but it's not great either.  I've tried making the rice and forget about it, it's too hard to get the right texture and balance of sweetness and acidity so I end up picking up sushi rice from a local joint.  It takes way too much effort and after all that it's not as good as it is in the restaurant.  So I shell out the big $5 and pick up my beloved salmon avocado roll with spicy mayo from them.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 32

Firstly dishes utilising Nitrogen Liquid, such as Ferrán and Albert Adriá employ or Carme Ruscadella on the Iberian Peninsula in Barcelona.

 

The next item would be a wood burning oven Pizza as we do not have a wood burning oven in our Urban City Loft.

 

The 3rd would be Sashimi ... I would enjoy the mentoring and coaching for such an art.

 

Ciao. Thanks for posting.

Margaux Cintrano.

 

 


Edited by margcata - 3/22/12 at 10:41am
post #4 of 32
Thread Starter 

Firstly dishes utilising Nitrogen Liquid, such as Ferrán and Albert Adriá employ or Carme Ruscadella on the Iberian Peninsula in Barcelona.

 

Holy cow.  I have never even heard of such things, never mind being unable to prepare them. tongue.gif

 

 

post #5 of 32

A good Biryani. But I'm in the process, very close.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #6 of 32

I absolutely love prime rib. I can cook it up just fine, and do it for customers whenever asked. However, just like most other everything that I cook, I don't want to cook it for myself to eat. 

 

I do not know why. I am very proud of my abilities. For some crazy odd (stupid) reason that I have never figured out, I just don't like to cook for myself. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #7 of 32
Quote:
Originally Posted by Wyandotte View Post

Firstly dishes utilising Nitrogen Liquid, such as Ferrán and Albert Adriá employ or Carme Ruscadella on the Iberian Peninsula in Barcelona.

 

Holy cow.  I have never even heard of such things, never mind being unable to prepare them. tongue.gif

 

 


welcome to the city jethro!!

joey

 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 32
Thread Starter 

Hey Joey, that should be "welcome to the city, Ellie May, or maybe Granny."   I be a girl.

 

Iceman, maybe you were an aristocrat in a previous life (just saying; I don't know if there's such a thing) and cooking for yourself just didn't happen.  lol.gif

 

It rubbed me the wrong way when the Shah of Iran was blasting women for their/our inferiority, and one of his examples was that no woman has ever been a great cook, that "all great chefs have been men".  Is this true?  If so, I humbly apologize.  I would think that home cooking as done by a woman decade after decade has simply never been tested and observed in the way that restaurant dishes put out by "great male chefs" have  been.

post #9 of 32

 

In reference to Molecular Gastronomy there is a book by this title, which I believe could explain in more detail, the intricate details about the usages of Nitrogen Liquid and how the chefs of XXI have employed it and recipes using it ...

 

It is quite fascinating.

 

Kind regards.

Margaux. Cintrano.

 

 

post #10 of 32

for me, I guess I would say a good Hawaiian plate, the kind that I would have at a family Luau (feast), not a commercial one ...

Kalua pig (pork) made the traditional way, in the ground with lava rocks, Ti leaves, Banana leaves, the works;

Poi (Taro root mashed to a thick paste consistency), I like mine a bit on the sour side with Hawaiian Sea Salt;

Lomilomi Salmon (can't find the salt Salmon here in the desert);

A'ama (black crab);

O'pihi (kind'a like a small Abalone)

... I have to stop myself here before I start to cry ... my list of Hawaiian foods  could go on and on  

some of these things I have found here, but not all ...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #11 of 32
Thread Starter 
Quote:
Originally Posted by margcata View Post

 

In reference to Molecular Gastronomy there is a book by this title, which I believe could explain in more detail, the intricate details about the usages of Nitrogen Liquid and how the chefs of XXI have employed it and recipes using it ...

 

It is quite fascinating.

 

Kind regards.

Margaux. Cintrano.

 

 




I found the book on amazon, as follows:

 

http://www.amazon.ca/Molecular-Gastronomy-Exploring-Science-Flavor/dp/023113312X#reader_023113312X

 

Just looking at the table of contents whets my appetite. 

post #12 of 32

sushi, East Indian and any Pan-Asian meal. I can make or fake most of them but it doesn't compare in my mind as going to my favorite restaurants and eating it there. Then again I also feel that the best sandwich (from PB and J to the most elaborate Dagwood) is the one made for you by someone else.

 

On a side note did you guys know that cutting a sandwich on the diagonal increases flavor by a full 5% as opposed to a mere 2% increase in flavor if just cut in half?

 

Another interesting note is that 72% of all statistics are made up on the spot.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #13 of 32
Quote:
Originally Posted by Gunnar View Post

sushi, East Indian and any Pan-Asian meal. I can make or fake most of them but it doesn't compare in my mind as going to my favorite restaurants and eating it there. Then again I also feel that the best sandwich (from PB and J to the most elaborate Dagwood) is the one made for you by someone else.

 

On a side note did you guys know that cutting a sandwich on the diagonal increases flavor by a full 5% as opposed to a mere 2% increase in flavor if just cut in half?

 

Another interesting note is that 72% of all statistics are made up on the spot.


LOL....on the spot statistics, you haven't cahnged Gunnar, glad your back !
 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #14 of 32

a good pate !

I can make a decent chicken liver pate, but so far I haven't tried my hand on a nice pate de campagne, pepper pate, mushroom pate and the likes.

Part of the reason is that I'm a bit scared to work with liver in the heat we normally have here. Maybe this winter?

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #15 of 32

 

@ Wyandotte,

 

I am pleased to see that your curiousity has you globetrotting a bit !

 

I would recommend that you also read on line too, the Bio on Chef Ferrán Adriá who was the number one chef for a decade 2000 - 2010, chosen by the Judging Panel of London Restaurant Magazine in addition to having earned 3 Michelin Stars.

 

He has a trilingual website including English: www.elbullifoundation.com

 

There are some very famous chefs in the USA too, who are involved with Molecular Gastronomy, for example: Grant Achatz in Chicago, Nathan Myhrvold, Spanish Chef and Restaurateur José Andrés in D.C. and Los Angeles and Las Vegas, Wylie Dufresne in NYC and Heston Blumenthal in Bray, UK ... and note:  this movement is not that new ... Started back in the 1980s by Hervé and Harold Mc Gee and Adrià Brothers became known for their toying with it ...  

 

 

Kind regards.

Margaux Cintrano.

post #16 of 32
Thread Starter 

Margcata, it's occurred to me that before the development of  "molecular gastronomy", traditional methods of food preparation were done correctly in order to ensure good taste and good absorption of nutrients.  They just knew.  They knew why kale & collards boiled for 15 minutes till it was somewhat grey-ish, then slightly cooked in a bit of fat, was so much more tasty + digestible than some modern "health foody" method, where all you do is cook it in a wee bit of water and eat it while it's still bright green.  Ugh.  frown.gif

 

It's a proved fact that the calcium in the kale isn't well assimilated with this latter style of cooking.  Yes, some nutrients are destroyed thru longer cooking, but one could say that they've just been transformed into a state of superior digestibility.  Reading further on this really appeals to me. Mind you,  one doesn't have to do 4-star gourmet cooking, you  just have to be familiar with basic, old techniques of our ancestors who, I dare way, were smarter than us in some ways.  We are just formalizing and supporting it through our style of science.

 

 

post #17 of 32

The Salad Dressing Ideas thread just made me sit back and think a bit.  I actually do like the food that I've made/prepared/cooked or whatever. It seams though, that I don't like eating it right after I've done all the work producing it. Tonite we had all sorts of stuff that I had previously made. I enjoyed the bageebies out of all of it. It was all very good. I was happy eating it, and I'm very happy now saying so. It's so very simple that it's kinda goofy that I didn't think of it before, or maybe I always knew and just didn't think about it. Anyway, I like what I cook. 

 

That molecular gastronomy idea is goofy. It's mumbo-jumbo voo-doo razz-ma-tazz for a few big-$$$ chefs to play with. It's not anything important for ordinary regular real culinary people to waste their time on. 

 

 

LOL. Lets see what kinda fire-storm I'm starting w/ that last wise-crack. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #18 of 32
Quote:
Originally Posted by Koukouvagia View Post

Sushi.  I've tried making a few rolls at home and it's not bad but it's not great either.  I've tried making the rice and forget about it, it's too hard to get the right texture and balance of sweetness and acidity so I end up picking up sushi rice from a local joint.  It takes way too much effort and after all that it's not as good as it is in the restaurant.  So I shell out the big $5 and pick up my beloved salmon avocado roll with spicy mayo from them.



I've actually never tried to make my own sushi... What's the difficult part about it?

 

post #19 of 32
Thread Starter 
Quote:
Originally Posted by IceMan View Post

The Salad Dressing Ideas thread just made me sit back and think a bit.  I actually do like the food that I've made/prepared/cooked or whatever. It seams though, that I don't like eating it right after I've done all the work producing it. Tonite we had all sorts of stuff that I had previously made. I enjoyed the bageebies out of all of it. It was all very good. I was happy eating it, and I'm very happy now saying so. It's so very simple that it's kinda goofy that I didn't think of it before, or maybe I always knew and just didn't think about it. Anyway, I like what I cook. 

 

That molecular gastronomy idea is goofy. It's mumbo-jumbo voo-doo razz-ma-tazz for a few big-$$$ chefs to play with. It's not anything important for ordinary regular real culinary people to waste their time on. 

 

 

LOL. Lets see what kinda fire-storm I'm starting w/ that last wise-crack. 


I think it is perfectly normal and to be expected that if you have just been immersed in the preparation of some dish, you are taking it in at some level - the sight, aroma, etc., which would explain why it's not imbued with the anticipation that comes up for food prepared previously. 

 

As to your subject #2 - molecular gastronomy.  I haven't read the book yet but my understanding is that it is just an explanation of why things are done in a certain way.  Maybe I ought to go read it before I make any further comments, of course. smile.gif

 

post #20 of 32

I was just making a wisecrack. For the most part, all I've ever seen of molecular gastronomy is that from four(4) restaurants, and TV shows. I've actually worked for three(3) big-name-hot-shot chefs that make a fortune doing it. It's really cool in places that cost you north of $200 just to sit down. I just don't think it's a reality for regular real people. Hey now, remember that's just/only my opinion, that I am always willing to share. YMMV.

 

Molecular gastronomy uses physical and chemical transformations of stuff when you cook it. It tries to add social, artistic and technical components of culinary and gastronomic phenomena in general. What that all means is: making foam to go w/ everything; using liquid nitrogen to freeze stuff; over-using sous-vide for everything; making stuff into flavored powders w/ maltodextrin; chemically using spherification to make stuff that looks like caviar; making flavored paper. In general, "Willy Wonka" stuff with food instead of just candy. Think of techno-compu-math/science geeks, that can't get any dates, in the kitchen

 

Molecule-R-Banner-300x250.jpg

NO, click here  >>>  http://store.molecularrecipes.com/molecular-gastronomy-kit/

 

Molecular Gastronomy History

Molecular Gastronomy Techniques

Molecular Gastronomy at Harvard

Molecular Gastronomy Chefs

 

Coconut Foam with Fruit Salad and Ginger

Chocolate Cremeux with Olive Oil and Salt

Mozzarella Balloons Recipe

Sea Garnish – edible sand, sea foam and seafood

Melon Cantaloupe Caviar Recipe

 

All-in-all ... it could be over-the-top super cool, and I'm just one of those "I can't/don't do it" big babies who is gonna say it sucks. That's just me. I spend my time worrying about good chx wings, meat-loaf, raviolis and lobster salad. Foolish me. 

 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #21 of 32

About molecular gastronomy, i can't imagine I, like probably most of us normal mortals, would ever be able to afford to go to one of those places, and frankly, to spend that much money on a couple of toy foods, with three tiny spheres of some sort of flavor and a diagonal line of something else across a plate would be of that much interest to make me want to.  There was an article in one of the Guardian magazines last week on the chef of the famous spanish restaurant that ?invented? molecular gastronomy, and it had a picture of  some of the stuff - one was a  large empty plate with a tablespoon or two of berries, and a pile of bubbles of reddish beet mucus encroaching upon them like the blob in the 1950s movie, or like the gigantic nose in Gravity's Rainbow.  Help, save my berries from the giant nose! 

I can see the fun of producing that stuff, and the chef seemed to really enjoy it, but really is that what you want to eat?  I guess i'll never know.  Sour grapes?  Sour grape mucus?  smile.gif

 

I also object to eating something like berries on a flat dish.  How do you scoop them up?  they need a bowl to contain them, a spoon to eat them with.  And hold the mucus. 

 

As to the original question, I'd like to be able to eat the traditional french sauces that take forever to prepare, which i will never do, and which i've hardly ever had the opportunity to eat. 

And something new that i haven't ever thought of doing. 

 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #22 of 32

Sorry I'll stick with real food, don't like fads.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #23 of 32

Molecular Gastronomy has its place, it should exist but I have very little interest in it.  I've heard bad reviews from folks I know who have visited Wiley's restaurant here so I'm in no hurry to go.
 

Quote:
Originally Posted by ChefMasterJohn View Post



I've actually never tried to make my own sushi... What's the difficult part about it?

 



Firstly, making the rice is tricky.  There has to be a balance between the acidity and sweetness and I can never reach that balance on my own.  I also don't have a rice cooker which makes a considerable difference in ease of preparation I believe.  I'll stick to risotto lol.

 

Also, getting the hang of making a roll does take some practice and I'm just not up to it.  Knowing how much rice to spread, and how to roll it evenly etc is not brain surgery but is more bother than I'm willing to undertake.  And don't get me started on nigiri, it takes sushi chefs years of training to do it well so who am I to do it?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #24 of 32

samosas, which i love, love, love....especially cauliflower/pea combo. it's not that i can't make them, it's just that i don't...it just takes too long to make the dough, cook the cauliflower and the filling, wrap, and fry...i'm just not that patient i guess...

joey


Edited by durangojo - 3/30/12 at 9:32am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #25 of 32
Quote:
Originally Posted by Wyandotte View Post

Hey Joey, that should be "welcome to the city, Ellie May, or maybe Granny."   I be a girl.

 

Iceman, maybe you were an aristocrat in a previous life (just saying; I don't know if there's such a thing) and cooking for yourself just didn't happen.  lol.gif

 

It rubbed me the wrong way when the Shah of Iran was blasting women for their/our inferiority, and one of his examples was that no woman has ever been a great cook, that "all great chefs have been men".  Is this true?  If so, I humbly apologize.  I would think that home cooking as done by a woman decade after decade has simply never been tested and observed in the way that restaurant dishes put out by "great male chefs" have  been.


hello ellie may!

i read a portion of that interview in which the late shah's son shares his mud hut mentality about women. "women are equal in the eyes of the law but not in ability".  "women are evil and are schemers...all of us".  all i can say is to consider the source and be very thankful that we live where we live.  that said though, he is correct that there have been no great women chefs of the michelangelo or bach proportion in history.  yes, there was julia who changed the way americans ate and cooked and yes there have and are great and inspiring women chefs, but you can count them on one hand.  no caremes', escoffiers',  or robuchons' in the bunch.  there were no great women chefs cooking for any of the great leaders (and not so great) throughout history. they simply were not allowed to.  only scullery servitude.  women didn't have the same opportunities or accessibility to education as men. it took a very very long time to even come close....to 'catch up'..... men still dominate the field, that's all i know...and get paid more!

joey

 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #26 of 32
Quote:
Originally Posted by durangojo View Post


hello ellie may!

i read a portion of that interview in which the late shah's son shares his mud hut mentality about women. "women are equal in the eyes of the law but not in ability".  "women are evil and are schemers...all of us".  all i can say is to consider the source and be very thankful that we live where we live.  that said though, he is correct that there have been no great women chefs of the michelangelo or bach proportion in history.  yes, there was julia who changed the way americans ate and cooked and yes there have and are great and inspiring women chefs, but you can count them on one hand.  no caremes', escoffiers',  or robuchons' in the bunch.  there were no great women chefs cooking for any of the great leaders (and not so great) throughout history. they simply were not allowed to.  only scullery servitude.  women didn't have the same opportunities or accessibility to education as men. it took a very very long time to even come close....to 'catch up'..... men still dominate the field, that's all i know...and get paid more!

joey

 


There have been plenty of women chefs of "michaelangelo or Bach proportion" as you say, only they were not recognized as so.  It doesn't mean that they didn't exist though.  We will never catch up to any men-dominated field.  Women will always be second class citizens in comparison to men and that's simply because of the way we are portrayed in the media. 

 

Snooki

Pageants

Rap Videos

June Cleaver

The NJ Housewives

Say Yes to the Dress

Victoria Secret Models

Vogue Magazine

 

 

I could go on but I'll stop before my blood pressure starts to rise.  I'm sick of it all.

 

And by the way, the head chef at the White House is a woman.

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #27 of 32

That's right,

http://en.wikipedia.org/wiki/Cristeta_Comerford

we forget about women chefs, because they don't get the press or I should say the right press

HUMMMM

This is going to be a quest for me now as a non-professional

to hunt them out and GET press for them...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #28 of 32

Can't think of anything, I always learn how to make it if I like it.

post #29 of 32
Quote:
Originally Posted by Gunnar View Post

 

On a side note did you guys know that cutting a sandwich on the diagonal increases flavor by a full 5% as opposed to a mere 2% increase in flavor if just cut in half?

 

LOL!!

I shared this with my husband today as we sat down at the table to eat our lunch of Tuna Salad on Toast. 

I had made his plate first and cut his sandwich in half, placed it in front of him. Mine next, I cut it diagonally, “HEH, yours looks bigger than mine!” 

(how old are you?)

I said, No dear, it’s not the look, it’s the taste that is improved…  smiles.gif

edit:oops, I DO know how to spell and I even have spell check  :\

 


Edited by kaneohegirlinaz - 4/1/12 at 9:40am

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #30 of 32
Quote:
Originally Posted by kaneohegirlinaz View Post

LOL!!

I shared this with my husband today as we stand down at the table to eat our lunch of Tuna Salad on Toast. 

I had made his plate first and cut his sandwich in half, placed it in front of him. Mine next, I cut it diagonally, “HEH, yours looks bigger than mine!” 

(how old are you?)

I said, No dear, it’s not the look, it’s the taste that is improved…  smiles.gif

 

 



You're really something!  LOL I truly hope I get to meet you and your husband face to face sometime.  After all you're only 100 miles from where I am!  :)

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